Anybody tried this?

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Actually, no, this did achieve a goal. The post Commander came up to me last night and made mention about the light (in a good way). I told him, "Just trying to keep changing things up a bit." He was highly complimentary and appreciated my efforts. This gig is making me $20k per year. It's 2 nights per week and very easy. Keeping things fresh for the patrons is important, and not just a "feels good" issue.
Let me phrase it a different way: "can you succeed to keep this gig if you stop throwing in additional freebies to change things up?"

Again, just food for thought.
It's not unusual for a venue owner to compliment us on something they didn't have to pay for.
It's also not $20k per year until you last the entire year, and then do the math. (i.e. There's an appropriate time to count our chickens, and now might not be that time.)
 
Let me phrase it a different way: "can you succeed to keep this gig if you stop throwing in additional freebies to change things up?"

Again, just food for thought.
It's not unusual for a venue owner to compliment us on something they didn't have to pay for.
It's also not $20k per year until you last the entire year, and then do the math. (i.e. There's an appropriate time to count our chickens, and now might not be that time.)

My friend did this gig for 12 years. It's a pretty stable account and worth a bit of investment, in my view. I show up and do my job and the clients are pleased (so far). It's pretty stable money, in my view.
 
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Actually, no, this did achieve a goal. The post Commander came up to me last night and made mention about the light (in a good way). I told him, "Just trying to keep changing things up a bit." He was highly complimentary and appreciated my efforts. This gig is making me $20k per year. It's 2 nights per week and very easy. Keeping things fresh for the patrons is important, and not just a "feels good" issue.
I agree with this in this case I’ve had plenty of residency type gigs and the patron notice and appreciate when something new is added or changed, it’s smart business to not stay complacent