The one issue that strikes home for me is the tipping on bottles of wine/champagne. There is absolutely no difference in effort opening/serving a $50 bottle vs. a $200 bottle. At an 18% tip, it's $9 vs. $36. Not tragic, but annoying. And when you factor in that alcohol at restaurants is typically hyperinflated, what happens in the end is that I do not order that nicer bottle, and everyone loses out.

Unrelated to server tips, why do some restaurants find the need to mark up their alcohol 3-4 times? That's just ridiculous. Wouldn't they make it up in volume with a more reasonable mark up? I get so excited when I go to a restaurant and wines/champagnes are only marked up 100%. I go crazy.