FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is flexible and will be based on if I need to buy the alcohol or bring my own tools and equipment with me. From that depending on how long my services are required I'm inclined to give discounts depending on how long I'll be there, if the alcohol is provided and so on.
- What is your typical process for working with a new customer?
The moment I notice I've been contacted by a new client they'll have my undivided attention. I'm open to calling, texting or emailing.
- What education and/or training do you have that relates to your work?
I have over 10 years of experience in mixology, serving, hosting and cooking from simple restaurants like Bahama Breeze to more upscale such as The 4 Seasons.