Q. Why does the server "present" the bottle before opening? (And what if he doesn't?)

A. Your server should always let you see that the bottle he or she is about to open is the same one you ordered. Some less reputable restaurants may try to pull a fast one by bringing out a bottle with a similar name and a higher price tag. And, occasionally, the server may make a mistake. If a server opens your bottle before you get a chance to see the label and you later find out it was the wrong one, you have every right to get that wine taken off your bill.

Q. Should I sniff the cork?

A. You can, but it won't do you any good. When your server hands you the cork, the proper thing to do is to feel it to make sure the end is moist. Actually, this doesn't do you much good, either. Although some people believe that a dry cork means that the bottle has let in air, oxidizing the wine, the best way to tell if the wine has gone bad is to taste and smell it.

Q. If I don't like it, is it rude to send it back?

A. Once in a blue moon, a bottle may have become oxidized because of an improper seal or poor storage. And, if the bottle uses an old-fashioned cork, there's a small chance that the cork itself has become rotten, giving the wine a musty odor. In cases like these, it's perfectly acceptable to send the bottle back. If you're not sure, ask your server to taste it and see if he or she agrees. It could just be that the wine tastes different than you expected it to, or that the weird taste you're getting is coming from a dirty glass and not the wine. If you just don't like the wine, it's common courtesy to at least give it a chance by letting it oxidize for a few minutes and tasting it with your food.

Q. What if it's served at the wrong temperature?

A. Temperature makes a big difference in how your wine will taste. A bottle of red wine should be served at cellar temperature, not kitchen temperature. If your bottle feels a bit warm, ask your server to put it on ice for a few minutes. If a bottle of white wine feels like it's been in the freezer, ask him or her to take it out of the ice for a bit.

Q. Should I tip according to the price of the bottle?

A. In general, when you calculate the tip, it should include the price of the bottle. But if you're order a thousand-dollar bottle of wine, don't feel like you have to give your server a $200 tip. It wasn't that hard to open.

Q. If it's BYOB, why should I pay a corkage fee?

A. Keep in mind that restaurants mark up their own wines by as much as several hundred percent. In this case, a corkage fee of $15 or more still makes bringing your own bottle a bargain. And keep in mind that they still have to pay the wait staff to serve you and the dishwasher to wash those wine glasses.