And all I received was a "Thank you" card..

Geronimo · Posted: Jul 08 2011 Post subject: And all I received was a "Thank you" card..

I recently catered a company event for 1200 guests serving..

1/3 lb burgers with all the trimmings (lettuce, onion, tomato, etc)

hot dogs

potato salad

chips

assorted drinks.

We had to serve them in 3 hours using 4 serving lines (they wanted an hour serve time Shocked

)

So I hired 8 helpers along with myself and rented a box truck to carry all the supplies the 75 mile trip (each way).

During the price negotiations I settled on $10 per person (22% discount) plus tax and mileage @ $.85 round trip but waived my "mandatory gratuity". Shocked

Then they contacted me asking for a BIGGER discount as they had more RSVP's than they figured on....didn't happen. Twisted Evil

I paid the help out of my pocket as well as the truck rental.

Yesterday I received a nice "Thank You" note of the "job well done" and all....not uncommon in my business.

But I waived my mandatory gratuity (-$2160.00) and even though they praised our food and service, we received nothing "extra".

Just goes to show, if you don't ask for it (gratuity), you probably (in most instances) won't receive it.

I know a lot of you struggle with the gratuity thing so I just wanted to share my experience.`
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jess · Posted: Jul 08 2011 Post subject:

Not a caterer but from my experience in organizing different events in this case most of the people including the one paying for it do not see what takes to work out the logistics of buying, prep, transport, cooking, & serving 400lb. of burger,dogs,etc. All they see is a burger & chips plate. How hard can that be Rolling Eyes

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Oregon smoker · Posted: Jul 08 2011 Post subject:

Wow, is all that i can say about that.
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Frosty · Posted: Jul 09 2011 Post subject:

I guess that's why I charge what I need. Then the gratuitiy is just that.

I never liked that 'mandatory' BS.., what if you suck? Restaurants list the prices, the tip is on the customer...

Mom taught me " blessed are those who expect nothing, for thay shall never be disappointed"
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Geronimo · Posted: Jul 09 2011 Post subject:

Pit Boss · Posted: Jul 09 2011 Post subject:

BBQMAN · Posted: Jul 09 2011 Post subject:

Welcome to my world! Smile

Honestly, you got what you expected! Razz

And yes, the tip is you booked next years event, and that is good enough for most (and how i look at it myself).

I do however feel that when you go above and beyond there should be a tip involved.

We get tips more often than not these days, but it takes a reminder on my part that we don't automatically add it to the bill.

Most all of the caterer's add gratuity on to the bill as a line item.

I'm taking my core group of helpers, family, and friends that have helped us get where we are now for lunch and beers tomorrow to celebrate our 10th anniversary in business (which was actually back in February).

12-14 of us total.

You can bet the gratuity will be added on to the bill (in other words pretty much mandatory and expected) for the bigger group.

Of course it doesn't need to be, I tip well for great service.

We have hashed this out here a time or two, so enough said.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Louie · Posted: Jul 09 2011 Post subject:

Yowza, that's a wicked tip Marv, what's the largest tip you recieved, if you can say?
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Inner10 · Posted: Jul 10 2011 Post subject:

What's the difference between charging a mandatory gratuity and increasing the price per plate?

If they paid the bill in full I'm not surprised they didn't give you extra money in the thank you card. Rolling Eyes

I guess the basis of this thread is you find people are happier to pay less per plate and the remainder as a gratuity?

All you are doing is itemizing things differently...I've done a few jobs where people freak out that its 100 bucks to change a 5 dollar part...but they would jump for joy if it was invoiced as a 100 dollar part with 5 bucks labour.

Jerk Pit Master · Posted: Jul 10 2011 Post subject:

Oregon smoker · Posted: Jul 10 2011 Post subject:

Louie · Posted: Jul 10 2011 Post subject:

BBQMAN · Posted: Jul 10 2011 Post subject:

Another take:

Some corporate groups can't pay a gratuity, and ask me to add it to the initial bill! Shocked

So if you don't charge it, it won't get paid.

We have a repeat valued client that has us cater for his larger work functions at his multi-million dollar waterfront home.

Last event we went out of our way dragging our garden cart up the side yard, dodging bushes, roots, the pool pump and filer and the AC unit(s).

In the dark.

The presentation ran over, and we were obligated to stall the meal and delay service by a good hour and a half.

So we went above an beyond what the job should have entailed (as we always do).

And got no tip.

I always honor my posted prices (which didn't apply in this case, it was a custom meal).

So next time the bill should just get bigger?

I'm sorry, but when anyone goes above and beyond they DESERVE a tip for the additional work involved.

I gave my help extra $$ out of my own pocket on that one, so adding insult to injury I made less than I even would in the first place.

However, we will be back so as mentioned earlier that's tip enough?
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Louie · Posted: Jul 10 2011 Post subject:

In those case’s Bbqman, could you not additionally charge them for any delays, overages or extra time incurred that’s caused by them in executing the original contract?
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From vending to Brick & Mortar

BBQMAN · Posted: Jul 10 2011 Post subject:

Lost Nation · Posted: Jul 10 2011 Post subject:

I struggle with the gratuity issue, I recently put a tip jar out at my vending location with the tips going to our local Ronald McDonald house (my wife and I cook dinner there once a month).

For my catering business I don't include gratuities but try to mention it to client's that I don't include it that tips are up to them.

Last weekend I cooked for a rehearsal dinner at a refurbished barn in the Mad River Valley ( location of Sugerbush and Mad River Glen ski areas).

I was contacted by the groom over the winter that they wanted a big BBQ guy with a big BBQ pit for the dinner. He also told me that his caterer from NYC was coming up for the wedding and were setting up the hall and serving the salads and beans and if I was interested in just cooking the meat.

I sent him my pricing that I doubled then discounted them a little for not serving.He liked the price and sent a check for the entire amount of $4200 (w/taxes) back in March.

Dinner went great, we cooked behind the barn 3 1/2 stories below the hay loft dining area with the other caterer running. Cooked ribs, chicken, salmon, a brisket appetizer and cooked the corn for the other caterer who didn't want to bring up a big pot.

When the dinner was over Andy's father came up and raved about our food. He told me that when he and Andy travel they stop at BBQ places all the time and he thought our food was the best he had and asked if I would come up to the "farm" to cook for a few parties they had .

Turns they are horse people and have the farm in VT, a ranch in FLA and a ranch in Montana along with the home in NYC. He then gave me a $1000 tip and asked for my card with contact information.

The forth weekend was a good one.

Geronimo · Posted: Jul 11 2011 Post subject:

Inner10 · Posted: Jul 11 2011 Post subject:

Geronimo · Posted: Jul 11 2011 Post subject:

Harry Nutczak · Posted: Jul 11 2011 Post subject: