Event Bar Service questions you were afraid to ask but need answered
Q and A with China Moon, Owner Operator of Bartender 608, LLC.
What should you, the proposed client know about our pricing?
We are not on the low end of the price spectrum; our experience, timetables and everything we include in our quotes and services: Labor. Supplies. Bar Tools. Ice. Garnishes. Mixers. all are included and we carry in everything for all types of public and private events. Companies purposely underbid us and tell clients they can 'beat any price 608 quotes' and that's okay with me.
We know our worth; we know everything that goes into the work for indoor and outdoor events from 4 hours to 16 hours on our feet and totally dedicated to our clients with a smile and helping hands. I am okay with not being hired for every gig; I prefer to work with those who'd like to make an informed decision based on quality, reputation and experience vs. price only for their Bartender for hire needs.
What is your typical process for working with a new customer?
Once a client calls or completes the brief event inquiry form; they'll receive a response from me through my Honeybook interface which will include a brochure of beverage service options or a proposal from an item they've already selected. Here you may feel free to select the option best for your event and schedule a tasting* for your desired signature cocktail(s).
*Tastings are held in Madison WI.
What education and/or training do you have that relates to your work?
I hold an Associate's Degree in Applied Science in Hospitality; Hotel & Restaurant Business Management with a focus on
- Meeting Management
- Cost Control
- and Tourism Law.
I am a member of the Phi Theta Kappa Honor Society and I am Learn2Serve Certified
(WI 778408) and, I also hold a ServSafe Manager's Certification (12874207). All in all, I have over 22 years of hands-on experience behind the wood.
How did you get started doing this type of work?
Growing up in NY, my Grandfather, Mother, and Aunt would have company and card parties and in order to stay up late on the weekends I made myself available to cocktail and tend my Grandfather's bar. I would read the cocktail books so I'd know what went into what drink. I got pretty good at sizing up what people wanted what type of drink.
What types of customers have you worked with?
Our top five (5) include:
2.) Holiday Parties
3.) Cocktail Parties
4.) Corporate Event Brunches
5.) Luncheons/Family Reunions (TIE)
Describe a recent project you are fond of. How long did it take?
Every event is quite different, even if they're at the same venue. There's a lot of time and prep work that goes into each and every one of our events--we don't just "show up and pour drinks." With Bartender 608 (and keep in mind it's just me, I hire my staff for the actual events only) is handling the quote, discussing by phone, answering emails, talking to counties in and out of WI on Operator's (Bartending) license costs in their area, if any, completing said paperwork, ordering inventory, accounting, posting weekly to social media, hosting tastings, shooting videos, advertising, sending out marketing materials, and I just finished the 2018 Bartender 608 Cocktail Calendar!
What advice would you give a customer looking to hire a provider in your area of work?
Please call or, better yet, complete the brief "Event Inquiry Form" online--this gives me all the information I need. That is the prime place where you can let me know the beverage service you envision!
What questions should customers think through before talking to professionals about their project?
See what type of beverage service your venue permits, if applicable; is it beer and wine only or, is a full bar allowed? Do they require event insurance (we can offer you this.) What type of drinkers are your guests; whisk(e)y? Beer? Wine? Old Fashioneds? Vodka Tonic? This last question will help keep your bar bill in check purchase-wise.