I am hosting a dinner party for 55 people and have hired a Chef as well as the rest of the help. It is on a Thursday night and most people are working 3PM until the end of the party which will be probably at about 11.
I plan to tip each helper $20. I am not sure what to tip the Chef. Is $100 just right or is that too extreme either way? The Chef is taking additional time to do some shopping for things he won't order from a vendor. He happens to be fabulous and his workmanship, let alone his food, show it. It will be 8 pass around hors d'oeuvres, then buffet dinner. The desserts will be from a bakery and it is being brought in.
Please let me know your thoughts.