OK, do the math, Donny. If they DID get that much money, $1,000 to $5,000 per job, 20 to 40 hours of prep time, plus a 6-hour job for $1,000. At the very best rate, the DJ doing the wedding is making what we make an hour for a NH job - at the lower rate the DJ makes $25 an hour when you include the prep time. And we can work two to three jobs a day - how many weddings to you sincerely believe a DJ does a month? One, maybe two, four would be tops.

We have contracts for jobs every day of the week, we're not hanging in limbo land waiting for the telephone to ring from some wedding hall looking a a DJ. We know where we will be tomorrow, next week, and some of us know where we'll be working next year at this time. Our prep time is as long as it takes to take a shower, put on some nice clothes and drive a few minutes to the job. We don't have to put up with drunks, arrogant bride grooms, fickle brides, drunken groomsmen and brides maids, etc...

On top of it all, we get booked for those small, intimate parties that DJs and KJs do NOT get booked for. Parties that pay extremely well, often result in big tips, and more often than not lead to more of the same. And, we also get to do some weddings if we want them, but they're easier to do and more fun - they're for seniors. We also get to do the anniversaries for those same folks - the DJs and KJs around my part of the world are all hoping to find a VFW or American Legion job, the competition is high for the few jobs available at those places, and prices have been cut throat for years. I know four KJs here that work three American Legions. They are paid $125 to $150 for a four-hour job. They have to put up with drunks the entire time and get home at 2 a.m..

For all of the above reasons, every DJ and KJ I know, at least in my area of the world, works a full-time day job and DJs ONLY on weekends. Maybe they can live on next to nothing in your part of the world easier than they can here in the People's Republic of Maryland and the District of Columbia.

Gary

Gary I think you need to do much more research on the DJ scene today weddings or otherwise, its an ever growing business involving BIG $$$,... I can't agree with you but, respect your opinion. I've been in the music business performing professionally since I was 14 on stage,....I have changed with the tides as with any business spanning over 45+ years....people change, times, change, trends change, & so does musical tastes, bottom line this is a business, making it successful and profitable is imperative, or it's ends quick. I never understood older performers like ourselves reluctance to change. It's an evolution that cannot be avoided in today's world. It's happened, it's here to stay, and it's going to keep changing everyday, just look all around you. When the day comes when I cannot perform any more in some way I will still be happy too lay back in my recliner and listen to music I enjoy until I draw my last breath with a smile on my face. Meanwhile I do what I can to make a living, share my gift with others and enjoy doing it. And that surly includes doing it way beyond arranger keyboard limitations. Hey at least I woke up this morning and I'm happy about that, got a day off too, going to enjoy it here on the
Jersey Shore even tough the humidity is horrible today YUK.

Ciao

Just a s a reference....Watching this video to the end........
DJ's in the Maryland area....
Now let's be honest,...I don't see where a OMB arranger KB would fit into playing at a party atmosphere like these do you?

http://www.djsmaryland.com/index.html


[video:youtube]https://www.youtube.com/watch?v=37biBXsJB4Q#t=417[/video]

I'm glad I can Mix it ALL up when needed for most venues.....saw this changeover coming years ago..

Just my two cents worth. . . Yes, DJs make a lot of money here at wedding receptions.
However, I became a musician because I love to play music. I became a singer because the singer didn't show up one night, and now I love that too. I became an entertainer because that sort of comes with the job. I DON'T want to be a DJ, although I have done a couple on the laptop a few years ago. I've made my living doing something I enjoy and will continue to do that until I'm "finished".
I will learn some new songs, but only ones I like and on which I can do a decent job. There still are some of those that come out from time to time. I won't do stuff I don't like, and there is a long list of that. I'm too old to start compromising on why I do what I do! Fortunately there continues to be an audience for "our" kind of music, and I think that will not change much in my lifetime. Be aware that is not a LONG time.

let's face it Don....in a way we are all so called "DJ's of some kind,...playing music "automatically" on a "computerized machine" of some kind, etc,..we know how we do it, but does the audience most times understand whats going on? I doubt it,....all they care about is wheat they hear and what they can relate to on the dance floor when they listen to you perform and sing, in whatever way the music is offered to them, hopefully it's good. There is nothing worse then not doing "REQUESTS"

