Wednesday, 16 February 2005


B has invented a new word: "shitilating".

He and R have just arrived home from a very informative production meeting. During it's course, it became apparent that another, relatively new client of ours has been poaching end-clients from other production companies.

It is considered very bad form indeed in the industry to 'poach'.

So much so that most freelance technicians have a policy of not giving out their contact details to the end-client on jobs, even if asked. The accepted form if someone asks who you are or where you are from is to say "I'm working for [Blah Blah Blah] Production Company, my boss is over there ...". Giving out ones own card is definitely seen as crass and under many circumstances may prevent you being used again by [Blah Blah Blah].

This person, who I shall call Diana, has apparently been actively poaching, by approaching end-clients on jobs that she has been employed on to do 'fluff' - table decorations, napkins and balloons and the like - and telling the client that she can do the whole job better and for less money.

Both of which are pretty much fibs ... hence shitilating to describe her approach to event management.

She is also 'passing off' other people's work as her own, displaying photos of gigs that her company did the 'fluff' for and implying that they did the whole thing.

B, R and I (sorry Adrian!) are all very uncomfortable.

We don't want to work for someone who is

  1. a great big fat fibber
  2. likely to pass our work off as her own rather than a collaberative effort and
  3. possibly poach OUR clients.

However, the work is very handy, given our current office-buying situation.

Our decision?

  • To fulfil our current commerical committments to Diana.
  • Not to light her wedding in the autumn as a freebie, as tentatively arranged.
  • To accelerate our marketing plan so that we don't have to accept her work.
  • If anyone asks us our opinion about her and her company, to be rigorously honest, which includes not passing on gossip or speculation.

It's left a really nasty taste - partly because some of it we've worked out by putting two-and-two together. We may have made five ... but we genuinely don't think so.

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