FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I've been a professional bartender for over 20 years. I started at the Ritz-Carlton where I worked for many years. I've worked in sports bars and fine dining restaurants. Now I currently work at a country club as their lead bartender. I started doing private events for the members of the club and fell in love with mobile bartending.
- What is your typical process for working with a new customer?
My typical process depends on the client. If the client already has a bar, I usually show up 15 minutes to an hour early to set up ( depending on what the client prefers). Then the client will show me around and let me know where everything is if they have a bar in their house. If the client does not have a bar in the house, I have a mobile bar that I can bring. If it is a smaller party, 50 people or less when the bar not busy I clean. I clear plates, wash dishes, take out the trash. I want my clients to enjoy their events and let me handle everything.
- What education and/or training do you have that relates to your work?
I have an associates degree. I have attended several wine classes. I've also attended bartending school many years ago.