Hi Richard, I had to develope a strategy for *very* high noise enviroments when I tuned at an outdoor music festival. I had to prepare pianos while the previous group was performing and the sound reinforcement topped out at over 100,000 watts. I used a magnetic pick up input into an accu tuner and took the filtered out put and amplifed it, sent the signal to a *sealing* type of head phone--and wore earplugs to protect myself from the sound level. It worked very well and I could clear unisons aurally at any partial I chose to listen to. I believe this stragtegem might have worked in your *impossible* environment. And I certainly would have tried. At 12:09 PM 10/1/00 +0200, you wrote: > Richard Moody wrote: Harry >Truman. >MOST of the loud music shows were professional and considerate above > It was the >tuners with attitudes that had the most problems or so I heard, ( and > If you don't like the work, don't take it, refer it to > In return I will gladly recomend you to >a classical flute player whose pianist seems to not like certain bass >octaves in a C7---ric > I am not sure what you are concurring with ric... but it seems like you >are of the opinion that someone on this planet could have tuned this piano >in this situation and that I should have had the courtesy to refer the >customer to them. This is not the case. I am known in western Norway for >being thee piano tuner who can handle the most noise, and is most willing >to cooperate with lighting and sound folks. Didnt get to be the tech for 2 >of the major jazz festivals in northern europe for nothing. There is a >point where working conditions for any type of job become impossible, or at >least so absurd that it is idiocy to subject oneself, or anyother person to >them. I say it again.. there was absolutley no way this piano was going to >be tuned by anyone with any piece of equipement. Period. And frankly I find >it ludricrioius to even consider the possibility... even for the most >uneducated mind. To use your expression a bit differently... if you want to >get into this particular kitchen... be prepared for a temperature of around >210 degrees. You want to defend the possibility of working in that kind of >environment when it is perfectly possible to turn down the temperature... >well be my guest. I on the other hand see no point to such nonsense. -- >Richard Brekne >RPT, N.P.T.F. >Bergen, Norway > Regards, Don Rose, B.Mus., A.M.U.S., A.MUS., R.M.T., R.P.T. Tuner for the Saskatchewan Centre of the Arts drose@dlcwest.com http://donrose.htmlplanet.com/ 3004 Grant Rd. REGINA, SK S4S 5G7 306-352-3620 or 1-888-29t-uner
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