Tipping Etiquette: When Bartenders Go Above and Beyond

Recently, I had an exceptional experience at a new bar that raised an interesting question about tipping—especially when it comes to bartenders who clearly know their craft.

As I settled in, I ordered a Belgian gueuze, expecting the usual mispronunciation that often accompanies unfamiliar drinks. To my surprise, the bartender confidently pronounced it correctly as “the guhz.” This wasn’t just a fluke; she then proceeded to explain the intricate wild fermentation process behind the beer and even suggested a delightful cheese pairing without me having to ask. I was taken aback—this was a level of knowledge and service that I rarely encounter.

Typically, I’ve noticed that bartenders either shy away from attempting complex names or end up saying them incorrectly while pouring the drink into whatever glass is handy. But this bartender not only got it right but also showcased a true enthusiasm for the beverage.

So, how does one determine the appropriate tip in such a scenario? In this instance, I felt compelled to leave a generous 30% tip as a gesture of appreciation for her expertise and attentive service. However, it got me thinking: is there an unspoken rule about adjusting tips based on a bartender’s knowledge of their offerings? Should we have a ‘sliding scale’ based on how well a bartender pronounces complex beer names?

I’m curious to hear from others—do you take a bartender’s level of expertise into account when calculating your tip? How do you approach situations where a bartender truly elevates your experience? It’s clear that knowledgeable service deserves recognition, but what’s your take on the tipping protocol in these special cases?