FAQs
- What is your typical process for working with a new customer?
1. Initial Consultation: speak with the customer to understand their vision, preferences, budget, and the event’s purpose. 2. Proposal and Quotation:Create a detailed proposal outlining the event plan, what beverages, Mixers, Liquor and Non Alcohol items will be served. Go over the venues, drink menu amount of guests and a quotation for the services. 3. Planning and Coordination:Once the proposal is approved, prepare, shop and make sure to go over any changes or additions with customer. If any menu is created make sure it’s approved. 4. Execution: arrive with an hour to set up bar area and make sure all expectations have been met. Including making sure guests are enjoying the drinks ensuring everything runs smoothly and according to plan. 5. Feedback and Follow-Up: After the event, gather feedback from the customer and address any concerns or suggestions for future improvements.
- What education and/or training do you have that relates to your work?
CABC License Bartender California LEADS certified . RBS certified TiPs certified Food Handlers license for San Bernardino, Orange County and Riverside county.
- What types of customers have you worked with?
I’ve worked with many great people over my extensive career is hospitality. Best customers become friends and some family . Sometimes we’re an ear to listen and not judge or someone just needs a good laugh and a stiff drink. On the other hand, bad customers might include those who are rude, impatient, and disrespectful. They might snap their fingers to get attention, make sexual advances, complain excessively, or become overly intoxicated and disruptive. These customers can make the job more stressful and affect the overall ambiance of the bar. I do my best to make sure not to add fuel to the fire and quickly de escalate any issue or if needed have the person leave or have them removed. There’s a “Karen” in every city.