FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
not applicable
- What is your typical process for working with a new customer?
Phone discussion to review interests, event goals, and budget range and then a formal proposal will be sent for review.
- What education and/or training do you have that relates to your work?
Yes, I am certified by the National Restaurant Association with their trademark ServSafe program which helps to ensure food safety. Additionally, I attend numerous lectures and training on alcohol service and dining room expertise.