Kent Feiler wrote in
:

On Sun, 09 May 2004 16:10:31 GMT, Leo Bueno
wrote:

(snip)

What is the *maximum* restaurant wine bottle mark-up from retail
prices that you consider to be reasonable or fair?
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One question I've always had about this is why the mark-up should be
in the form of a percentage of the retail price. If the mark-up is
100%, a wine that retails for $20 in the store costs $40 in the
restaurant and one that retails at $75 costs $150. In the first case
the restaurant makes $20, in the second they make $75,


But then the mark up is usually on a sliding scale with 300% on the low end
wines going down to something close to 150% for the upper ends. In your
example an $8 bottle would go for $24 a $20 for more like $50 and the $75
for a little over a hundred.