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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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How to Tip When Your Bartender Knows Their Beers: A Tale of Pronunciation and Expertise
Last night, I found myself at a new bar, ready to enjoy a Belgian gueuze. Like many, I braced myself for the usual mispronunciation I’ve come to expect from bartenders. To my surprise, the bartender confidently pronounced it as “the guhz is excellent” without missing a beat. This wasn’t just a display of good pronunciation; she went on to elaborate on the wild fermentation process and even suggested a complementary cheese pairing, all before I had to ask.
I sat there, somewhat taken aback. In my experience, many bartenders tend to either shy away from pronouncing challenging names or mispronounce them with such confidence it borders on amusing. This bartender, however, exhibited genuine knowledge and skill, delivering my beer with care and expertise.
Given my astonishment and appreciation for her proficiency, I opted to tip 30%. But it raised an interesting dilemma: is there an unspoken rule when it comes to tipping based on a bartender’s knowledge, especially when they demonstrate exceptional skill and understanding of their craft?
Do we adjust our tips when we encounter a bartender who articulates the nuances of the drink? Is there a sort of “tip scale” that correlates with the accuracy of beer names? How should we reward those who not only serve but educate us about what we’re enjoying?
These questions lingered in my mind as I left the bar. The experience reminded me that as consumers, our tipping practices could evolve in tandem with our appreciation for the craft of bartending. Next time you find yourself in a similar situation, consider not just the service provided, but the passion and knowledge that often accompany a great drink.