FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I think my prices are reasonable. I am also prepping the night beforehand with garnishes and possibly making specialty simple syrups at home. I’m also including travel, cups and garnishes in my pricing and it quickly adds up.
- What is your typical process for working with a new customer?
I ask them the expected attendance, what type of vibe they’d like if they didn’t list in the lead, what accessories they will need for their event- a bar, water station, coolers, drink menu, a neon light (yes, I have), what types of cocktails they’d like, if there will be beer and wine, if they’ll need a liquor list, if needing a specialty drink, what taste are they looking for and I give many options. Those are some of the basic questions I ask.
- What education and/or training do you have that relates to your work?
I have both my tips (alcohol beverage control) and servsafe certifications. I have been trained many different styles of bars and cocktails - nightclubs for speed, dive bars, high end restaurants, and chic trendy bars. I also attend the food and beverage convention in Vegas for all the latest trends.