FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The customer should know that when catering, discounts are applied per hour when the customer provides the supplies, also the cost is higher when there are more employees needed. When bartending, discounts are applied per hour when tips are excepted and when customers provides supplies. The price increases when more than 1 bartender is needed. We are always willing to work with our customers budget.
- What is your typical process for working with a new customer?
Always be professional, curtious and ask questions so you'll know exactly what your clients expect. This is the start to building long lasting relationships.
- What education and/or training do you have that relates to your work?
Graduate of The Chefs Academy, Harrison College, Indianapolis, In. with Associates degrees in Culinary and Pastries. Registered with National Registry of Food Safety Professionals. Graduate of International Bartending School of Atlanta, Georgia. Received an Indiana Server Training Program Certificate from Indiana Alcohol and Tobacco Commission. More than 20 years catering and bartending.