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?
Original Post
quote:
Originally posted by winetarelli:

Have I been stiffing the bartenders or is a straight $1-$2/drink tip the standard, irrespective of glass cost at a wine bar?



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! Razz Wink
quote:
Originally posted by wine+art:
quote:
Originally posted by winetarelli:

Have I been stiffing the bartenders or is a straight $1-$2/drink tip the standard, irrespective of glass cost at a wine bar?


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! Razz Wink


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.
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.
quote:
Originally posted by Sandy Fitzgerald:
...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.
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.
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.
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?
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.
quote:
Originally posted by snipes:
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?


I'm talking about standing-room-only, no food even served if you wnated, establishments.
quote:
Originally posted by winetarelli:


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.


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. Wink
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.
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.

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