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My caterer included an 18% tip on their services in our contract.
I know that my " tax and tip" is included in our overall price and the tip is set at 18%. When I worked at a catering hall/banquet facility, we NEVER saw any extra money that was shelled out. If you ARE going to tip at the end of the night, be sure it goes to each actual staff memeber.
@SandyToes:Thanks, what would you recommend tipping each individual person at the end of the night?
@Schrutebeets:No...it would be 7,000 divided up to equal about 450 a person.
It's whatever percent total for all the waitstaff, not each person. So if it's $450 and you have 10 servers, they each get $45 not each $450.
@starcharades: are you figuring on just the food? I would not include the other venue costs in your figuring...
I can't imagine a waiter expecting a $450 tip! That would likely be many times what they are being paid per hour.
I'm guessing you have very few servers for a pretty hefty catering bill. In that case, I'd think something more like a dollar amount per server would be appropriate. As a server, we knew not to necessarily expect a tip based on the alcohol, tax or service charge, so I wouldn't calculate the tip on those things. Like PP said, I'd specify how much you are giving per server so that there's no question who gets the tip and how much you are intending.
Its definitely going to be split, but probably by the caterers. Ours is just 20% of the total, minus taxes. they split it however they like. I'm not worrying about that at all
@EvaBostonTerrier:Exactly. Thats why I am asking what I should be tipping.
Our total bill will be $1300. 20% of that is $260. We're having 10 servers, so that's $26 each. Hope that helps any?
In a situation like this, you do NOT tip 20% per waiter. You tip 20% of the total (or 18% or whatever you feel is appropriate) and it will be divided between the catering staff.
When I worked as a waitress it was at a restaurant that spealized in large groups. If I (I was the head waitress so i did this not the manager/owner) added in the 20% tip at the end of the meal and had help we split the total amount. As in the tip was $450 and we split 4 ways we would each get $112.50.
My cousin works at a banquet hall and it's the same way.
Not sure if this helps, but from Martha Stewart weddings:
@EvaBostonTerrier:Thank you!!! That is exactly the info I was looking for :)
@starcharades: Snarky-ness not necessary. I thought you were saying 450 = 20% of your total bill, so I was trying to explain that you distribute the 20% by the waiters.
Just wanted to add that every single caterer I have dealt with in Connecticut has told me that you should always calculate the tip based solely on the cost of the actual food. No tipping on the alcohol, rentals, staff hourly costs etc.
Most venues charge 18-22% Service Charge, which they use to pay cost for wait staff. That is why waiter do not see that money at the end of the night. If you are being charge hourly for the staff then an additional gratuity to each server is appropiate.
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I know most guidelines say to tip 20% to the waiters but what if 20% is about 450 a waiter? Is there a more specific amount that is appropriate to tip rather than by a percentage? Thanks!!
P.S. It's not included in our contract