Common use of HOSPITALITY Clause in Contracts

HOSPITALITY. The following items are to be provided in the dressing rooms at sound check and refreshed before show time: 30 small bottles of non‐carbonated mineral water (e.g. Evian, Poland Spring, Fuji etc or local spring water which does not have to travel far) DASANI OR AQUAFINA IS NOT ACCEPTABLE AS THIS IS NOT MINERAL WATER 2 large or 6 cans or small bottles of classic Coca‐Cola 1 large or 3 small or cans bottles of Diet Coca‐Cola 1 large or 3 small bottles of Sprite or Seven Up 3 small bottles or cans of Root Beer 6 cartons of mixed juices: orange, apple, cranberry, pineapple etc. 1 case of beer Hot STRONG coffee preferably fair‐trade coffee for 15‐20 persons, cream (half and half) and sugar, STARBUCKS IS NOT ACCEPTABLE! Fresh ice for drinking Facility for making tea (kettle) tea bags, lemon, honey. Minimum of twenty (20) glasses, preferably plastic. All necessary cups, utensils, plates, napkins, etc. All cold beverages, to be chilled. Light snacks, such as sandwiches should be provided at sound check. If a deli tray is provided then there should be a suitable selection of vegetarian and non dairy products (humus, tuna salad etc. (see below) After sound check the Presenter is to provide a hot meal for twelve to fourteen (12‐14) consisting of a hot entree, fresh vegetables, potatoes or rice, bread and all the usual condiments, and a dessert. All food and catering provided should be based around a low fat/ low cholesterol/low salt diet, (in content and in cooking form). There should be little or no fried food, fish is preferred over meat and where meat is provided it should be chicken or turkey as many band members do not eat red meat. Cheese should be avoided as part of the meal although it is okay for some of the catering snacks to include cheese. Fresh salad and vegetables should be part of the meal and potatoes should be boiled or baked not fried. Where ever possible organic food is preferred. Any salad dressing should be either low calorie or comprised of poly‐unsaturated fats (e.g. virgin olive oil). As some members do not eat spicy foods there must be alternative provided if these foods form part of the meal. At least TWO VEGETARIAN MEALS ARE REQUIRED, this can be in fish form. In situations where an in‐house dinner is not feasible the Artist's Manager will discuss outside eating arrangements with the Presenter. A reasonable budget figure will be set (a minimum of the equivalent of $20.00 (per person) and dinner is the sole responsibility of the Presenter. The dining area, whether in‐house or at a local restaurant, must be in a private area away from the general public, two or three separate tables should be provided rather than one large one, as the band members prefer to eat in smaller groups. XXXXX XXXXXX Technical Requirements Current as of 10.20.09

HOSPITALITY. The following items are to be provided in the dressing rooms at sound check and refreshed before show time: 30 small bottles of non‐carbonated non-carbonated mineral water (e.g. Evian, Poland Spring, Fuji etc or local spring water which does not have to travel far) DASANI OR AQUAFINA IS NOT ACCEPTABLE AS THIS IS NOT MINERAL WATER 2 large or 6 cans or small bottles of classic Coca‐Cola Coca-Cola 1 large or 3 small or cans bottles of Diet Coca‐Cola Coca-Cola 1 large or 3 small bottles of Sprite or Seven Up 3 small bottles or cans of Root Beer 6 cartons of mixed juices: orange, apple, cranberry, pineapple etc. 1 case of beer Hot STRONG coffee preferably fair‐trade fair-trade coffee for 15‐20 15-20 persons, cream (half and half) and sugar, STARBUCKS IS NOT ACCEPTABLE! Fresh ice for drinking Facility for making tea (kettle) tea bags, lemon, honey. Minimum of twenty (20) glasses, preferably plastic. All necessary cups, utensils, plates, napkins, etc. All cold beverages, to be chilled. Light snacks, such as sandwiches should be provided at sound check. If a deli tray is provided then there should be