Messages

46

Stage Management: Plays & Musicals / Re: Before Show Pep Talks - Cast and Crew

« on: Dec 21, 2007, 01:56 am »

I'm also not much of a pep-talker.  It's not even an issue of whether or not it's my job--it's just not me.  The closest thing I do is that after everyone has checked in on headset I'll say something like "All right, let's rock this one."  (yes, I know it sounds cheesy, but it's very me).  Of course, that's a pep talk for me as much as for anyone else.

47

Stage Management: Plays & Musicals / Re: Question from an newbie!

« on: Dec 10, 2007, 09:32 pm »

I usually call musicals from the libretto, not the score.  Just make sure that any songs have all the verses in the libretto (oddly, I've often found that words are missing).  I just write notes like Justin if the Q falls on music instead of lines.  I find that when I'm trying to read my Qs a score is just too cluttered.

48

Stage Management: Plays & Musicals / Re: Budget?!

« on: Dec 10, 2007, 12:57 am »

Unless you've already gotten an estimate, I think you've underbudgeted for rights.  Musical rights tend to be really high.  Also, are all your musicians volunteer as well?  What about your musical director and conductor?

49

Students and Novice Stage Managers / Re: Do you have a preferred type of show?

« on: Dec 03, 2007, 06:27 pm »

I love doing anything, but my favorite is musicals.  I've loved musicals since I was a little kid, yet I lack any musical talent.  This way I'm still doing what I love.  I also love calling song and dance sequences, having to learn how to time your cues to the feel of the music. 

50

Stage Management: Plays & Musicals / Re: Wireless mic issues - and advice?

« on: Nov 14, 2007, 01:26 am »

I've occasionally had problems with heavy costumes blocking mic reception.  It's usually a MUCH larger costume (ie. Mrs. Potts in Beauty and the Beast), but it could be a factor.  You may have to find someplace to place her mic pack where the antenna is free of the costume (we did back of the neck). 

51

Students and Novice Stage Managers / Re: Bad ASM's

« on: Oct 27, 2007, 02:23 am »

Just remember, we all started somewhere.  I've had ASMs who came to me not even knowing blocking notation, so she's already a step up on some.  High school is a time to learn after all...

lauria has good advice about discussing this outside of rehearsal time.  I would just recommend not framing this discussion as "this is everything you're doing wrong" but more as "since I have more experience than you, maybe you can learn from my advice."  It will keep things friendlier, since you'll be working with this person for several more months.

Just relax and remember that you set the tone.  Try to be a good example for this newbie.

52

Stage Management: Plays & Musicals / Re: Dressing For The Part?

« on: Sep 04, 2007, 01:05 am »

I LOVE my black Merrells.  They're suede, so they look a little nicer than sneakers, they're solid black, and they pull on so I never worry about untied shoelaces.  They can dress up or down based on whether I'm wearing black jeans and a t-shirt or black slacks and a button down.  They're also a little sturdier than sneakers, though not as tough as boots.  And they come in both men's and women's (I actually got the idea because my brother-in-law wears them for everyday).

53

Stage Management: Plays & Musicals / Re: Calling a warning for a cue

« on: Aug 03, 2007, 11:38 pm »

I occasionally use "warn" if I have a big set change coming up as a reminder to the crew that if everything isn't preset for the change yet it should be.  Standby is when they need to be waiting with hands on the pieces for their first change.  Go is on the change, though occasionally (with a crew chief or ASM I trust) the black out is their go without me saying anything (especially if we don't have wireless cans).

54

The Green Room / Re: SMs in media?

« on: Aug 03, 2007, 03:23 am »

I just caught part of "Ace of Cakes" on the Food Network.  Not an SM per se, but they were bringing a semi-exploding cake to the "Tonight Show" for Leno's birthday and they showed several of the real SFX crew from NBC--I know because a friend is on the crew and I saw him talking (very knowledgably) about pyro and the cake.

55

The Green Room / Re: SMs in media?

« on: Jun 29, 2007, 11:30 pm »

I just caught an episode of CSI where someone died backstage at Cirque du Soleil's KA.  There was a Company Manager who seemed very competant showing them around and (since they had to look for clues or whatever) they showed a lot of backstage stuff--lifts, moving platforms, effects, etc.  Pretty cool to watch.

56

Stage Management: Other / Re: Welcome packet

« on: Jun 29, 2007, 11:23 pm »

Also, something about US cultural norms on tipping (cabs, restaurants, delivery food).  Many countries have other systems or common percentages and in some countries I've been to you don't tip at all, or tip restaurants and not cabbies, etc.  Make them aware of how we do it here.

57

Stage Management: Plays & Musicals / Re: SMing a Shakespeare

« on: Jun 19, 2007, 01:22 am »

I find that I am much more hard-nosed about line notes when doing Shakespeare.  When I do contemporary plays I remind people about their lines (of course), but if they flip-flop a word or two I'm not going to beat them up.  However, with Shakespeare you can lose the integrity of a poetic line by dropping a word or adding an "O."

58

Students and Novice Stage Managers / Re: Stage Management Guide

« on: May 10, 2007, 06:49 pm »

It looks great.  If it's all right, I'd like to borrow a few sections for the class I teach.  They could definitely benefit from your insight.

59

Students and Novice Stage Managers / Re: Stage Makeup - Dirt!

« on: Apr 18, 2007, 05:57 pm »

You can do a lot with basic stippling and sponging of cream makeup in shades of brown.  Otherwise, there are actually a few "dirt" products on the makeup market.  Try http://cinemasecrets.com/ for ideas.

60

Tools of the Trade / Washable Blood

« on: Apr 16, 2007, 05:33 pm »

Does anyone have a good recipe for blood that will wash out of white clothing?  I have plenty of recipes, but they all leave some sort of a stain.  I'd love to explore all possibilities beore telling the director that it's impossible.