FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is a fixed rate for supplies and rentals based on the amount of guests your event has. Then we add on the bartenders hourly rate to come up with the total for your quote. There are additional fees and services we offer and can discuss during your planning process to make sure we maintain a reasonable budget for you.
- What is your typical process for working with a new customer?
I like to sit down one on one with the client and get to know him/her and their styles. This makes it easy to pick out the right product and drinks to match the personalities of the host. This also lets me know what sort of budget to work with. I am always willing to save the client a dollar or two.
- What education and/or training do you have that relates to your work?
Retired Air Force Staff Sergeant as a Security Force Sharpshooter turned Bartender/beverage specialist in 2012. I am currently in the Beverage Field study at Metro State Denver. Earning two degrees in Brew Pub Operations and Beverage Hospitality Industry. Already a level 1 Sommelier and Cicerone. I am a certified Mixologist from the Las Vegas National School of Bartending and BarSmarts. I am currently the Bar Manager for Events at the Denver Art Museum and Epicurean Catering. Bartending for events is what I do well. My staff can create an experience like no other company can.