Coming from another thread - I wondered how people view tipping bar tenders and if they compare that at all to how they tip a server. Also while the server's position is largely to serve as an intermediary between the kitchen and the dinner - the bartender not only serves as the customer service provider but also the "kitchen". And if the bartender is responding to requests both directly from customers and orders from servers, then their time available to be friendly or attentive may be strained. Obviously this varies based on how busy the bar is.
When in the States, I've either tipped around a dollar per drink if I'm paying per round or if I pay for the bill all at once, I tip 15-20%. In Jerusalem customary tipping is 10%, and that's what I do generally do.
If the bartender is being particularly attentive/friendly, has given free shots/drinks, or if the bar is particularly busy and I'm waited on quickly then I'm inclined to tip more. If the bar is particularly busy and ordering/paying is frustrating then I'm less inclined to tip as much. I personally view tipping to be largely related to service, and if the service isn't great - I won't tip as much.
Based on the other thread it seems like attitudes on tipping bar tenders can really range and I wonder what comes into pay with other people's choices.