FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every event is quoted to your guest count, hours, and drink menu. Here is where it starts: Under 75 guests: $250 covers up to 3 hours, then $75 per extra hour. 76 to 150 guests: $300 covers up to 3 hours, then $75 per extra hour. 151 to 200 guests: $550 covers up to 3 hours, then $150 per extra hour, since that size needs a second bartender. Included: professional bartending, the bar itself, local travel, setup, cleanup, and garnishes. I do not charge extra for bringing the bar. You provide: the alcohol and the ice. Plan on more ice than seems reasonable, especially in summer. Staffing: one bartender handles up to 100 guests. Over 100 needs a second bartender. Food service: I do not mind handling food alongside the bar. Passed appetizers, keeping a buffet stocked, clearing plates as guests finish. That adds a server so the bar and the food both keep moving, and I price it into the same quote. Custom quotes: Bar and Bites, which pairs bartending with a finger-food spread through our kitchen partner, plus anything over 200 guests or with a custom cocktail menu. Good to know: $250 minimum per event. TABC licensed. Tips appreciated but always optional. Day-of payment by cash, Venmo, Cash App, or Zelle. Add-ons available: signature cocktail design, extra hours, zero-proof menus, and travel beyond the Austin metro.
- What is your typical process for working with a new customer?
First I get the details: date, headcount, venue, and what kind of bar you want. From there I put together a custom drink menu and a clear quote with no surprise line items, and we can do a tasting so you know exactly what your guests will be drinking. On event day I show up early, handle setup through cleanup, and you don't have to think about the bar at all.
- What education and/or training do you have that relates to your work?
15 years behind a bar, including years running them as a general manager, plus training in NYC under the mixologist behind Bourbon & Branch. I'm TABC licensed. That GM background means I'm not just pouring drinks, I know how to keep an event organized, staffed, and running on schedule.