The appropriate gratuity for catering services that include drop-off is a common consideration when budgeting for an event. This involves determining a suitable percentage or fixed amount to compensate the delivery personnel for their service. For example, a client ordering a buffet setup for a corporate luncheon often faces the question of fair remuneration for the individuals who transported and arranged the food.
Properly compensating catering staff acknowledges their role in ensuring a successful event. This practice reflects an appreciation for the labor involved in transportation, setup, and often, initial food presentation. Historically, tipping in service industries has evolved from voluntary gestures of appreciation to a more expected component of worker compensation, supplementing hourly wages and reflecting the quality of service provided.