FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No complications 1. Cost of food 2.Labor 3. Set up/clean up Depends what is wanted by client.
- What education and/or training do you have that relates to your work?
Off/On I am trained by the best, most sucessfull delis in N.J. self taught, and just have the tale t I guess. Sort of like a Rachel Ray? ?
- How did you get started doing this type of work?
I decided at age 11 and ran with it I've had a live of the kitchen ;food; service to others since 11 yrs old.