FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is structured based on guest count, event duration, and service requirements. Rates include local travel, setup/cleanup, garnishes, and bartending services. If tip jars are not allowed, I add a 15-20% gratuity to ensure my team is compensated fairly. Additional bartenders may be required for larger events, and extended travel may incur extra fees. I occasionally offer discounts for weekday events, nonprofits, or repeat clients—just ask!
- What is your typical process for working with a new customer?
1. Initial Inquiry – I gather event details like date, location, guest count, and beverage preferences. 2. Consultation & Quote – I provide a transparent pricing breakdown and discuss any custom needs. 3. Booking & Deposit – A deposit secures your date, and we finalize the drink menu and logistics. 4. Event Prep – I assist with liquor quantity recommendations and any special requests. 5. Event Day – I arrive early for setup, provide seamless service, and handle cleanup.
- What education and/or training do you have that relates to your work?
I have over 12 years of experience in the hospitality industry, managing high-volume bars, curating cocktail menus, and leading service teams. I also hold a degree in Audio Engineering, which enhances my ability to coordinate events and communicate effectively. Additionally, I am trained in responsible alcohol service and mixology techniques to craft high-quality cocktails with precision.