Eat, Drink and Get Paid!

It still amazes me how many musicians that have a cd, do not have a website, Facebook or MySpace page, and aren’t digitally distributing their music online via iTunes & and other various outlets.
What once was a process solely for computer experts, is now accessible by anyone with any amount of computer prowess.
Now, with the advances of social media, your personal website, performance schedule, cd releases, and everything pertaining to your musical scene, can be distributed across many different sites with a click of a button.
See the buttons on the upper right of this page…go ahead take a look. Those are social media buttons that allow me to publish this blog to various different sites. Go ahead and click away – share it. Life is good.
Not only can you communicate with your listeners, it allows the artist to place themselves in markets that normally wouldn’t be accessible.
I have an account with Reverbnation, a social networking site for musicians. I opened a free account, uploaded my mp3′s, added my biography, and added a photo.
I watched it for about a month, and checked were my music was most being listened to. I am from the US, and assumed it would be here. Wrong.
My music was getting played heavily in, and get this, a few Arab countries, Taiwan, and Italy. After one month, I had found a market on the other side of the globe.
Cd Baby will distribute your cd’s and digital music for a small cost – a small blog about Cd Baby is here
Facebook is THE social media to be on. Get in contact with other artists – even the biggest stars have a Facebook
page.
Although not as popular as Facebook, MySpace is still pretty powerful as a way of connecting with listeners and artists.
Reverbnation – Social networking for musicians. Plus, they provide great tools to market and promote with widgets that can be placed on your Facebook & MySpace pages.
Twitter – This is like text messaging for the web. Allowing only a 160 character limit to your message, people “Tweet” straight to the point. Also, people have the ability to “follow” your tweets – deliver news about new releases, performances, whatever….real time notification.

These are just a few valuable tools to get your career as a musician online and on the right track. After all, all we really want to do is play.

Vincent Zorn is a professional recording artist/flamenco guitarist that makes a living performing at restaurants and private events in Santa Barbara, California.
To learn more about Vincent and his music, please visit his website at: http://www.vincentzorn.com

Every acoustic guitarist has the same dilemma : replicating what our guitar sound like naturally during performance.
It boils down to a few options, but each one has limitations and drawbacks.
Lets go over the menu:
Miking
Seems like the obvious solution – place a microphone in front of your guitar and and deliver your natural sound. Close, but not always.
First, in restaurant, you are dealing with allot of extra sound ( Blenders, chatter, utensils clanking )the last thing you want to project along with your sound is that.
There is also the always present feedback situation. To get a good strong signal to your mic, you have to run a pre-amp or for a condenser, phantom power. Again, feedback.
For low volume, quiet rooms, there really isn’t anything like a mic’d guitar for intimacy of sound.
But for us working musicians, you have to have a pickup.
Options…options
Endless options.
From the simple and inexpensive Duncan Performer Maverick Soundhole Pickup ($29.00)

to my favorite, the B-Band A2.2 XOM Acoustic Guitar Preamp ($189.99)


you are going to have to install a pickup.
Depending on your budget and bravery, a few holes will be drilled in your beloved, and the natural sound will change a bit.
Otherwise, you will end up with a pretty decent sounding “performance” guitar and the ability to tailor your sound more accurately to your venue.
A sound minus the clinking of wine glasses…

Vincent Zorn is a professional recording artist/flamenco guitarist that makes a living performing at restaurants and private events in Santa Barbara, California.
To learn more about Vincent and his music, please visit his website at: http://www.vincentzorn.com

Get to know me
Our position as Musician in an eatery is one of unique stature.
Technically, we are kind of like a server – we deliver music table-side. We are also part Chef – creating the flavor of the room and making that dish taste a bit better. Part host as conversationalist to diners in between songs.
What is the most important aspect of performing in a restaurant other than actually performing?
Easy. Knowing the staff.
Make it a priority to know and befriend the staff. Not only will they accept you as a part of their team, they are the direct link to your customers.
I make a point to meet everyone in the staff, including the Chef.
Over the course of a few weeks at a restaurant, I give every staff member a CD. It is a small gift that will reward you for months to come. Trust me, a happy staff is a happy room. And happy rooms always prove successful gigs.

