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The amount tipped to the caterer may vary based on the length of time spent at your event, but a proper tip may be a percentage of the bill, or offered as a per-server gratuity -- a set amount per server -- 15 to 20 percent of the total bill, or up to $50 per server.
You can calculate the tip as a percentage of the cost of your total catering bill. Figure on paying about 15 to 20 percent of the amount for the banquet manager to share with the kitchen and serving staff.ur number for the caterer is 175 people for a buffet meal (head table is served) of turkey, stuffing, potatoes, gravy, buns, veggies, salad, perogies, cabbage rolls, and pickles at a cost of $13.95 per person. We have had a few meetings to discuss details and...