FAQs
- What is your typical process for working with a new customer?
I like to get a more detailed in depth idea of what exactly they are looking for. Anything over a hundred I start thinking a 2nd bartender to keep service prompt. The more details you have, makes your estimate more accurate. I have a 4 hour or $200 minimum.
- What education and/or training do you have that relates to your work?
I am ramp and serve safe certified.. However, my safe serve is from a culinary institute and the same exam an executive chef would take. I've been in the bar, restaurant, catering business for 40 years. I managed Legends Sports Bar, the Tremont House, and room service at the Pittsburgh Sheraton North and worked at the Omni William Penn. I have 40+ years experience.
- How did you get started doing this type of work?
I started as a cook. Which eventually led to serving, then bartending, and ofcourse management/ crew leader position.