FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is fair, I price at a price point that is fair for my customers and myself than my competitors standard rates each event and there are pricing that is at times above a regular bartender as I make sure to bring more than enough items to not interrupt the host with questions for knives, cutting boards, garbage as I bring EVERYTHING I need to make an exceptional evening for all.
- What is your typical process for working with a new customer?
I prefer to view the asking of the event/gig, follow up with a call/text to confirm. Email consultation with event information and all included within. Deadline dates for response to keep the availability open for clients.
- What education and/or training do you have that relates to your work?
I now have my business license to combine with experience. I have a food handler license, and have experience in fine dining, speakeasy establishments along with high volume stadium handling experience (MSG, UBS Arena, Forest Hills Stadium etc). Upon traveling to festival events, I am capable of completing state requirements prior to commitments. I pride myself in perfection for bar set up and each event is trimmed with proper detail to feel the event has a speakeasy bartender equipped with a bar.