How much would you tip, if the corkage fee ($85) was waived. We had 2 glasses of champagne ($60) and the total bill came out to be $400. The bottle of wine was a gift and probably cost $400 when bought, now retails for $800. It would probably run $2000 assuming it's even available at a restaurant - most don't carry it in their cellar. Needless to say, I don't usually bring wine nor do I drink anything close to this price range. This was a once in a lifetime thing and will probably never happen again. Although it may seem so, I don't have money to throw around. But, I don't want to under tip either. What's the proper etiquette in this case.
Answer From Expert Roger Bohmrich MW
I would say that the basis of the tip should be the actual total of $400, since this is a known figure and not speculative or arbitrary. The value of the wine that the restaurant permits you to bring should not, in my opinion, be relevant to the calculation of tip. That would imply that the person who brought the wine would somehow be morally obligated to ascertain the current market value and then impose a gratuity. On the other hand, you may decide, as an act of generosity to the server, to add, say, $50 to the tip on the meal itself. That would make the server happy and still be less than the corkage fee that is waived. Also, was special handling such as decanting required? That would certainly call for an extra tip.
