I bartended at a very nice bar through college and know a lot about alcohol and etiquette despite the fact that I drink Bud (regular Bud from a can). Here's how I break down the tipping scheme.

First and foremost, shoot for 15% across the board and you're server will be satisfied, especially if you're cordial and not overly demanding. Bartenders who go out and drink seriously have a silent protocol when it comes to tipping that the average customer will not understand. It relates completely to the atmosphere, the attitude of the patron and as mentioned, the difficulty in making the drinks requested. I'll give a for instance:

1) If a group comes in to my bar with a bunch of buddies and its a "hammered" time I'll read the occasion. They want strong drinks, possibly some conversation and good service. If I provide these things its likely I'll get a good tip.

2) A guy comes in an asks for a medicinal single malt scotch. No problem, I know he'd appreciate aficionado conversation and I'd likely recommend and Islay of some type. That will earn a respectable tip.

3) Chicks that order girly drinks. Too easy, they want something that will generally draw attention to them, usually nothing more than average in strength and case dependent: attention. Depending on what she's wearing will usually determine how I pour the drink. A girl wearing Jimmy Choo's will get an average pour, good tasting drink because more than likely she's not going to complain about not having straight booze (due to expense).

At the end of the day I think it's realistic to think the average citizen doesn't understand bartender protocol. A patron should expect good service and good drinks so long as the bar is not a mob scene and they tip somewhere around average. I always understood some people just plain don't tip so I don't hold it against them. I find the good tippers and really take good care of them to make up for it. I always found it evened out about right.

 

Well i'm glad the bartenders appreciate the politeness cause i'm not exactly a big tipper. Although, I usually only order beers anyway.

But ya, I know what you mean about ingredients being all over the place. I would have that problem when I worked in an Italian restaurant. We would be packed and I would be really busy making stuff and then I get random orders for really special stuff and would have to run around and find everything then prep it blah blah blah, you know. Except we got no tips.

 

Start with jack and coke. be easy. dont order chocolate cake's or tokyo tea's yet

 

I always thought it was $1/drink.

These videos are still funny as **** though.

 

My 21st included the following:

Beer
AMF's

 

We should have a bartenders thread on here. I bartend at a bar / venue in cupertino.

As far as mojitos go I dont mind making them if it's not super busy but I absolutely do expect to be tipped well for making them. I remember there was a customer that ordered 2 mojitos while the bar was extremely busy and didn't tip a dime. I made sure that he was the very last person I served every time he came back to the bar.

when tipping, a dollar for a simple drink is considered average. I always expect at least 20 percent if you open a tab. The way I look at it when I go out is that a few dollars more isn't that much to me but it will mean a lot to the bartender serving me.

 

a dollar a drink is great until the drink cost around 10 bucks.. then that's only 10%

 

So just curious, what if you get a very simple drink that just happens to be top-shelf alcohol and costs a lot, but is really easy to make. Would it still be necessary to tip the 15-20%?

I guess that's a dumb hypothetical since if you're getting such expensive drinks then you're probably not that cheap. I'm just poor.

 

Contrary to much belief... you can still order very expensive stuff and not tip.

Tipping 15% is very important... Let me explain...

Lets say a person orders a drink costing $10.00. And this person does not tip me.

At the end of the night (this varies by company) I have to claim 10% of my sales. So the IRS taxes me on 1$.

I tip my barback at least half of what I make... so that means I could have made 2..so I give him 1. But I didn't make anything.. I'll give him 1 anyways.

Also, I have to tip out the food runner.. despite food not being ordered 10 cents on that transaction.

That means I just PAID someone to have a drink...

and this is not uncommon.. at the end of some nights (not all thank goodness).. I'll sell 1700.00 and walk out with less than 10%... thats less than 170.00.. but the IRS thinks I made at least 170.00 so they will tax me on that.

When I tip... I tend to overtip..(it's an industry thing) but I usually think to myself.. "what could I possibly do with this extra dollar? He (or she) can have it."

 

i usually tip 18% anywhere i go. But then again i work in the industry and know what its like to get crap tips.

 

Most of the income made is also from tips. Since the paycheck will be virtually minimum wage, and the more tips you claim the smaller your $$ paycheck will be. And yes, i also believe it's an industry thing hahaha.

 

And this is why I stopped going to bars, too much damn money!

 

Ya, I used to get tipped 1-5% at an old job. Then I worked at a golf course and didn't get tipped, but got some really alcohol and product! haha

I usually just figure in a nice even number between 15-20%

That's makes perfect sense. Thank you for explaining that and now I will always make sure to not forget to tip appropriately. Now I just need to get some money. haha

 

this is why I only order scotch on the rocks, easy peezy

 

I love the "bartender hates you" videos, seriously some funny stuff.

But is this a tipping thread now?



I seriously side with Mr. Pink, I rarely tip, although I do find myself tipping bartenders most of the time.