Originally posted by zataar
Originally posted by Scallion1
well, i can only tell you that, right or wrong, it's absolutely standard in the catering circles i work in. what's really unexpected is the occasional tip i get when i chef a party. not frequent, but if it arrives it's usually pretty sizeable.
That is my experience as well. I recently received a gratuity that was equal to my chef on site fee. It was very appreciated because I worked very hard to please these people and it showed. I'm not comfortable with billing a gratuity as our servers make very decent money by our local industry's standards. If a server knows they are getting a tip they do not work as hard. I've seen it happen over and over.
the standard around here is that waiters work a five-hour minimum, and get paid $25/hr. if a client asks, i tell them that the rule of thumb for a normal party is one hour's pay, which, obviously, is %20. i got in the habit of doing this because on certain holidays they get time and a half, on some double time.
i never expect a tip, no matter how hard i work, since mrs. scallion has told me for years that the owner of the beauty parlor doesn't expect tips. when i owned a restaurant and occasionally tended bar, i'd put everything in the tip cup and then, usually, give it to the kitchen to split up.
tips for owners, in my experience, are motivated by gratitude or shame. the biggest tip we ever got was $1,700 on a party that was billed, food and staff, at $7,500. the hostess had completely screwed us over, cut back on staff because she said her household help would be available. they never materialized, and we wound up killing ourselves, washing dishes, taking out garbage, sweeping the kitchen. her husband asked us how things had gone, knowing that there had been a problem, and slipped me the tip. but we'll never work for them again, and they know it.