FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I try to incorporate quality with my pricing. My team can work at any bar in NYC and we pride ourselves on that. We take those experiences and bring them to your events. With that said I try to average anywhere between 40-60 an hour depending on the job, distance, and luggage we need to provide. In discounting I try to work with the client to a percentage that works for the both of us. I have not fee’d anyone anything once whatsoever so thats not in our vocabulary.
- What is your typical process for working with a new customer?
The key word in Hospitality is "hospital." I greet you as if you were a family member or in the presence of my home. That said, there are questions I need to know about the interior or exterior spaces and how I can execute the best bar setup that not only looks upscale but can function the best way for me. Anyone who is recommended to me already puts me at ease. My team and I really very easy to talk to and will try our best to accommodate you as best we could.
- What education and/or training do you have that relates to your work?
I have bartended in the greater NYC area for more than a decade now. My experiences have been through speakeasies, craft cocktail lounges, full service bars, wine bars, seasonal bars, corporate settings, cruise ship bars and hotel bars. The acumen I've garnered from these places gives me a distinct edge over my competitors on here.