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The only time I can say I've for sure directly tipped a som (that I remember), was a night when I was out with a rowdy group, and he put up with us and simultaneously killed it on the wines. Someone else took care of the bill but I slipped him some cash. My presumption was that he would probably share it, but I wanted him to know his work was appreciated.


well done!


To add to this conversation, in January new IRS rues will take place. According the WSJ, "Starting in January, the Internal Revenue Service will begin classifying those automatic gratuities as service charges—which it treats as regular wages, subject to payroll tax withholding—instead of tips, which restaurants leave up to the employees to report as income." http://goo.gl/KsybAS

Another post (http://goo.gl/ub3iYS) states

"with this new rule, some restaurants are dropping the automatic tip. Instead of servers getting to take home their tips at the end of the night, the new rule means that ;tips [will be] treated as wages, which requires upfront withholding of federal taxes, and means they won’t see that tip money until payday.'”


"For restaurants that do keep automatic tip, 'the change will complicate payroll accounting for restaurants that stick with automatic tips, because they will need to factor those tips into pay, meaning hourly pay rates—could vary day to day depending on how many large parties are served.'”

Brigitte Armenier

Au choix et service compris:

Prompting pourboires pour boire may not be the proper tip To Insure Perfect Sommellerie.

Or, "hey you have to taste this" reaches a risky tipping point.

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I'm hunting the Leon Trotskys, the Philip Roths, the Chaucers and the Edith Whartons of the wine world. I want them natural and most of all, I want them to speak the truth even if we argue. With this messiah thing going on, I'm trying to swell the ranks of those who crave the differences in each vintage, celebrate nuance and desire wines that make them think, laugh, and feel. Welcome.

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