Tipping Etiquette for Knowledgeable Bartenders: How Far Should You Go?

Recently, I had an enlightening experience at a new bar that got me thinking about tipping etiquette in the context of craft beer, particularly when it comes to the expertise of bartenders. I ordered a Belgian gueuze, anticipating the usual mispronunciation that often accompanies such a unique brew. To my surprise, the bartender confidently pronounced it “the guhz” and proceeded to share her extensive knowledge of wild fermentation processes, even suggesting a cheese pairing to enhance the experience—without me having to ask.

It’s not often that you encounter a bartender who not only knows the correct pronunciation of specialty beers but can also engage in a knowledgeable discussion about them. Most bartenders either avoid saying the name altogether or mispronounce it while pouring your drink. So, to find someone who genuinely understands what they’re serving was a refreshing surprise.

Impressed by her level of skill and enthusiasm, I tipped 30%. This led me to ponder: Is there an unspoken rule about tipping more for bartenders with a deep knowledge of their craft? Should tips be adjusted based on their expertise and the quality of service?

I wonder how others approach this. Do you have a sliding scale for tips when you meet a bartender who goes above and beyond, especially in the realm of craft beer? It’s certainly a thought-provoking topic worth considering, as the bar experience can be greatly enhanced by knowledgeable staff. How do you show appreciation for a bartender who really knows their stuff?