FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not have an hourly rate. Because every party is unique, my pricing varies.
- What is your typical process for working with a new customer?
First I try to help the customer decide which spirits they would like to offer (vodka, whiskey, rum, tequila, gin). I then create a drink menu that consists of no less than 6 classic cocktails along with at least 2 original drinks. I then email the menu and a shopping list that tells customer how much alcohol and ice to purchase. After that, I take care of the rest.
- What education and/or training do you have that relates to your work?
I've been a bartender for over 12 years and I have worked in all kinds of bars. The last 4 years I have worked in a high end boutique hotel in Dallas and the last 2 years have been in Knife Steakhouse. A restaurant of celebrity chef John Tesar and voted best steakhouse in Dallas in 2015 by D magazine. Over these last few years my knowledge has increased exponentially. I now am able to bring this knowledge to your private party!