- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based off a minimum of 3 hours starting rate. You can add additional hours for a flat rate fee as well.
- What is your typical process for working with a new customer?
With all new clients we do a phone consultation to discuss all aspects of the event, pricing, website information, and menu options.
- What education and/or training do you have that relates to your work?
I have been in the food and beverage industry for 10 years, and of those years atleast 5 years of bartending experience.