I guess I'm really lucky. In nearly 50 years, I've always billed the restaurants I play...the owners let me do what I wish, including setting the number of nights and hours and I've only had minor problems with mangers.

When an upscale restaurant wants to talk, I generally stop by and just see how the operation works...particularly, how the help is treated. Everyone in the business knows the good places and the ones to avoid.
If I see anything odd or if I see employees being treated unfairly, I leave and never go back.

I am under retainer at my regular job to do database management, graphics and training materials, and the fee for music is covered that way, but when I was hired 13 years ago, the owner never asked what I charged. I send my invoices to the book-keeper, and I bet Libby couldn't tell me today what I charge.

I have never had a bad experience with any of the upscale restaurants I play.

I suggested the override I talked about above, and it's worked out fine.


Russ