Vendor Tip Calculator

Who do you tip at a wedding, and how much?

Wedding tipping is one of the most stressful financial questions for couples — partly because there's no single rule, and partly because it's a sum that adds up quickly across a dozen vendors. The short version: tip the people who deliver service on the day at a percentage or flat amount, and tip the vendors who go above and beyond.

The standard tipping ranges

• Catering & wait staff — 15–20% of the food bill, or $20–$50 per server. Often built into the service fee — check the contract.
• Bartenders — 10–20% of the bar tab, split equally. Usually included if service fee is present.
• Hair & makeup — 15–25% of the service, just like a regular salon visit.
• Photographer / videographer — $50–$200 if the owner is shooting. Assistants and second shooters appreciate $50 each.
• DJ / band — $50–$150 for the DJ, $25–$50 per band musician.
• Officiant — $100–$300 if not part of a religious institution; if they are, a $100–$500 donation to that institution.
• Delivery, cake, flowers — $5–$20 per person, in cash, on the day.
• Transportation — 15–20% of the bill. Usually built into the contract.

When the contract says "service fee" — do I still tip?

Read carefully. A service fee is often kept by the venue or business, not given to the staff. A gratuity goes directly to the staff. If you see "service fee" or "service charge", ask explicitly whether it's distributed to staff. If not, plan to tip on top. If it is, additional tipping is optional but always appreciated.

Tipping etiquette by country

• USA — tipping is expected for service vendors. Plan 1–2% of total wedding budget for tips.
• Australia — less expected; service fees usually replace tips. Cash thank-yous for exceptional service are still welcomed.
• UK / Europe — tipping is not the norm but is appreciated. 10% is generous.
• Canada — closer to US norms. 15–20% is standard for service staff.

Practical tips for paying tips

Put tips in labelled envelopes the day before, and hand them off to one trusted person (your wedding coordinator, best man, or maid of honour) to distribute on the day. This keeps you off the hook for tracking down a dozen vendors during cake-cutting.

If you can, pay tips in cash. Staff appreciate it (no card-processing fees, less of a tax-time hassle), and it lets you hand them out personally at the end of the night. For vendors who you'll never see in person (cake delivery driver), leaving the envelope with your coordinator works fine.