I agree with Katie, and would like to add the following... we are a 75 seat restaurant/bar and we have 50 wines by the glass at our establishment split between whites, reds, sparkling and dessert wines/ports. With the increase in poplularity of wine in the US, it has become a much more important part of the dining experience. I would like to add that it also depends on what you want your focus to be. Granted, we are a wine focused restaurant, but as Katie says...a lot depends on your size and volume. We don't have a fancy cruvinet system, because quite frankly, when we did the math, it didn't make sense to invest that much money. We simply pump the bottles down each evening and only keep them for 48 hours. We might be able to keep some longer, but we adopted that as our standard.