Tip amount when buying bottles?

I've been tipping usually $2 if I get bottles to go. I figure I am paying them for their time. But it doesn't take too much effort, I might have to rethink my practice.
I was briefly a server and I try to tip well. My friend told me that when he goes to a bar, he always tips $2 on the first drink with the idea that you may get better service, switched to $1/drink after that.

 

Somehow I don't think 2$ on the first drink is anything to get that kind of much better service..

 

On a $6 beer thats a nice 33%. On a $15 cocktail he might spit in there.

 

In my experience, most breweries run one Point of Sale system for the entire company. This includes growler fills and bottle sales. It seems most people have the same position on tipping, tip for the service not for the merchandise. I visited Boston for the EBF and spent $400 on bottle and merchandise at Trillium, no tip. Got growlers at Tree House, tip.

 

Bottles to go? Not tipping on those. Bottles consumed on premises? Sure.

 

Correct, if I'm buying beer (or anything for that matter) to consume off premises then I don't tip. Whether that be at a brewery, gas station, grocery store, bottle shop, etc.

I guess you are a better tipper than me, congrats you win!

 

Yes, don't you?

 

No. No service was given. You are paying for the meal only.

 

OK, where in the OP's post does it state that breweries are seeking tips for bottles purchased for offsite consumption?

 

I look at tipping as "services provided"...grabbing a bottle off the shelf or out of the cooler and placing it in front of me isn't providing service, so generally I don't believe tipping is required...yet I do it anyway because I frequent places and it's good karma in my opinion from working in the service industry.

Bottles consumed on premise that they provide glassware, pour the beer and provide a water back...yes, tip.

Just my two cents but I enjoyed reading opinions!

 

Tip on pours, tip on growlers but do not tip on bottles unless it's something I've asked to be put aside for me. I will sometimes tip on bottles that the employee has to go find in the back since it's just come in and hasn't been put on the shelves or in the cooler.

 

I only tip for beer that was consumed on site.

 

What other read of it is there? If it's a bar...the tip isn't affected by the format. So in what other possible situation does this arise? Nobody tips at a liquor store. So that leaves a brewery selling bottles. Trillium has a tip amount when you buy bottles there, and I was there last Saturday, so it is fresh in my mind.

 

You could make that argument for restaurant servers too no?

 

I also generously tip and especially when its a frequent stop or excellent service was given. But I subtract bottle prices if its togo from my bill.

When consuming a expensive bottle onsite be it wine at a resturant or beer at a brewery/bar a hybrid system is used.

If I order a 200$ bottle of wine with 100$ worth of food I am not tipping 20% on 300$. I would tip 20% on the food and add it maybe 10$ for opening the wine, more if you provided a pairing service.

Same foes for a beer bar. Im not tipping 20% on a 50$ bottle because you opened it and left the rest to me. I would tip 20% on drafts and and a few bucks if we split a bomber for exampl.


ALWAYS TIP ON GROWLER FILLS

 

As opposed to the very difficult act of grabbing a glass and pulling a tap handle? I'll go a step further and say that if you were in a bar (not a taproom) without decent taps and ordered a bottle of beer, you'd probably still tip on that even though the bartender is just "grabbing a bottle out of the cooler and placing it in front of you."

 

Notice my next comment after that "yet I do it anyway", regarding still tipping.

If I am sitting at a bar, I am not having 1 beer or 1 bottle, they may discuss the beer selection with me if I am not familiar or recommend based off something that surprised them. I appreciate those moments.

Of course you can break this down into every situation ever or your past issues BUT I was giving a general though

 

If there is some kind of table/bar service, I tip around 20% of the pre-tax total if I liked what happened while I was there (regardless of bar/restaurant or origin of food/drink) , 15% if it was average, 10% if there were issues beyond the server's control that resulted in a crappy experience. Anything lower than that and I'm usually talking to a manager.

 

I should have clarified that I was using "you" in a broad, general sense. I should have used "we" instead, as in, the beer community. I didn't mean to single you out, apologies

 

Yup, many a stingy tipper has.