Sommelier & Waiter wine encounters?

[brappy]

I try to stay out of these threads but WW, what is fair mark-up for wine in a restaurant? Being in the business and not agreeing with the owner on his pricing policy leaves me in quite a quandry.

And Foodie, I assume you've been in the business long enough too know what can be done. I'd like, if you would, to give pros and cons of your pricing modules if you were to own a restaurant.

Myself, I'd probably agree on a flat increase in price but how would that be done? Any ideas?

mark