FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge relatively inexpensive fees for this industry because I feel like everyone should have access to a cleaning service.
- What is your typical process for working with a new customer?
I like to first determine what kind of cleaning they think is necessary. For people who keep up with cleaning on a fairly decent basis, I recommend the standard clean. For people who fall way behind on it, I would definitely recommend the deep clean so I can spend more time and attention on those areas. I usually get back to customers very quickly and if I don’t, just assume I’m at a job and will get back to you as soon as I’m done.
- What education and/or training do you have that relates to your work?
I went to culinary school and I have my Serv-Safe which basically is a health department certification that teaches us about cross contamination and all the food borne and chemical borne pathogens that can make us sick so we learn what we can and cannot do when it comes to cleaning as well as food preparation.