Tipping in restaurants remains a complex dance, and nowhere is this more evident than with wine. Should you tip on the entire bill, including the wine? Does the price of the bottle affect the tip amount? We delve into the world of wine tipping etiquette, seeking insights from industry experts and fellow diners.
The "appropriate" wine tip seems to be a subjective matter. Opinions vary wildly, with factors like who orders the wine, who serves it, and personal philosophies influencing tipping decisions. To gain a broader perspective, we spoke to sommeliers, bartenders, diners, and even a consumer behavior expert.
Bernadette James, a sommelier and bartender, emphasizes the tip as a reflection of service quality. "I believe I should be tipped on my performance," she states. Most of her customers tip 20% on the post-tax amount, highlighting their appreciation for the curated wine list.
While some diners require minimal assistance in choosing a bottle, they still tip well. This, as James observes, reflects their appreciation for the overall wine selection and service provided.
Scott Woltz, a wine and beverage director, notes that customers from an older generation tend to tip on the pre-tax amount. However, most customers at his establishment opt for a 18-22% tip on the post-tax bill. He also highlights the exception of "dive bar mentality" tipping, where minimal tips are left for multiple glasses of wine.
Most diners surveyed consistently tip 20% post-tax, regardless of the wine price or sommelier interaction. However, some, like Barbara, are open to tipping 20% on even expensive bottles.
Carlin Karr, a wine and beverage director, reveals that their restaurant group in Denver and Boulder practices a standard 20% or more tip, which is shared among all front and back-of-house staff. This eliminates the need for surcharges often seen elsewhere.
Several restaurant professionals expressed experiencing "tipping fatigue," mirroring a sentiment shared by many diners. Erik Liedholm, a wine director, acknowledges a slight post-pandemic decrease in tips, despite Seattle's relatively high minimum wage. However, their team benefits from a 6% commission on bottled-wine sales and pooled tips, ensuring fair compensation.
Professor William Lynn, a consumer behavior expert, suggests applying general tipping principles to wine: "Wine is a part of the bill. You tip 15-20%." He identifies five key reasons for tipping: rewarding good service, supporting server income, seeking better future service, gaining social approval, and fulfilling the social obligation.
While good wine service warrants a higher tip, a well-curated list also deserves recognition. In BYO restaurants, tipping as if a good bottle were included ensures the staff doesn't suffer financially from the policy. Ultimately, until restaurants establish a more uniform compensation system, tipping remains an essential element of dining out.
