My modest proposal is to eliminate the wine stewards. Instead, guests would select a bottle from coolers as they enter the dining room. It would be like buying bottled water when leaving for a shore excursion, no muss, no fuss, and an easy 15% gratuity for staff. There might even be an automat type cooler that allows you to select your bottle with your key card. A dining steward would plunk the bottle in an ice bucket and carry it to your table and seat you. The ice bucket would have a self service cork screw attached by a length of chain for bottles without screw tops. Open the bottle and serve yourself just as you would at home.
Eliminate the wine steward with the towel over his arm that ignores you anyway. Eliminate the bottle opening theater, the cradled bottle presented for viewing, the first small pour, the gentleman's swirl, sniff and sip and the wine steward's hopeful look that the guest will find the vintage acceptable. Eliminate the wine steward and put staff to more productive use.