FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Before tips, I made $2.13 an hour as a server sometimes even as a bartender but usually $5 an hour. Tips for those jobs minus the amount required to be given to support staff as a server averaged $10 per hour and as a bartender $25 per hour. At least in my experience. I have made way more and sometimes way less. I have had $500 days and also days where I did a bunch of side-work for zero dollars. When I have prepared food for events I marked up the food as if it were being eaten in the restaurant and prepared it at whatever my current rate or salary was at the time. Off-premise I never charged anyone because they were either friends or I delivered it or had it picked up. Delivery charges are common and usually a set amount or as much 10% - 15% of total bill. I only worked in one establishment that offered delivery / catering.
- What is your typical process for working with a new customer?
Contact them - usually better personally but phone is fine. Email and texting are ok. I want to be sure they know and I know exactly what they would like completed.
- What education and/or training do you have that relates to your work?
While in Arizona, I was AZ Liquor Board Management Certified three times and always had a valid on-premise certification. I was a Certified Food Safety Manager and/or had a food handler card while working in that state. I also was TIPS certified during employment at the Marriott Buttes Resort. I am currently ServSafe Certified which expires in 2021, have a valid food handler card with expiration date of 2018, and a TAM card expiring in 2019. I was a cook in the US Navy and graduated from their MS "A" School with a 100% average. I have worked in restaurants since High School; three summers as a Cabana Boy and one summer as a busser / barback before going to college. During my multi-decade college plan I was a bartender, server, cook, made a living doing each or all of those jobs for several establishments over a decade. I followed that with managing three establishments and a multi-unit with two concepts for more than 15 years.