The sommelier spent 20 minutes learning your palate, opened a perfectly decanted bottle, and probably saved you from an expensive mistake. That expertise deserves its own acknowledgment — separate from your server tip.
A sommelier is not your server. They are a specialist — often with years of study and certification (WSET, Court of Master Sommeliers) — who provides a distinct, skilled service. The standard is to tip them separately from your server at the end of the meal.
| Situation | Tip Amount | Notes |
|---|---|---|
| Sommelier selected and served wine | 15–20% of wine bill | Separate from server tip |
| Brief recommendation only | $5–10 cash | If they didn't pour/serve |
| Full multi-course pairing | 15–20% of wine total | Significant expertise involved |
| Server also pours wine (no sommelier) | Include in server's 20% | No separate tip needed |
| Brought your own bottle (corkage) | $5–10 per bottle | They still opened and served it |
💡 Tip the sommelier in cash when possible. At many fine dining restaurants, service charges or card tips are pooled among all service staff. A cash tip handed directly to the sommelier ensures they receive it personally. Ask to see them at the end of the meal if needed.
A great sommelier does far more than open a bottle. They assess your food choices, your budget signals, your taste preferences, and the progression of your meal. They manage a wine cellar that may contain thousands of bottles. Many have passed grueling multi-day exams. Treating their service like a standard server interaction undervalues the role significantly.
⚠️ Don't forget them at the end of the night. Sommeliers often disappear after the wine is poured — they're working other tables. Make a point to find them at the end of your meal if you want to tip them directly in cash.
15–20% of the wine bill, paid separately from your server tip. If they only made a quick recommendation without serving, $5–10 cash is appropriate.
Yes — if the sommelier provided distinct wine service, tip them separately. They are specialists with different training and often a separate tip-out structure from servers.
If the restaurant adds a mandatory service charge, the sommelier's share is typically included. You can still leave a small cash tip directly to acknowledge exceptional service.
15–20% of the total wine pairing cost is appropriate. Multi-course pairings represent significant expertise and time — the full percentage is well-earned.
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