Post # 1
I know there are hundreds of posts and articles about tipping, but I’m still not feeling confident that I get it.
My caterer has not included a 20% service charge in my contract, so I understand that it’s excpected to tip an extra 15-20% of the bill at the end of the night. 20% of my bill is going to end up being another $2,800, so who gets this money? Is it divided up equally between the servers and the catering manager? Who divvies it up? Help please!
Post # 3
@MrsMcGyro: I could be wrong, but I’m pretty sure you tip just on food cost… not including linens, plates, etc. Your total tip shouldn’t be $2,800 I don’t think.
Post # 4
Hm, my bill is divided by Total Food Cost, Total Labor Cost, and Total Rental Costs. Would I give the catering manager an extra 20% of just the food and labor cost then and have them divide it among the servers?
Post # 5
Ask whoever you have been dealing with.
Ours did it by x$ per guest. Which roughly equals out to about 10%-15% of our TOTAL bill. I confirmed that we give it to the maitre d and he splits it between all serving staff, him and bridal assistant.
We ended up tipping 20% of our total bill because the staff were just absolutely fantastic.
I would also confirm if the tip is already going to be added on your final bill. Some caterers do this. But service charge and tipping is usually not the same. Clarify with YOUR caterer.