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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
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- I’m one of the worlds leading buyers of craft gin in the world and a international spirit judge AMA
- I’m blown away…. By how let down I am by this Gin.
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Title: The Etiquette of Tipping: How Expertise Influences Your Bartender Gratuity
When it comes to enjoying a night out at a bar, many of us can relate to the moment we order a drink, only to be met with a butchered pronunciation of our favorite beer. However, last night, I experienced something quite different and thought-provoking at a new establishment.
As I settled in and ordered a Belgian gueuze—expecting the usual struggle with its pronunciation—I was pleasantly surprised. The bartender confidently declared, “The guhz is excellent,” exhibiting a level of knowledge that not only impressed me but also sparked my curiosity. She then delved into the intriguing world of wild fermentation and offered an impeccable cheese pairing without prompting.
This experience left me in a state of admiration. Unlike many bartenders who either shy away from the more complex drink names or mispronounce them with an air of false confidence, this bartender demonstrated genuine expertise and passion for her craft. She knew her stuff inside and out, serving the beverage with both skill and insight.
Given the outstanding service, I tipped 30%, feeling that a standard gratuity didn’t quite reflect the level of service I received. However, it led me to ponder whether there’s an unwritten rule regarding tipping based on a bartender’s knowledge. Should one’s expertise in pronunciation or beverage recommendations warrant higher tips? Is there a guideline for tipping that adjusts according to a bartender’s familiarity with the drinks they serve?
As patrons, we often encounter bartenders who merely recite what’s on the menu. But when you meet someone who genuinely understands their offerings and can elevate your experience, it raises the question of how we value that service.
So, what should you do when faced with a bartender who showcases substantial knowledge? Should your tip reflect that impressive level of service, or is there a universally accepted percentage we should abide by? These thoughts linger as I continue to reflect on my experience, and I welcome your insights on how expertise influences your tipping decisions.