What’s the Right Tip for a Knowledgeable Bartender?

Last night, I had an enlightening experience at a newly opened bar that has left me contemplating the etiquette of tipping, particularly regarding bartenders who exhibit genuine expertise. As I perused the drink menu, I opted for a Belgian gueuze, only to be pleasantly surprised when the bartender confidently pronounced it “guhz.” This was a refreshing change from the usual scenarios where either the name is butchered or entirely avoided.

Not only did she nail the pronunciation, but she also proceeded to share her insight about the wild fermentation process that characterizes this unique beer style. To my amazement, she even suggested a cheese pairing without prompting from me. I sat there, mildly shocked, recognizing that most bartenders stick to either mispronouncing exotic beer names or reading from a pre-prepared tap list.

Impressed by her knowledge and service, I left a tip of 30%. However, this encounter has sparked a question in my mind: what’s the appropriate tipping protocol in instances where a bartender showcases genuine expertise? Is there a system where tips vary according to a bartender’s depth of knowledge, or perhaps even their pronunciation skills?

When you find yourself in a similar situation—encountering a bartender who stands out due to their passion and familiarity with the drinks they serve—how do you gauge your appreciation? It seems worth considering whether tipping should reflect not just the quality of service but also the bartender’s enthusiasm and understanding of their craft. What’s your take on this unwritten rule of the bar?