FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based off the size of the guest list and the length of time of the event. Other factors to consider: millage exceeding 120 miles, product purchasing and prepping, tip Jar approval, equipment and or products supplied by OTFM, plus delivery and setup of bar including linens and accessories. I provide a party plan and contract outlining all these details in one place
- What is your typical process for working with a new customer?
Once the event has been booked I will setup a meeting/phone call to discuss details with party host and or planner. I will ensure all the needs of the host are met. Through discussion expectations of my position in the event will be established and documented. This will ensure both party host and or planner and myself are on the same page. After all is said and done payment can be arranged.
- What education and/or training do you have that relates to your work?
I have spent many years self teaching with books, at home mixing trials, and taking full advantage of training provided by the different restaurants I have worked at. I currently hold a valid T.I.P.S certification and a SERVESAFE certification.