a suitable selection of vegetarian and non dairy products (humus, tuna salad etc. (see below) After sound check the Presenter is to provide a hot meal for twelve to fourteen (12‐1412-14) consisting of a hot entree, fresh vegetables, potatoes or rice, bread and all the usual condiments, and a dessert. All food and catering provided should be based around a low fat/ low cholesterol/low salt diet, (in content and in cooking form). There should be little or no fried food, fish is preferred over meat and where meat is provided it should be chicken or turkey as many band members do not eat red meat. Cheese should be avoided as part of the meal although it is okay for some of the catering snacks to include cheese. Fresh salad and vegetables should be part of the meal and potatoes should be boiled or baked not fried. Where ever possible organic food is preferred. Any salad dressing should be either low calorie or comprised of poly‐unsaturated poly-unsaturated fats (e.g. virgin olive oil). As some members do not eat spicy foods there must be alternative provided if these foods form part of the meal. At least TWO VEGETARIAN MEALS ARE REQUIRED, this can be in fish form. In situations where an in‐house in-house dinner is not feasible the Artist's Manager will discuss outside eating arrangements with the Presenter. A reasonable budget figure will be set (a minimum of the equivalent of $20.00 (per person) and dinner is the sole responsibility of the Presenter. The dining area, whether in‐house in-house or at a local restaurant, must be in a private area away from the general public, two or three separate tables should be provided rather than one large one, as the band members prefer to eat in smaller groups. XXXXX XXXXXX Technical Requirements Current as of 10.20.09

HOSPITALITY. THE PURCHASER agrees to provide one hot meal per person after sound check or following the concert – whichever time is more appropriate to standard mealtimes. THE PURCHASER agrees to provide QUALITY food that may include chicken, fish and/or red meat, pasta, salad and vegetables. THE PURCHASER will provide meal at the venue or reserve two tables at a nearby quality restaurant. FAST FOOD and “CHAIN RESTAURANTS” WILL NOT BE ACCEPABLE! The following items are will be made available to THE ARTIST at the designated sound check time and thereafter until the performance concludes: FRESH COFFEE and HERB TEA, FRESH MILK, ORANGE JUICE, FRUIT AND CHEESE PLATTER, FRESHLY CUT VEGETABLES & DIP, COLD CUTS, WHOLE GRAIN BREADS AND CRACKERS, CONDIMENTS, TWELVE (12) 2- LITER BOTTLES OF WATER (combination of sparkling and still) DIET COKE, COCA COLA , 6 BOTTLES QUALITY BEER AND ONE BOTTLE OF GOOD FRENCH OR ITALIAN RED WINE. BAND REQUESTS (AND APPRECIATES) THAT ALL FOOD AND BEVERAGE ITEMS SERVED BE NATURAL, FRESH AND AS FREE FROM PROCESSING AS POSSIBLE. Section Two Technical Requirements 1. DRESSING ROOMS THE ARTIST’S DRESSING ROOMS SHALL BE DESIGNATED NO SMOKING AREAS FOR ALL VENUE PERSONNEL AND VISITORS. THE PURCHASER shall provide two (2) CLEAN, properly lighted, climate controlled, secure dressing rooms. These rooms must have adequate furniture, hot and cold running water and a private CLEAN toilet. THE ARTIST will be provided in the with a lock and key for dressing rooms. CLEAN HAND TOWELS and SOAP MUST BE PROVIDED. No doubt your facilities are just fine- but we have found it necessary to add these clauses about cleanliness. If your dressing rooms at sound check and refreshed before show time: 30 small bottles of non‐carbonated mineral water (e.g. Evian, Poland Spring, Fuji etc or local spring water which does are not have to travel far) DASANI OR AQUAFINA IS NOT ACCEPTABLE AS THIS IS NOT MINERAL WATER 2 large or 6 cans or small bottles of classic Coca‐Cola 1 large or 3 small or cans bottles of Diet Coca‐Cola 1 large or 3 small bottles of Sprite or Seven Up 3 small bottles or cans of Root Beer 6 cartons of mixed juices: orange, apple, cranberry, pineapple etc. 1 case