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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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The Etiquette of Tipping: A Case Study in Bartending Expertise
Last night, I had the pleasure of visiting a new bar that specialized in Belgian beers, where I ordered a gueuze—an experience that would soon take an unexpected turn. Like many patrons, I braced myself for the familiar mispronunciation of this complex brew. However, to my surprise, the bartender confidently pronounced it as “the guhz is excellent.” It didn’t end there; she seamlessly transitioned into an engaging dialogue about the wild fermentation process and even recommended a complementary cheese pairing, all before I had a chance to ask.
As I sat there, slightly taken aback, I realized how rare it is to encounter a bartender who not only knows the products they serve but also takes the initiative to share that knowledge. In most establishments, bartenders either steer clear of names like gueuze or, more commonly, mispronounce them while pouring from the tap. This particular bartender distinguished herself through her expertise and professionalism.
Feeling genuinely impressed by her service, I decided to tip 30%—a considerable amount that reflected my appreciation for her knowledge and attentiveness. Yet, this experience left me pondering a broader question in the realm of tipping etiquette: Is there an unspoken code that suggests we should factor in a bartender’s beverage expertise when determining how much to tip? Should tips vary based on a bartender’s ability to pronounce an intricate beer name correctly?
This experience has got me thinking: Where do we draw the line when it comes to rewarding exceptional service? Do we have a mental scale that adjusts based on how much a bartender knows about their craft? What about those professionals who elevate the drinking experience beyond mere service—offering insightful recommendations and sharing their passion for craft beverages?
In today’s world, the art of bartending is about more than just mixing drinks; it’s about connecting with patrons through knowledge and passion. So the next time you find yourself at a bar, consider how a bartender’s expertise influences your experience. Shouldn’t that be reflected in your gratuity? It’s food for thought as we navigate the often perplexing waters of tipping etiquette in our dining and drinking adventures.