FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I keep it simple- price per person , service, gratuity. that can all be made into a nice number to help with any budget I believe I can make it happen.
- What is your typical process for working with a new customer?
Communication is key, I respond quickly to ensure an easy process.
- What education and/or training do you have that relates to your work?
Always up to date in new cuisine and cocktail trends