FOOD & DRINK 99 
Mountain View News Saturday, March 21, 2026 FOOD & DRINK 99 
Mountain View News Saturday, March 21, 2026 
Peter A. Dills 

https://
podlink/1116885432 


THE SMART BARTENDER’S SECRET 
INVESTMENT 

Why an occasional “This One’s on Me” can pay off 
in the long run 

The other day my friend Pete Jones and I were doing what regulars 
often do — solving the world’s problems from a couple 
of familiar bar stools. Somewhere between the first round and 
the usual conversation about tipping etiquette, we landed on 
a subject that struck a chord: why it can be in a bartender’s 
or server’s long-term best interest to occasionally buy a loyal 
customer a drink. 

Let’s be clear. No one is suggesting 
that bartenders start 
giving away the house. Margins 
in the restaurant business 
are notoriously thin, 
and anyone who has spent 
time around the hospitality 
industry understands 
that reality. But what we’re 
really talking about here is 
relationship-building — the 
subtle psychology of good 
service and smart business. 


Pete and I both agreed on one thing. We tip pretty well. Like many patrons, we are also 
creatures of habit. We return to the same establishments, sit in the same seats, and over time 
develop an easy rapport with the staff. After a while, you begin to notice something. Once a 
bartender knows you, the drinks tend to come out faster — and sometimes just a bit fuller. 
Is “fuller” an official industry term? Probably not. But anyone who spends enough time at a 
neighborhood bar knows exactly what that means. 

From a long-range perspective, the occasional complimentary drink is less about the cost of 
a cocktail and more about the value of loyalty. A customer who feels appreciated doesn’t just 
return — he brings friends, recommends the establishment, and becomes part of the restaurant’s 
informal marketing team. In today’s competitive dining scene, that kind of goodwill 
is priceless. 

There’s also an art to how it’s done. The best bartenders I’ve known don’t make a grand 
production out of it. They simply slide the drink across the bar and say, “I got this one.” It’s 
understated, classy, and memorable. Suddenly, the guest isn’t just another tab — he’s part of 
the club. 

I even recall one bartender who handled the moment with both sincerity and a bit of showmanship. 
She actually reached into her own tip jar, pulled out a few bills, and said, “Hey 
guys — this one’s on me.” Maybe it was partly for effect. After all, hospitality has alwayshad an element of stagecraft. But the gesture landed perfectly. It was appreciated, it was remembered, 
and it made us feel like valued regulars rather than anonymous customers. That 
small act bought more than a drink — it bought loyalty and positive word-of-mouth that no 
advertising budget can match. 

Of course, there are exceptions. Pete and I laughed that there are a handful of bartenders 
we’ve known for years who have never bought us a drink. Often they are simply following 
house policy, and that’s understandable. Still, the establishments that allow staff a little 
latitude to build relationships tend to cultivate stronger regular crowds and a more vibrant 
atmosphere. 

In the end, hospitality is about more than pouring drinks or delivering plates. It’s about 
creating moments that keep people coming back. An occasional “this one’s on me” isn’t 
a giveaway — it’s an investment in goodwill, familiarity, and the simple pleasure of being 
recognized. 

And if the pour happens to be just a touch fuller along the way, well… that’s just good 
service. 

Email your thoughts thechefknows@yahoo.com and listen to the podcast dining with dills 


THE TASTING ROOM 

ORANGE. NATURAL. ORGANIC+. 
PORCH. POUNDER. 

(Reprint) 

I’m Gustavo Lira, Tasting Room Manager and Wine 
Buyer at The Bottle Shop in Sierra Madre with another 
wine and spirits selection. 

With the weather heating up, this wine is the perfect 
thirst quencher, and it comes in a liter bottle, so you get 
33% more than a regular size bottle. You’ll like the extra 
wine in the bottle once you taste this zesty wine. Biddizza 
translates to “beauty” in the local Sicilian dialect. 
The 2023 Biddizza (BidDeets-
Sah) Catarratto is from Sicily. It’s a zesty, refreshing, 
porch (or pool) pounder that comes in a liter bottle. Orange 
wine is white wine that is made with extended contact with 
the grape skins. This gives the wine its orange hue. It’s a dry 
wine with a little bit of tannins and natural acidity. 
The wine is produced by Tasi, a winery that was started in 
2012 by three friends. Their focus is on producing great wine 
with organic farming practices. The 2023 Biddizza was made 
with certified organic grapes from a vineyard located in Alcamo, 
a town in the northwest portion of Sicily. The blend is 
90% Catarratto and 10% Zibibbo – two local grapes of Sicily. 


You get notes of stone fruit, apricot, herbs, citrus peel, and 
salinity. It has natural acidity and a bright uplifting finish. 
This wine is served chilled. It pairs well with seafood, grilled 
vegetables, and salads. I’d drink it with pizza, sausages, and 
burgers too. Drink it poolside, inside, outside, any damn 
place where you want a thirst-quenching wine. And… you 
get 33% more in a liter bottle! 

Please keep in mind all those who have suffered and are trying 
to rebuild from the Eaton Fire. Visit DenaMadreStrong.
com to learn how you can continue to help those impacted 
by the Eaton Fire. 

Until next time – Salud! 


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