On Sun, 06 Jun 2010 17:12:24 -0400, Goomba >
wrote:

>sf wrote:
>> 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?
>>
>Of course.

I tip 30% on the booze... 15% each to bartender and barmaid... and I
come out ahead... I order three 2nis and they toss one in on the
house... and I get much more generous drinks. Most diners don't know
to tip the bar in advance. When yoose go to a catered affair with an
open bar do you tip the bartender, I certainly do. I don't call it
tipping, I call it "shmearing", big difference.

Shmear: dollop, smear (n or v) "I'll have a bagel with a shmear"
(meaning a shmear of cream cheese). Also bribery; grease the palm.
"If you want a good table, you're going to have to shmear the maitre
d'."