Re: gratuity

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Posted by Karen Bruner Upright on January 08, 1998 at 13:07:15 :

In Reply to: gratuity posted by Nancy Shadomy on January 07, 1998 at 18:11:15 :

: excuse the spelling!Should it be figured into the bid or what? Also does anyone have a recipe for a dry italian dressing mix? $27.00 a gallon for a mix seems too high to me.Does anyone know what happened to the Internet Chef site? Thanks, Nancy... The Savory Palate

I pay my servers and kitchen staff a flat fee for off-site catering, so there is no confusion regarding gratuity. If the client feels things went especially well, they often give a small gratuity ($10 or more per staff member), but I certainly don't require it. If you are going to charge a standard gratuity (15% or 18% or whatever), it should be included in the proposal. If you are going to leave it to the customer, you should include a line indicating gratuity is expected (such as "not including tax and gratuity"). I think the customer just needs to know what is expected of them. I indicate on my proposals that the final amount "includes gratuity" even though I don't actually charge one.


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