FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't have a standard price, I try to work with the budget of the customers.
- What is your typical process for working with a new customer?
I ask about the menu and the number of people being served.
- What education and/or training do you have that relates to your work?
I studied Home Economics in high school,in college I received my cerification in Dietary Manager and Serve Safe, I also attend meetings to keep my Certification and I'm a great cook. I cook from heart and soul.