Still, sparkling, or local?

Don’t look now, but bottled water’s bubble might burst.

At least among some of those same high-end restaurants that made it trendy to drink the stuff in the first place.

That’s what the San Francisco Chronicle reported this week. It’s pretty interesting — although not if you’re selling water for a living.

The real group who’s most likely to be hurt by this? Restaurant service staff, who love the extra gratuity boost brought on by a few rounds of San Pellegrino.