Donny, I took your advice, called one of the busiest DJs in Maryland, John Armetta and checked his schedule and rates. John works more than anyone, he does on average, one wedding a week, mostly at places such as http://martinscaterers4-px.rtrk.com/, Martin's Eastwind, Columbus Gardens, and similar high-end catering halls. John pulls down $500 to $700 per wedding. He's one of the higher paid DJs in MY area. John confirmed that the prep time is pretty much as much as YOU stated - sometimes more with the older brides who want some very unique songs and settings.

John knows DJs and KJs from all over the country, said the highest paid are in or near NYC and LA, but he, personally, doesn't know of any that make the higher end of the scale you quoted. Not that it's not possible, just not in this part of the world. John is a full-time DJ and works at one of the local American Legions most weekends as well. While he does an occasional weekday wedding, they are usually the lowest paying because the catering services and halls offer discount prices for weekday weddings, and the cut rate rules apply to the entertainment as well.

I think the best deal is what you had going in NJ on Thursday nights with the Dance Club. Yeah, it's a fair amount of work for both you and Nancy, but the paydays were good to excellent and the overhead was relatively low.

Now, as for when the time comes when I can no longer haul the gear and perform, which is not very far off, for the past 25 years I've been diligently preparing for that day. It's going to happen to each and every one of us,it's inevitable and those that did not establish a retirement account will have to find a way to survive on their Social Security income, which is not remotely possible these days. Two years ago, as per government mandate, I began taking the minimum required withdrawal from my retirement funds. However, I continued to add to that same retirement fund during the same time. Most of the musicians I know, which is quite a few, have never contributed to, or created, their OWN retirement fund. Many that have recently passed away, left loved ones with mounds of bills and abject poverty. Unfortunately, it's not an unusual circumstance for musicians, entertainers, and various artists. As you stated, this is a business, and as such you have to treat it as a business, a profit making business. Profitable businesses usually have either 401Ks or similar systems set up for the employees and management. If you have not, then maybe it's not too late to do this.

So, now that I know you will NOT be in the sunny Florida Keys for a Synthzone Jam, maybe I can set up a webcam system so you can enjoy the festivities while us old curmudgeons bask in the shade of coconut palms and sip Green Coconut Margarettas from the lounge chairs at poolside next to the Tiki Hut and watch those beautiful sunsets while playing some old fashioned Jimmy Buffett music.



Good luck on your new, musical endeavors,

Gary

Donny is right about the price of GOOD DJs in the NY area ... even I have to admit they do far more than 'spin records' - or with today's technology, dial up songs on a laptop ... they really entertain ... the other side of the coin is that really good 'top 40' BANDS - 8 - 10 pieces, well schooled musicians and vocalists, are making $8,000 to $12,000 for a wedding - yeah that's what I said - a wedding in the NY/NJ/CT area can run $75,000 to $100,000 with ease ...
What we have to look at is our own position in life and what each of us wants to do in this business ... For those of you who still count on this as your 'bread and butter', yes, you have to do whatever is necessary to keep the cash flow, and how you choose to do that is YOUR business ... for some of us, playing assisted living gigs, perhaps some private parties, or a CC or restaurant is enough to 'feed our egos' and fill our musical needs ...
Just TRY to enjoy what you do ...

No back to the original topic ... I had a GREAT time at the jam ... ... and who said musicians can't dance ...

I'm with Gary all the way on this one. I've been in the senior market exclusively since 2003. I don't miss playing 4 or 5 hour gigs in restaurants, clubs, ect. at all. I love the fact that I can play all week long to my heart's content, and still have evenings and weekends to spend with my family. I did my years in the trenches and had some great times. I am very fortunate that I am able to keep this kind of schedule now and be semi retired. Life is grand.

