The “best of” articles: Tipping the bartender

June 14, 3:05 PMBartender ExaminerKathleen Neves

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Bartenders know that the bulk of the money that they make doesn’t come from their hourly wages, but in the form of a tip from customers. Tipping here in the United States is customary, but not mandatory. Customers can tip as much or as little as they want to. The idea behind tipping is that it generally reflects the level of service the customer received from their bartender. This is why it is important for a bartender to always provide a consistent level of great customer service. The following articles provide excellent advice on just how much you could or should be tipping your bartender:

Tipping your bartender
Denver Bartender Examiner, Trevor Terry
“One of the most important things for a bar going customer to learn is how to tip appropriately. This falls into several different categories depending upon where you are going and what the purpose of the evening is.” Read more…

Ol’ mighty dollar: A guide to tipping
LA Bartender Examiner, Kristin Bottone
“Bartenders are paid minimum wage. We make our living off the generosity of others. While individual tips are not in themselves great amounts of money, compiled over an eight hour shift they amount to rent, car payments, grocery money, pet food, etc.” Read more…

Tipping…it’s not a city in China!
Miami Bartender Examiner, Derrick Pinto
“You ever wonder, when you're out at a club or in a busy bar or pub, why the bartender responds better to some people and not others? Well, it can be explained in one word...TIPPING!!!” Read more…

Tipping the bartender: How much?
NY Restaurant Examiner, Sara Vigrass
“Frank Bruni, THE reviewer a' la elite, has currently blogged about his view on tipping the bartender. It seems he generally thinks 20% is usually too much, unless the bartender needs to wipe the sweat off his brow after finishing your beverage.” Read more…

Have you ever wondered if you should tip for take-out service and if so, how much?

Tipping for Take-Out Shows Good Manners
Charleston Restaurant Examiner, Paul Cheney
"As we say “timing is everything” and as it relates to this piece, and particularly during a busy lunch rush, “timing” truly is everything. So why the big difference of opinion, almost apples and oranges, behind whether or not we should (and we should!) tip the bartender who arranged our entire take-out order?" Read more...