On Preparing 8, 16, and 32 Bar Cuts…

I know. It’s the worst. You walk into this call and you wait for hours and then when your time is approaching you hear that they want 16 bars… And then by the time you are lined up they tell you they want 8 bars.

This industry is flooded with talent, there are so many performers and you’re all specific and talented and beautiful flowers. That being said, I can HONESTLY say that pretty much anyone sitting behind the table can get everything they need in 4 bars of music. I’m serious. They hear your voice, they see you act, they see if you disappear or if you pull them in in literally 4 bars. The rest is a gift, and I know it doesn’t seem that way.

So when you are asked for 8 bars, yes it sucks, yes it seems pointless, but if you go in and give your best damn 8 bars then they see what they want and call you back.

You should have 32 bars, 16 bars, and 8 bars prepared for your songs, you don’t have to have them marked (I think you should) but you should know them.

Don’t get caught off guard by a stressed-out monitor telling you for a strict 8 bars and you go into a tizzy, that helps no one.

Here’s where things can get a little vague or grey or whatever term you want to use. I think 16 bar cuts are 30 seconds to 45 seconds. I think 32 bars are a 1 minute to 1 minute 20 seconds. There are differing opinions out there as to what constitutes a cut length, but I think the length of time method is becoming more and more popular.

I could go on about EPAs and appointments for days. There is literally NO POINT in coming in and SINGING A FULL SONG; In fact, it looks bad on you. These people have been sitting all day listening to people audition, and it’s not to say that you don’t do “Bring Him Home” the best in the city, but we don’t need to hear all 4 minutes of it. It looks like you haven’t had the chance to perform in a decade and auditioning is your only opportunity, or that you literally don’t know what a cut is.

LEAVE THEM WANTING MORE, NOT WANTING YOU TO LEAVE.

This post is fueled by Beaujolais but essentially what I’m saying to you all is that you should have SOLID CUTS prepared at all times and marked clearly.

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