According to restaurant lore, "tips" were originally given before the start of a meal. The word itself was an acronym for "to insure proper service." While this quaint and tidy story is more likely than not apocryphal, it's a good demonstration of what tipping at its best should represent.

Everyone likes to be paid extra for their work. The service industry, which employs millions of men and especially women, is built on the assumption that customers will tip fairly and generously at the end of a proper meal or bartending service. And because most wait staff are paid below minimum wage with the expectation that they will make sufficient tips, the funds gathered by tipping become crucial to the wait person's livelihood.

The wedding reception, with its wait staff and surrounding personnel, is no exception. For the budget constrained wedding planner, however, there are formulas determining how much should be given.

The tip is conveyed with subtlety

Tipping after the wedding reception is done discreetly, compared to restaurants and bars. The tip money should be put into an envelope and handed to the person immediately after the reception. Usually, the best man or the father of the bride can hand the tip envelope over. Don't make a big presentation of it either, since that can come off as pompous or boastful.

How much to tip each person

Note that all percentages are the expected minimum tip amount:

Limousine drivers receive 15% of the total transportation bill.

Disc jockeys get between 50 to 100 dollars, depending on how good a time all the guests enjoyed.

In some rare circumstances, the wait staff's gratuity might be included in the final bill. If it's not, tipping 15% - 20% of the total food bill is appropriate. Similarly, bartenders should receive an extra 50 to 100 bucks, especially if your guests were thirsty or otherwise general boozehounds. You might also let them set out a tip jar during the last hour of the reception.

It's worth reiterating that extraordinary service merits added tipping. Any number of special circumstances or crises can arise which your wait staff will take care of, from the parking to the dessert to running out for reinforcements of the liquor supply. Good service is a reflection of a motivated work ethic among the staff, which feeds into your reception's total success. That level of professionalism shouldn't go unrewarded or unnoticed.