Where Your Tip Goes

I am a wholehearted believer that our mixologists could stand up and be counted among the best in their craft. Our staff is incredibly passionate and talented, and they just keep outdoing themselves with every menu. They are truly excellent, and their compensation should reflect that. That being said, I don’t suppose I have ever really offered an explanation why our suggested tipping starts at 20%. A lot goes into every experience at Ethanology. Don’t let their relaxed demeanor fool you, these guys are chefs with a liquid medium, and true professionals. The amount of time, research, and consideration that goes into making every single cocktail is nothing to shrug at.

$2.57. That is the average amount you will pay with a 20% tip on each cocktail on our current menu. Let’s talk about what that buys you as it is so much more than pouring a few purchased liquors and mixers together and slapping a garnish on top.

The following is our current weekly prep checklist for the fall menu: Orgeat, House Vermouth, House Citrus Liquor, Cold Brew Coffee, White Russian Simple Syrup, Pistachio Vodka Infusion, Amish Butter Fat Wash Vodka, Banana Bread Simple Syrup, Turkish Coffee, Allspice Liquor, Hibiscus Tea, Chai Tea, Cantaloup Liquor, Acorn Squash Simple Syrup, Lemon Simple Syrup, Fresh pressing Lime/Orange/Grapefruit/Apple/Lemon Juices, 17 different tinctures/bitters, lemon-balm salt, several culinary foams, prepping well over 50 different pantry items, and inventory management. Some of these items are extremely labor intensive taking several hours to create or have very specific timing with steps taking several weeks. The amount of planning alone is impressive.

And all of this happens before you ever meet them for a cocktail, all of it happens before the traditional bartending duties.

This does not even come close to covering the work this team does. They are also coming to the farm on off days to help with bagging grain for production of spirits, weekly deep cleaning of the entire building, tending fires, hauling spent grain, and providing extensive $1 tastings and education on our products. On personal time, this team is breaking down and analyzing every meal and drink they consume, exploring novel flavor production and integration through reading and online research in order to keep providing new and incredible cocktails. They spend time actively seeking out inspiration.

You are paying $2.57 for their 24 hour a day passion and research. $2.57 for a small delicious piece of hand-crafted art. A small price to pay when you really consider all the invisible extras.

For those of you who may be wondering about the rest of their compensation, you can rest easy. We understand the value of our staff, are more than competitive, and will continue to reward excellence.

Thank you for your continued generosity and camaraderie with all staff members, watching your excitement for our creativity and having your support is so essential and makes the entire operation worth the work.

-Geri