I am still so lost on tipping even after reading through so many on here. I'm still doing research on tipping, however questions on the catering.
I know that typically with catering you tip per server. However we are having a food truck, husband and wife team cater. We have 35 guest (without final headcount) so we know its not something that will be an issue with long lines. There are no servers since we are having guest go to truck with their china.
Do we tip them or just leave it at the quoted and contract price?
