FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is fair for the level of expertise I bring to the industry.
- What is your typical process for working with a new customer?
First we'll have a chat on the phone or person regarding expectations and protocol. We'll sign off on the service agreement, make a deposit payment, and show up to work to execute a masterful gameplan.
- What education and/or training do you have that relates to your work?
I have 20 years hands on experience in hospitality which started at the Peninsula Hotel in Chicago. I have also worked guest services at The James and I managed The Embassy Suites in downtown Chicago. I am licensed in Food Handling and I am a Bassett Licensed and trained bartender. Hospitality, event planning, and guest experience is in my blood.