Kent Lewis, Washington, DC: A question about restaurant wine etiquette, and how it translates to different gratuity/tipping customs (I'd welcome Jancis or Nick's input here). When we take advantage of the services of a sommelier at a restaurant, what's the appropriate way of tipping him/her? A heartfelt "thank you"? An extra bill slipped to him/her as we leave the restaurant? A separate line item on our credit card receipt? What would your answer be for a restaurant in the UK? In the US? In France? In Germany?...
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