Quote:
Originally Posted by
tricota 
I second that, though if the object is inebriation, I prefer not to do it alone. A few drinks while waiting is fine, but drinking before you go out to drink, seam a bit like eating before you go out to dinner. In other words, the thing you used to do in your youth, purely for financial reasons...
That ideology does not follow through completely.
The food that you eat out is often of higher quality than what you eat at home.
The food that you eat out is often priced fairly for what you get, if you want Caviar, Lobster, Foie Gras, Pata Negra, and Wagyu you will pay for it, but rarely very much more that what you would pay unless you were getting it wholesale. When you then take the preparation and clearing up into account, the cost is seldom more than what it should be.
Drinks are the total opposite.
The quality of drinks at home are often higher quality than those out.
The drinks out are often far higher priced than what you pay at home, measure of JW Black Label out around 8-10 pounds, bottle of JW Black Label at home 18 pounds.
Nor are the drinks priced fairly, there is minimal preparation and cleaning up involved, and the price increases for higher quality drinks are not fixed, they are proportionate to the price of the drink. For example, a bottle of good Mersault in a restaurant averages around 50 pounds, at home around 20 pounds. 30 pound mark up. A given vintage of Pertrus for arguments sake is 3000 in a restaurant, the same vintage would be around 1500 if you bought it ready to drink, and as low as 800 if you cellared it for a couple of years. That's a huge 2200 pound mark up!
