FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I give a flat rate for most jobs, but that rate is calculated by me as hourly. The flat rate serves to make sure there are no surprises when it comes to payment. I calculate the work a $40 hourly with a four hour minimum. Clients sometimes forget to take into account set-up time and clean-up time. ( EXAMPLE: 2 hour event + 1 hour to set-up+ 1 hour to clean up= $160, this meets the 4 hour minimum) The price goes down to $25 hourly if you're expecting more then 100 guest in attendance and I can have a tip jar, but it's still a 4 hour minimum. In addition, there is a $25 charge for events more then 35 miles from my home and $40 charge for events on holidays. I normally will not charge anything extra if we go over time, unless it is excessive.
- What is your typical process for working with a new customer?
On the initial contact with the customer we discuss their needs--bartending, catering or serving staff. We talk about what liquors to purchase, signature cocktails, menu options and staffing needs. I try to get everything done within that first 72 hours and review it all when we get closer to the event date.
- What education and/or training do you have that relates to your work?
I've been in the service industry for 17 years. I worked at the university level, luxury hotel brands, catering companies and several restaurants. I've held pretty much every job in the kitchen but head chef. I have my T.I.P.S alcohol certification for the safe service of liquor and I have my Food Safety & Sanitation Certification for Managers.