Redd wrote:VTKillarney wrote:einsteinboricua wrote:That's another reason I question the tipping system: the tip is not based on what the person did, but rather the value of the item they brought. How is this even accepted?
This is especially true with wine. I rarely drink, which means that I rarely order wine. In a not-so-fancy restaurant it is very easy to spend $30-$60 on a bottle of wine. You can also spend $2.50 on a Coke. The server who brings my Coke gets a tip of 50 cents. The server who brings a $45 bottle of wine gets $9. That's a pretty hefty premium for popping a cork. It's also why I rarely order wine in a restaurant. Not only is the bottle heavily marked up, but the tip adds insult to injury.
In a good restaurant the waiters spend overtime learning about wines and taking sommelier courses. They help you pick the wine by getting to know you and your tastes and preferences, make you look like you know what you're doing, they uncork the wine and pour you a tasting to see if you'll accept the wine, then pour you and your date a glass, make sure your glasses don't run dry during all of dinner. If you don't think that's worth 9 dollars, you're beyond cheap and should stick with your Coke at Denny's... lol.
You failed to notice that I said that it is very easy to spend $30-$60 on a bottle of wine in a not-so-fancy restaurant. What you described is more common in a restaurant that charges $60 and up for a bottle of wine. So let's say that I go for a middling $150 bottle of wine. Is what you described worth a $30 tip? Absolutely not.