This was one area where we had to adjust the suggested tipping amounts we found online and in books. We stayed with the suggestions for the assistant server and the head server, but the maitre d’ (also called the head server) guideline was very small — $14.00. We needed him more than the average diner, so we gave him a $100 tip. He’s the guy to change reservation times, send food to your room, talk to the chefs about problems, and a lot more aspects of dealing with your food allergy free meals. He is the link from your table to the chefs. Our head waiter also did a phenomenal job, but was pre-calculated and $80 (or so) tip.