Q. Describe the most common types of jobs you do for your clients.
A. Weddings are our most common type of event that we service. The busiest time of the year is May through December where we are being booked for Fourth of July, Memorial Day, Labor Day parties, Halloween parties, Christmas parties and the biggest event of the year, New Years! Soon after New Years, comes the Super Bowl! Wedding season starts around or just before Memorial day and ends around or sometimes after Labor day with a few stragglers here and there. With weddings come expensive drinks and multiple guests. Folks tend to spend more money on weddings than on your typical party or event for friends and family.
Q. What advice do you have for a customer looking to hire a provider like you?
A. There are many questions your vendor should be asking you about your event. If your vendor fails to ask these questions he or she may be unqualified to handle the job they applied for.
1. What type of event is it?
2. How many guests will you expect?
3. What is the address to the event?
4. What is the time and date for your event?
5. May I help to create a drink menu?
6. May I help with your shopping list?
7. Can you provide a contact number for your event?
8. What shall I be wearing for this occasion?
9. And finally, do you have any questions for me?
Your vendor should be guiding you through this process step by step.
Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?
A. Most folks like to rent glass ware for their event. What most host or hostesses don't know is that companies have created products that look great i.e. wine glasses, margarita glasses, beer mugs and more, but are not actual glass ware and are made to protect against breakage. This constitutes safety and helps with unbroken products that won't later cause injury or loss of profits.
These products are produced by Barconic and are their famous Polycarbonate products that come in many shapes and sizes for any occasion. Save money and future injuries by renting or buying Polycarbonate products for your next event.
Q. What important information should buyers have thought through before seeking you out?
A. When planning an event, the host or hostess should always be familiar with the venue and the guests they are inviting. First, knowing the venue is important to verify if there might be certain types of drinks that may not be allowed to be served at that venue. Second, knowing your guests and what they prefer to drink can save you money, as well as time with organizing your drink menu. And lastly, know what type of bar you will be needing for your event. Cash bar, guests pay for drinks! Note: alcohol must be catered. Open bar, guests can order any drink they like off the menu (tips only). Limited bar, where the host or hostess offer a small amount of complimentary beverages for their guests. This may cause disappointment with some guests but can save an immense amount of your budget being conservative.
Q. Tell us about a recent job you did that you are particularly proud of.
A. Myself and an associate serviced a wedding party for a great couple down in Orange county. When we reached the venue we found that the ice machine was a community ice machine and two other wedding parties were using this same machine. We were all out of ice and had nothing to chill our drinks with as well as fill our ice well. How were we gonna serve our guests? We drove to the nearest store which was Stater Bros and purchase 100lbs of ice just get the party started. We did what we needed to do to take care of our wedding party. Sometimes we have to make executive decisions to help others in need!
Q. Describe your most recent project, what it involved, how much it cost, and how long it took.
A. Our most recent project was tending bar for a couple out of Alta Loma, California. We served for 200 guests and really enjoyed the crowd. We pride our selves in our service and for participating in the best man and maid of honor toast. We pour champagne for the toast, manage the tables and the bar at same time. This is what we call guest service and we do our best to handle each and every guest with a smile. Our motto is, "Good drinks, good friends, good times!" "Cheers!"
Q. If you were advising someone who wanted to get into your profession, what would you suggest?
A. I have been a bartender since 1994 and have some very good advice to someone wanting to get into this profession. If you are looking to enroll in a bartending school and want to gain that bartenders certificate, "don't bother!" Most companies don't acknowledge these certificates because there is no such thing. They want actual experience. My advice is to start in a position that allows you to gain experience as a food server, busser or bar-back and ask if you can come in on your days off and learn how to open and close the bar. This is the technique I used and it worked like a charm. I started my career with Black Angus Restaurants.