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[QUOTE="HuskyHawk, post: 3263151, member: 1414"]
Not sure what you mean really.  If I've got $50 in food and $70 in wine, I may not tip on the $120 straight up.  Especially since I don't seek help picking wine and prefer to pour my own after the initial glass.  I actually find it irritating when they try to fill my glass before I'm ready.  If I've got $100 in food and $40 in wine it's just $140 x tip%.

As others have said, this is why the tipping system is such trash.  A draft beer, even an $11 imperial stout doesn't deserve the same tip as a carefully made $11 cocktail.  And an $11 glass of house Cab arguably merits even less than the beer.  A bottle or can of beer rates almost nothing in any rational world.  Maybe a quarter each (of course you do more, but does that make much sense with a $2 PBR?).

If the reality is that everything at every bar and restaurant is just priced at 1.2 x the price, then just do that and end the tipping.  If it's truly a reward for service then I think we should feel free to treat it that way.   Watched a guy spend 5 minutes making me a Sazerac in New Orleans.  It was happy hour and drinks were cheap.  The tip was about 100% what I paid for the drink.
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