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Member |
I've never really seen this topic raised before and I don't know if I tip properly...
At 'bar' bars, I always tip $1/drink. At wine bars I do the same, maybe if the glass I order is particularly expensive I'll tip $1+ or $2. But I've never thought of taking a percentage or of tipping, say $4 on a $20 glass of wine if it is at a bar and I'm not ordering food. Have I been stiffing the bartenders or is a straight $1-$2/drink tip the standard, irrespective of glass cost at a wine bar? "What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields |
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Yes you have. I tip a minimum of $5 regardless of the cost for one glass, and never less than 20% of total bill. If I receive excellent service, 33% minimum. Winetarelli, I will hate to see how poorly you tip when you are old!   |
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Yeah, I though of tipping $5 on my $1.50 Sierra Nevada (seriously, my local coffe shop sells 16oz Sierra Nevada Pale Ale on Draft for $1.50) But then I tought better of it. But somehow it just didn't happen. Seriously, though, I mean, I guess the same could be asked if you order a great Cognac or a very expensive mixed drink at a bar, does the standard tip raise the way it would if you were ordering a meal? To be fair, if I start a tab, I always leave about 20%. But if I am just going glass-to-glass it does't always work out that way. "What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields |
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If the tap is less than $20, I normally leave a $5. When it goes above, that I leave 20-25%. Rarely 30%, only under special treatment, as in large pours.
Yeah, it gets goofy if you only have one drink, especially on happy hour. But most of the staff is working for tips primarily. They still come over to enlighten me with humor, or to allow me to gaze at their breast. That's worth something in this world of hard knocks. |
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If they only let me look at one of their breasts I only leave 10%, if they want the full 20 I gots to see the twins. |
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I would hate to see what kind of tips you leave at Hooters.  Men are pigs. Moo I'm a dairy heir. Think about how stupid the average person is. Then realize that half the people are stupider than THAT. By definition 50% of the population is below the median intelligence level and all it takes to get elected is 50% + 1 vote. |
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I have been a bartender for 21 years, so I'm all for tipping. I leave 20% whether I'm having just one glass at the bar or running a tab and maybe ordering an appetizer at the bar. When I go out to dinner and the corkage is waived or I'm doing an offline at the country club I work at I always leave an extra tip above the 20% since the server isn't getting a gratuity from the wine I brought. I usually I give $15 extra cash as a tip that would have been the corkage fee and tell the others attending to leave a little extra as well.
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winetarelli, Are you sitting at the bar or at a table? In my mind that makes a big difference. If at a table I treat it like I'm at dinner. If bellyed up to the bar where I assume the bartender is getting a percentage of the entire restaurant/wine bar I tip like I'm at a bar, just like you. Tabs I treat differently and usually tip on a percentage of the bill. My "strategy" when paying drink by drink via the bartender is to tip every other drink. I mean really, do you need to give them extra cash every time you go up and pay for an overpriced drink? I don't generally drink this way at wine bars though, if at the bar its usually a tab and usually the bartender takes care of his patrons and earns a better tip. Clear as mud?
MIZ...ZOU |
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Bartenders don't get a percentage of anything that servers ring up for alchohol automatically. At the end of the night the server should tip out the bartender and the bussers accordingly as to how much they made in tips and and how much they used their services.
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What do you mean by automatically? The register sends some his way? My point was as you stated, the bartender is "supposed" to get a percentage of the tips from the all waiters at the end of the night. I realize that may not happen correctly every night. I really do feel for the restaurant staff these days with the price of everything going through the roof. I think if that was my job, I'd have to get out of it as I don't see mgmt. or the patrons adjusting their thinking anytime soon. Any idea how the updated minimum wage affects the $2.xx people? It's a crying shame, but I don't know what the answer is.
MIZ...ZOU |
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I'm talking about standing-room-only, no food even served if you wnated, establishments. "What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields |
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Then I treat it just like I would if I'm at a bar.
MIZ...ZOU |
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LOL! Are you perhaps thinking a promotion may never be in your future? Priceless! |
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Winetarelli, I also find the percentage tip does not work for the times I meet up with friends for breakfast. My breakfast tab might be $5-$6 dollars, but I will always leave a $10. That is just me. |
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Aside from conforming to some possibly ill-conceived social norms, is there a compelling argument for why a tip should be larger if the bartender poured me a 4oz glass of YTR vs. a 4oz glass of Grange?
____________________ An intelligent man is sometimes forced to be drunk to spend time with his fools. - Hemingway |
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I'm surprised as a bovine that you would insult swine like that. |
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That cyclops is one hell of a bar keep. |
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For me:
One glass = standard bar tip. Multiple glasses or bottle = percentage of tab. Percentage varies depending upon service. |
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20%, and never less than $ 5.00
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i dont see why it's expected to leave a larger tip if you're drinking a more expensive product. To me the actions are the same: uncork, pour, serve. I'd leave the bartender $1 or $2 a drink regardless of the cost of the drink.
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Member |
Same as others- if I walk up and purchase one drink Ill leave $1-2 (depending on how much change I get). If I have a tab I do a %- usually ~20 depending on service , total bill etc.
In general, if I am going to tip- whether it be a drink or meal- and I am trying to figure out whther I should leave $3 or 4, $5 or $6 or whatever, I always round up. |
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Rule of thumb for good service:
10% at the bar 20% if a waiter or waitress is involved For particularly expensive pours, I'll tip a somewhat smaller percentage - for the reason bowmanbc illustrated above. Got acid? @@@@@@@@@@@@ Everyone has to believe in something. I believe I’ll have another glass of wine. |
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Member |
Lets throw a wrench into this one. In a BYO situation, I will always tip 35-40% if charged a corkage fee. The server should not suffer for a reduced check if you brought your own wine. If there is no corkage fee you should assume that the $20 avg. belongs to the server in addition to the 35-40% tip.
"Pass the Bottle" |
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