I would like to know how acceptable it would be to throw in a few vocals in my mix of songs at rather large dinners I do. The patronage is between 200-300 people.

Somewhere, I thought I read that vocals were taboo at dinners, but I don't think that is necessarily true with tunes that would be appropriate.

It would totally depend on what the organizer wants. I almost always do vocals, but occasionally I have had jobs that specifically wanted background instrumentals.
If they don't specify, I assume they have heard what I do and expect my normal show.

I agree with Don. And, because I depended heavily upon my vocals, I stopped taking jobs that were background music with 100 percent instrumentals. Got real tired of bossanovas, cha-chas, and piano ballads.

Good luck,

Gary

Unless your following a preset routine which has become standard for the event go with your instincts. Your the professional they hired. I'm so tired of people "telling" me what they think will work and when you get to the actual job it never works. Do what you think will fit in without becoming overbearing.
I'm sure your experienced enough to "read" an audience and situation which is one of the most valuable talents a performer can have.
Have a great job.

Since I only take jobs where I have total control of the music, I have not yet heard a reason to go instrumental only. I will, however, have my wife monitor the clarity of my voice compared to a lead instrument. Obviously a shrill trupet will cut through chatter better than a baritone voice, or so it seems.

My thought is that many songs should be sung to include the lyrics, which is undeniably an integral part of the song, and, add immensely to my variety. As far as ability is concerned, I have sung for many years, and consider myself good, but not great.

If it really is a straight 'dinner' gig, then I think it should be all instrumental. 'Dinner' usually means EATING and being involved in conversation (socializing) with the people at your table. Singing distracts from that. Some, or most, of the people at the table will want to listen to the singer, especially if they're really good-----or really bad ). In either case, it detracts from the 'socializing' much more than background instrumentals (which only serve to create a festive environment). However, none of the above applies if it's a casino-style 'show', where the emphasis is on the show and dinner is included just to justify the (outlandish) cost of the show. I've played both types and IMO, the pure 'dinner' type gigs, which usually feature only instrumentals, could be served just as well with a 'jukebox' ('elevator music' piped in over the house PA). JMO, though. YMMV.

chas

I sing every song,......keep the volume low enough so YOU can hear the "buzz of the talking" and you'll be fine.

Some good points have been raised here ...
What I ask myself is "What is the expectation of the client?" ... If it is left up to me, then I would provide mostly instrumentals, with some 'low key' vocals thrown in, perhaps singing the song one time through after playing it as an instrumental, or even just singing the 'bridge' or a chorus ... Of course, I most likely would not do any vocal that is going to be a 'big production' number, unless specifically requested, and I would announce it as such ...
This type of gig allows the performer a great deal of flexibility in how songs are presented, i.e., adding or subtracting accompaniment, changing or eliminating tempos and styles, etc. ...

It must have been Chas' school of thinking I referred to. Maybe a compromise is the answer; to sing a few at a lower volume and see what the response is. I guess it proves there are few absolutes in entertaining.

On my 3 hour dining room gigs at the country club, I do instrumentals from 6:00 to 8:00 PM. Then, I do subdued standards, jazz and pop tunes with a careful ear to the volume level...about 24% vocals.

After that, I go into the lounge, where I use different string instruments and three keyboards.

It's lounge music, then....WHATEVER WORKS!


R.