It is important to know how to tip. Many look at this aspect to evaluate a person. Knowing when and how to tip ensures good service, shows that you are socially conscious (i.e. neither stingy nor spendthrift), and can make people appreciate you more. Therefore, consider the tip when calculating an expense for a night out. Waiters and bartenders often rely on us to supplement their salary.
Please note that this article deals with the art of tipping from the perspective of a customer service employee
Steps
Step 1. Being patient on the first round is the key to a good night, whether the bar is clearly "crowded" when you arrive or the opposite
There are other aspects out of your sight (shift change for example) that can slow down the arrival of your first drink. A little patience in these cases is the spice of the result.
Step 2. Always pay when you order
Theoretically you should have the money in hand. If many are waiting to be served, this could be a ploy to get favored treatment. Don't wait for the drinks to be done and the waiter to bring you the bill before taking your wallet. Looking for money not only slows down the waiter but can also annoy other customers who are waiting to order.
Step 3. Give $ 1 (or € 1) per drink as a start and more if you order complicated ones
Even if the preparation consists solely of uncorking the beer, you start at a dollar. Obviously this figure varies from the type of bar you are in, so you will have to evaluate for yourself. Usually a dollar is acceptable for beer (draft or a bottle), while for drinks it starts at 2. More if they are drinks of a certain caliber.
Step 4. Giving a substantial tip will make the bartender remember you
Pay in cash and leave him at least $ 10 on the first spin. Then you can move on to using your credit card and opening an account. And so you will become a person to remember. If you see someone else doing it, there is a likelihood that they work in the hospitality branch: this is a very common practice that identifies you with the mass forced to wait even half an hour for their order. A bartender will never try to remember who gave them less than $ 5 unless they are a regular customer. Remember that if you are a nightclub, you reward the barman for buying time, in a bar you do it so as not to worry about the cost of the drinks.
Step 5. If you have a snack in addition to drinking, your tip must be equal to the total amount payable
This is a quick way to get remembered. Remember that 10% of patrons take 75% of these tips and so you'll save yourself a lot of money if you fall into that 10%.
Step 6. When you go to an "open" bar, always tip as much as you would normally spend on a normal drink
The open bar allows you to save the money you would normally spend on a reasonably priced drink. (Remember that a single $ 14 round in the South Beach or Cape Cod area is worth the same as the 4.50 round in Boise, Idaho. So calculate your tip depending on where you're drinking.)
Step 7. Another common practice is to tip immediately throughout the evening, especially among those who work in the industry and go to the same places regularly
However, check that your bartender is not at the end of the shift before you are ready to leave and that whoever is with you stays there for as long as you want to spend at the bar too. A typical early evening tip is $ 100 folded into your hand and given to whoever you need while you shake their hand. The person who gives them will be okay for the rest of the evening and if he pays for the drinks, this tip will include at least three other people who would otherwise have to give something individually.
Step 8. Then budget the cost of the tip and distribute it throughout the evening
Giving one at the beginning is okay and can speed up the serve, but don't give it all out in the first two rounds unless you want to get kicked out later.
Step 9. There is no excuse for not tipping the waiter or bartender
A rude service deserves a low one, but only and exclusively if it is really bad. In this case, pay your bill, leave very little and look for another place.
Step 10. Servers (including bartenders) usually receive a percentage of the evening's takings which is shared with kitchen maids, waiters, assistant dishwashers, bouncers, and bouncers (some actually have to pay the owner of the venue for the privilege of working there
) If you do not tip because you did not like the service, you are not punishing the owner but the one who served you. Not only do you cheat the waiter, but he will still have to pay the aforementioned staff with or without a tip. Failure to tip is his fault and not his team's fault.
Step 11. Tipping correctly will save time over time
A bartender might give you a drink that didn't look "particularly good", "forget" to write down one or more orders when he checks, and he might even get you some free food.
Step 12. Local customs may vary depending on how the bartender is paid
However, most work for a very low hourly wage (even $ 2.15 in some places) and survive like tips. Hotel bars are quieter places that don't care about the cost of alcohol as they are part of the so-called "courtesies". The exception is bars in tourist cities or casinos where bartenders are often paid as much as $ 15 an hour and are very often part of a union. The big nightclubs have bartenders and staff who pay for the privilege of working there. In these bars, people usually worry a lot about the cost of alcohol, bottle swapping (pouring poor quality alcohol into named bottles) and "bootlegging" (buying a bottle from a regular liquor store and pouring it into the appropriate ones. for sale by the glass) are very common practices. A recent trend that must be taken into account is the exchange of labels in wine bottles, especially in VIP lounges. It is done by unscrupulous employees who have printed branded champagne labels to attach to freshly made sparkling wine bottles. Those who do, mark the cost of the wine recently on the expense report while charging the customer with the actual cost of the champagne. With the difference often being as high as $ 200-300, the dishonest employee often collects a hefty sum during an evening.
Advice
- Nothing beats good manners! A rude person who nevertheless gives a tip will always be served after a patient and polite one.
- When ordering drinks during special hours such as happy hour, remember that making your drink takes as much time and work as when you go out normally. If you can, give a normal tip while in this case, giving more is not necessary.
- Tipping varies from country to country. In the UK, for example, it is rare for someone to tip the bartender for a round served at the bar (although such a gesture will make you serve faster on the next round). If you are in this country, it is acceptable to pay the bartender for a drink, using the phrase "… and one for you," once he has totaled you. Don't worry - he won't pick the most expensive stuff from the list, but the gesture of offering him something, even a soda, will usually be welcome and will ensure you more accurate service next time.
- If you get another drink without asking, give it an extra tip. If you don't want it, refuse it politely but only consider tipping if the gesture was spontaneous and not a way to get more money. (Wasted drinks are deducted from the bartender's pay in which case it is better to teach them not to anticipate your intentions without punishing them too much, especially if you intend to return.)
- Tipping big on the first round can help get the bartender back to you quickly. And also that you need more booze next time you order. Be warned though: your tip on the first round can be quickly forgotten. Better to give it consistently in the long run.
- Simply calculate the cost of drinks and 20% tip to make your bartender or whoever served you happy. If the bill was around $ 25 and he opened you five beers, then you'll leave him $ 5. This way you will be well-liked in the future as well.
- Always let them tell you what the bartender's name is on the first round. Once you know this, call him by name! Nothing bothered like being called "Hey, bartender!" continuously throughout the evening, a surefire way to be left on the back burner.
Warnings
- Don't constantly complain about prices. The bartender probably didn't stare.
- The staff (by law in most US states) are sober. Customers by definition, no. Don't think you're smarter than the staff then. If you do, don't be surprised if by chance you find yourself sitting on the ground for reasons you don't understand, despite the tip.
- Never, ever assume that the bartender or other staff (a) knows where to find drugs and prostitutes, (b) has drugs to sell, (c) sells them if they have any.
- If you lose your temper you will be kicked out and the police will be called. And the police will believe the sober bartender backed up by sober staff nine times out of ten rather than a staggering customer from all the alcohol he's ingested.
- Never arguing until you get to blows with a bartender on duty. You have no chance to get it right. The bartender is the captain of the ship. If you also know you are right, ask to speak to the owner. Ask for the name of whoever manages the name.
- These tips come from people who live on tips. That's why you find conflicting ones like "Tip based on work if they give you a discount, but tip based on price if the result was poor." Remember that.
- Also think that many bartenders are government employees who have certified them.
- If you order something complicated, tip accordingly.
