FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our prices are based on the time and labor of love we put into our work plus providing quality over quantity.
- What is your typical process for working with a new customer?
Well, I would treat each person as a family member and would talk with them and try to come to an agreement with their budget and what they want within their budget. I always try to be fair.
- What education and/or training do you have that relates to your work?
I've been the hospitality industry for 22 years. At 16 I started as a food service worker. At 21 I was a deli clerk, from 22 thru 25 worked up from a prep cook to head cook, from 25 to 29 did cold side hot side line cook,pasteries,and train JobCorp students. 30 until now I've opened and help work at and run hotels and restaurants like the Hilton Pikesville now the Doibletree in Pikesville, Hilton Garden Inn/Homewood Suites, Wit & Wisdom @ the Four Seasons Baltimore, Scores Baltimore, Granny's Restaurant in New Town as well as my own business Sharon's Kitchen.