FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge 25.00 an hour plus the cost of the food. I take the menu plus the amount of people and I figure out how long it is going to take me to create that menu for the customer.
- What is your typical process for working with a new customer?
I really like to talk to them on the phone or meet in person. You can connect with people better. I like to get a feel for the type of menu they would like.
- What education and/or training do you have that relates to your work?
Culinary School graduated 2014. I have worked in multiple restaurants doing everything from waitressing to cooking in the kitchen.Serve Safe Certified.