FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each party is unique so it is important to be flexible. However, pay can be negotiated either by the hour or flat rate.
- What is your typical process for working with a new customer?
First thing to assess is what type of party the guest is looking to have, how many guests, how long, and who will provide the beverages, ice, coolers, glassware, the bar, and other necessary supplies. Next, we discuss specialty cocktails or menu items (if any). Third, I can provide a shopping list on what to buy from liquor, beer, wine to dry goods like mixers and dry goods.
- What education and/or training do you have that relates to your work?
17 years of progressive NYC Food and Beverage experience, 10 years as a mixologist bartender and 7 years as a beverage operations manager, specializing in managing beverage programs at high- volume venues. Over 10 years of private cocktail catering and beverage catering experience. Customer Service Skills instructor at CUNY Laguardia Community College