2009, The Washington Post Bad behavior, witnessed more times than I can count in situations where a bottle of wine is purchased: servers who fill wineglasses close to the top, sometimes emptying the entire bottle at one pouring. The practice makes for easy accidents and looks pushy on the part of the restaurant, as if it's trying to force another sale. The proper way to serve a bottle of wine is to fill a glass no more than two-thirds full (less is better); leaving some room in the bowl allows sippers to swirl and smell the wine. Gently turning the wrist and tilting the bottle up toward the end of pouring helps prevent another problem: drips on the table. Sietsema is the restaurant critic for The Washington Post. 