FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing really depends on what you need from me. I am totally willing to work with in your budget!
- What is your typical process for working with a new customer?
I like to get a feel for their personality, likes, dislikes. A discussion on theme is important, and a bit of brainstorming if needed. Of course, budget is an important conversation: what is your budget, how many people, what other details do you want me to assist with?
- What education and/or training do you have that relates to your work?
Along with running successful beverage programs in Kansas City, Crested Butte, and Chicago, I stay current on industry trends through seminars and travel. I also am TIPS trained and Basset Certified. I studied at Le Cordon Bleu for hospitality, and mixology. I also am a member of the USBG and the Court of Sommeliers.