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Ok I can understand a tip for a complicated drink that takes more time than usual to make. But should we tip you if we just want a coffee that you just have to pour? $1 tip for a $1.50-$2.50 item would be well over a 50% tip. Would it be offensive to leave a tip below $1? like $0.50?
NO. Why? At most coffee houses, you order at the counter, the barista makes your drink & either calls out the drink for you to pick up, or they may set it on the counter, again for you to pick up, and in rare instances someone, not usually the barista, will bring it to you. Why would you tip the barista, unless you want to?
NO. Why? At most coffee houses, you order at the counter, the barista makes your drink & either calls out the drink for you to pick up, or they may set it on the counter, again for you to pick up, and in rare instances someone, not usually the barista, will bring it to you. Why would you tip the barista, unless you want to?
Why do you tip a bartender? They get $1 tip for just opening a beer.
Tipping is waaaaaay overdone in the US, and it's at the point where the Starbucks and Subway near me have tip jars at the counter. People have come to expect a tip for doing any sort of job whatsoever, and it's had a terrible effect on work ethic and customer service.
Precisely! It's a tip. Leave it if you wish don't if you don't want to. There's like 500 tip threads it's all been covered and beat to death. Force the bars and restaurants to pay their help and then feel free to leave a gratuity. If you wish!
For drip pulled out of batch brewer at a coffeehouse, I might leave a quarter or nothing. For an individually ground and poured special (e.g. seasonal single origin) coffee, I'll tip.
For a well-pulled espresso, I leave a tip. A well-pulled espresso is a rare animal. Same for a cappuccino with expertly textured milk instead of piles of dishfoam.
To put this in relative terms, most people think nothing of tipping bartenders for doing nothing more than pulling a beer tap. Yet there are those who believe in not tipping a barista after giving them a ridiculous paragraph-long order specifying milk type, foam/no foam, # of pumps of flavor, serving temperature and what not. That I don't get.
I order a wet cappuccino, breve, 3 packets of raw sugar. It has to be exactly "wet" enough and she knows exactly what I mean. "She" being one particular Starbucks barista I've known for years now. I don't go that often anymore (but we are friends on Facebook ) and she just does it better than any other barista I have encountered at any Starbucks or coffee house anywhere, in years of sampling from various places. She's got the skills. Others have a very hard time getting a nice foam with half & half. My wife does a pretty damned good job though when we make coffee drinks at home.
I don't tip for just coffee pouring or for the Starbucks drinks at my university campus that are made by pushing a series of buttons (and they cannot even alter the milk type! don't know why they have the Starbucks name!?)..
Why do you tip a bartender? They get $1 tip for just opening a beer.
hmmmm so you don't get a weak drink. I suppose one could apply the same theory at a coffee house, but I've never found it to be necessary. They are required to mix "x" amount of expresso to "x" amount of water or milk.
I agree with the other poster, tipping expectations have gotten way out of hand. Tip if you want, but don't expect everyone else to do so.
hmmmm so you don't get a weak drink. I suppose one could apply the same theory at a coffee house, but I've never found it to be necessary. They are required to mix "x" amount of expresso to "x" amount of water or milk.
If it's a girl and she's nice and cute, sure will. Yeah I know...
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) and she just does it better than any other barista I have encountered at any Starbucks or coffee house anywhere, in years of sampling from various places. She's got the skills. Others have a very hard time getting a nice foam with half & half. My wife does a pretty damned good job though when we make coffee drinks at home. 
so you don't get a weak drink. I suppose one could apply the same theory at a coffee house, but I've never found it to be necessary. They are required to mix "x" amount of expresso to "x" amount of water or milk. 
