FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Most of my pricing is based on per plate (guest count). Appetizers/Hor D'ouerves are on a tiered pricing system.
- What education and/or training do you have that relates to your work?
Besides 30 years in various types of restaurants, institutions, schools and senior care facilities. I have been employeed by New England Culinary Institute (NECI), in Vermont, where I was 'taught' without being a 'student'.
- How did you get started doing this type of work?
I have been in restaurants for over 30 years. I started bussing tables for my Mom during the summers and have loved the work and seeing people smile and enjoying their meals. Was a waitress throughout high school, and was offered a chance to cook breakfast, I became hooked and making delicious foods has become a personal satisfaction for me.