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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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Tipping Etiquette: How Knowledgeable Bartenders Enhance Your Experience
Last night, I had the pleasure of visiting a new bar that promised a diverse selection of craft beers. As a fan of Belgian ales, I ordered a gueuze, anticipating the typical struggle with pronunciation that often accompanies such unique offerings. To my surprise, the bartender effortlessly articulated “the guhz” with the confidence of a true connoisseur.
What followed was an enlightening conversation about the wild fermentation process that gives gueuze its distinctive character. She even suggested a delightful cheese pairing without me needing to prompt her, showcasing her deep understanding of the beverage and its culinary companions. I felt a sense of admiration—how refreshing it was to encounter a bartender who not only recognized the drink by its proper name but also could discuss it intelligently, rather than simply reciting a canned description.
Given my appreciation for her expertise and the quality of service, I left a generous tip of 30%. However, this experience led me to question the unspoken rules of tipping in such situations. Should the level of a bartender’s knowledge and skill influence the gratuity you provide? Is there an unwritten guideline relating to the correct pronunciation of a drink when it comes to tipping?
It’s a fascinating consideration, as the interaction between a customer and a bartender can significantly enhance the overall dining or drinking experience. While many establishments may follow a standard tipping practice—usually around 15-20%—it seems reasonable to adjust this based on the bartender’s expertise and ability to share their knowledge. After all, when you meet a professional who truly understands their craft, it not only elevates your experience but also deepens your appreciation for the beverage itself.
So how do you react when you encounter a bartender who is not just pouring drinks, but rather engaging you with their knowledge? Do you stick to the standard tipping norm, or do you feel inclined to show your gratitude for their skills? It’s an evolving conversation in the realm of hospitality that merits consideration. Ultimately, tipping reflects our satisfaction and appreciation—so maybe, just maybe, it’s worth tipping a little more when the service truly shines.