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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 Art of Tipping: A Bartender Who Knows Their Brews
Last night, I had the pleasure of visiting a new bar that specialized in Belgian beers. As I settled in and perused the menu, I ordered a Belgian gueuze, fully anticipating the common fate of this name—often mispronounced or avoided altogether by bartenders. To my surprise, however, the bartender confidently pronounced it “the guhz,” demonstrating a level of knowledge that set her apart from many in the service industry.
She didn’t stop there; she eagerly shared insights about the wild fermentation process that gives gueuze its unique character and even suggested a fantastic cheese pairing, all without my prompting. I found myself quite impressed, not only by her expertise but also by her enthusiasm for the drink. It was a refreshing change from the typical experiences where bartenders either sidestep the difficult pronunciations or falter through a misguided attempt.
Given my appreciation for her exceptional service and knowledge, I tipped her 30%. Yet, as I left, I began to ponder an intriguing question: Is there a standard for tipping that reflects a bartender’s knowledge and skill? Should our gratuities vary depending on how well they understand what they’re serving, or perhaps even how accurately they can pronounce the names of the drinks?
It leads to an interesting conversation about the criteria we use when tipping. Obviously, fantastic service should always be rewarded, but when it comes to specialty bartenders who can deeply engage with their customers about their craft, perhaps there is indeed an unwritten protocol. Do we create a sliding scale for tipping based on expertise? I’m curious to know how others handle similar encounters.
Have you ever found yourself impressed by a bartender’s knowledge? How do you adjust your tips when you come across staff who go above and beyond in their roles? Share your thoughts and experiences, and let’s dive into the electrifying world of craft beverages and the art of tipping!