Last week one of my clients asked about proper etiquette on tipping her vendors and service providers because she realizes the hard work and efforts they contribute to make her wedding day a success and wants them to be compensated fairly for it. While customs and amounts vary across the world, tipping is necessary as it is intended to supplement the low base salaries earned by many hard workers.

Photo by Steven Torres (via Brides.com)

Here are a few rules of thumb:

• Vendors that provide a product (i.e. cake baker, caterer, florist) typically do not receive a tip, but vendors that provide a service (i.e. musician, limo drivers, bartenders) should be tipped.
• Remember, tips are intended for workers who receive lower base salaries so vendors who are self-employed or the owner of a business do not generally receive a tip unless certain circumstances compel you to.
• Anyone that has gone above and beyond their call of duty, no matter if they’re providing a product or service should be acknowledged with a spontaneous tip.

TIPPING AMOUNTS

Last week one of my clients asked about proper etiquette on tipping her vendors and service providers because she realizes the hard work and efforts they contribute to make her wedding day a success and wants them to be compensated fairly for it. While customs and amounts vary across the world, tipping is necessary as it is intended to supplement the low base salaries earned by many hard workers.

Photo by Steven Torres (via Brides.com)

Here are a few rules of thumb:

• Vendors that provide a product (i.e. cake baker, caterer, florist) typically do not receive a tip, but vendors that provide a service (i.e. musician, limo drivers, bartenders) should be tipped.
• Remember, tips are intended for workers who receive lower base salaries so vendors who are self-employed or the owner of a business do not generally receive a tip unless certain circumstances compel you to.
• Anyone that has gone above and beyond their call of duty, no matter if they’re providing a product or service should be acknowledged with a spontaneous tip.

TIPPING AMOUNTS

Photo by Allison Reisz Photography

• Start with a Figure. Before signing any contracts with vendors, determine a dollar amount of what you believe you can spend on your wedding. If you have $40,000 to spend on the wedding and you’ve fallen in love with a venue that has a $30,000 food and beverage minimum, you likely are not leaving enough money to spend on other costs {photography, dress, entertainment, cake, etc.}. Unless someone else is going to contribute to the costs of your wedding, you need to think more realistically in lines with your budget. 
• Economy versus Value. Value is knowing precisely what you want and what you are willing to pay. Economy is finding what you want at the best available price. The best way to achieve economy is to hire a professional wedding planner who will save you valuable time and money by referring you to vendors that will deliver the best quality product while staying within your budget.
• Tips on Budgeting. The best way to get the most value out of your budget is to hire a professional planner who can realistically explain what you can get out of the figure you’ve established. Additionally, they can negotiate with vendors to get better pricing and then pass those savings on to you {often times these savings will almost completely off-set the costs of hiring a planner in the first place}! 
• Best Way to Economize on Big Items. 
• Cut your guest list. Not always easy to do, but is the fastest way to take a big chunk out of your budget.
• Choose a date in the off-peak months when prices are not at a premium.
• Choose a day during the week other than a Saturday. Perhaps the venue fee will be waived or the food and beverage minimum can be reduced. Both could shave off thousands from your budget!

Photo by Allison Reisz Photography

• Start with a Figure. Before signing any contracts with vendors, determine a dollar amount of what you believe you can spend on your wedding. If you have $40,000 to spend on the wedding and you’ve fallen in love with a venue that has a $30,000 food and beverage minimum, you likely are not leaving enough money to spend on other costs {photography, dress, entertainment, cake, etc.}. Unless someone else is going to contribute to the costs of your wedding, you need to think more realistically in lines with your budget. 
• Economy versus Value. Value is knowing precisely what you want and what you are willing to pay. Economy is finding what you want at the best available price. The best way to achieve economy is to hire a professional wedding planner who will save you valuable time and money by referring you to vendors that will deliver the best quality product while staying within your budget.
• Tips on Budgeting. The best way to get the most value out of your budget is to hire a professional planner who can realistically explain what you can get out of the figure you’ve established. Additionally, they can negotiate with vendors to get better pricing and then pass those savings on to you {often times these savings will almost completely off-set the costs of hiring a planner in the first place}! 
• Best Way to Economize on Big Items. 
• Cut your guest list. Not always easy to do, but is the fastest way to take a big chunk out of your budget.
• Choose a date in the off-peak months when prices are not at a premium.
• Choose a day during the week other than a Saturday. Perhaps the venue fee will be waived or the food and beverage minimum can be reduced. Both could shave off thousands from your budget!