> The argument, which one can choose to agree with or not, is that the kind of place where one is buying a $100 bottle of wine has a higher degree of training,

> The argument, which one can choose to agree with or not, is that the kind of place where one is buying a $100 bottle of wine has a higher degree of training, care, etc involved. What if the restaurant serves both $20 and $100 bottles? Do they adjust the quality of service on the fly to make pouring the $20 bottle profitable? Offer extra labor-intensive services only available with the purchase of the $100 bottle?