It depends on the country - and the amount of included gratuity. In countries where tipping is usual - if a gratuity of 20% or higher is included - we don't add extra - because we usually tip 20% for the service we expect and usually get at nice restaurants. If the included gratuity is < 20% (it's usually 15% or 18%) - we usually round up to 20% (assuming there's a line on the bill to add extra - which there usually is). In countries like Japan - there is no tipping - so we don't tip.

Our next destination is Singapore - where the included service charge is apparently usually 10%. And - if I believe people who've been there/live there - servers don't get this "service charge". So - if the service charge is 10% - we will probably add another 10% to that - and pay the extra in cash. Something to discuss with our hotel concierge when we get there.

We tip on the total amount of the bill - including alcohol - but excluding tax and any included gratuity. There is often as much - if not more - service - required for serving alcohol - especially wine/champagne - as there is WRT food. Things like not pouring too much - refreshing one's glass at appropriate times - dealing with lots of glasses if you're doing wine pairings - etc.

I don't understand bhrubin's logic in this regard - and perhaps he can explain it to me. Alcohol is often 25-50% of our total bill. We had an anniversary dinner at a local restaurant this week - and it did an excellent "special menu" for us that the chef brought us personally - course by course. We had a somewhat expensive bottle of champagne - which our server served a little at a time - making sure it was always correct temp. And then my husband switched to red wine (new glasses). Don't see why service of beverages should be treated differently than service of food.

In terms of tipping on wine - I suggest reading this excellent article:

http://dinersjournal.blogs.nytimes.c...ype=blogs&_r=0

Perhaps the rules might be somewhat different when you're ordering a single bottle that costs $500-1000+ - but I don't recall my husband and I ever ordering a bottle that cost more than about $300 (I don't even drink most wine - too acidic/doesn't agree with me - only champagne). In which case most people agree that normal tipping rules apply.

I guess if one doesn't tip on alcohol - why would one ever tip a bartender?

We also add something extra for extra service we receive from a maitre 'd or a sommelier - usually paid in cash. But people like this are increasingly rare in these days of more casual - although still expensive - dining. One is often relegated to a single fixed menu (no need for a maitre 'd) and a single set of wine pairings (no sommelier). We also - when applicable - tip valets who park our car - wash room attendants - etc. If a person helps us - we give an appropriate tip in countries where tipping is expected/appreciated. Robyn