Why ruin the wedding reception by grumbling over gratuity? The biggest tipping tip from etiquette experts and Chicago caterers is for couples to take care of it ahead of time.
“Most couples want to handle it before the wedding,” said Michael Meuer, manager of the wedding team for Blue Plate, a full-service catering and event management company in Chicago. “A lot of clients don’t realize how many people are working behind the scenes, so they might forget to tip someone.”
According to Meuer, clients are not contractually obligated to tip, but the company will quote a suggested 15 percent gratuity based on the cost of food and beverages. Tips are then distributed to all staff members on a hierarchical scale.
Bespoke Cuisine, another Chicago-based catering company, regularly adds a 20 percent gratuity for weddings, which is then split evenly among staff members, said Kim Shambrook, executive chef and owner. Clients are billed for 50 percent of the estimated cost ahead of time.
Still not sure of the do’s and don’t’s of tipping? Here are some guidelines from etiquette expert Peggy Post, director of the Emily Post Institute Inc. and author of “Emily Post’s Wedding Etiquette.”
Plan a gratuity budget (generally 15 percent) for valet parking, coat check, powder room attendants, delivery truck drivers, limousine drivers, wait staff, bartenders and table captains.
Tip the parking lot, coat check and powder room attendants ahead of time. Tip attendants a flat fee or 50 cents to $1 per guest.
In the case of limousine drivers and catering staff, request that gratuities be included in the total bill.
