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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 Tipping Dilemma: How Bartender Expertise Influences Gratitude
Recently, I visited a trendy new bar and ordered a Belgian gueuze, expecting the usual mispronunciation. To my surprise, the bartender confidently pronounced it as “the guhz” and proceeded to share her depth of knowledge about the wild fermentation process. She even recommended a perfect cheese pairing without me prompting her. I was truly taken aback—most bartenders either shy away from saying it altogether or stumble through the pronunciation while pouring.
This experience led me to reflect on the nuances of tipping. After being thoroughly impressed by her expertise and attentive service, I ended up leaving a generous tip of 30%. However, this raised a question: is there an unspoken guideline for tipping based on a bartender’s knowledge and skill?
It seems reasonable to consider that the quality of service, including the bartender’s understanding of the drinks they’re serving, should influence the amount we tip. But does that mean there’s a “sliding scale” for correct pronunciation? How do we navigate the tipping landscape when we encounter a bartender who clearly goes above and beyond, showcasing not just proficiency but genuine passion for their craft?
In the end, each patron must find their own tipping philosophy, but experiences like mine highlight the importance of expertise in the hospitality industry. When you encounter a bartender who knows their stuff, it’s always refreshing—and perhaps a little extra gratitude is in order. What are your thoughts on adjusting tips based on service quality?