Tipping vendors!!!

I know the "rule" is that you don't have to tip people who own their own business. For example my photographers and DJ own their own business so they are getting the full amount I am paying them, therefor a tip is not necessary. I will be writing them very nice thank you notes with a gift certificate to a restaurant for the photographers (they are married) and the DJs birthday is the day after our wedding so I though it would be nice to write him a thank you, get him a little cake or cupcakes and a gift certificate to a restaurant. I would check your contracts to first make sure tip/gratuity/service fee is not included in the final cost before you go tipping. I think the normal is 20% (that's what it is for our caterer) . Iv'e also read that people make envelopes for each vendor with $100 or so in it and if they do an amazing job they get the full $100 and if not they take a little or a lot out depending on how bad the service was.

Hi there Keisly!

This WeddingWire article explains what vendors need to be tipped, and how much. Check it out, I think you will find it super helpful - Exactly How Much To Tip Wedding Vendors: A Complete List.

In relation to the venue, I would advise you check the contract and make sure gratuity is not already included in the price for the different vendors, or included in the service fee, before deciding on a tip amount

Hello! Could you help me understand why I would add a 20% tip to the catering bill and then tip servers additional money? Wouldn't the 20% for catering cover that? I am thinking, you do not tip twice at a restaurant and this seems similar. Thanks!

That's awesome, thank you for providing that!

Hi there Liza! Of course. You wouldn’t need to do both, you’d do one or the other depending on whether the bill included a service fee or not. As the article mentioned, usually a caterer's tip is included in their service fee, but if not, the recommended tip amount is 15 to 20 percent of the food bill.

The food bill is specifically on the cost of the food which would exclude any wait staff costs. Therefore, the wait staff would be tipped separately. If the contract has itemized pricing, this should be straightforward to figure out. I hope this is clearer

No problem Mollie It's a very informative article!

Yes, thank you! That makes a lot more sense. I had some caterers tell me that they keep the service charge or gratuity themselves so tipping was needed, so I didn't go with them. It didn't seem right for them to not share the 21% gratuity they were charging. Thanks for getting back to me!