I think the answer is somewhere in the middle. I tend to tip a higher percentage on a lower bill and a slightly lower percentage on a higher bill, especially one that is laden with expensive and usually overpriced wine. It also depends on whether I was advised on the wine selection and whether the advice was accurate.
Answer From Expert Roger Bohmrich MW
I'm not positive as to the previous question, but let me pick up on your present comments. I am personally inclined not to reduce the tip percentage on a scale as the total bill increases, simply because it then becomes completely arbitrary. That is why restaurants make clear that a minimum (not maximum) tip percentage applies to large groups. What one person considers a "higher" bill is another's "lower" charge. When and how do you begin reducing the percentage? It's conceivable that someone using this approach could reduce the tip to 5% or 10% for excellent service on a "large" bill.
