FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Depending on what the guest wants I.e. meat & produce which cost the most. The # of guests, my work labor which is timely and costly.
- What education and/or training do you have that relates to your work?
I do stay up on the latest foodie info. Magazines, books, social media.
- What types of customers have you worked with?
Birthday, private dinner, showers, meetings.