I think the wine concept of gratuities in the US is highly similar to what occurs in fine dining establishments in Europe. That is to say, at a regular US establishment, one USD per drink is plenty.

But at US fine dining, with sommelier, do expect to pay up to USD10 per bottle, even a bit more with extraordinary service.

For the mainstay, 15% of food is plenty, and $1 per drink is more than enough. If you are given any attitude, complain liberally. And welcome to the US.