Thank you for all your responses to my blog on tipping for wine service. I guess it really is a "hot button" for many of you. If you ask 10 people this question, you will get 10 different answers.
The breadth of your responses is across the board. Members of the wine trade recommend at the higher end---what a surprise! Not unexpectedly, some of you say that if someone is willing to spend $1,600 on a meal they should not skimp on the tip. Some consumers think a more conservative approach is appropriate.
There is no set formula--obviously. If the cost of the wine and food portions of the meal were different, my advice might not be the same. However, in this situation, my recommendation to my friend was 20 percent for the food ($300) or $60, plus 7.5 percent for the wine ($1,200) or $90, for a grand tip total of $150.
Not a perfect science, but, in my opinion, a just reflection of the value of the service. The meal probably lasted 2 hours and was only one of the tables the server waited on that evening. Had there been a dedicated wine steward or sommelier at the restaurant, I would have raised the wine tip somewhat higher.
This was my advice.
John L Vickerman — Sacramento Ca. — May 4, 2006 5:36pm ET
Bill Emmerich — IOWA — May 4, 2006 6:12pm ET
Mike Andrews — Washington — May 4, 2006 11:41pm ET
Michael Anderson — San Diego, Ca — May 5, 2006 1:50am ET
David Davis — san antonio — May 5, 2006 12:06pm ET
Apj Powers — Dallas, TX — May 5, 2006 1:04pm ET
Steven Balavender — Tampa, Fl — May 5, 2006 2:53pm ET
Melissa Warrington — Delaware — May 5, 2006 4:46pm ET
Ray Freeman — Santa Barbara — May 5, 2006 7:19pm ET
Brian Deibel — Sarasota, FL — May 7, 2006 2:59pm ET
Stephanie A Mcneil — winter — May 9, 2006 1:31pm ET
Joseph Herman — delray beach, florida — May 11, 2006 1:54pm ET
Steve Anderson — Longmont, CO — May 24, 2006 1:09am ET
Bradley K Kato — July 31, 2006 1:15am ET
Peter Czyryca — August 20, 2006 2:00pm ET
Blaine Horner — August 22, 2006 10:12pm ET
Trevor/38 On Central — July 29, 2007 4:53pm ET
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