Vendor requesting OUTRAGEOUS tip! Are we cheap if we don't comply?

posted 3 years ago in Money
Post # 2
Member
1822 posts
Buzzing bee
  • Wedding: May 2013 - Pavilion overlooking golf course scenery, reception at banquet hall

I’m not sure what’s the norm, but I agree with refusing to pay gratuity until after the service is performed. That’s the point of it.

Post # 3
Member
3044 posts
Sugar bee
  • Wedding: September 2016

That sort of thing always bothers me! If it is an actual cost rather than at my discretion, then factor it in to what you’re charging me!! A gratuity is a thank you for good service, and personally I want to be able to decide what tip I am leaving after the fact rather than before. If you decide you want to spend $75 per head because budget, that doesn’t mean that they should get to (mandatory) make you pay $90 per head. What do they charge tax on then? Are you paying $95 per head or $93 per head? That is RIDICULOUS.

I would call your caterer and ask where the gratuity goes, and what those people make other than the gratuity. That should help with your decision, hopefully.

 

Post # 4
Member
497 posts
Helper bee
  • Wedding: August 2014

KaleighMarie:  My caterer is not asking for tip in advance but IS suggesting a $25-100 tip per server…which is probably well over $2K in total. OY VEY!

Post # 6
Member
1216 posts
Bumble bee
  • Wedding: September 2014

KaleighMarie:  First of all, a tip is not supposed to be required. I see the above poster said waiters for catering companies make more than for restaurants, and they don’t usually get the actual tips so I say that amount is crazy. In my opinion you shouldn’t have to tip your caterer, since you have already paid them for their services, and if you DO choose to tip them it shouldn’t be until after services have been delivered and you feel satisified with the job they did.

  • This reply was modified 2 years, 8 months ago by  MissPhish.
Post # 7
Member
3709 posts
Sugar bee

My daughter’s shower is being held at a restaurant that requires a 20% service charge. In the small print it says it’s not to be construed as a gratuity, so we’ll have to hand out extra cash. My 1st daughter to marrry had the gratuity built into the per person fee for her reception, but we still gave each server $50, as well as each kitchen worker, with $100 to the head chefs, dining room captian, etc. We gave it upfront, so we had phenomenal service. Waited on us hand and foot – a real happy group of employees. The total was way less than 10% of our venue charges – and well worth it.

Post # 8
Member
497 posts
Helper bee
  • Wedding: August 2014

KaleighMarie:  I have done catering too and agree, I never got a tip. We have a service charge and suggested gratuity. Here’s the wording, verbatim, from our venue:

On Service Charge…

If you take 20% of all charges (except for the Facility Rental fee, Overtime and Kitchen Staff) you’ll see that it still adds up to the same 20% fee, which is currently $xxxx.  This 20% fee covers wait staff, prep cooks, and defrays the cost of misc. labor (like the dishwasher), rental management, etc.

On Gratuities…

Suggested gratuities are anywhere from $25 to $100 per server.  We anticipate there will be 14 waitstaff (1 Server:12 guest ratio), 2 bartenders and an Event Manager at your event. 

While it is a lot of money, I do understand where they are coming from on the fees. Is yours similar?

Post # 9
Member
320 posts
Helper bee
  • Wedding: September 2014

A service fee is required by my venue. Unfortunately, it is fairly standard around here to require it rather than leaving it to your discretion. My venue’s tip percentage is higher than most at 25%, plus they charge a flat fee so it’s on other costs that might not typically be tipped. It works out to over $7,000, so I highly doubt that we’ll be adding anything on top of it. 

 

That said, if your literature implies it’s discretionary, I would certainly call and have it removed from your deposit. 

Post # 10
Member
2519 posts
Sugar bee
  • Wedding: September 2014

If you arent talking about the service fee, I would just hand out cash to the servers/chefs directly. You can determine how much you want to pay them 

Post # 12
Member
3044 posts
Sugar bee
  • Wedding: September 2016

 

julesbeeb:  to me, those are all overhead costs that should be in the sticker price. I see it as being very disingenuous to separate them out like that, and it makes for a more difficult time actually seeing what the venue ought to cost so you can compare them.

Post # 13
Member
8035 posts
Bumble Beekeeper
  • Wedding: September 2015

PABride:  thats a great plan, I’ll remember that. I like to tip a 20 upfront at bars- great service all night!

Post # 14
Member
277 posts
Helper bee
  • Wedding: August 2014

KaleighMarie:  All the catering companies we looked into here had mandatory gratuity added.  They all were 15% I think.  So I had to pay it, and I’m not going to tip anything more on top as that already seems like a lot of money!

Post # 15
Member
3769 posts
Honey bee
  • Wedding: December 1999

Every place I looked at added on 18%.

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