First, don't necessarily follow the lead of the restaurant where you ate last week. Many restaurants serve white wines too cold and red wines too warm. For white wines, the bottle should feel cold to your touch, but not ice cold. If the bottle was stored in the refrigerator, take it out 30-40 minutes before serving. And forget about that ice bucket during dinner, unless the meal is long and you need to re-chill the wine.
Red wines seem to taste better at warmer temperatures than white wines.
The bottle should feel cool, not cold to the touch. Red or white, serve lesser quality wines at a somewhat cooler temperatures to help obscure their shortcomings. Likewise serve higher quality wines at a somewhat warmer temperatures to allow their flavors to show through more readily. Most people thoroughly chill such wines, but experiment with what you like. For example, I prefer dessert wines slightly cooler than dry white wines.