Moderators: Jenise, Robin Garr, David M. Bueker
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Robin Garr wrote:Is it reasonable to be expected to tip the same as food - at least 20% by modern urban standards in the US - when you are buying a bottle of wine for $300, $500 or more to go with the meal?
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Neil Courtney
Wine guru
3257
Wed Mar 22, 2006 6:39 pm
Auckland, New Zealand
Redwinger
Wine guru
4038
Wed Mar 22, 2006 2:36 pm
Way Down South In Indiana, USA
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Neil Courtney wrote:I would consider giving a tip IF the markup on said $500 bottle of wine was in the vicinity of 10%. But generally in a fine dining restaurant the markup is likely to start at over 50%, so no way should they get any extra. Large markups could almost be considered to be extortion.
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
Neil Courtney
Wine guru
3257
Wed Mar 22, 2006 6:39 pm
Auckland, New Zealand
Redwinger wrote:Neil-
In NZ is "service" included in the bill similar to most of Europe or is the tab built on the American model of a gratuity added by the customer?
'Winger
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
David M. Bueker wrote:Given how often the "capitalist exploiters of the downtrodden" go out of business, I would venture to say that the business model needs to be rethought not tipping policies.
Neil Courtney
Wine guru
3257
Wed Mar 22, 2006 6:39 pm
Auckland, New Zealand
Gary Barlettano wrote:Neil Courtney wrote:I would consider giving a tip IF the markup on said $500 bottle of wine was in the vicinity of 10%. But generally in a fine dining restaurant the markup is likely to start at over 50%, so no way should they get any extra. Large markups could almost be considered to be extortion.
Ah, but Neil, the margin on said bottle of wine goes to the capitalist exploiters of the downtrodden, proletarian service personnel whose well-being depends upon your gratuity.
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Neil Courtney
Wine guru
3257
Wed Mar 22, 2006 6:39 pm
Auckland, New Zealand
Dale Williams
Compassionate Connoisseur
11175
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Gary Barlettano wrote:Ah, again Neil, some capitalist exploiters are indeed smart and invest in legislation. Although it depends upon the specific state of the U.S.A., under federal law tipped service personnel do not have to receive minimum wage. The U.S. Department of Labor tells us that tipped employees are those who customarily and regularly receive more than $30.00 a month in tips (divided by the generally applicable 4.3 weeks in a month, this equates to $6.98 a week). The employer may consider tips as part of wages, but the employer must pay at least $2.13 an hour in direct wages. So, a 40 hour work week and a minimum tip receipt of $6.98 equals the potential for a whopping $92.18 in gross pay weekly. I believe in my chosen domicile of California even tipped employees enjoy a minimum wage which exceeds federal standards.
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
Mike Filigenzi wrote: one hopes that the wine service is appropriate to do justice to that $300 bottle of wine.
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
David M. Bueker wrote:Mike Filigenzi wrote: one hopes that the wine service is appropriate to do justice to that $300 bottle of wine.
Unfortunately it rarely is.
Mike Filigenzi wrote: Nonetheless, if the restaurant provides excellent wine service to go with their expensive wine, I don't see a problem with tipping based on the price of that wine. Again, the service would have to be as extraordinary as the wine itself to justify any of this, but I think such restaurants exist.
Neil Courtney wrote:Redwinger wrote:Neil-
In NZ is "service" included in the bill similar to most of Europe or is the tab built on the American model of a gratuity added by the customer?
'Winger
In general there is no tipping for anything here in NZ. Unfortunately, it is creeping into some areas, probably because of tourists who tip anyway. We have what is called a Minimum Wage here, of only $NZ12.50/hour, but any trainee wait person will start on this pay scale, so we do not have waiters that need to get tips to survive. We do have the markup problem as well which is why we will generally not go to a restaurant that does not allow BYOW. Even a 'corkage' charge of $20 a bottle can look like good value when you see some of the wine list prices. Generally corkage runs at around $5 per person. Or should that be 'screwage' now?
Kelly Young wrote:Tip on the tab regardless of what it is compromised of.
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