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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 03-28-2010, 08:20 PM   #16
Just Smokin' Around
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Quote:
Originally Posted by BBQ Grail View Post
Let me jump in here as a consumer...

If you charge me it's not a gratuity...it's a charge. I you add on a service fee or "gratuity" that's all you're going to get. And in my case you normally short change yourself.

Personally, I don't believe a "service charge" or "gratuity" should be added. As a consumer I would prefer you actually charge me what you think the product/service is worth.
Just my 2 cents worth...
I would have to agree with this for the most part. Charge me what you want for your service. If the help gets $10/hr and you think they should be "tipped" 20%, then charge $12/hr and pay them accordingly. Then, you don't get stiffed. And, you still might get something extra, but, don't need to worry about it if you made it part of the price. But, what do I know. I'm just the customer writing the check.
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Unread 03-28-2010, 10:32 PM   #17
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We cater a bunch and charge what we need to. A gratuity is just that. Don't ask for it, you'll look cheap. We've gotten a $2000 tip, once, but usually get nothing. We get re-hired a bunch.
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