Tipping Part Deux!

So who are the lucky recipients of your hard earned moola? Let's start with where the most of your money goes, the Food.

Banquet Manager, Maitre d': This is where it's very important to check if you're already paying a service charge. If gratuity is not included in your bill total, figure from $200 to $300 as a tip, depending on the size of your wedding. This amount should go to the person in charge of your reception; if there's more than one person in charge, divide the gratuity among them.

Caterer & Waitstaff: If your reception isn't in a hotel or club, there's a good chance your caterer has to work out of a tent or minimally equipped kitchen, and the waitstaff may have to run up and down steps carrying heavy trays. In these circumstances it's nice to show you appreciate all of their efforts. Figure the tip according to the number of waiters -- decide on a dollar amount (let's say $20) and multiply by the number of servers working at your reception, plus some for the catering manager. This total can range from $250 to $500.

Bartenders: Once again, it's time to scrutinize the bill -- sometimes at hotels and clubs a service charge is included in the liquor bill. If there isn't one, leaving 10% of the total liquor bill for the bartenders is a nice gesture. Try to find the head bartender when handing over the cash.

Keep in mind that A LOT of the time the gratuity is included in your final food bill, but if it's not, or you feel your catering staff or venue have gone above and beyond a little extra is always appreciated! Or a nice gift or a gift certificate is super thoughtful!