FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing for any event depends on the items involved and the amount of services requested.
- What education and/or training do you have that relates to your work?
I am a certified dietary manager with serve safe certification. This is a constantly changing profession that requires continuous education and recertification's.
- How did you get started doing this type of work?
My work in some ways choose me. I began in the food service industry in high school with little desire to stay in the profession. As my skill set grew I realized what a good fit the profession was for my personality.