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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
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- 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: How Expertise Should Influence Your Gratuity
Last night, I had the pleasure of visiting a trendy new bar that specialized in Belgian beers. As a fan of craft brews, I ordered a Belgian gueuze, bracing myself for the familiar mispronunciation that often plagues this delightful concoction. To my surprise, the bartender confidently pronounced it “the guhz is excellent,” demonstrating both her knowledge and passion for the drink.
What followed was an unexpected conversation about the complexities of the wild fermentation process behind gueuze, along with an unsolicited but delightful suggestion for a cheese pairing. I found myself utterly captivated—how refreshing it is to encounter a bartender who not only knows their products but can also engage in meaningful dialogue about them!
Typically, my experiences at bars have been far less enlightening. Most bartenders either shy away from attempting the pronunciation or, worse, mispronounce it at a volume that leaves me cringing during my order. However, this bartender was different—she delivered excellent service and showcased a level of expertise that is, unfortunately, all too rare.
In light of this, I tipped a hefty 30%. I was genuinely impressed, but it made me wonder: is there an unspoken etiquette when it comes to tipping based on a bartender’s knowledge of their craft? Should we adjust our gratuity for someone who seems to possess a deeper understanding of what they’re pouring? Is there a “sliding scale” for tips that accounts for correctly pronouncing complex drink names?
While it’s common to leave a percentage based on the service received, I believe skilled bartenders who go the extra mile deserve recognition beyond the standard rate. An expert who can enhance your drinking experience by sharing insights and recommendations certainly warrants a more generous tip.
The next time you find yourself at a bar, consider the bartender’s knowledge—and your tipping practices may just reflect that. After all, a true connoisseur’s service can transform an ordinary outing into a delightfully memorable experience. Cheers!