Tipping Sommeliers
By Marisa D'Vari | May 10th, 2007 | Category: News | No Comments »Hi all, I'm writing a new article on tipping the sommeliers. Ask a sommelier or a server, they'll say 20% on both wine and food. Ask a consumer, it's across the board. What seems to be "typical" is tipping on the total if the wine is "reasonable" (whatever that means to the individual) but on a different scale if it's above, for example, $200.
Care to share your thoughts? I'll list an (anonymous if you like) composite on the site soon! Just use the comment feature or email me privately at mailto:Story@AWineStory.com
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