Our wedding is at a hotel with onsite catering. The contract includes a 20% service fee, which covers gratuity for all the catering staff that evening (I asked). Two questions:
1. Does the service fee generally cover the tip for the maitre d', or should I tip her separately?
2. Has anyone found a reliable guideline for how much to tip the maitre d'? The advice I'm finding online is all across the board. Ours is a tiny wedding - 20 people - so a lot of the recommendations seem way too high for an event of our size. I'm not even sure if we'll have a maitre d', per se, but the hotel handles details like flipping the room in between the ceremony and reception, so I think there will be some kind of onsite coordinator. I was thinking $100-200 depending on the level of service (on the higher end if it's the sales/catering manager we've been working with all along, on the lower end if they're assigned to another event onsite simultaneously, etc.). Does that seem too low?
Thanks in advance!