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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.
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Title: Tipping Etiquette for Bartenders: When Expertise Deserves Extra Recognition
Last night, I had the pleasure of visiting a new bar that specializes in Belgian brews. As I ordered a Belgian gueuze, I braced myself for the all-too-common mispronunciation that often comes from bartenders—after all, not everyone is well-versed in the intricacies of craft beer. To my delight, however, the bartender confidently stated, “the guhz is excellent,” showcasing her considerable knowledge right from the start.
What followed was a delightful conversation about the wild fermentation process behind the gueuze and even a suggestion for a perfect cheese pairing that complemented my drink. I was taken aback. It’s rare to come across bartenders who not only know what they’re serving but are enthusiastic about it, often resorting to vague descriptions or incorrect pronunciations instead.
In light of the bartender’s impressive expertise and the enjoyable experience I had, I felt compelled to tip generously—30%, to be precise. However, it left me pondering an intriguing question: what is the appropriate tipping standard when encountering such knowledgeable bartenders? Should we adjust our gratuities based on their expertise and beer knowledge? Is there a kind of ‘sliding scale’ dictated by their ability to pronounce craft beer names correctly?
This experience has prompted me to consider how we evaluate service in the bar scene. Whether it’s the accuracy of pronunciation, the bartender’s overall enthusiasm, or their familiarity with the nuances of the menu, it seems there may be unwritten guidelines that govern our tipping habits.
Next time you find yourself enjoying a drink and struck by the bartender’s passion for their craft, consider how that might influence your tip. After all, exceptional service deserves acknowledgment, especially when it comes from someone who genuinely knows the product they serve. What are your thoughts on adjusting your tips based on a bartender’s knowledge and skill? Sharing these experiences could help us all navigate the unspoken rules of tipping in the world of craft cocktails and specialty beers.