Walt Disney World's policy is to leave the decision up to the individual restaurant manager, with a standard fee of $25 for those who allow it.
For example, Bowers says he took two bottles of wine to a special dinner at Disney's California Grill several months ago. He concedes that he failed to call ahead, based on his experience at Victoria & Albert's, another upscale Disney restaurant, which allows corkage.
The manager at California Grill refused to allow Bowers to bring in his own wine, saying the restaurant could offer a comparable wine from its list.
Bowers says he hasn't returned to California Grill since then, choosing other, less strict, Disney restaurants instead.
Bridget Sherren, California Grill's sommelier who also manages the restaurant, notes that a lot of factors should be taken into account. While labor and glassware costs are small, she says, the corkage issue also involves everything from the restaurant and the server's lost revenue from the wine sale, to liability concerns and other problems.
"I never say 'no' first when the issue arises," says Sherren, who was unfamiliar with Bowers' situation. "I ask the guest what are they are trying to do."
Sherren is adamant that, in most cases, the restaurant should sell the wine. "Your wine may be very rare," she says, "but if we can't find it, we can match it."