[QUOTE]Originally posted by KyGuy
[B]The traditional tipping rules dictated that the tip was on the meal and not the tax or the alcohol. The sommilier got a separate tip after the wine was accepted by the dining party. Under those older rules a 20-25% tip may have made sense.

QUOTE]

Often times now, the waiter tips the sommelier out at the end of the night. Sommeliers are given a salary or a percentage of what they sell and then the tip out from the severs. At least where I have worked.

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1994 C 280 117.5k, White (Good as new)
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1990 190e 2.6 95k (Sold-Should not have)
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