Before I became a six-figure business, among other jobs hustling for money, I was a waitress.
And the last job I had before getting fired (Thanks P.J.!), was at a posh fine dining pre-theater restaurant.
This was THE BEST WAITRESSING JOB I had in all the years of waitressing because we were only open before the theater and closed shortly after everyone went to see their 8:00 PM show.
I worked four days a week. I’d usually get there in the afternoon and leave by about 10:00 PM with $200 (give or take) in my pocket, consistently.
This allowed me to keep normal hours during the daytime for my other pursuits like photography.
And back then (cuz gone are the days in LA), that was enough money for me to live in an apartment by myself while renting another apartment in the same building, to work out of as a part-time photographer.
So you can imagine how much I cried when I got fired.
And the reason we made such good money at Impresario (that’s what it was called) was of course because the food was expensive.
Obviously it HAD to be great or better than average, but there was more to it than just good food.
When you walked into Impresario, you were immediately greeted by floor to ceiling windows with a view of parts of downtown, the theaters below (we were up on the top floor), fancy classical music, and an eager to please host with impeccable posture, ready to seat you.
It was a vibe.
In addition, you were made to feel like royalty by your dedicated server, at your beck and call, for your every need or desire, reasonable or not.
For the two hours we served them, we made them feel like we lived and died for their pleasure (even if we wanted to punch them in the face sometimes) and that,✨THAT✨ is what justified the high prices the restaurant charged and what allowed us to make so much money.
💁🏼♀️ My personal goal was to try and get a 20% tip from every table back when 20% was not the norm. For the most part, I did that successfully. Thank you very much.
So, after getting fired, when the crying was over and I decided to dive head first into full-time photography instead of getting another waitressing job, my fine dining experience inadvertently helped me figure out how to get to $126,000 in just two years of going full-time.
You see, because just like at Impresario, I knew that my business wasn’t just about delivering a great product (amazing photos). It was ALSO about delivering an unforgettable client experience.
The other day I had a returning client say “OMG I forgot how hospitable you are” as in, I made her feel like a queen.
⚡️Your business is about making clients feel safe and cared for, not just photographed.
⚡️It’s about making them feel like they’re the most important person in the room, because for that hour or two, or day, they’re with you, they better be!
Because when clients feel that way, they’ll not only pay your (high) prices gladly, but they’ll become your biggest fans referring all their friends your way.
Don’t forget that.
So if you want to start upping your prices and hit that 6-figure mark you’ve been dreaming about, remember, you’re not just selling photography. You’re not charging an hourly rate.
You’re selling an experience and charging based on how you make people look AND feel.
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