Bill, I've been playing upscale restaurants four nights a week for years. I just gave up my long-time job outside, but have replaced it with two nights at a country club and two nights at a restaurant.

The mix of vocals and instrumentals is tricky. Unstrumentals often work better early, when music adds class, but management is interested in turning tables. Playing all instrumentals often does not help retaining a late croud. What I do is play instrumentals with a rare vocal between 6:00 P.M. and a little after 8:00 P.M. Early crouds generally have something else to do, and management wants a turn every hour or so. People who are there after 8:00 P.M. are much more receptive to being entertained, and will generate revenue for the place on drink sales.

I would play instrumentals the first two sets and entertain the last one or two. You will build the late croud as well as satisfy the management and early diners.

Try a vocal or two the beginning of the third set and see how the croud and management reacts.

As far as sound systems, I use two small 12" with horn pads. I place them on the floor, not on stands. That way, the volume never hits diners in the heads. I turn up the horns a little on the third set.

This is what works for me.

Turning a room from a dining to a drinking room by transitioning from dining/instrumental music to entertainment is tricky, but results in long-standing repeat customers and recognition. Soon, other restaurants will hear of you, and there is a possibility that the Italian establishment will up the pay and add more nights.The rate here in Lexington is $150.00
for upscale places.

Good luck!

Russ