FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
What to know about pricing - Base BYOB setup: $1,000 (includes 1 bartender, up to 5 hours, basic setup, glassware, garnishes, coolers, 1:1 planning call & shopping list). - Additional bartender: $300 each (required for 75+ guests). - Extra hours: $200/hour (max 2 hours). - Travel: $1/mile (up to 100 miles); first 40 miles included in base setup. - Add‑ons priced per person: ice, mixers, signature mixers, table wine, champagne service, water station — quoted per event. Portable bar rental and second bar setup available for flat fees. - Deposit & payment: 50% deposit required to secure your date (non‑refundable). Remaining 50% due 30 days before event. Credit card payments subject to a 3% processing fee. - Gratuity: $250 per bartender is required if tip jar does not meet that amount; host may cover difference by cash or card. - Discounts: Seasonal or multi‑service discounts available upon request — ask for current promotions. - Minimums & venue rules: Some services require a minimum guest count or extra bartender regardless of count; final pricing depends on venue policies and menu choices. For an accurate quote, send your date, guest count, venue/location, and desired package.
- What is your typical process for working with a new customer?
Typical process for new customers 1. Inquiry — You send date, venue, guest count & bar preference. 2. Quick quote — I reply with availability and a tailored estimate within 24–48 hours. 3. Planning call — 1:1 Zoom or phone to confirm menu, service type, add‑ons, timeline, and venue logistics. 4. Contract & deposit — I send the agreement; 50% deposit secures the date. 5. Final details — Two weeks before: final guest count, menu choices, and any venue requirements; I send the complete shopping list. 6. Day-of prep — I arrive on time, set up bar(s), bring glassware, garnishes, coolers and staff; coordinate with venue and other vendors. 7. Service & cleanup — Professional, responsible bartending for agreed hours; we clear and pack up at the end. 8. Follow-up — I confirm final payment if needed and check in after the event for feedback.
- What education and/or training do you have that relates to your work?
I’m TIPS-certified and fully insured. I also have hands-on hospitality and event service experience (bartending, event management, private events, and venue coordination), plus regular training in responsible alcohol service, menu development, and on-site safety and sanitation. I provide professional staff who follow venue rules and best practices for timing, crowd flow, and guest safety.