Tipping a host - how do you take care of yours?

[London1983]

Looking around at various posts it looks to me like there are many ways people work out how much they are going to tip there host.

The options I have seen are:

Tipping the host the cover charge he has saved your group. For example your host has set up a table for 10 guys. The cover alone would have been 30 dollars a man so you tip the host 300.

Tipping the host 100 dollars per bottle. Example you have a table with a 3 bottle minimum therefore your tip to the host is 300, 4 bottles 400 and so on.

Tipping the host a percentage of your minimum spend. Example. 2000 dollar minimum with 20% tip gets your host 400.

Tipping the host based on the quality of service you have received. Simple not happy here's 100 or thanks for everything you have been great here's 500.

And finally, just making it up on the spot and going with what fits your budget just hoping it is enough to get you in without a fuss and a good location.

Does anyone do anything different to the above? How do you work your tip to get you what you are looking for from the ngt?

[Jhaulotte]

If you never worked with a host before I would tip upfront and stick to the 100/bottle. Right or wrong, it always has worked out well for me. This is one more reason why developing relationships with hosts is great because it takes all these ?'s out of the equation. You both know what youre getting and what you are giving in return. Cant speak on skipping lines or G.A., never done it yet.

[Chuck]

At a tier 2 club $20/guy (on top of cover) to skip the line.
At a tier 1 club just buy presales...otherwise I wouldn't even try less than $50/guy plus cover if it was a last minute grease on a weekend.

For bottle service, $100/bottle...capped at $400 ideally. But it also depends on what the budget is. I don't think I'd ever tip a host less than $100 when doing bottle service. If you're booking bottle service, $100 is usually a drop in the bucket, so that's my minimum.
I disclose my tip amount when booking the reservation...it's an important part of the equation, so why not just be up front about it.

[Jhaulotte]

At a tier 2 club $20/guy (on top of cover) to skip the line.
At a tier 1 club just buy presales...otherwise I wouldn't even try less than $50/guy plus cover if it was a last minute grease on a weekend.

For bottle service, $100/bottle...capped at $400 ideally. But it also depends on what the budget is. I don't think I'd ever tip a host less than $100 when doing bottle service. If you're booking bottle service, $100 is usually a drop in the bucket, so that's my minimum.
I disclose my tip amount when booking the reservation...it's an important part of the equation, so why not just be up front about it.

Chuck has a great point in disclosing his tip in advance. It is a tip based industry and tips get shit done so it will NEVER hurt to let them know what you plan on giving and the host will know what he/she will be able to do for you before you even walk in the door.

[NoahRam]

Always up to the client and base it on your level of service and satisfaction as you would at any restaraunt. The most popular choices are 50-100 per bottle or 10-20% of your minimum spend. (which is the exact same thing if you do the math)

[London1983]

Sounds like 100 per bottle is the most popular and makes good sense. My first trip may this year we followed that rule and had some great ngts thanks to the hosts off jc. To be honest I think a good tip to the right host is worth its weight in gold. Its worth every penny to walk up to the front get in without a fuss and enjoy the ngt. I just wonder how much a good tip helps with location? Surely location is down to your minimum spend and has nothing to do with a good tip? I just can't see that a club would allow a good table to be taken by a group with a lower minimum just because they have tipped the host well.

[Jhaulotte]

You have used hosts on here from before? I would use them again then. I am firm believer in developing relationships and return business. That can be just as important