of beer Hot STRONG coffee preferably fair‐trade coffee for 15‐20 persons, cream (half and half) and sugar, STARBUCKS IS NOT ACCEPTABLE! Fresh ice for drinking Facility for making tea (kettle) tea bags, lemon, honey. Minimum of twenty (20) glasses, preferably plastic. All necessary cups, utensils, plates, napkins, etc. All cold beverages, to be chilled. Light snacks, such as sandwiches should be provided at sound check. If a deli tray is provided then there should be a suitable selection of vegetarian and non dairy products (humus, tuna salad etc. (see below) After sound check the Presenter is to provide a hot meal for twelve to fourteen (12‐14) consisting of a hot entree, fresh vegetables, potatoes or rice, bread and all the usual condiments, and a dessert. All food and catering provided should be based around a low fat/ low cholesterol/low salt diet, (in content and in cooking form). There should be little or no fried food, fish is preferred over meat and where meat is provided it should be chicken or turkey as many band members do not eat red meat. Cheese should be avoided as part of the meal although it is okay for some of the catering snacks to include cheese. Fresh salad and vegetables should be part of the meal and potatoes should be boiled or baked not fried. Where ever possible organic food is preferred. Any salad dressing should be either low calorie or comprised of poly‐unsaturated fats (e.g. virgin olive oil). As some members do not eat spicy foods there must be alternative provided if these foods form part of the meal. At least TWO VEGETARIAN MEALS ARE REQUIREDcleaned regularly, this can be in fish form. In situations where an in‐house dinner is a fine time to have someone spruce them up! The band occasionally encounters filthy, stinky dressing rooms and they’d really prefer not feasible the Artist's Manager will discuss outside eating arrangements with the Presenter. A reasonable budget figure will be set (a minimum of the equivalent of $20.00 (per person) and dinner is the sole responsibility of the Presenter. The dining area, whether in‐house or at a local restaurant, must be in a private area away from the general public, two or three separate tables should be provided rather than one large one, as the band members prefer to eat in smaller groups. XXXXX XXXXXX Technical Requirements Current as of 10.20.09to!

HOSPITALITY. In dressing room, PURCHASER shall provide refreshments in quantities sufficient for 2 person: For Xxxxxxx Xxxxxxxxx dressing room: Coffe with cream Sugar Mineral wáter Fruit Juice Snacks Cheese Cold meats Whole wheat breads Salad Vegetables Dips Salt Fresh fruits such us grapes, oranges, bananas, apples and any local delicacies available. For Xxxxxx Xxxxxx dressing room: 4 apple juices (no sugar) and 6 cokes zero on ice 1 fridge 2 bottles of good red wine and 2 wine glasses 1 basket of fresh fruit (preferably fruit in season) 1 cold meat plate (no fat ie. Turkey or cooked ham) with wheat bread, baguette and salad 1 bucket of ice plates, forks, glasses and napkins Coffee (expresso preferred) For the Green room: 1 Fridge table and chairs coffee (expresso preferred) Kettle for hot wáter 1 litter of 2% milk sugar, nutra sweet, lemon, tea and honey 2 buckets of ice cubes – to be filled as necessary 12 cold beers 2 bottles of red wine 6 cans of assorted sodas including diet coke 2 liters of 100% natural fruit juice 10 bottles of mineral wáter unpeeled fruit basket containing bananas, oranges, appleas, pears and mangoes. assortment of cheese and crakers small deli plate with no processed meats selection of wheat and White bread Local snacks are also welcome without spice, xxxxx or lacteal. Dinner: PURCHASER will pay for and hold a reservation in an upscale restaurant for all members of the ARTISTS group, either before or after the show, pending on the time of the concert as well as the departure time on the next day. A hot meal to include: grilled fish, chicken, beef and/or pork) no