FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Instead of having a complicated tier system for how much to charge our clients, we charge simply by food ($ per person) and for labor, which varies depending on the size of the event and its complexity.
- What education and/or training do you have that relates to your work?
We are always experimenting, reading, and trying new things.
- How did you get started doing this type of work?
Serendipity?