FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a lot of add-on options available. I charge an extra $150 to bring my bar. I charge a gratuity if a tip jar is not allowed. I will need to include prep and clean-up before and after the event in the pricing. I do have Champagne buckets for every service. Free drink menu design is available for all events.
- What is your typical process for working with a new customer?
Once a new client has contacted me, I like to schedule a phone call meeting and take notes during that meeting. I will email the client my notes and a rough estimate. If the client wishes to change anything I will make those adjustments and send a final estimate. If everything is approved, I will send my contract for the client to look over and sign then request a 20% - 35% deposit.
- What education and/or training do you have that relates to your work?
All of the bartenders have their TABC and Food Handlers certifications. The head bartender has been in the hospitality industry for 14 years and a bartender for 11 years. Another bartender that has been in the hospitality industry for 15 years and a bartender for 8 years We have one bartender who has been in the restaurant industry for 3 years and a bartender for 1. I do have Liquor Liability Insurance.