Post # 1
I wanted to see if anyone’s caterer is not including gratuitues in their contract. And if so, how are you doing the gratuities? We have multiple waitstaff, chefs, a head chef and a catering manager. We are being charged a fairly high hourly rate per person so not sure how to handle this. Let me know what you’ve done or heard.
Post # 3
Our caterering bill doesn’t include gratuity, but there is a mandatory 18% charge for it. So maybe that does mean included? Eitehr way tehy aget 18% on top of our meal and drink bill.
Post # 4
Yeah, 18% is pretty standard. It’s written into our contract and they divide it on their own. So since its not in your contract (make sure first), I’d say give them that and let them decide how it gets split up.
Post # 5
Ours charged gratuity. If you’re doesn’t I would say a tip would be appropriate
Post # 6
I’d also check out this post on tipping: http://boards.weddingbee.com/topic/confused-about-tipping-1
But I think it would be interesting to hear more from others experiences.
Post # 7
Thanks everyone! I think I got stuck on the fact that waiters in restaurants make below minimum wage and that’s why tipping is so important. Our waitstaff is getting WELL over minimum wage I think $30 per hour for the staff more for the chef etc…….After looking at the contract there is a line item for staff services which is over $5000. I am definitely tipping the catering manager because she is the one who answers all my questions, oversees everything and does the walk-thru with us. I just feel like to tip 20% is almost $100 per person which on top of the $250-$300 they are already making is a bit much. Can I just do a smaller amount per person or is that cheap?