Lets say I purchase a bottle of wine in a restaurant worth $100 retail, most restaurants would charge $200 to $400 for the same bottle. Lets say $250 for arguments sake ($270 including tax). What would the fine dining hounds tip on a $250 bottle of wine? $50 would be the customary 20% on the pre-tax bottle alone . Now, if the sommelier spent some time with me (as he should for a $250 bottle) and decanted the bottle, brought in wine specific glasses, etc., then just perhaps that's appropriate. But if a waiter just opens and pours, do you tip the full 20% on a bottle of wine that's likely already marked up 100% - 300% by the restaurant? I personally don't feel 20% is appropriate (I tend to tip only ~10% on heavily marked up wine), but am interested in what other experienced diners do.