On Sat, 5 Jun 2010 15:31:32 -0400, "Nancy Young"
> wrote:

> On the other end of the spectrum, I totally understand why one
> would not feel like tipping by percentage when they order an
> expensive bottle of wine. Like, how is it someone earned that
> much more to serve a $100 bottle than a bottle of (whatever's
> cheap)?

Which brings up another tipping topic: do you count the price of
alcohol into your tip calculations?

--
Forget the health food. I need all the preservatives I can get.