On Thu, 15 Sep 2005 18:49:29 -0400, Dave Smith
wrote:
(snip)
> Prices are firm.,
>and the markup on a bottle of wine ( by the bottle) is at least 100%,
>usually much more. I was in a nice restaurant a fee weeks ago where the
>cheapest wine on the list was $32, and that was one that sells for $9.25
>in the liquor store. A local restaurant used to have much better prices,
>roughly 100%.
I was watching a tv show on some aspect of wine a few months ago, and
the head wine guy at a restaurant they were interviewing said that the
normal procedure in nearly all restaurants was to mark it up (multiply
the price) by at least a factor of 2.5 or 3, which goes along with
your numbers pretty well, especially since he may have been fudging on
the low side. I see wine that I drink at home listed in restaurants
for that factor and more all the time.
(snip)
>So getting back to tipping...... they charge me $14.95 for a bowl of
>vegetable soup, close to 250% markup on a bottle of wine produced right
>there, stored in the winery and no need for an expensive on site wine
>cellar with extensive collection of wine. And then I am expected to pay
>15% on top of those over inflated prices??
I consider the amount of a food/drink bill when deciding the amount to
tip. If it's really high due to things like that I tip a smaller
percentage. I could be accused of being cheap, I guess, but, like
you, the principle gets to me too.
Zane |