Vincent Zorn is a professional recording artist/flamenco guitarist that makes a living performing at restaurants and private events in Santa Barbara, California.
To learn more about Vincent and his music, please visit his website at: http://www.vincentzorn.com

The magic hour
I have been performing in restaurants and at private events for the past five years. Believe it or not, you start to realize certain patterns and pacing that happens.
One particular that is a steady is the “magic hour”. Basically, 9 o’clock in the evening.
The time when the drink & the food start to settle in, and something fantastic starts to happen.
Conversation becomes quieted, couples become closer, and the room starts to breathe in a more intimate way.
This is the moment that you play the song….the “make out song”.
For me it is a song I composed that consists of “I love you” chords. Major 7ths, and it works every time.
Couples start kissing and at this point the music is thick in the air. The wine starts pouring, and for about 5 minutes all is calm and peaceful.
Live music is a powerful element in a restaurant, and if you as the musician can be aware of your room, than you can command the mood.
Be selfless, serve the song in the right moment, and you are guaranteed a musical experience. Learn to read the room, the details of the night, and you will have many successful gigs.
Above all, respect the “magic hour” and you cant go wrong.

Vincent Zorn is a professional recording artist/flamenco guitarist that makes a living performing at restaurants and private events in Santa Barbara, California.
To learn more about Vincent and his music, please visit his website at: http://www.vincentzorn.com

So as we learned last time, we have managed to get to the gig, set up, and basically get ready for the night.
The set up
Well, not really a set up, but a friendly reminder that monetary appreciation is gladly accepted : the tip jar.
When to put it out? Where to put it? Should I add money in the beginning?
Dont be ashamed of the tip jar. The servers arent ashamed to accept a tip. The Valet sure doesn’t mind.

The musician absolutely loves it!

Before I set up my gear, I put my product and tip jar out. First thing. Not only does it say that you are a professional ( You have a cd?) it also says that you are setting up for business.
I also “prime” the tip jar with a $5 bill. I used to feel strange about it – until I realized that most people are looking for the tip jar, and and with a table filled with colorful Cd’s and business cards, if that $5 bill isn’t sticking straight up, they will walk away. Think of it like a Peacock plume inviting them in for a visit.
These methods aren’t Earth shattering, but they will help you get a bit of money in your pocket.
The get up
I had a year long gig in an upscale 5 star resort restaurant. Every Saturday night, I would dress the part. I went out and purchased three suits ( one black, one light Grey, and one charcoal Grey) had them tailored and wore alternated every week.
I didn’t do it because I like to wear suits ( although I have to admit you gain a bit of swagger in a suit that fits right) I did it because I was being presented like anything else in the restaurant.
If the diners are willing to shell out $400 for a meal, you bet I’m willing to wear shiny shoes and a suit.
So here is the deal : Look better than the patrons and the patrons will give you money.
You are on stage – although it may be a tiny corner by the bar, none the less, it is a stage. And you are on it.
Not only will the patrons accept your music more, the owner of the establishment will feel much better about paying you to live your passion out in their restaurant.

Vincent Zorn is a professional recording artist/flamenco guitarist that makes a living performing at restaurants and private events in Santa Barbara, California.
To learn more about Vincent and his music, please visit his website at: http://www.vincentzorn.com

So you walk into the restaurant and there is one couple in the whole place. Right next to you. I mean right NEXT to you.
Could be a bit awkward if you let it.
I perform weekly in a place were my setup is almost rubbing elbows with the table next to me. Sometimes I come in and the table is already occupied and I have to set up while they are dining.
First Rule : Dont bug the diners. I know…it’s a tough one because your over there tuning and sound checking trying not to look and sound like a guitarist has just entered the place.
My entrance goes something like this : “Hi guys, sorry I’m late. Thanks for saving a seat.” That one gets a 99% tip and a good conversation out of it while you are setting up. Distraction for them, and you are almost in place by the time they realize you just moved in with them.
Almost always you get ” So, what are we going to hear tonight?”
I am a Flamenco guitarist – so, I say with the straightest possible face ” Oh, a little Flamenco Guitar, some Bossa Nova, and a bit of Rap.”
Then I either get an “oh” and a strange look, or a smile and I’m in.
Reading the room can be challenging, and I will be covering the holy grail of performance in a restaurant in the next week : How to read the room
Everything from set up, what to play when, volume control…you name it, Ill cover it.
Buckle up, school is in session.

Vincent Zorn is a professional recording artist/flamenco guitarist that makes a living performing at restaurants and private events in Santa Barbara, California.
To learn more about Vincent and his music, please visit his website at: http://www.vincentzorn.com