Given the markups, sommeliers are used car salespeople of the wine world.
I go for what I like. Ive had some $40 bottles that tasted like musty vinegar, and $7 wines that I bought a crate of. I dont need someone flashy doing what amounts to tricks to try to sell me 55% markup instead of the 30% markup.
More power to you, but a sommelier is not meant to upsell you on a more expensive bottle. Their service is meant to assist you in finding a wine that you would like (by itself or paired with a meal).
The company in which they represent does. And tips are a way to shove the responsibility to directly pay them on me.
> Do you think your waiter is secretly conspiring to push you to order the most expensive entree?
Secretly? It's no secret that you're 'supposed' to tip on percentage of the bill. So the bigger the bill, the more presumed tip. And the IRS makes this assumption as well (even if it is false).
> If you're going to call a sommelier a used car salesman, why stop there with the hyperbole?
Its not hyperbole. They both know the product. They both know how to discuss and address it. They both are compensated upon price. And both are not returnable after sale (or opening).
> you're 'supposed' to tip on percentage of the bill.
Except in places where the waiters are paid by salary. We have sommeliers or wine educated sales persons in most wine shops, they really help you choose wine. I can walk in describe the food and my price range, then almost always get out with something good/perfect.
I go for what I like. Ive had some $40 bottles that tasted like musty vinegar, and $7 wines that I bought a crate of. I dont need someone flashy doing what amounts to tricks to try to sell me 55% markup instead of the 30% markup.