FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Not quite. Numbers of guests as well as amount of time play a huge roll in this, as well as whether or not I would need to bring in a barback. The larger the crowd, the less I am able to do alone, as it's difficult to collect and clean glassware with a huge, thirsty crowd, or even to stop and grab a fresh bottle of liquor sometimes.
- What education and/or training do you have that relates to your work?
Just years of work and devotions to learning my craft.
- How did you get started doing this type of work?
Started when I was about 23, working at 2 bars at a time in a small town. Then started barbacking at a popular mixology bar in Santa Fe, and started learning from one of the best local mixologists about EVERYTHING I could. After about a year, I was put on the bar and started writing my own recipes. I love getting an idea and finding a way to make it work.