Your cart is currently empty!
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?
Categories
Tags
Social Links
The Art of Tipping: How Bartender Knowledge Influences Gratuity
Last night, I had a delightful experience at a new bar that left me pondering the etiquette of tipping, especially in relation to a bartender’s expertise. As I settled in, I ordered a Belgian gueuze, bracing myself for the all-too-common mispronunciation. Much to my astonishment, the bartender confidently declared, “The guhz is excellent,” as if it was the most natural thing in the world.
What followed was a fascinating conversation about the wild fermentation process behind the beer, and she even suggested a cheese pairing without me needing to ask. I found myself taken aback—not only was she knowledgeable, but she also provided a level of service that goes above and beyond the usual expectations. In many cases, I’ve encountered bartenders who either shy away from pronouncing complicated names or, worse yet, mispronounce them boldly while pouring.
This particular bartender’s expertise transformed my experience, and I felt compelled to show my appreciation. Consequently, I tipped 30%, driven by genuine admiration for her skill and passion. But this encounter left me questioning: Is there an unspoken standard for tipping based on a bartender’s familiarity with their craft? Should tips fluctuate according to their pronunciation prowess?
Should you find yourself in a similar situation where a bartender demonstrates a real understanding of their offerings rather than merely reading from the menu, how should you approach tipping? Perhaps it’s time we establish a sliding scale—one that recognizes and rewards industry knowledge and passion whether you’re savoring a unique brew or engaging in discussions about artisanal pairings.
Tipping has always been a personal decision influenced by various factors, and in a world where every detail counts, let’s celebrate those down-to-earth bartenders who make our dining experiences memorable. After all, service excellence deserves to be recognized, especially when it comes with a dash of enthusiasm and expertise!