FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing varies based on the number of people, location, and the level of setup/breakdown. STARTING PRICE includes consultation with ongoing support, professional mixologist, bar setup & breakdown, coolers, complete shopping list, bar menus, insurance, and travel. This ensures you feel supported and confident in our expertise for your event. Our bartenders have years of experience, and we pay them accordingly. Allowing tip jars will reduce the rate. If you need additional add-ons, no worries, we have you covered!
- What is your typical process for working with a new customer?
1. Initial Conversation: We start with a quick call or message to confirm guest count, venue details, timeline, and the style of service you want. 2. Menu & Experience: I share cocktail, mocktail, beer, and wine options, then we refine the menu together to match your event style. 3. Compliance & Logistics: We follow ABC regulations, carry insurance, and provide a clear service agreement outlining setup and expectations. 4. Event Execution: Our bartender(s) arrive early, set up, and run the bar efficiently and professionally throughout service. 5. Wrap-Up: After service ends, we break down the bar and check in with you or your coordinator before leaving (only if we are not disturbing the moment). We do not break down the bar until the agreed-upon ending service time.
- What education and/or training do you have that relates to your work?
All bartenders must have at least 5 years of experience to work with us. As the operations manager, I personally have 14 years of experience working in both Miami and Charlotte—two markets known for high standards, fast-paced service, and elevated cocktail culture. I've bartended many different types of events, from NFL Honors & CIAA, where high volume is at its peak, to birthday celebrations and weddings. These experiences shaped my approach to craft beverages, guest engagement, and smooth event execution. Over the years, I've trained under seasoned bartenders, worked in fast-paced and boutique environments, and developed a deep understanding of flavor balance, batching, service flow, and event logistics. I also have 5 years of experience in food safety management for food production facilities.