Few fool’s errands are as futile as trying to seek guidance on how to tip in a restaurant, especially where wine is concerned. Who, what, why, and how much varies from city to city and from country to country. One thing is certain: the 10% gratuity is a thing of the past. Most reports indicate that that’s also true of the 15% tip.

Occasionally, interest surfaces to support a move toward the European custom of including gratuities in the cost of food and drink, but most U.S. consumers and restaurant owners are reluctant to give it a try. Surf the internet in search of guidance about tipping, and you’ll find pages of ideas, suggestions, and opinions, few of which agree.

There is consensus that the current system often leaves diners feeling guilty, servers disappointed. Throw in the wine, and you exacerbate the feelings. If there is a sommelier – wine steward – do you tip separately or is the sommelier salaried? Do you tip according to the cost of the bottle or according to the level of service provided?

Add IRS rules and local, state, and federal minimum wage considerations and the debate intensifies. One other general agreement: tip on the pre-tax cost of the meal and wine.

At HoosierWineCellar we dared to tackle this issue, so please watch our video with Erin Drake, General Manager of the Story Inn, to discuss this very sensitive situation that we face very often.