How did you get started doing this type of work?

This is my passion. I've been doing it for quite some time now and finally decided to just do it for myself instead of for an establishment, mostly because I can mix more variety of drinks rather than being limited to what the establishment owner's inventory has to offer. I love staying in practice and learning new things as well as teaching others what I have learned. For me mixology is an art. I also enjoy the social environment and getting to meet new people. I am a people pleaser; I love making people happy. I found myself doing a few private parties once a year on a regular basis, so, I decided to finally open my own business and go mobile.

What should you know about my pricing (e.g., discounts, fees)?

I do have a standard pricing system that is based on the number of hours to be worked, mileage, and number of bartenders needed. Whereas, the number of bartenders needed are based on the number of expected guests. 

Keep in mind that We will arrive up to one hour early to setup and stay an hour late to clean up at no extra charge. This ensures that you will get your designated time of actual drink service.

We offer loyalty discounts. $25 off your 2nd event  and $50 off every event after that. Just make sure you get a loyalty stamp card at your consultation/contract signing.

What is your typical process for working with a new customer?

First I disclose standard pricing information. Second I meet with the customer for a consultation which includes signing of a service agreement, a provisions list and collecting a deposit. 

Third I will consult with my client about a drink menu and provide an inventory list. The inventory list is based off of the final drink menu, number of people to be served, and the number of drink service hours.

Fourth In the case that there are banquet services added to the contract. I will consult with my client on the specific job duties for the additional service. (i.e. Plate the food, Serve the food, Keep tables clear throughout the night, Throw out trash, Serve Pitchers of water, assist in the toast etc.) Usually an outline of a schedule is put in place. Every event is different.

I work with my customers from beginning to end.

What education and/or training do you have that relates to your work?

• ABC Bartending Certificate 
• Fresno Bartending College Certificate 
• ServSafe Food Protection Manager Certificate ID#10807815
• ServSafe Alcohol Certificate ID#17391426
• Business License #430462 

What types of events have you worked at?

Types: formal events and informal events

i.e. wedding receptions, bachelor parties, bachelorette parties, anniversary parties, backyard birthday parties, home holiday parties, quinceneras, sweet sixteen parties, holiday parties and corporate events.

What advice would you give a customer looking to hire a provider in your area of work?

Just make sure they are reputable. i.e. check for proof of services thru the internet, social media, or word of mouth. This is a very big deal because you don't want to have your bartender being the one to flake out on you at the last minute.

Describe a recent project you are fond of... How long did it take?

I enjoy larger events where I provide multiple bartenders and banquet services. Watching it all come together and organizing the services particular to each client's needs is satisfying in the end. Just knowing that my services are the glue to keeping the night running smoothly and the bride and groom happy is my objective.

What questions should customers think through before talking to professionals about their project?

1. Will the event be held at a private residence? Or at a Venue? -If so, does the venue allow spirits to be served or does it have a limitation to just beer & wine? 
2. Will the venue need any type of documentation/verification/information from me, the bartender? -if so, what? (i.e. Driver's License, Bartending Certificate, Business License)
3. How many guests will actually be drinking? Or, how many are of age to drink?