The Tipping Point: How Do You Figure a Tip?

Below there is a raging debate going on about a new BYOB law. Restaurants and consumers are battling over rights and bottom lines. Servers seem to be stuck in the middle—their wages are directly related to the with-or-without-wine final bill. Here’s the question: when you go to a restaurant, do you tip on the full price of a bottle of wine? Do you subtract the tax before you figure a tip? Severs, what do your customers do and how would BYOB affect you?