FAQs
- What is your typical process for working with a new customer?
Every event and client is different in their needs, but the basic care that we take while handling a new event goes like this : 1. We are sitting by the phone with a giant smile waiting ever so patiently for you to call 2. We get your basic information, and give you an estimate for what your needed services might cost you. 3. We get a bit of a back story either via telephone or email questionnaire so that we can piece together your special event and personalize it a bit. This is also so that we can tack on some AWESOME DISCOUNTS when you tell us that you or yours have been in any position that benefits our community. (Nurses, teachers, service industry, first responders, military, non profit, getting a shuttle service to keep guests safe, you get the idea!) ***if you are working with one of our preferred venues, the prices get even better! 4. We take $100.00 down to get your insurance (you being the additional insured for that date) and to get your contract drawn up for you. This is 100% refundable. 5. You get the contract and sign it/return it. When we get it back, we will invoice you for the first half minus the $100.00 you’ve already paid. If you want to pay in full, there’s a discount for that. And if you read it and decide to go with one of our lovely competitors, we will send you the money back after we wipe our tears with it. 6. Meetings, meetings, meetings. We will schedule and gladly be at however many phone/ video / in person meetings you need to feel worry-free and 100% ready for your event. We have also pulled off many an event that the host had no time for meetings and placed trust in us. So don’t worry if you just need to sit back and have us do all of the decision making. The month prior, there will be a tasting included for signature cocktails if that’s what you are wanting. We will arrange transportation if you are planning to take full advantage of the unlimited free liquor for you and up to 3 guests! 7. The second half of your grand total is due one month prior to event date. 8. SHOW TIME! PS. we always come bearing gifts ;)
- What education and/or training do you have that relates to your work?
I require all of my employees to be TIPS (Training in Intervention Procedures) certified. It’s just a bonus that we are current in BarSmarts and ServSafe. We all have extensive customer service/ hospitality backgrounds. Most of us have our sommelier and also have had the honor of placing in The Best of the Springs! Melodie Managed Brother Luck Street Eats , now IV by Brother Luck (seriously, do yourself a favor and look it up!!!) for several years and while doing so has gotten Best of the Springs for “Best Mixologist” 3 years in a row and has placed in several competitions, which makes planning signature cocktails a piece of cake... wedding cake... yum.
- How did you get started doing this type of work?
Melodie: I started Black Tie Beverages while I was managing the now famous, Brother Luck Street Eats in Colorado Springs. At first, it was for fun, but then I noticed that there was one bartending company besides us that was insured/TIPS certified, and they were not affordable at all. I was competing in a lot of bartending competitions and felt comfortable creating signature cocktails. The Loft Music Venue was searching for someone at that point, so my sister, Allison named the company and made us a logo, and we got right to work on a December wedding in 2014. I’m so glad that Allison came up with “Black Tie Beverages”, because the first name she picked was “Melabrations” (I’m Mel) 😂😂 I’m not even kidding, guys. You could be calling Melabrations... wait... should I have named it that? We really took off after I had just gotten married to Christopher, who you’ll likely interact with when it comes time to draw up contracts and do insurance paperwork. That’s when we knew that dealing with other companies was a headache, and we really had something. We built our business on hospitality and genuine connections. It also didn’t hurt to be running a restaurant for an internationally famous chef.