Ask a Bartender: How Much Should I Tip?

Saturday, March 28, 2015

Pam Martin - GoLocal Worcester Ask Your Bartender Columnist

While the standard used to be 15% for an average dining experience, more recently 18-20% is the expected tip. Many restaurants try to make it easy for patrons by printing suggested tip amounts – ranging from 15-20% - at the bottom of their receipts. There are a few things to consider when determining what tip that go beyond, ‘did the server get my order right?’

Are you dining out with a large party, or is it just you and a friend? Undoubtedly you should get the same quality of service no matter how many people you’re with. Tables with more people require much more attention, and generally stay longer. A server with a table of six will spend double the time with you and your party than another would spend with their table of two. In this case, if you have a good, if not great experience, go with 20% at least.

Was your server great, but the rest of your dining experience left a bad taste in your mouth? Bad food doesn’t reflect service, and you are tipping on the service, not the food. If the food was cold, or bland, or the restaurant was out of all of the specials by the time you were seated, talk to a manager – don’t skimp the server who had to grin and bear it as they listed everything that they were out of while you shook your head at them, or had to apologize and take your steak back to the kitchen. You’ll accomplish more talking to a manager than you will be insulting a server who you may see again.

Groupons happen. Knowing the owner happens. And therefore, discounts happen. Whether you came in with a coupon, or you did talk to the manager about that cold steak and are pleased to see it taken off the bill, when the check comes to your table, tip on the full amount. You didn’t receive discounted service; you just received discounted food.

This rings true with the love-hate relationship every server has with dollar specials. Not the prime rib on a Saturday special. I mean the 20-cent wing specials during football season, for example. It doesn’t matter that your food bill was only $10, maybe $40 including pitchers of beer. You and your friends just spent over an hour sucking the meat off of 50+ wings, sending your server back to the kitchen for more bleu cheese with each basket, leaving your wet naps and bone shards everywhere. Tip 20%. Better yet, 25%.

When you find yourself at a bar for a purely liquid diet, the same rules apply. Did you order six drinks or one? Did you order 4 shots, requesting that each one is different? Are you drinking top shelf, or are you looking for a cheap well drink? The standard holds strong at 20%. For small orders, start with $1 per drink you ordered, but feel free to go up from there. The bartenders who are making you “something fruity”, or a shot for each childhood favorite candy you can recall, or simply remembering what beer you’ve been drinking all night and can bring you another with just a nod, are doing you a service. They’re also the gatekeepers to the alcohol, and no matter how loud it is, word travels fast behind that bar. As the bar gets busier, and louder, you want them remember you and enjoy serving you with a smile.

The most important thing to remember when you tip is that you just received a service. Someone just waited on you so you could relax and enjoy yourself. How much is that worth to you? That is what you are tipping on: the service. The pleasure of not having to do anything but eat, drink, and be merry.

Pam Martin bartends at Compass Tavern at 90 Harding Street in Worcester every Friday night and Sunday afternoon.