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Sommelier Services & Lessons
Danielle provided me with excellence. She’s an experienced Somallier who has been in the wine industry for years working in SF, NYC and Berlin. She’s affable and good w people a hard worker and super professional. I’ve used her for boutique events w high net worth clients and donors for my foundation and business. I highly recommend hiring Danielle to host curate or manage anything to do with wine, spirits and the like.Feb 17, 2020Verified
Absolutely amazing! Do not hesitate to hire her. Our NYE party turned out to be perfect.Jan 1, 2020Verified
Event Help and Wait Staff
Danielle was incredible from start to finish. She helped us make our New Year’s Day party sparkle, going above and beyond. Our guests were impressed with Danielle’s professionalism and lovely personality. We would love to work with her again soon!Jan 7, 2020Verified
I posted my request for a Bartender for my husband birthday. Although I didn’t initially choose Danielle, she reached out to me. Within 20 minutes I had a amazing quote complete with the breakdown of the liquor quantities, a signature cocktail for the evening and I was able to scratch something off my list. Danielle arrived early, helped set up, was professional, knowledgeable, and a pure joy to work with. She circulated the event and kept everyone in good spirits with her tasty concoctions. We entertain often and will continue be calling again!Dec 23, 2019Verified
Event Help and Wait Staff
Daniel was great. Very helpful all around. I would highly recommend her.Feb 13, 2020Verified
- What should the customer know about your pricing (e.g., discounts, fees)?It can vary slightly depending on the services you would like - original cocktails (which might include prep-work of special ingredients ahead of time, printing a menu), glassware included, etc. Sommelier services can also be more expensive depending on wine-sourcing. A good estimate for bartending a full party is 6 hours on-site, plus the prep work ahead of time and printing a menu etc., for about $300. I also never use tip jars because I feel like this sends the wrong message.
- What is your typical process for working with a new customer?I like to know what your event is about, how many guests, if you would like a special menu... After creating one I would typically write you a grocery list (minus any ingredients I will be bringing myself) and then I plan to arrive at least 30 minutes before guests to set up, I try to stay busy throughout the event, circulating to help clean up, refresh drinks, etc., and then as the evening winds down clean up and leave the bottles out for lingering guests to serve themselves. I also bring a printed menu for the evening if there are specialty cocktails, and I can also supply glassware, ice and a cooler if you need.
- What education and/or training do you have that relates to your work?I'm a certified sommelier by the Court of Master Sommeliers and I have worked in the wine industry since 2012 in New York City including restaurants and importing. I have also bartended for years in San Francisco and New York and competed as a member of the New York Bartenders Guild.