When you order drinks at the bar, the question of how much to tip your bartender has become an evolving cultural dilemma in America. Many modern establishments now use digital tip screens, which offer options like 18%, 20%, 25%, or ‘custom’ for the tip amount. According to industry experts and hospitality professionals, a recommended tip is 20% of the total, or $1-2 per drink, with higher amounts suggested for complex cocktails or exceptional service. This has sparked a conversation across the hospitality industry about evolving expectations and practices regarding tipping.
Bartenders from across the country have sounded the alarm over the declining tip rates, highlighting a generational divide. Younger drinkers, particularly Gen Z, are tipping less, if at all, creating frustration and financial strain for many in the profession. Veteran mixologist and hospitality expert Derek Brown emphasized that 20% remains the standard tip, stating, ‘It’s 20% — that’s how much a tip should be.’ Jonathan Hall, bar manager at Ranch 616 in Austin, Texas, added that the accepted tip percentage has seen an uptick over the years, shifting from 15% to 18% and now to 20%.
Restaurant management software company Toast provides further guidance, recommending a percentage-based tip for recurring drink orders. However, it acknowledges that there is no one-size-fits-all approach. The company advises tipping $1 to $2 for every alcoholic drink ordered, which includes beer, wine, and standard mixed drinks. For more expensive cocktails or when running a tab, a tip of 15-20% of the total bill is recommended, similar to restaurant tipping etiquette. Hall explained that while 20% is considered a proper tip, bottled or canned beverages typically don’t require that amount.
Toast also recommends a minimum tip of $1 for even the most inexpensive drink, as it shows appreciation for the bartender’s time and effort. Labor-intensive cocktails, such as mojitos or old-fashioneds, require more time and skill, and it’s advised to tip on the higher end of the scale in these cases. Other factors that can influence tipping include the quality of service, the time of day, and the relationship between the bartender and customer. Exceptional service, such as making great recommendations, being attentive, or crafting drinks with extra care, should be acknowledged with generous tips. During busy periods like happy hour, tips should be higher to recognize the bartender’s hard work.
Regulars who have a rapport with a bartender can maintain a positive relationship by tipping well. Monica Baber, a regular in South Florida, said she tips 20% if service is good, but may adjust down if service is lacking. Josh Lough, a Seattle-based patron, sticks to the $1 per drink rule, adding an extra dollar when closing out a tab or tipping two bucks for a chat-friendly bartender. However, there are situations where tipping less or skipping a tip is acceptable. If a bartender is rude, inattentive, or provides poor service, it’s acceptable to tip less. However, it’s important to consider whether the poor service might be due to factors beyond the bartender’s control, such as an overly busy night.
At self-service bars, no tip is required since customers pour their own drinks, although it’s still considered polite to leave something if services like cleaning are provided. In large group settings or special events, gratuity is often added to the bill, so a separate tip isn’t typically expected. Toast also reminded patrons to check their receipts carefully to avoid double-tipping. This highlights the importance of understanding the tipping etiquette and how it can vary based on the type of establishment, the quality of service, and the relationship between the customer and the bartender. It’s a nuanced practice influenced by a variety of factors, making it a subject of both personal choice and cultural understanding.