FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't charge any kind of rental fee for my mobile bar. For travel distance, there's a 50 cents per mile fee.
- What is your typical process for working with a new customer?
We exchange formalities then go over what the customer needs and what their idea is for their event. I form a Banquet Event Order (BEO) based on these needs for maximum transparency.
- What education and/or training do you have that relates to your work?
I've a Washington State Mixology Permit (MAST), gone through bar pods with two of my past jobs, and have attended a bar academy hosted by Monkey Shoulder.