FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing overall is based on an hourly rate depending on the specifics of the event. I am always willing to work with my clients and provide reduced rates for bookings that requires more than 6 staff members. Repeat clients are offered discount during holiday bookings and personal referrals for friends and family.
- What is your typical process for working with a new customer?
When communicating with clients at the onset it is usually done via email or over the phone. I like to get a run down of their event and what their needs are necessary to achieve a successful event. I often make recommendations about timing regarding their events, staff needs, and ways to save money by making specific recommendations about vendors, caterers, or down sizing their overall agenda [most of the time clients have so much food left over]. After the first conversation we move forward to the establishment of the contract. The contract is a writing that specify everyone's expectation. The client will sign and then submit a deposit. As the event gets closer I will follow up to confirm that everything is still ready to roll and I will provide contact information for the staff members of who will be serving their event, if it is not myself.
- What education and/or training do you have that relates to your work?
I am licensed to bartend in Texas, Tennessee and FL. Licenses aren't required in NJ or NY unless a venue specifically request a license. I am TIPS certified and have food handling permits in NJ, TX, TN, and NY.