Tipping etiquette for catering staff

[Anonymous]

I am hosting a cocktail party/seated dinner that will use two chefs, a server, and a bartender. The event will last about 4 hours. How much do I tip, and whom ? At a restaurant I would tip the server 20% - wondering if this is also standard for a catering event. Do I just tip the server and bartender, or do I also tip one of the chefs? (the other chef is the business's owner, so I don't think I'm supposed to tip her). If I'm tipping 20%, do I split the 20% of the total bill evenly between whomever I'm tipping, or does, say, the server make more than the bartender??

Thanks in advance for any guidance!

[Anonymous]

I'd definitely tip the server and bartender. Not sure about the chef. I'd probably do something like this:
If I was going to tip $100, I'd give $40 to server, $30 to bartender, & $30 to the chef. Or $35 to the bartender and $25 to the chef. Might depend on if the bartender will be making complicated drink orders, or if he/she will be serving wine/beer/basic mixed drinks.

[Anonymous]

Anonymous wrote:I'd definitely tip the server and bartender. Not sure about the chef. I'd probably do something like this:
If I was going to tip $100, I'd give $40 to server, $30 to bartender, & $30 to the chef. Or $35 to the bartender and $25 to the chef. Might depend on if the bartender will be making complicated drink orders, or if he/she will be serving wine/beer/basic mixed drinks.

OP here - thanks, that's very helpful. Is the total amount you tip generally 20% of the total catering bill?

[Anonymous]

I'd tip 15-20% of the total bill, depending on the service. Make sure the catering service isn't already adding the tip into the price though.