(Closed) Tipping Caterer – again

posted 8 years ago in Reception
Post # 3
Member
1398 posts
Bumble bee
  • Wedding: May 2011

I would tip everyone individually, according to how you felt they performed at the end of the day, but I would make it reflective of 15% of the total charge. Like I think $100 is good for the manager, but $20 per bartender and servers seems a bit low. If you were to take the 15% of the 7k, and divide by 17  that would come out to be $60 a piece. You can add a bit more for the chef and for the captain, and maybe $40-50 for the waiters and bartenders?

Post # 4
Member
76 posts
Worker bee

I work at a country club where we do events etc…we just charge a 20% service charge on the event and give that to the staff that worked. They are always completely happy with their share and you could even go as low as 15%. Also, we don’t tip out the chef or cooks because they already get paid alot more. The waiters and bartenders are the biggest concern. Hope this helps!

Post # 5
Member
52 posts
Worker bee
  • Wedding: September 2010

I agree with ashley5741 100%! worry about tipping the waiters and bartenders….they bust their hump and get paid so much less! And they  are the ones dealing with the guest.

Post # 6
Member
3526 posts
Sugar bee
  • Wedding: August 2010

Have you asked your venue what their recommended tipping amount is?

I asked mine and she gave me a range. I intended to tip on the low end because we did have a service charge. But had enough for the high end on us the night of in case the service was that superb.

It was. We ended tipping them on the high end. The maitre’d was super appreciative and thanked us a couple times saying it was super generous. Made me think that not many people ever tip on the high end. And our caterers deserved it.Personally, we also plan to send the maitre d and bridal assistant a thank you card with a gift card as well. They were that good!

Every single guest told us that our wedding was the most smoothly run wedding they’ve ever been to. And they noticed how on point the staff was.

Post # 8
Member
3526 posts
Sugar bee
  • Wedding: August 2010

@joannet123:

I would personally ask your catering director then. I’m not saying you have to follow their recommendations. But it might give you a general idea.

Some caterers go by a per guest to tip ratio. Others go by a percentage.

 

Post # 10
Member
2742 posts
Sugar bee

@ashley5741: You can negotiate that charge? Many places I’ve gone have put the 20% there for me. I do not plan to tip much more because EVERY LITTLE THING comes with a service charge…I’m talking chair covers, sashes, dessert etc.

Post # 11
Member
76 posts
Worker bee

oh no…we do not negotiate the 20% service charge. It automatically gets put into their bill when it is rung up (but all catering must be done through us) so our brides never have the problem of different vendors. Plus…the service charge comes with tables, chairs, linens, silverware, plates etc. I just mentioned the 15% for her situation because 20% sometimes gets hefty here.

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