- What should the customer know about your pricing (e.g., discounts, fees)?
Once I come to agreement on the price with a client, I email them a contract that outlines all of the details of our agreement. I then sned them a PayPal invoice for a 25 percent deposit. The balance is then due at event. My prices are determined by the number of hours, location, number of staff, and date. On some dates, including holidays, or days close to holidays, the prices may be higher. I may offer a discount if the client requests several dates in a row, or if I am in a certain area and want to do back to back gigs in that area. My weeknight prices are lower than weekend prices. Some venues require additional liability insurance and I must purchase one day insurance. That cost is added on to the initial price, and it usually runs between $100 and $200 per event.
- What is your typical process for working with a new customer?
Once the customer pays the deposit, the date is locked in. I usually consult with the client and find out what kinds of drinks they want to serve. If the client requests it, I make a shopping list of everything required based on the number of guests and length of the event. The list includes the types and quantities of spirits, beer, wine, mixers, and non alcoholic beverages. It also includes quantities and types of cups, garnishes, napkins, and ice. I can do all of shopping and deliver the supplies if the client requests, and I charge an extra fee for that. Usually one week before the event, I check in with the client to confirm everything. Clients are always welcome to call my or email me with questions and concerns. On the day of the event I always arrive at least one hour prior to set up. Almost all events require an hour of setup, and that is why I give one free hour setup included in my prices. The balance is due at the end of the event.
- What education and/or training do you have that relates to your work?
All of my knowledge and training is the result of on the job experience. I have been bartending professionally off and on for at least twenty years. I was a bartender at two different Italian restaurants, and have extensive knowledge of Italian wine. I was also a bar manager at one of the restaurants and developed a cocktail menu for the bar. I also worked at a French restaurant and made cocktails there. I have done over 2,000 private events, including weddings, birthday parties, corporate events, grand openings, fundraisers, anniversaries, graduation parties, bachelorette parties, pool parties, and wakes. My bartending skills have evolved tremendously over the years. Craft cocktails are the big thing now and I have learned to make many great classics and new cocktails.