FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I always try and stay competitive and keep my clients happy, but I’m also a firm believer in you get what you pay for. My aim is to always go above and beyond for my clients leaving a lasting impression.
- What is your typical process for working with a new customer?
I like to start off with a conversation, whether that’s in person or remotely. I think it’s important to build a good rapport with someone to start the business relationship. Than we can get into details about what the client expects/wants. I can then put together a package with pricing and discuss any potential add ons. Once we agree, we can sign a agreement with the details, and then move on to the deposit needed. I would check in periodically to confirm and reconfirm details leading up to the event.
- What education and/or training do you have that relates to your work?
Bartending school in 2003. 20 years of experience in every position in a restaurant/catering business. From bartending, serving, and all aspects of management. I have a current Bassett and Food Handler Certification.