FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing depends on what the client would like.
- What is your typical process for working with a new customer?
Usually, first contact is by phone. I will ask the client about the party they are throwing: date/time, number of guests, location of party, what types of beverages and food they would like to serve, and if they need rentals of any sort. If I am hired to make food, I will request to see the event space in order to plan accordingly.
- What education and/or training do you have that relates to your work?
I have been in the bar service/catering business for over 20 years. I have worked very high-end events like the Oscars and Grammy's, festivals including Coachella and Bottlerock, weddings in nearly every event space in San Diego, and of course parties that folks throw for every reason possible.