[Dixielandjazz] free Booze - happy musicians make for great shows

[Marek Boym]

Hello Gary,
When I travelled in France, cheese WAS desert (not that I care - I
hardly eat cheese).  I even remember my wife almost causing a French
waiter a heart attack when she udentified brie as camembert!
And what is "magret de canard aux cèpes au plat chaud?"
Coquille St. Jacques I know and like (I would not eat anything as
pedestrian as scallops).
I am still excited by corresponding with you, another ex-member of the
Anacronic Jazz Band (I was very excited to hear Patrick Artero in
Breda, and speak to him).
Cheers,
Marek

On 30/04/07, Gary Kiser <gary at kiser.org> wrote:
> I always enjoy these discussions concerning 'extras' on contracts.  I
> brag once more, Sac à Pulses (and every pro band I know over here) is
> fed, de-thirsted, compensated for travel and lodged (when travel is more
> than 200km) over and above our gig pay ON EVERY GIG.  This is not a
> demand unique to our quintet.  This is standard fare.
>
> At a concert, we are always offered drinks while we set up and sound
> check.  We are usually fed (aperitif, starter, main course, cheese and
> desert plus wine) before the concert which poses a small problem for
> me.  I don't like to play when I'm stuffed.  I can usually defer my
> cheese and desert until after the concert or, at least, the
> intermission.  After returning to the concert hall, we are usually
> offered drinks before getting on stage, at the intermission and then
> after the concert.  The after concert drinks can be dangerous if the
> organizer him/herself is drinking with us (France's drunk driving laws
> are more strict than in most states in the States).
>
> At socials, marriages and openings, we are always offered drinks while
> setting up.  We usually play the before dinner cocktail before everyone
> goes to sit down and eat.  Here there is finger food and Champagne a
> plenty.  No, we shouldn't abuse, but hey, wolfing down a couple garlic
> shrimps or smoked salmon rolls never hurt anyone.  The organizer or
> guest of honor will usually make a big stink that the band has
> everything we want.  This is a scene where the organizer wants to make
> everyone think that we (the artists) are his close friends.  When
> everyone goes off to eat, we do too.  Sometimes we eat in the same room
> as the guests; sometimes we eat in a different room.  BUT, we always eat
> the same thing.
>
> When was the last time you ate coquille St. Jacques en entrée puis
> magret de canard aux cèpes au plat chaud at a gig?  Its the kinda stuff
> I gotta put up with at every gig.
>
> Ok, I'm done taunting.  I'll go back to my humble lurking self once again.
>
> All the best, Gary
>
>
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