Joe

Several of the relatively young ladies at the Jam and some of the guys asked what was in some of the recipes for the dips, and the main courses. Here ya go:

The Smoked Salmon Dip went over big - Carol made three batches and there was none left when the party ended. That dip consisted of:
1 8-ounce block of cream cheese (softened)
1/2-cup smoked salmon (my recipe) shredded in the food processor
Mix thoroughly, chill for one hour and serve with Ritz Crackers

Salsa Dip
1 8-ounce block of cream cheese (softened)
1/2-cup Chi Chi Salsa (medium spiced)
Mix thoroughly, chill for 2 hours, serve with corn chips

The onion dip was nothing more than a pack of Lipton's Dry Onion Soup Mix and two cups of sour cream.

The burgers were Johnsonville Grillers (bacon and cheddar flavoe)
The Bratwurst was Johnsonville as well
The Pulled Pork BBQ was Jack Daniels brand

The Shish Ka Bob was made with Hillshire Farm Turkey Kielbasa, chunks of Vidalia onion, red bell peppers, yellow bell peppers, and orange bell peppers, coated with Yoshida Gourmet sauce and sprinkled with Montreal Steak Seasoning

Mixed drinks consisted of:

Green Coconut Margaretta:
2 ounces Chi Chi's Margaretta Mix with Tequila
1 ounce Melon Liquor
1 ounce Coconut Rum
Over Ice in a 12 ounce glass

Buttery Nipple:
8 Ounces glass filled with ice cubes
2 ounces Butterscotch Liquor
2 ounces Baily's Irish Cream

Hot Chatta:
3 ounces Rum Chatta
1 ounce Cinnamon Whiskey
over ice

If you have access to a smoker, here's the recipe for the smoked salmon:

SMOKED SALMON

There are lots of good recipes for smoked salmon. Unfortunately, there are not many great recipes for smoked fish, but this particular one seems to be the best of all. After more than five years of experimentation, using every species of fish available in the mid-Atlantic region, the recipe has been modified until it has finally reached the pinnacle of perfection. If you enjoy the flavor of smoked fish, especially oily species such as salmon, bluefish, Atlantic mackerel, king mackerel and cobia, you'll love this.

BRINE SOLUTION
2 qts. Water
1 cup dark brown sugar
4 tblsp. Old Bay Seafood Seasoning
4 tblsp. chopped, fresh Vidalia onions
½ cup kosher salt
1 tsp. garlic powder
1 tblsp. Montreal steak seasoning
6 drops Worcestershire sauce
1 tblsp. lemon juice

DIRECTIONS:
Thoroughly mix all ingredients of brine solution in a plastic container until salt and sugar are completely dissolved. Using a flat, Tupperware container pour in a small amount of bring solution (about one-inch deep). Cut fish fillets into inch-thick, four-inch squares and place them in the container in layers. After the first layer is in place, pour in enough brine solution to cover them, then add the second layer and continue until all the fillets are covered with brine. Cover the container using a sealable lid or Saran Wrap and refrigerate for five days. Be sure to agitate the container at least once daily to prevent the brine ingredients from settling–this is important. If there are several layers of fillets, it's also a good idea to occasionally separate them at least once daily to ensure all surfaces are exposed to the brine.

At the end of the brining period, remove the fillets and pat dry with paper towels. Place them on a broiler pan sprayed with Pam non-stick vegetable oil and bake in a 350-degree, preheated oven for 25 minutes, then place the fillets in the smoker. Using an electric smoker, smoke for approximately two hours using hickory chips. When the fillets are golden brown in color, remove them from the smoker, allow a few minutes for them to cool, then place them in Zip-Loc bags and refrigerate overnight before serving. While they taste good fresh from the smoker, the hickory flavor penetrates the meat completely when refrigerated in air-tight bags. The smoked fillets will last up to six weeks in the refrigerator and may be frozen for up to three months. Smoked fillets can be shredded and used with your favorite dip, or you can make a fantastic smoked salmon salad to be used as a substitute for tuna-salad. Enjoy!

Unfortunately, I cannot remember everything that was on the menu that day, but hopefully, the above information will be helpful.

Cheers,

Gary

An example of what was demonstrated at the Jam. More videos to be released soon:-


https://www.youtube.com/watch?v=3UC-i7COyfo

https://www.youtube.com/watch?v=Zm2gjUbOOlM


Enjoy,