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Steven Coulson
Steven has been drinking beers, wines and spirits for decades and has a propensity to go about them at length after a few drinks.
Latest Posts
- 57/m: Love beer, but it doesn’t love me as much anymore
- No Stupid Questions Wednesday – ask anything about beer
- Does anyone else get treated like a beer snob for ordering literally anything that isn’t a macro lager?
- Is there a polite way to refuse a beer that’s being served in the wrong glassware without making everyone at the table uncomfortable?
- # What’s the most pretentious thing you’ve ever said about beer that you secretly didn’t understand yourself?
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The Tipping Etiquette: How Knowledgeable Bartenders Influence Gratuity
Last night, I had the pleasure of visiting a new establishment and ordered a Belgian gueuze, fully prepared to hear its name mispronounced in various creative ways—it’s almost a rite of passage when dealing with the less common beers. To my surprise, the bartender confidently articulated “the guhz is excellent,” as if it were the most natural thing in the world. What followed was a delightful discussion about the unique wild fermentation process and an unexpected cheese pairing suggestion, all without me prompting her.
I was taken aback; it’s not every day you meet a bartender who not only knows how to pronounce the name of a niche beer correctly but also understands its intricacies. Typically, I’ve encountered bartenders who either shy away from pronunciations altogether or try their best but often miss the mark. But this bartender impressed me by both her expertise and her hands-on approach to service.
As I marveled at her knowledge and the quality of service, I felt compelled to tip generously—30%, to be exact. Yet, this experience left me pondering some important questions about tipping etiquette. Is there a standard practice when it comes to rewarding bartenders based on their level of knowledge? Should one adjust their tip based on the bartender’s ability to correctly pronounce complex beverage names?
When you encounter a bartender who truly understands the beverages they serve, it certainly elevates your experience. So, how do you respond in terms of gratuity? Do you find yourself offering more or less based on their expertise and helpfulness? I’d love to hear your thoughts and experiences on how knowledge and service impact your tipping practices in bars and restaurants!