The Art of Tipping: Recognizing Expertise in Bartending

When dining out, especially at a trendy new bar, we often anticipate the usual—wrong pronunciations, lack of knowledge about the drinks, and a generic experience. However, my recent visit to a local establishment completely shattered these expectations.

As I settled into the buzzing atmosphere, I ordered a Belgian gueuze, mentally preparing for what I thought would surely be a butchered name. To my surprise, the bartender greeted my request with a confident, “the guhz is excellent,” demonstrating not only an impressive pronunciation but also a deep understanding of what she was serving me. She went on to explain the intricate wild fermentation process that gives this unique beer its distinct flavor. As if that weren’t enough, she even suggested a cheese pairing to enhance my experience—all without any prompting from me!

I found myself momentarily speechless. It’s not often you encounter a bartender who not only knows how to pronounce “gueuze” correctly but also has a genuine grasp of the beverage’s complex characteristics. Most bartenders either shy away from attempting the names or boldly mispronounce them without a second thought.

Naturally, I felt it necessary to reward her expertise and passion for craft bartending. I left a tip of 30%, fueled by my astonishment and appreciation for her knowledge. However, this encounter led me to ponder: is there a general etiquette regarding tips influenced by a bartender’s expertise? Should we consider a scale for correct pronunciations or exceptional knowledge of the beverage offerings?

In my experience, it seems only fair to adjust our tips based on the level of service and knowledge provided. After all, a skilled bartender who enhances our experience deserves recognition. So, the next time you find yourself at a bar where the staff exhibit real expertise—whether through perfect pronunciation or insightful recommendations—consider reflecting that appreciation through your gratuity. Show them that you value not just the drink, but the entire experience they curate.