A question on tipping

I would leave a card open and tip at the end.

Your solution sounds good, the $2 tip is fair. I'm guessing that you tip better than most people at this establishment already, so why not stay with it!

Strangely, as a person who enjoys many a drinks, I dislike bars greatly. Some of my favorite establishments are bars/pubs, but I usually opt to stay away from the bar part and just order from a table, in which case, tipping is much easier. 

Someone once told me that 15% is a good tip on a meal, but when I do have to go to a bar to order, I actually do end up leaving a dollar out as a force of habit from when I first started drinking and I was just copying my buddy.

I've always wanted to find a more unique way to tip, like leaving things people actually need so you have a peace of mind that you're not feeding a drug habit or alcoholism of the person receiving the tip. I think from now on, I'm going to bring in a grocery bag and start tipping people in vegetables, canned soup and toothpaste. Better yet, nail clippers-- seriously, think about how many times you're running late for work and you can't bloody find a pair of nail clippers! Everyone could use more nail clipping in their life.

I typically do tipping based on serving and your thought of $2 for the tip seems fair. It's a larger size and you already know them. Whats $1 really esp when you are friendly with the bartenders and owner.

I'm really not sure your tipping amount should change.  You're providing additional monies for their service (bringing out a beer), and not for the amount that's in the mug. 

I do the per serving route, usually a dollar a drink, regardless of size, unless its something super complicated, but pouring beer in a mug is pouring beer in a mug, doesn't make it any harder if its good beer, cheap beer, or a larger mug.

A dollar per serving sounds fair, regardless of mug size.

I also agree, you're tipping for the service of them pulling a handle and releasing beer into a glass. 

I say the dollar is fine.  Now if the drink you ordered is more complicated to make, lets say a mojito or whatnot, maybe then I would tip 2 dollars for the effort.

[But don't listen to me, I'm only 19....]

Keep tipping $1 per drink and then a few bucks for your last one. It is very cool of you to consider the situation, and what's in that mug?

Not being a bartender, I cant say, but I would guess that most people would tip $1/glass in this situation.

I would say tip $2/quart either way

If most other people buying large drinks tip $1 you look awesome! If everyone else tips $2 you really have no choice, and should anyways.

By tipping $1/quart you are reducing the bartender's tips which makes him/her worse off. Consciously doing this is a bit off IMO. 

As you said, its less expensive to buy a quart+$2tip than a pint+$1tip. So you are still ahead for $$$. 

If they happen to forget to charge you for a drink from time to time, you will be even further ahead for $$$. I would not expect for it to happen, but I would guess that its more likely to happen to someone who tips more heavily than someone who tips less. Although in this case you are tipping the same, it may look like more if the bartender is accustomed to people tipping $1/pour.

What did the leper say to the prostitute?

I was a bartender for five years. Make your tip $2, especially since you camp there. Regulars should keep their tips consistent with quantity.

$2 per 32oz mug seems the only way to go! 

Sure, the amount of extra work the bartender puts into the drink is basically nill, but their total tip income from beers will be cut in half!  To me, that sure doesnt seem kosher or polite

I think because you're happy with the service and especially because you're friends with the bartenders and owner, $2 is perfectly reasonable. I don't drink but I enjoy eating out a lot when I'm on days-off and when I usually eat out, unless service is really bad, I typically tip 15% or so, with the exception of one Thai restaurant that we've been going to since I was 6. We know the entire staff there, were good friends with the owner before he passed away (his wife is head chef and owner now), and we've celebrated graduations, anniversaries and birthdays over the years. We treat them like family and they treat us like family and because of that, I usually tip very heavily there and feel perfectly reasonable about it because I don't share a relationship like that with any other restaurant.