- What should the customer know about your pricing (e.g., discounts, fees)?
All my costs for setup and takedown, along with all the required expectations are already built into my flat rate. Hence why my pricing is both cost and labor associated along with the hourly going rate for a professional, tenured bartender. I do not believe in nickeling and diming clients for already expected costs and labor associated with the event, which is exactly why I build in the industry standard rate so that clients can focus on their important aspects of the event, while I handle creating the memorable experience. It's already stressful enough for the client to pull off the event, so why worry with something they're compensating someone else to take care of for them? Please call for consultation and pricing.
- What is your typical process for working with a new customer?
This starts with an inquiry, conversation, trust, follow-up, and recommendation based on what the client wants for their guests. I will help fulfill the desire of what the client wants, I only simply guide the process.
- What education and/or training do you have that relates to your work?
Master's, Bachelor's, and Associates degrees in Hospitality Management. Tenured experience working in the industry almost two decades, followed by all the required licensures and certifications required to execute my role (i.e. General Liability, Professional Liability, Cyber Security, Liquor Liability Certificates of Insurance, and Special Ocassion Permit.