FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My price system is very easy: Bartenders $40/hour. Servers $30/hour. 4 hours minimum. Non alcohol beverages combo $4.00 per guest, includes, sodas, juices, fruits, plastic cups, ice, napkins, all bar tools and coolers. Bar mixers kit, $60.00 Premium home made mixers for two specialty cocktails (4L) and fresh squeeze lime juice (1L) enough for a 50 guests and 4 hours. There are additional fees for, extra services like: craft cocktail experience and high end mixology, super premium luxury bar, white gloves or demanding tasks like working aboard a yacht, design and print a customise menu, sommelier, flair batending, barista or manage a full staff with multiple bar stations, Hollydays and Festive days rates may change. For a standar service you will need one bartender every 50 guest maximum, and one server every 25 guest. When the venue location is more than 30 min away driving from Miami or the staff has to pay for parking. The transportation fee will be included on the final invoice. When the Tip Jar can't be displayed on the bar a 18% service fee will be included in the final invoice The prices for portable bars depends on the size, design and transportation needs. ( and goes from $100 to $1600 or more) Example: A) A customer text me: "I have a 140 guest party next February 3rd, I want a premium service (high end cocktails) and please bring a portable bar from 7pm to 11pm, you can't accept tips from our guests". This customer requires 3 bartenders, to start working at 6.30pm and estimate close at 11.30pm (3 bartender × $40 x 5 hours = $600) Portable bar with 3 stations cost around $400. Bartenders $600 + Portable Bar $400 + Service Fee 18% ($180) Grand Total: $1180 Another example: B) "Small private party at home, next Friday, 50 guests, full bar, well licors, beer an wine from 2pm to 6pm, Tip Jar is OK" One bartender start working at 1pm (1 hour to setup) to 6.00pm ($40 × 5 hours= $200) Grand Total $200 C) "Christmas Party for 75 guests, full bar, top shelf liquors but easy cocktails, only popular mix, we need servers too, I need you to provide all sodas and mixers please, from 8:30pm to 1am. "Tip Jar" allowed. The venue is in the city of Naples two hours far away from Miami" This client needs 2 bartender and 3 servers to start working at 8pm to 1am approx. 5h (shift) +2h (driving), =7 hours each. 2 bartender x $40 x 7 hours = $560 3 servers x $30 x 7 hours = $630 Non alcoholic combo $4 x 75 guests = $300 Bill $1490 Hollydays fee 50% Grand Total $2235
- What is your typical process for working with a new customer?
First I have a friendly short conversation with you, along this phone call I will know exactly what are you waiting from me. Then we are going to negotiate all details like beverages, cocktail menu, style, number of guests, the location, the budget, etc. With all that information I can estimate your bar needs and send you a comprehensive check list. I answer consulting phone calls and have some flexibility for last minute changes, events are not exact sciences, I undersatand many things can happen in a month or a few days. I am always in time, at least one hour before the first guest arrives to the venue, so I have the chance to run the bar set up and take care of every single detail like cut garnish, chilling beer and wines, moving ice, making fresh premix, the bar must look perfect. Now the party begins and I love it. I move really fast all night, I talk, laugh, make jokes and dance if I have a chance 🙂, bartenders are also show men. At the end of the night you won't be alone with all that mess. I stay breaking down the bar, cleaning and moving trash bags out. Usually it takes 45 min. Finally I spend a few minutes talking with you, the feedback is very important to improve my work next time.
- What education and/or training do you have that relates to your work?
I am a professional fine art painter, so aesthetics and eye to details are my nature. A few years ago I studied at ABC Bartending School and became a skillful bartender, with a Responsible Vendor Training, in 2018 I was licensed to work on boats & yachts with STCW-2010, I achieved experience working in fine dinning, banquet services like JW Marquis, Biltmore Hotel, demanding events like Miami Tennis Open, Art Basel, Passover at Turnberry Hotel. Now I am more focus in luxury, yacht charters, private events, crafting cocktails and create my own cocktail menu.