need help figuring out how to tip the various staff for my catering company. the chef owns the company. do i tip him? there will be 2 waiters, 1 cook, and 1 bartender. we're providing our own alcohol. what is the best thing to do here? (btw, head count for the reception is only 23 people)
also, for the driver of our limo. the company is telling us the gratuity is included in the rate, "but if you want to tip the driver on the day..." should we tip the driver more on the day or will we be fine assuming he's getting it from the company?
thanks!