spicy food white rice steamed vegetables pasta dish with olive oil salad with 2 choice of dressings assortment of small desserts bread and butter local traditional food will be welcomed The catering must remain set up until the ARTISTS leaves the venue. The following items are should be provided: glass drink ware and proper Steel cutlery: Knoves, forks, spoons, napkins, also designated smoking area. STAGE: Prior to be provided in the dressing rooms at sound check performance each ARTIST´s position should contain: 2 small black, clean, and refreshed before show time: 30 dry hand towels 2 small bottles of non‐carbonated mineral bottled water (e.g. Eviana special glass cup of bottled water for Xx. Xxxxxx Xxxxxx Xxxxxx /Xxxxxxx Xxxxxxxxx Duet – “Trance” Technical Requirements Backline Requirements: 2 NINE-FOOT CONCERT GRAND PIANOS in first class conditions, Poland Springtuned A440 International Pitch. In order fo priority: Steinway Model D Hamburg, Fuji etc Yamaha CFIII-S, Yamaha CFX, Bosendorfer Series 280, Fazioli 278 or local spring water which does Fazioli 308. The condition of the pianos, and whethever it is suitable for the performance, is exlusively the ARTISTS decisión. It is not have to travel far) DASANI OR AQUAFINA IS NOT ACCEPTABLE AS THIS IS NOT MINERAL WATER 2 large or 6 cans or small bottles the determination of classic Coca‐Cola 1 large or 3 small or cans bottles the PURCHASER/PROMOTER. This decisión is made as early in this process of Diet Coca‐Cola 1 large or 3 small bottles of Sprite or Seven Up 3 small bottles or cans of Root Beer 6 cartons of mixed juices: orangecontracting as posible, apple, cranberry, pineapple etc. 1 case of beer Hot STRONG coffee preferably fair‐trade coffee for 15‐20 persons, cream (half and half) and sugar, STARBUCKS IS NOT ACCEPTABLE! Fresh ice for drinking Facility for making tea (kettle) tea bags, lemon, honey. Minimum of twenty (20) glasses, preferably plastic. All necessary cups, utensils, plates, napkins, etc. All cold beverages, to but may not be chilled. Light snacks, such as sandwiches should be provided at ultimately determined until the sound check. If If, at the time of sound check, a deli tray piano is provided then there found unsuitable for the ARTISTS´s performance, it will be postponed until a suitable instrument, approved by the ARTISTS, can be provided. Once positioned on its designeted place on stage, the piano must receive a full tunning to the sound check. After this tunning, the instrument must not be tampered with, moved or played by anyone other than the ARTISTS. The contracted piano technician must be on hand to meet the ARTISTS at the sound check to discuss the piano condition with the ARTISTS during the entire concert or until dismissed by the ARTISTS. Inmediately after the sound check, the piano must be retuned in accordance with the ARTISTS´S instructions. The piano must be tuned again at intermission if any or between sets if determinated to be necesary by the ARTISTS. The possibility of this decisión must have been already communicated by the promoter to the technician to have it available. Sound: Front of House VCA Console, Digital Yamaha, Soundcraf, MIDAS EFX Racks T.C.M 3000 1EQ Stereo BSS P.A System EAW Xxxxx Nexo JBL (only vertec) 4 monitors (Left / Right) 1 mix Xxxxxxx Xxxxxxxxx 1 mix Xxxxxx Xxxxxx CHANNEL INSTRUMENT MIC STAND 1 Piano L AKG 414 B-XX XX B 2 Piano M AKG 414 B-XX XX B 3 Piano H AKG 414 B-XX XX B 4 Xxxxxxx vocal Shure Beta 58 A B 5 TC M 3000 L 6 TC M 3000 R 7 Piano L AKG 414 B-XX XX B 8 Piano M AKG 414 B-XX XX B 9 Piano H AKG 414 B-XX XX B 10 Xxxxxx vocal Shure Beta 58 A 11 TC M 3000 L 12 TC M 3000 R Notes: B-Big *Only aceptable amplification are boom and/or air microphones. No low profile microphones, no microphones attached to any surface or the piano, nothing resembling the AMT M40 One FOH engineer who has to have full knowledge about PA and desk work system. All the timing for set up, sound check, doors opening, show