Another question about tipping the caterer

Turtle&Star · June 2012

This is sort of a followup to a similar question that was posted a couple of days ago. Our caterer does not charge any service fee or gratuity (though he does charge a $30 delivery fee). The rule seems to be, in this case, that we should tip 15-20% of the total. My question is: is that 15-20% of the food and beverage total, or of the whole bill, which also includes several hundred dollars for linens, servers and bartender, etc.?

And should I just include the tip as a lump sum given to the caterer at the same time we pay the balance of the invoice? Is it ok not to tip the individual servers then - will they know that they're getting part of the overall gratuity?

Thank you!

lauralaur · June 2012

I'm not sure on the first half of your question, but as to the second half, I would hand the banquet manager a lump sum and stipulate that it is for everyone to split. If it was three people I would say separate envelopes/amounts, however depending on the size of your wedding you're talking about a possible 20 people that would need to be tipped. You could also call the venue and ask how that should be handled, if they will split it for you.

ILoveToRobot · June 2012

I'm not sure so someone can prove me wrong but I think you should tip on the food bill and maybe a little extra for the person coordinating it all. The staff I have heard gets a cut of the lump sum. So, you tip, designate it for things and then they split it up. You don't need to make individual envelopes for each person serving/cooking or what not because really you're not going to know how many people will be involved.

abbitha7 · June 2012

Hm... our tip (18%) was included. and it was for all food and drink charges. I'm not sure of an answer to your second question.

Another question about tipping the caterer

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