FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing varies based on the details of the event and how many additional team members are required.
- What education and/or training do you have that relates to your work?
I have gone through Relais & Châteaux training, fine dining training, am TIPs certified, and went through professional bartending school during college.
- How did you get started doing this type of work?
I began banquet bartending while in college. Since then I have worked at top tier venues, hotels and restaurants both behind the bar and in an event sales / management position. I am well versed in all aspects of special events, with a focus on bar services.