Tipping the sommelier: Yes or No?
 

Hello all,

I was just wondering on other people's perspectives on this issue...

About 2 years ago when I was 19, I went to a restaurant (I cannot recall the name, but it was very expensive one) along with my girlfriend, and her parents, and from what I remember, girlfriend's father would tip sommelier, as well as putting down tip at the end of our meal.

I thought it was "normal" to tip sommelier, as girlfriend's father did. However, I overheard a conversation regarding this issue and thought I would ask people here..

So, yes or no?

In the US, maybe, as everyone down to the busboy seems to get a tip.

Anywhere else, probably not.

I agree with the above.... you tip once at the end of the meal and this should cover all the serving staff, for me the sommelier is another member of the team. Its up to the restaurant to work out how this tip gets distributed, etc.

There are special exceptions as in pre-arranged wine dinners where the sommelier has to conduct an elaborate wine service, etc. - but in most generic cases I stand by my above post.

Interesting in that the Huffington Post addressed this like this morning.

http://www.huffingtonpost.com/2010/0..._n_672393.html

saying

At a high-end restaurant where the sommelier has played an important role in the wine program, it's appropriate to give 10-15% of the price of the wine directly to the sommelier. However, when paying the bill, diners should deduct the price of the wine to calculate the tip to go to the waiter. At most meals, it's okay to just tip 15-20% of the final bill and let the restaurant divvy it up.

It has always been my assumption that at fine dining restaurants (the only ones at which I've had pairings selected by a sommelier) the tips are divided appropriately between the waiter, the sommelier and the serving/clearing staff.

That being said, there are only two dinners I've had where I would feel a separate tip to the sommelier was warranted. 1) Everest in Chicago, where the pairings were so perfect and the pourings so generous that by course four I was already feeling the effect, but couldn't say no, and by the end I had about six partially-tasted glasses sitting at my setting:p and 2) Le Bernardin in NYC, which is the only meal I've ever had where I can truly say the pairings were better (and more well thought out) than the food.

wine not?:D

+1
 

I agree. I eat at "fine dining" probably 2-3 times per month, and I never have given a separate tip for the sommelier. It's always included.