FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I aim to be fair and competitive, so choose to keep my rates just below the usual average. My pricing is always negotiable. I strive to provide excellent service. Customer satisfaction is always priority. I do offer rewards to those existing clients' who's referrals result in new client bookings.
- What is your typical process for working with a new customer?
Initially I like to gather details regarding the event and space. Inquire as to whether they will be needing a cocktail menu created. For special occasions, be prepared with details such as guest of honors' name(s), special requests from the host, or any allergy information needed.
- What education and/or training do you have that relates to your work?
I have almost 30 years of experience in the hospitality industry, through a wide variety of professional establishments from fast food to fine dining; food trucks, dive bars, family style restaurants that turn into a night club after dinner... to high end wine and whiskey bars with craft cocktails, beach bars with high volume, and fine dining down town/on the water. I have held various positions within the restaurants and bars that I have worked in; including but not limited to server, cocktail waitress, bartender, assistant manager, manager, expeditor, small order cook, and food truck operations. I have also successfully managed and staffed numerous private events such as birthday and holiday celebrations, wedding receptions, and office events.