If the restaurant resembles a standard sit-down restaurant, then tip 5 to 10 percent after delivery. Fast-food style buffets require no tip. Apply the same basic principles used for tipping a sommelier to bartenders. The 15 to 20 percent recommendation assumes the wait staff performed its duties well. Tip 15 to 20 percent of the total bill, including taxes. If the diner received outstanding service and the wait staff focused on the dining experience, then expect to leave a generous tip. The previous recommendation stated tipping the desired percentage on the pre-tax bill amount, but because the wait staff receives after-tax income, the recommendation changed. If ordering food from the front of the restaurant but it is delivered to a table, then the rules vary depending on the restaurant’s atmosphere.
Fast-food style buffets require no tip. Tip a helpful sommelier 15 to 20 percent of the wine cost. Tip 5 to 10 percent more or less when required. Follow the same rules for tipping the wait staff. Tip 15 to 20 percent of the tab for good service. Customarily tip $1 for beer and wine and $2 for mixed drinks. The price of the wine has no influence on the tip percentage. If the wait staff performed its duties exceptionally well, then raise the standard 15 to 20 percent to 20 to 25 percent to show the staff the diner’s appreciation for superior service.