- What should the customer know about your pricing (e.g., discounts, fees)?
Somewhat standard given my experience. FAQ about it below: ~Q: Will there be additional charges? ~A: -*There may be a $20-25 increase in base wage depending on distance from me to help cover taxi travel costs across the spread-out suburban area. -This is because the pricing I've set within Thumbtack's current price-setting options/parameters is approximately what I'd charge for an event in this market with minimal to nominal transit costs that would not impact net earnings much. -Basically, as Thumbtack has changed their processes, which included adding a price-setting system, pros like myself are responding by making adjustments as best we currently can. They'll make improvements/refinements in the future, and we'll respond and evolve with that. ~Q: What factors goes into your (or any bartender's) quote? ~A: -A personable, professional, fun bartender with strong knowledge, skills, and extensive Bay area event bartending experience discussed above is of course a big factor. -Another main variable is the logistics of an hosted/open-bar event (below) relative to a typical *cash bar shift's hourly pay + *average per-hour gratuity. Private events are essentially all "open bar" where cash bar levels of gratuity can't be expected, therefore total and/or hourly rate quoted are based around this. -Duration of the event (1 hour setup assumed to prep the bar for efficient service) -tip jar allowed, vs. no tip jar (host gratuity). Smaller variables: -Night of the event (ex, early in the week vs. later in the week or weekend). -Guest count. -Formality. This all makes sense I'm sure. Further questions welcomed, please contact me! ~Q: What if I get a slightly lower quote from another bartender, but am kind of inclined to go with you? ~A: If my quote is marginally higher than others, it likely relates to my experience vs. theirs, or knowledge of the pricing in the market here. However, no need to ask for a re-quote. We can just start discussing through the messaging, and if modifications are reasonable based on the proposed event details, we'll move forward. ~Q: Speaking of quotes, how can I pay you? ~A: -Cash, check, Google Wallet, PayPal, or a mix (cash gratuity, with check or electronic for base wage). They all work for me. -There are *no pre-event "deposits" necessary for hiring me. With my clients thus far, I've not found this to be warranted. -If you need an invoice for the wage or total with gratuity (ex, corporate party), then I can email a simple one, or create one via PayPal.
- What is your typical process for working with a new customer?
I fill out and send an organized excel file with an event inventory after I discuss with the client what they envision for the event: guest count, duration of bar time, what spirits known guests tend to prefer, whether social vs. heavier drinkers, and other related factors. This tends to ensure all is prepped in appropriate amounts, and the event goes swimmingly!
- What education and/or training do you have that relates to your work?
~LEAD certified. ~ServSafe certified. ~BarStarts certified. ~In addition to years of experience working in San Francisco cocktail bars, I *taught bartending at a local bartending academy, whose curriculum is based on both classic and trendy cocktails. In addition to drink recipes, I instructed on bar terminology, the lay-of-the-land, techniques, moves for efficiency, customer service, ID'ing, as well as recognizing and cutting off over-served patrons.