FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Service Fee: The service fee depends on the number of guest's and how complex the client wants the menu to be. Food Cost: Client is responsible for all food cost except alcoholic beverages. We are allowed to serve alcohol, but are unable to purchase it for our clients. We will provide a food estimate a month before the planned event to give our client a rough estimate for the cost of food. DISCLAIMER: Due to fluctuation in food prices, if The Fine Dine spends less or more than intended on food cost; The client and or, The Fine Dine shall be owned or reimbursed for money left over, or spent.
- What is your typical process for working with a new customer?
We first like to get an idea of what type of event they are aiming for. We then ask if themselves or others attending have any food allergies and what cuisine they would like to served. Once we get those questions ou of the way, My Executive Chef and I will formulate a menu that suits our customers wants and needs.
- What education and/or training do you have that relates to your work?
Chef Jackson Davis: Associates Degree in the Culinary Arts and Management 8 years experience of professional commercial dining. Private events/Catering through third parties. Food Handlers Certificate AZ T4 Servers Permit Chef Rebekah Crane Food Service Management Certificate Chef De Partie at Cafe Monarch Line Cook Morton's The Steakhouse Associate Degree of Applied Science/Culinary Arts AZ Food Handlers Certificate AZ T4 Alcohol Servers Permit Culinary Fundamental Certificate Advanced Baking Certificate