- 5 years ago
- Wedding: September 2013
I’m sure it’s been asked before in many different ways, but I’m still having trouble understanding the whole tipping thing.
We’re being charged $40 an hour for each waiter, bartender, chef & utility person. We’re also being charged $300 total for our event manager.(So $1700 total for staffing)
How much do I need to tip on top of that? If it’s a percentage of the food bill on top of that we’re looking at close to $1000….which I don’t have.
I’ve also read that you can do $25-30 given directly to each server, $50 to the chefs, etc.
What are you all doing and what do you suggest?