FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All quotes are negotiable, however, I am very competitive with my prices and I consider my hourly rate based on tips allowed/not allowed and additional services that are being requested. Things that make the price go up: #1 - Lack of Central Air or Temps above 75°, there will be an extra charge of $150 for the event. #2 - If items needed for the bar are not in the bar area upon arrival, there is an extra charge of $75 as well as an extra 30 mins of time needed (at cost of quoted pricing) #3 - If you purchase handles (1/2 gallons), unless discussed upon initial menu discussion, there is an extra charge of $75 as these are not conducive for efficiency and consistent use for several hours. #4 - If you make a change to the menu prior to the event, without consulting with your bartender prior to the event, there will be an extra $75 charge for lack of preparation and inaccurate descriptions of your bar menu that is presented to your guests. #5 - If you or your guests (this includes bridal parties, parent's of the bride and groom, and other vendors) bring "personal" items for alcohol consumption, there is an extra charge of $100 and is considered a violation of your contract with your venue and can result in me refusing to be your bartender as my license could be in jeopardy and your venue may choose to not have me back for any future opportunities.
- What is your typical process for working with a new customer?
I am very flexible and willing to talk specifics and answer any questions over the phone via text message or phone calls.
- What education and/or training do you have that relates to your work?
I was trained to be a bartender over 15 years ago, and I have also trained numerous bartenders while working as a manager/head bartender of a popular bar downtown Indianapolis.