Q: At a dinner out with friends, we ordered an expensive bottle of Chardonnay. When the bill came, they insisted that we didn’t need to include the cost of the wine when calculating the tip, only the food. Is this true?
A: Your waiter is entitled to a tip on the cost of the meal and the alcohol. The exception: When a wine steward, or a sommelier, selects a bottle and serves you. If so, the wine expert is given a separate gratuity of 15 percent to 20 percent (depending on the service, as well as the price and number of bottles ordered), and your waiter should be the tipped only on the food portion of the tab. Customers usually hand a wine steward cash at the end of the meal (he should come to the table when you’re done), but if you want to pay for everything by credit card, look for an extra line on the bill just for the wine tip. Via Emily Post.
On a sad note...
Elizabeth L. Post, 89, died in Naples, Florida, on April 24, 2010, surrounded by her family. For 30 years Mrs. Post carried the mantle of The Emily Post Institute, Inc., writing more than a dozen books on etiquette, including five editions of Emily Post’s Etiquette.
After the death of Emily Post in 1960, Elizabeth Post assumed responsibility for carrying on the Post family tradition of writing and teaching about etiquette. She quickly became, and remained for the next thirty years, America’s leading authority on etiquette.
Pugs & Kisses,
Dawn
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