FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Costs are based on menu chosen, ingredients, type of service.
- What education and/or training do you have that relates to your work?
I am always reading about food, reading about caterers service, local products, new techniques, hormone free and antibiotic free products. ServaSafe books a must.
- How did you get started doing this type of work?
I was asked many times at the restaurant that I was working if did this type of service. One day I said... yes of course, I do that! Then it was word of mouth. I couldn't get out. I felt in love.