FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Staffing is billed hourly, per person, with a [4]-hour minimum per staff member. Rates vary by role: servers and bar backs start at $45/hr, bartenders at $45/hr. Every quote is flat and all-inclusive for the hours booked. What's included: certified staff (ServSafe, TIPS/RBS), black-tie or event-appropriate uniform. Gratuity is never required and never added automatically. If your guests tip, it goes directly to the staff.
- What is your typical process for working with a new customer?
1. Quick intake. Message our booking team with your date, start and end time, venue address, guest count, and what you need, such as passed hors d'oeuvres, plated dinner, buffet, bar only, or a mix. If you're not sure how many staff you need, just give our booking team the guest count and event style and we'll recommend a number. 2. Same-day quote. We'll send a flat, all-inclusive quote for the hours booked, with staff count and roles broken out. No back-and-forth pricing games. 3. Lock the date. Payment in full confirms your booking and reserves your staff for that date. You'll receive a written confirmation of your booking shortly after. 4. Pre-event details. About a week out, we confirm the timeline, uniform preference, parking and load-in instructions, whether you're providing food for staff, and who your day-of point of contact is. If your caterer or venue coordinator needs to reach us, you'll have a dedicated booking team member as your point of contact. 5. Event day. Staff arrive early in full uniform, ready to work. Everyone is ServSafe certified, and bartenders hold current TIPS or RBS alcohol certification. One person on the team is designated lead, so you're giving direction to one person, not five. 6. After. Our booking team will follow up for a performance review of your staff.
- What education and/or training do you have that relates to your work?
Our staff come from high-end restaurant, bar, and banquet backgrounds, with hands-on experience in fine dining service, wine and beverage knowledge, and large-scale event execution. Every team member is ServSafe certified in food handling, and all bartenders hold current TIPS or RBS alcohol service certification. We select staff based on where they've trained and worked, so the person pouring wine at your event has done it in rooms where the standard is high.