FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
They are fine and guided by the cost of food
- What is your typical process for working with a new customer?
free consultation to see what kind of services they need and what the price range is
- What education and/or training do you have that relates to your work?
I graduated from Le Cordon Bleu in 2012 I've also worked at French restaurants as well as the Georgia World Congress Center so familiar with fine dining as well as banquette dinners