Mandatory? Gratuity

3076 Views 15 Replies 8 Participants Last post by w.debord, Apr 20, 2002

joan

Discussion Starter · Apr 8, 2002

Hi there,

My company policy has always been "Gratuity is based on your descretion", where as a lot of my fellow caterers have a mandatory 18% in the contract.

My people work VERY hard, as I am sure most others do as well, my recent caters have found me with a great deal of "Budget " minded clients.
Just recently I did a Wedding $14.00 per person, Pasta's Hor'd, beverages, cake cutting, the clients including the parents on both sides hugged me and said I exceeded their expectations, however no tip, how do I gracefully tackle the gratuity issue?

I bill 1/2 thirty days before the event with the balance due the week of the event (I don't like tracking down clients during the event for payment) I was thinking since they are pre-paying the tip issue may be slipping their mind?

Thanks for any input.
Joan

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kuan

· #12 · Apr 10, 2002

In most hotels...

The 18% is to pay the servers, chef, sous, banquet captain, sales, FNB director, etc. You can get away with tacking on less if you don't have a chef who is taking 1.25%, or FNB director who gets 1.5%. After everyone gets their cut, the rest is split between the servers depending on how many hours they worked during that pay period. And THAT, is the real reason why 18% is added to the bill

Kuan

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