FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on event, size, amount of people, labor.
- What is your typical process for working with a new customer?
I like to greet new customers and ask a few general questions to better understand how i can provide the service theyre seeking.
- What education and/or training do you have that relates to your work?
I have a degree in Culinary Arts/Hospitality. I am Servsafe certified and well aware of food safety and precautions. I also have a certificate in alcohol awareness.