FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It is hard to set a price that works for every event. My pricing is based on the value of the work and convenience provided. For example, Pouring wine and beer only will be less expensive than factoring in cocktails. I try to make it fair for everyone.
- What is your typical process for working with a new customer?
I prefer a phone call over text. I think that builds a personal touch and it makes it easier for communication where text is left for interpretation. I like to always follow with a summary text to make sure what was discussed is agreed apon.
- What education and/or training do you have that relates to your work?
I worked in the service industry for many years. That is the course I took before I started bartending as a side gig.