time and load out should be cleared in advance with Tour Manager. ARTISTS will have a suitable selection minimun of vegetarian 120 min. For set up and non dairy products (humus, tuna salad etc60 min. (see below) After for sound check. The Tour Manager will set up timing at each venue with each production manager. This production manager should advise if there is a unión breakand/or curfew. . During sound check the Presenter stage will be solely used by the ARTISTS. NO ONE that is to provide a hot meal for twelve to fourteen (12‐14) consisting of a hot entree, fresh vegetables, potatoes or rice, bread and all the usual condiments, and a dessert. All food and catering provided should be based around a low fat/ low cholesterol/low salt diet, (in content and in cooking form). There should be little or no fried food, fish is preferred over meat and where meat is provided it should be chicken or turkey as many band members do not eat red meat. Cheese should be avoided as part of the meal although it is okay for some of the catering snacks to include cheese. Fresh salad and vegetables should be local crew or part of the meal group will be allowed in the venue. NO audience will be allowed at this time in the venue. . DURING SOND CHECK ARTISTS NEED COMPLETE SILENCE The doors can not be opened without the Tour Manager approval. If any problema arises (No related to the artists) which might delay the sound check, the ARTISTS must be able to postpone the open doors, if necessary. PURCHASER shall not allow audience to enter place of performance until technical set up has been completed. Festival producers are required to comply with this policy unless otherwise agreed in writing with PRODUCER. PURCHASER shall provide a minimun of two (2) stage hands to help ARTIST´s crew for load-in, stage set-up and potatoes load-out. A qualified electrician must be available at load-in until such time as ARTISTS stage manager releases him LIGTING REQUIREMENTS: PURCHASER will provide at it sole cost and expense the stage lighting requirements adequate for the auditórium or venue being performed in, plus provide a lighting operator and personnel to focus the stage lighting (prior to sound check) at the direction of the ARTISTS or ARTISTS´s representative. STAGE AND BACKSTAGE AREA The Promoter will provide a reasonably size stage with an easy access, the front of the stage should be boiled or baked not fried. Where ever possible organic food is preferred. Any salad dressing should be either low calorie or comprised of poly‐unsaturated fats (e.g. virgin olive oil). As some members do not eat spicy foods have a black cloth and there must be alternative provided if these foods form part a black backdrop. The stage will have steps on both sides; solid and well marked with lights on each side. Each step will be marked with white tape. The promoter will make sure that the stage will be clean at all times. The stage must be covered on outdoor shows, including monitor mix área and front of the mealhouse. At least TWO VEGETARIAN MEALS ARE REQUIRED, this can All dressing rooms and toilet facilities will be in fish formthe backstage area. In situations where an in‐house dinner is not feasible the Artist's Manager will discuss outside eating arrangements with the Presenter. A reasonable budget figure No one without backstage pass will be set (a minimum of the equivalent of $20.00 (per person) and dinner is the sole responsibility of the Presenter. The dining admitted in this area, whether in‐house or at the promoter should make a list of local restaurant, must be in crew working on that day and give a private area away from copy to the general public, two or three separate tables should be provided rather than one large one, as the band members prefer Tour Manager upon arrival. THE ARTISTS BACKSTAGE PASSES WILL BE THE ONLY VALID PASS DURING THE WHOLE DAY. Agreed to eat in smaller groups. XXXXX XXXXXX Technical Requirements Current as of 10.20.09by: Date: