Re: gratuity

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Posted by Sharon Odmann on January 09, 1998 at 10:29:11 :

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 never really thought about taking tips, but then so many of my clients seemed uncomfortable when they brought it up, so I added a line to my invoice which says Tips Graciously Accepted. It seems to have solved the problem. I also charge a 10% catering fee (service charge) which more often than not turns into a profit center.

Hey, Carl, how come you never answered my last email?



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