I flipped through the forum real quick but couldn't find a concrete discussion on this (granted, i searched for all of 40 seconds).
I heard a piece on NPR about a week ago in which a local wine columnist mentioned that you should tip according to the value of the wine that you bring in. I thought that was absolutely crazy. Am I wrong here? Is that common practice?
I've always just tipped 20 - 25% (for good service) of the total bill before tax, i've never once considered tipping more because I brought an expensive wine. I think that's crazy, but I'm wondering what the norm is. I'd love to hear from consumers, as well as people in the restaurant biz.