Tips??

If the caterer is bringing staff, servers, cooks, bussers etc... adding a tip is typical, 15-20% is usually added into the contract price for that.

As far as whether you pay by the person or the food, it should be based on a minimum head count, you contracted for at least 100 the restaurant will usually bring enough for 110 - 115 and charge you a per person premium for anything over your contract amount. Again it depends on the contract, you may also get charged for the food regardless of how many eat.

It's early and late and have only slept 2 hours a night for the past 5 days straight... so I hope I made some sense.

We found that most customers will forget, or don't consider it customary to tip caterers. But, think nothing of tipping a waiteress at a restrant 15-20% for carrying your food from the kitchen to the table {that's a bigger cut than the farmer who raised it gets}.

So, because they might forget, we automatically add a 15% tip on to the cost of the meal. Some customers tip us more than that.

We also add our state sales tax.

We tell them that up front in our contract.

Good Luck, Roger

Chef Tom, mnhogfarmer - Thanks for the information. I expected the tip would be added in but wanted to be sure. We will have to read the contract for the food charges but now I have a better idea what to look for. Thanks for your help!

Mudgie

Mudgie,
I'm getting the feeling that you are the person hiring someone to do your catering? Or are you the caterer?
If you're hiring them, in addition to tipping them the 15%, during the event, bring them out and introduce them, let them take a bow. It's no sweat off your back, no expense, and it sure makes them feel better. It shows that you care.
Peggy

Peggy, I agree

At one paticular event we do, after eating and before the door prizes, they thank everybody for coming, and then after that, they say "Thanks to Prairie Pride BBQ for preparing supper for us tonight".

It's great PR

Never trust a fat volleyball player,

Roger

Peggy,
Actually I just know someone who works for the person hiring the caterer. They are trying to contain costs and since someone else was in charge last year, they are just looking at all costs to determine what is reasonable.

The introduction idea is good. I will pass that along.

Mudgie