FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We price based on time and the amount of people we serve. Prep work like making syrups and providing garnishes are implemented in our pricing. For example if we charged $500 for an event at least $100 of that would be used for prepping syrups and having garnishes, buying cups and other essentials for the event. On top of that the bar tops are included in the pricing as well.
- What education and/or training do you have that relates to your work?
I work as a lead bartender at a local restaurant that has won “Best of” for years in a row. I’m always educating myself for new ideas or cocktails within my circle of bartender friends.
- How did you get started doing this type of work?
We both started working at restaurants, decided to take our skills of bartending and service outside of work!