Hey folks, So recently, I've been offered by a boss to have a dinner for two at any restaurant in NYC, and he said to make sure it was expensive. So now I am thinking about going to Bouley, Daniel, or Le Bernardin (I've talked with others, and this is de rigeur). The thing is, having grown up in the suburbs eating at Chili's and being not well-to-do for all of my life, I really don't know what the heck goes on inside these ultrafancy restaurants, or if anything is different at all. Specifically, I have no idea what to do with: (1) the Maitre'd - do I tip this person? If so, how? Do I use the Handshake-and-drop-bills-in-hand move? And how much is suggested? (2) the Sommelier - What do I do with this guy? If anyone knows the entire protocol, that would be helpful. I know s/he makes suggestions on wine, but does he just sneak up on you before the waiter comes by to take order or what? And how do I tip him/her seperately? (3) Miscellany - I've been to good restaurants, but it was always a place where the waiter/waitress did everything, so I could be missing out on some other conventions that come with venues such as this. If I'm going to blow $500 of my boss's money, I want to do it right! Any advice would be helpful. Thanks.