FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Depending on the distance I have to travel and the cost of what I need to provide, I usually charge around 175 for an event without tips.
- What is your typical process for working with a new customer?
Getting to know them and what their expectations are. I can help with new ideas and drink recipes or I can just be a professional silent server. I want to give my customers exactly what they want.
- What education and/or training do you have that relates to your work?
I have been to Napa valley and Sonoma valley twice for four day trips. I stayed at the Franciscan guest house and visited around 5 wineries a day while there. I am knowledgeable in California wines specifically with limited expertise in old world wines. I have worked in many venues from football stadiums and horse track private clubs to small craft cocktail bars.