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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 Knowledge Can Influence Your Bartender Gratuity
Last night, I had a memorable experience at a new bar I decided to try. As I settled in, I ordered a Belgian gueuze, fully prepared for the usual ramblings that accompany such a unique beverage. However, what transpired was a delightful surprise. The bartender not only pronounced “gueuze” correctly—saying it as “guhz”—but she also launched into an engaging discussion about its wild fermentation process. To my astonishment, she suggested an excellent cheese pairing without me even asking!
As I sipped my drink, I found myself a bit taken aback. Too often, bartenders will mispronounce these specialty drinks or simply avoid tackling them altogether, often just grabbing whatever clean glass is at hand. But here was someone who not only knew her stuff but was genuinely passionate about what she was serving.
After such an impressive display of knowledge and service, I felt inclined to show my appreciation with a generous tip—30%, to be exact. This brought me to a larger question: Is there an unspoken rule regarding tipping based on a bartender’s expertise and knowledge of the menu? Should my gratuity vary depending on how well they can pronounce the name of a beer?
It seems that every encounter with a knowledgeable bartender brings about these questions. When you meet someone who goes the extra mile to enhance your drinking experience, is there a standard sliding scale for adjusting your tip? Or do you simply rely on the old twenty percent rule regardless of the situation?
In my opinion, exceptional service deserves to be recognized, especially when a bartender shows a real understanding of the drinks they’re serving. So, the next time you find yourself in a bar with a bartender who genuinely knows their craft, consider how that influences your tipping philosophy. Your appreciation might just encourage them to keep sharing their expertise with other patrons!