Molly Jacobson

Editor of the second best-selling guidebook to MauiTop Maui Restaurants, Molly has called Maui home since 2005.


  1. Andrew
    January 17, 2018 @ 6:21 pm

    We were in Maui on vacation and had brought two bottles to enjoy on our trip. We were stunned when the restaurants said no.

    So instead of charging me 25 dollars and splitting that 25 dollars with the waiter (common practice industry wide) we each drank one beer with dinner. Netting the waiter an additional dollar to his tip.

    As a customer, I would ask restaurants…are you prepared to carry a 2 million dollar or more wine inventory covering European, Napa, Australian, Spanish and on and on wines?

    Honestly, I don’t even care if you charge me 40 for corkage and split it with the waiter. But if I carry my 75 Latour to dinner and you tell me I can’t drink it…you can enjoy the revenue on my one beer.

    And yes…I wanted to drink my Latour with a flatbread pizza. Lol

    I know I’m just a tourist and a very small percentage of your customer base…but it seemed bizarre to be told no

    Btw…we drank the Latour on our balcony and I’m sure my 40 dollars won’t kill the restaurant in Paia…but the customer (me) the waiter, and the restaurant would all have done better in this arrangement.

  2. Molly Jacobson
    August 7, 2012 @ 1:04 pm

    If you are a Maui resident and want to help the Liquor Commission as it determines whether to let the appeal stand or not, consider giving your testimony at their meeting Wednesday, August 8, at 9am. They need to hear from people outside the industry, not just those with a vested interest.

    Liquor Commission Meeting
    Wednesday August 8, 2012, 9am
    2145 KAOHU STREET, ROOM 107

    You can submit written, signed testimony to the Director before or at the start of the meeting.

  3. John
    August 4, 2012 @ 3:57 pm

    It’s natural for change to be resisted, especially when it hits one’s wallet. It’s very hard to keep a resaurant on Maui successfull and good year after year. And the owners are special people. But the same strengths that make this success can lead to a deadly insulation. Seems to me that’s what I hear from the owners who resist what is universal pretty much everywhere (even internationally). The only time I bring my own wine is when from experience I know there is nothing I can order from the restaurant. But putting the customer’s interests so far behind the restaurant’s and refusing to let me enjoy an important part of my meal would cause me to never dine at the establishment again.

  4. Dawn
    July 20, 2012 @ 12:24 pm

    It’s really foolish for restaurants to argue against the BYOB policy. We have BYOB places here in MA, some with liquor stores RIGHT NEXT DOOR. We eat at BYOB restraunts once a week , how many times in the past TEN years have I brought my own wine to a restaurant? ONCE. Another factor – what portion of a restaurant’s customers are residents on any given night? 50%? Because it would be more likely that a resident would do the BYOB than a visitor. As a non-resident of Maui I can tell you I am certainly not schlepping my favorite bottles 5,000 miles to enjoy with dinner, no matter how good the wine is. It’s really short-sighted to make an issue of it. If a restaurant really thinks about it – they can charge a $35 corkage fee and think of it as if they sold a $35 bottle of wine (they would sell to me for $70) without having to have the inventory for it.

  5. Dave Plude
    July 20, 2012 @ 10:27 am

    I have brought my own bottles of wine to restaurants in WA & OR for years, no issues, no hassles. I check the wine list carefully or call & make sure what I bring is not on their list. Works fine-I spend tons on food & other wines or drinks & tip well, so serves love it. (MY last bottle saved me $500!) If the owner argues, walk out.

  6. Levi
    July 20, 2012 @ 6:30 am

    Bev Gannon’s restaurants have been slipping lately. And Aaron’s restaurants are tourist traps, with overbearing service, and tasteless food. Kama’aina have long known to avoid Nicks and Sarentos (except for breakfast). Those two are clearly in it for the money, not the experience. Needing a “law” to protect their margins speaks volumes. Somehow servers on the mainland (and the rest of the state) do fine.

    Merriman and Christensen have it right, they care about their customers, and know this new rule will be rarely used, much less abused. Smart decision.

    Hopefully others will get it too, and Bev will come around and get her kitchens in order… And stop fighting with her paying customers.

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