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The Etiquette of Tipping: When Knowledge and Skill Impress

Last night, I had the pleasure of visiting a new establishment that specializes in unique brews. As I browsed their menu, I decided to try a Belgian gueuze. I walked up to the bar, mentally bracing myself for yet another round of mispronunciation among the staff. To my delight, the bartender greeted me with, “The guhz is excellent,” demonstrating not just familiarity with the drink, but genuine expertise.

As our conversation unfolded, she delved into the complexities of wild fermentation and even suggested a cheese pairing to elevate the experience—without any prompting from me. This unexpected display of knowledge left me pleasantly surprised. In my prior experiences, most bartenders either evade pronouncing such names entirely or mispronounce them confidently, often with no understanding of the drink itself.

In light of her impressive service and expertise, I felt compelled to leave a substantial tip—30%, to be exact. However, this experience sparked a question in my mind about the unwritten rules of tipping. Should our tips reflect a bartender’s knowledge of the beverages they serve? Is there a sliding scale that we should consider when it comes to the correct pronunciation of drinks?

When we come across a bartender who genuinely showcases their understanding of craft beverages, it certainly enhances the overall experience. So, how do you approach tipping in these situations? Is it just about good service, or should expertise and passion for the craft also play a significant role in determining the tip amount?

As the craft beer scene continues to thrive, this sense of connection between bartender and patron becomes increasingly important. The next time you find yourself impressed by a bartender’s depth of knowledge, perhaps consider showing your appreciation in a way that reflects that experience!