Combined occupancy tax: 9.125%
Short-term rentals in Suffolk County carry a combined 9.125% tax in 2026: New York state sales tax at 4%, Suffolk County sales tax at 4.25%, and the Suffolk County 3% peconic bay region community preservation fund (CPF) on rentals under 30 days in the East End towns. The legal contract lists the line. On a $100,000 weekly rental, the combined tax is $9,125.
Broker fee: 10 to 15% on tenant side
The standard Hamptons broker fee is 10 to 15% of the rental, paid by the tenant at lease signing. Some leases split the fee with the landlord; many do not. The fee is non-refundable. The legal contract states the responsible party clearly. On a $100,000 weekly rental at 12.5%, the broker fee is $12,500. Direct-from-owner rentals (rare at the trophy tier) carry no broker fee.
Security deposit: $20,000 to $80,000
The Hamptons standard security deposit is typically held by the broker in escrow at 1.0 to 1.5 times one month’s rent equivalent. For a $100,000 weekly rental, the deposit is typically $20,000 to $40,000. The deposit is returned within 21 days post-inspection per New York state law. Document the move-in condition with photographs.
Staff: hired separately
Hamptons villas are typically rented unstaffed. The agency model (Pavilion Agency, The Pavilion, Suite Eight Hospitality) provides the staff bench:
- Housekeeper $45 to $75 per hour, four to seven days per week
- Private chef $800 to $2,400 per service plus food at cost
- Butler $95 to $180 per hour
- Estate manager $1,800 to $3,200 per week
- Groundskeeper / pool typically included on luxury rentals
- Driver $1,400 to $2,800 per week for a dedicated Cadillac Escalade
A typical luxury Hamptons week with the full staff bench (housekeeper four days, chef three evenings, estate manager) adds $8,000 to $24,000 to the rental.
Private chef: $800 to $2,400 per service plus food at cost
An evening chef in the Hamptons runs $800 to $2,400 per service plus food at cost for ten. The lower end is local-only chefs working three to five Hamptons weeks per summer; the upper end is Manhattan chef talent commuting east on Friday nights. Food cost lands at $85 to $220 per person depending on protein (the East Coast Hamptons farmers market is the unlock for vegetable cost). The August chef lead time runs eight to fourteen weeks.
Beach permits: $375 to $550 per season
East Hampton and Southampton town beaches require non-resident beach permits between Memorial Day and Labor Day. The non-resident parking permit runs $375 to $550 per season. Many luxury villas have resident parking permits issued to the property; verify what comes with the rental. Without a permit, parking at restricted lots is restricted to residents.
HTO helicopter from Manhattan: $695 to $895 per seat one-way
BLADE and HeliFlite from Manhattan (West 30th Street or East 34th Street heliport) to East Hampton HTO run $695 to $895 per seat one-way as of May 2026. A six-seat charter on a Bell 407 or AStar runs $5,800 to $7,200 one-way. The flight is 35 to 45 minutes. The HTO noise log is a community issue; flight slots are limited (3pm to 5pm Friday window for arrivals). A typical Hamptons week with BLADE for the family of six runs $4,200 to $5,400 each way.
Car service from Manhattan: $480 to $720 one-way
A Cadillac Escalade or Mercedes V-Class car service from Manhattan to East Hampton runs $480 to $720 one-way at full service rate (EHC, Dial7, Carmel, Boston Coach). The transit is 2 hours 15 minutes outside Friday afternoon traffic (when it doubles to 4 to 5 hours). The recommended pattern: BLADE for Friday arrival, car service for Sunday return.
Pre-stock and provisioning: $480 to $1,400
Arrival provisioning (oils, vinegars, bread, cheese, wine, coffee, breakfast supplies, pantry staples) runs $480 to $1,400 depending on group size. The Citarella and the Springs General Store handle the produce. Round Swamp Farm and Balsam Farms handle the vegetables.
Gratuities: $200 to $500 per staff member per week
US norm. A cash gratuity of $200 to $500 per staff member per week is the practice at the Hamptons tier. For a five-staff bench on a seven-night stay, plan for $1,000 to $2,500 in cash gratuities. The estate manager or the agency distributes.