This week's column continues our journey through proper bar etiquette. Now that you have your drink in hand, we'll move on to the next area where problems often arise - paying.
Bartenders are generally going to ask whether you want to pay in cash or run a tab. Whichever you choose is your prerogative, but try to be ready when we bring you your drinks. If you have seven different credit cards, decide which one you're going to use at the beginning of the night, and please don't hand me a wad of damp, crumpled dollar bills. It takes too much time to straighten them, and the damp factor is gross.
Tipping is the apex of the bar patron and bartender relationship. Simply put, just do it. The most frustrating thing for a bartender to deal with is somebody who runs up a tab of $61 and tips $3. For my fellow right-brained classmates, that comes to a five percent tip. And yes, that really happened earlier this year.
I understand the need to drink on a budget. Do your research and learn what specials suit your drinking needs the best. Vegas bombs will never be on special. Neither will Grey Goose. If you're going to drink like a baller, make sure you don't tip like a bum.
Usually 15 to 20 percent is what you should aim for, with adjustment for stellar or poor service. Also keep in mind whether you're paying less than regular prices. During happy hour, drinks are one-third of the price, which means that you can (and should) tip a little more than usual.
If you're paying in cash, you should tip after you receive your drinks. Don't tell the bartender that you'll get them next time because they won't believe you. I would guess that only one out of every 20 people actually follows through on their promise.
For bartenders, proper tipping goes far beyond dollar value. Tipping on a regular basis shows bartenders that you appreciate us and realize server doesn't mean servant.
