Tipping, when and am I being cheap?

posted 1 year ago in Money
Post # 2
1095 posts
Bumble bee
  • Wedding: September 2018

Where I am 15-20% is a regular tip for food service. Our food bill will be large on our wedding day because we will have a large amount of people. That doesn’t mean we don’t have the pay the waitstaff all the same. If I am having waitstaff serve 50 people, in theory the tip shouldn’t be less than if my fiance and I go to the same restaurant 25 times. The fact that the bill is all rolled up, because you are rolling up several people in one bill, should not effect the waitestaff’s income. 

I wish that food service would just give an actual price instead of itemizing out the salaries of waitstaff, but that’s not the system we have. Also, food quality shouldn’t effect waitstaff pay though service should. 

Post # 3
309 posts
Helper bee

It sounds like your catering is on the expensive side if 15-20% is $3K. I’d lean toward tipping something like $50 per server, plus a $100/chef. 

Post # 4
769 posts
Busy bee

Your catering is definitely more so on the expensive end. I’m assuming that this means it’ll be a bigger wedding? More work for the staff, they should be compensated for it. It’s expensive but that’s to be expected when the bill is already that high. I agree though, I’d tip on the day of in case something goes horribly wrong. 

Post # 5
64 posts
Worker bee

I think that sounds high. In college I occasionally worked as a server for a caterer, I was paid $12/hr plus a smaller tip. It is my understanding that in restaurants waitstaff are paid FAR less (like maybe $3 per hour?? Is that right?) and we tip them bringing their take home closer to a livable wage. Definitely tip! But I do not think you need to tip what you would in a restaurant. 

Post # 6
1756 posts
Buzzing bee

I would check your invoice & quote before you provide anything extra to make sure you’re not already paying a gratuity. Caterers typically include this in your pricing.

The standard amount in my area for caterers is 15-18%.

Post # 7
2895 posts
Sugar bee
  • Wedding: August 2018

misspeony55 :  We rented out a bar to host our reception and they will automatically add a 20% tip to our final bill. This seems to be the standard for all of the other places I have recieved quotes from as well (in Seattle).

Post # 8
2976 posts
Sugar bee

The gratuity for us was included in the catering costs already. Double check that they didn’t already include it. 

We did have a bartender whose tip wasn’t included in the cost and did tip him at the end of the night. 

Either way, I definitely wouldn’t tip $3k. I like the idea of $50/server, $100/chef suggestion. 

Post # 9
277 posts
Helper bee
  • Wedding: December 2018

When I worked in catering, I didn’t see the tip if it was added to the final bill. I only saw it if it was paid in cash to me the night of the event. 50$ a server is plenty, and your servers will be incredibly greatful. Despite what you hear, most people don’t actually tip (Or they do, and I just never saw it cause it all went to the owner). 

Post # 10
1946 posts
Buzzing bee
  • Wedding: September 2017 - Pearson Convention Centre

We tipped all of our vendors 20% of the overall bill but when it came to tip the caterers we tipped each server and bar tender. We spoke to the head server a few days before our wedding so we knew how many chefs, servers and bartenders were working and everyone got tipped

Post # 14
309 posts
Helper bee

I’d tip in cash, day of, and give a per-person amount.

The thing is, the cost of catering usually includes more than the basic costs covered in a restaurant, so restaurant-ratio tipping isn’t necessary when it’s extravagant.

A tip: Have your coordinator, or a trusted family member or friend, do the tipping day-of. You’ll likely forget with all the excitement. (I’m a coordinator, and brides nearly always forget to tip (and make final payments to) vendors when they plan to do it themselves.)

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