FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge $20-$25/hour + gratuity. I predominantly do not like to utilize a "tip jar," especially where guests have been invited to relax and enjoy themselves. I prefer the host/planner to negotiate this piece of remuneration with me beforehand. That being said, I will use one if I am directed and encouraged to.
- What is your typical process for working with a new customer?
I like to meet with them, ask questions, and try to get a feel for what they are looking for in relation to service, i.e. low key and classically professional, or gregarious and casual. I listen carefully and strive to give the client what they want. I will also offer suggestions, when asked, born of my experience, in order to assist the client in an effort to make their occasion the best it, and I, can be.
- What education and/or training do you have that relates to your work?
I became a bartender in Las Vegas when I was of age and continued to hone my craft over the next three decades. I have worked in many facets of the hospitality industry: catering, nightclub, fine dining, management, sports bar, concert venues and sports arenas. I also taught bartending at a college in Las Vegas - one of my favorite jobs.