4. For large groups, consider ordering a bottle of white and red wine so your guests can have their choice.
A good sommelier should judiciously pour the wine in the glasses so that it reaches just the fullest part (usually the lower third) of the glass, so your guests can swirl and smell the bouquet.
5. It is considered gracious and correct to tip between fifteen and twenty percent of the total wine and food bill, not just food.
As always, gratuity is optional. Many people think there is not much work involved in opening a bottle of wine or twisting open a screw cap and pouring; however, many servers and sommeliers went to wine school to help guests with their choices, and are responsible for polishing the elegant glassware on the table.
Some people find five-star restaurants intimidating because of their formality, so it's important to realize that everyone at the restaurant from the hostess to the chef are at your service. So walk tall and expect the best – you deserve it.