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Making champagne bottles pop.
To quote one of my old sommeliers, opening a bottle of sparkling wine should be "as quiet as a nun's fart in Mass".
For those who don't get the reference. Nun farts are very quiet because of all the butt sex loosening them up. It also keeps the priests away from the kids. It's a win win all around.
But...why? Popping the cork is fun and festive, and considering most people only have that experience a handful of times in their lives, why try to stifle that little joy?
"Fancy" people who have champagne often aren't going to be impressed. Think of it this way; tourists come to New York and gawk at things the locals have been ignoring for years.
You can buy a bottle of sparkling wine for $20.
It's fun and festive... if they "only have that experience a handful of times in their lives". If you do it on the reg, it's just wasting the product. That distinction is what the question is about.
When I worked in catering we were taught to open bottles quietly because the sound of bottles being popped sounds like money being spent to the event organiser and you want to serve/charge them for as many bottles as possible.