How to Tip Event Staff: A Complete Guide

Tipping event staff is an important way to show appreciation for their work and recognize exceptional service, but the rules around event tipping are less standardized than restaurant tipping. Event organizers and attendees often wonder: who should I tip, how much is appropriate, and should it be cash or digital? This guide covers tipping conventions for different event scenarios and explains best practices for recognizing quality service.

Who Gets Tipped at Events

Service staff typically warrant tips more than general support staff. Bartenders and wait staff actively provide service directly to guests and traditionally expect gratuities. Coat check attendants, valet attendants, and musicians or performers usually expect tips. In contrast, registration staff, setup crew, and general event assistants don't traditionally receive tips because their work is non-service-oriented and they're typically paid hourly with benefits or agency markups built in.

Event managers, coordinators, and security personnel don't expect tips. Their compensation is typically salary or contract-based. However, exceptional service staff (a bartender who went above-and-beyond, a coat check attendant who was remarkably organized and friendly) can be tipped for standout performance regardless of typical conventions.

Standard Tipping Amounts by Role

Event Type and Context Tipping Guidelines

Corporate Events and Galas: If you've hired catering and service staff through a vendor, clarify whether gratuity is included in the contract price. Many catering contracts include 18-20% automatic service charge that goes directly to the catering company, which may or may not be distributed to staff. Ask specifically. If gratuity isn't included, budgeting 18-20% of catering costs for tips is standard.

Weddings: Weddings typically involve multiple service vendors (bartender, caterer, florist, musicians). Review each vendor contract to see if gratuity is included. For vendors where it's not included, 15-20% tips are customary. For service staff at the reception, a pooled tip for the service team (typically distributed by the catering manager) is cleaner than individual tipping. (See also: Should You Tip Event Staff? When & How Much.)

Conferences and Trade Shows: Catering and service staff at these events often work multiple shifts and long hours. If gratuity isn't automatically charged, allocating a tipping pool for the service team is appropriate, even if the per-person tip is modest.

Casual Events and Receptions: Less formal events don't have the same tipping expectations. A simple reception might not warrant tips unless service was exceptional. However, if bartenders are providing good service, $1-2 per drink tips are appreciated.

Cash Versus Digital Tipping

Cash tips are traditional and preferred by service staff in many cases because they avoid processing fees and provide immediate payment. However, digital payment options (Venmo, PayPal, mobile payment apps) are increasingly acceptable, especially for younger staff.

For events you're organizing, offer both options. Provide cash tip envelopes if you plan to give cash tips directly. However, many catering and service staff don't want to accept individual cash tips because their employer has established pooling and distribution systems. Check with the catering company about their preferred tipping method.

If tipping through the catering vendor, digital payment to the vendor is common and they'll distribute to staff according to their policies. Some vendors use digital tipping platforms that allow attendees to add tips to their invoice, making it convenient for guests and transparent for staff.

Attendees Tipping Versus Organizers Tipping

At events with open bars or paid individual drinks, attendees may tip bartenders directly. When you're the organizer, clarify whether you want attendees to tip or whether you're covering gratuity for them. If you're paying for an open bar and want attendees to enjoy good service without financial friction, paying bartender tips yourself and noting "gratuity included" on signage is a nice touch.

For service staff like coat check, organizers typically cover tips as part of the event experience. Attendees shouldn't be expected to tip for services they don't directly request or negotiate. This is part of your responsibility as event organizer to compensate service providers appropriately.

Negotiating Tips and Gratuity in Contracts

For catering and service contracts, clarify in advance whether gratuity is included. Some vendors quote prices with automatic service charges built in. Others quote base prices with service charges added at invoice. Ask explicitly: "Is there an automatic service charge or gratuity included in your quoted price?" Get the answer in writing on your contract.

If gratuity isn't included, negotiate what percentage or amount is customary. For professional catering companies, 18-20% is standard. For smaller vendors or less formal service, 15% may be appropriate. Lock in the amount upfront so there are no surprises at invoice time. (See also: Recognizing Event Staff.)

Some vendors allow you to adjust the service charge if service was exceptional or if you had concerns. Ask about their policy: "Can we adjust the service charge if performance warrants it?" Some vendors are flexible; others have fixed policies.

Pooled Tipping and Distribution

Many catering companies prefer pooled tips that are distributed among the service team rather than individual tipping. This is fair because all staff contribute to the guest experience, and pooling encourages teamwork rather than competition. If using a pooled tip system, let staff know that gratuity is pooled and will be distributed by management according to their policies.

A typical pooled system might distribute tips proportionally based on hours worked or role (head servers get a larger share than service assistants). Clarify the distribution method with the catering company upfront so there are no surprises.

When Tipping Isn't Necessary or Appropriate

Don't feel obligated to tip staff hired directly by your company or staff already on salary as part of your team. Don't tip if a vendor has already included gratuity in the contract price—tipping again means double-tipping.

Setup and breakdown crews don't typically receive tips. Their work is part of the event execution cost, and they're paid accordingly. Event coordinators, managers, and planners don't expect tips—they're professionals paid for their expertise.