u/be-kind-you-fuck

Hey all!

After 5-6 years of house party DJing/low-end gigs, I decided to record some mixes and put myself out there a little bit to see what might happen.

Unexpectedly, one promoter liked the mix I sent him and subsequently booked me to play at his recurring club event. I've played for cash at some bars before, but this was my first "professional" gig in an established venue/proper club environment.

Long story short, my performance went extremely well, probably the best I've ever played off the cuff - the crowd was beaming the whole time and so was the promoter. He came up several times to praise my selections and thank me for playing. He even (somewhat awkwardly) lamented how boring some of the other DJs on the list were and how grateful he was that I reached out.
He asked to book me again for a large once-off event he's putting together in a few weeks time, and I accepted immediately.

Off the back of a different mix, I've also been offered an off-peak set at a very iconic club soon, from a promoter and artist I really admire, and while I'm super pleased with the modest amount of traction I seem to be gaining and the relationships I'm building with these dudes, I'm not really sure how to keep the wheels turning after I play out these remaining bookings.

One performance is at a once-off event and the other club gigs rotate different DJs through each week so I'll be boxed out of their events for a while...

I'm probably overthinking it, but I'd love some insight from someone with more experience than myself if possible.

Is it just a case of asking them to put my name forward to other people they may know in the industry?

TL:DR: How to use momentum of successful gigs to get bookings with other promoters

I use a Firestick on my TCL C7K TV, audio connected via bluetooth to a set of RB1700 bt speakers.

All of a sudden, the volume on some apps is extremely low, even when I crank the tv and physical speaker gain to 100%.

Spotify app still works completely fine.

I haven't changed any settings that I can think of, and it was working flawlessly for weeks beforehand. Any ideas?

The RX3 is an outstanding piece of equipment, but I think I'd be happier with some CDJs at home instead (prefer the split screen setup and wouldn't mind a better built in soundcard/DAC too). Will be pairing them to a DJM450 I already own.

Considering:

CDJ900NXS - I've used these extensively and I like them, but I feel like they are a lateral step and a bit of a silly thing to trade to considering their age, flat screens and inability to play FLAC.

CDJ2000 - Never used them personally, but have similar reservations the 900NXS.

CDJ2000NXS - Similar reservations to the above.

CDJ2000NXS2 - I don't particularly want to spend this much more money, but it would represent a pretty decent upgrade. Is it really that much better than the older 2000s?

XDJ1000MK2 - Concerned about build quality, inferior sound, overemphasis on touch screen use.

Any insight would be appreciated as I've only personally used the following CDJs:

-900nxs, 2000nxs2, 3000s, XDJ700s

Hello friends,

just want to put something into perspective - as I see a lot of vitriol directed towards hospitality operators whenever someone spots a service charge on their bill or has to pay public holiday/weekend surcharge, etc.

Restaurants and cafes operate on an average profit margin of less than 3%.

Profit margins almost equally match the annual rolling insolvency rate.

Voluntary deregistration is over 10% and climbing.

In July - Restaurant industry award wages increase by nearly 5%.

In October - the RBA decision on banning surcharging comes into effect.

In December - junior rates are being abolished under the fast food industry award.

Tourism over the last financial year has fallen off, it equates to 20 million missed meals, equal to $1B in revenue.

No one gets into hospitality to become rich in 2026, they do it because they love catering and creating experiences for others, in spite of the financial risks.

It's a gruelling job that takes over your life, it doesn't come with a piece of paper, running a good operation requires intelligence and energy (but nobody respects you for it, in fact the level of disrespect is enormous).

During an economic downturn, dining out is the first thing people cut.

Menu prices are about to skyrocket, I estimate by 10% minimum. I implore you not to blame the venues that are just doing their best to stay afloat.