The Redhead with a Shaker

Serves Diamond Bar, CA

35244

Hired 27 times

1 employee

1 year in business

$400

5.0

This pro accepts payments via Cash, Credit card, Venmo, and Zelle.

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Credentials

Background Check

Melanie Wagoner
Completed on 4/15/2024

Introduction

Hi there, my name is Melanie. Disclaimer: I’m a dry hire, so I do not have an ABC license, so I cannot provide alcohol for you or sell it, but I’m Tips certified by ABC. You provide the alcohol, I’m certified to serve it. With that being said- I have worked in the bar industry for over 20 years at venues that vary in style and atmosphere. I am well versed in classic cocktails, TGIF era cocktails and the current cocktails. I have worked in both high volume nightclub style environments and fine dining atmospheres. I love hospitality and helping to facilitate in people’s joyful events. Happy to be of service to the Greater LA area, OC and Riverside county. Insured, TIPs and Servsafe certified.

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

I think my prices are reasonable. I am also prepping the night beforehand with garnishes and possibly making specialty simple syrups at home. I’m also including travel, cups and garnishes in my pricing and it quickly adds up.

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

I ask them the expected attendance, what type of vibe they’d like if they didn’t list in the lead, what accessories they will need for their event- a bar, water station, coolers, drink menu, a neon light (yes, I have), what types of cocktails they’d like, if there will be beer and wine, if they’ll need a liquor list, if needing a specialty drink, what taste are they looking for and I give many options. Those are some of the basic questions I ask.

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

I have both my tips (alcohol beverage control) and servsafe certifications. I have been trained many different styles of bars and cocktails - nightclubs for speed, dive bars, high end restaurants, and chic trendy bars. I also attend the food and beverage convention in Vegas for all the latest trends.

How did you get started doing this type of work?

I already have been in the bartending industry for two decades, but I decided to take my love for this industry and put it into my own business.

What types of customers have you worked with?

I’ve worked with very laid back and high end style clients. They’ve honestly all been great so far.

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

My first wedding. I worked with the bride to pin down exactly what she wanted. She decided on a strawberry mojito for her personal bride’s drink. I prebatched strawberry mint simple syrup at home to alleviate having a long wait time for drinks for her guests. It turned out beautifully. We planned her wedding about 2 months in advance.

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

Ask how long they’ve bartended, where they’ve worked, what styles of bartending they know and have been trained in, ask what they provide for their event bartending.

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

What style of ambiance they’d like, which liquors they’d like, if they will be having beer and/or wine/champs, how much they’re willing to spend- you get what you pay for- if they’ll need a bar and coolers. Do they need a back bar? (Sometimes there isn’t enough room for everything with just the bar and you need a table for other things behind the bartender) Does this bartender have the training for what I’m looking for?