I have the possibility of getting regular restaurant work and wondered if any of you all do that and if you would mind sharing what you charge?
My regular rates were too high for them, but I’m willing to go lower since it would be regular, but also don’t want to sell myself too cheap. But if I go too expensive, they would go for a pianist instead.
Would you recommend still doing the higher upfront price to cover setup expenses, or spread it out to a more even hourly rate?
What do you all do?