- What should the customer know about your pricing (e.g., discounts, fees)?
My prices include cost of food, planning, preparation the night before and morning of, fresh food preparation , travel and time setting up, servings and clean up
- What is your typical process for working with a new customer?
Introduction, ask lots of questions about the event, circle back and repeat what i heard, take notes, make sure I can provide the services being requested and then offer a quote
- What education and/or training do you have that relates to your work?
Former restaurant server at Crawdads on The River, Rio city cafe, Chevys on the River and VIP host at MIX