FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Gratuities or Tips - My rates do not include gratuities and at certain times I'm not even allowed to put out a tip jar. I feel strongly that gratuities should not be an obligation of guests that you have invited to your special event. Tipping actually is a matter of personal preference. I typically receive gratuities in the 20% to 30% range, which tends to be standard in the industry. Often I receive gratuities above this norm for my exceptional service. For events where I am Not allowed to receive Tips, in addition to my base pay, I like and additional $1 per drinking Guest to make up for their not tipping me.
- What education and/or training do you have that relates to your work?
I frequently look for or receive the latest information and Bartending magazines to help keep me up on the newest trends for the Hottest Drink recipes to date. I also carry with me an excellent App. on my smartphone that has hundreds of popular and hard to remember Drinks to help me be make the Drinks your Guests ask for. I am only limited by the ingredients that you have on hand. I carry with me all the necessary Bartending tools, i.e. Wine & Bottle openers, Shakers, Metal Ice Scoops, Cutting board & knives, Measuring tools like Jiggers & Speed pour tops, Clean bar rags and a Blender if requested.
- How did you get started doing this type of work?
I started bartending like a lot of people do, as a side job in college and it always helped in making extra money to raise my small family. It's something I enjoy doing so I still take bartending jobs whenever I can.