To tip or not to tip: Should we calculate gratuity on wine at a restaurant? - what does skip the dishes charge restaurants

Readers send me a letter from time to time, which I think may be of interest to many readers.
Recently, the note below falls in my inbox and that's the case, so I'm here to answer: I hope you can help me clarify the confusion about tipping with wine.
I was told from a server with a 5 star restaurant experience and a friend who loves food that you will not include the wine price in the tip calculation due to the premium price increase.
Can you give me a word on this? —
Steve FitzgeraldTips and markups are two different things that tend to go to different parties --
When the Mark goes to the agency to cover the cost of the business, prompt to go to the server to confirm the good service.
Therefore, I can't imagine not tipping the wine portion of the meal because of the price increase.
People don't skip a hint on a steak cake because of the assumed high mark, so why use wine?
This is of course my opinion on this topic.
Karen Cleveland, the star's etiquette columnist, agrees.
"I have never heard of this conference.
I can't explain why someone would tip less because of the price increase in wine.
Everything in the restaurant was marked.
The tip should reflect the overall bill.
"While in restaurants with a baseline of about 15 to 20, food and drinks are usually tipped, it makes sense to change this approach at one time.
When you bring a bottle of wine yourself
Some restaurants choose to offer privileges.
In this case, I think it is appropriate and considerate to double the estimated retail price and tip of the wine.
Doing so acknowledges the same level of service as drinking from the wine list.
Of course, most restaurants charge between $10 and $45 for the fun of bringing their own bottles, but this fee can never be replaced by a tip.
Instead, it helps offset the cost of drinking your own wine in the hotel.
After all, not only does the business not receive an increase on the bottle you were supposed to order, but it will also incur all the other costs of drinking there --
We offer stemware, hire knowledgeable service staff, pay for the wine brand, etc.
Restaurants don't have to have diners bring their own wine, so I'll take advantage of this offer if they bring it themselves, and I like to practice the golden rule.
For me, that means a little bit in return.
I might admit it.
The wine list is formed by ordering a fun sparkling wine to start the evening, or by not skipping the chef's special dessert or cheese plate.
Fair tips are important, of course.
However, I encourage everyone to pay attention to electronic payment.
Handheld Terminals tend to tip diners by the percentage of the bill or dollar amount, but some iPads will calculate the percentage of tips selected after the bill
The tax amount of the tip should always be based on the previoustax figure. Wine included.
Caroline Evans Hammond is from Toronto.
Wine writer.
She is also from London.
Trained sommelier and two
Author of the best-seller time.
Find her Caroline @ carolynevanshammond. com.