FAQs
- What education and/or training do you have that relates to your work?
I stay informed on the latest trends, recipes, and techniques to offer my customers most up to date professional service. I am also working on becoming Sommelier and Bar Smarts certified.
- How did you get started doing this type of work?
To be completely honest, FOR ME the idea of providing someone with a double scotch neat, sounded a whole lot better than fetching a side of ketchup (Even though I still do, occasionally).
- What advice would you give a customer looking to hire a provider in your area of work?
First, read up on the individual to see if you can get an idea of what kind of person they are. Second, call them. Ask the provider questions and see if the answers pan out, if the conversation flows, and if your personalities mesh. Finally, use your gut! In my profession, I use mine a lot to tell when someone has had one too many and I need to cut them off. So my advice is to rely on your intuition, because at the end of the day your either going to say I knew I should of or should not have hired them.