FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price based on the amount of food, number of servings, added service items like servers, serving pieces, etc., and amount of time needed to prepare and if serving is included. Each event is somewhat different and yet a lot alike. But I also will work with each client's individual budget.
- What education and/or training do you have that relates to your work?
Yes, I frequently work with a local staffing service both in back of house (chef) and front of house (server) to stay on top of trends and learn from others.
- How did you get started doing this type of work?
I entertained friends and family for years and was constantly asked to help them in their entertaining efforts.