
It happens with a good deal less frequency now (if at all, with film production house profit margins being significantly squeezed these days) but whenever a commercial production would finish, there was a time when there would be a “wrap” party for those involved. These were usually reserved for larger gigs where multiple commercials (or a single very elaborate one) had been filmed back to back and the time a crew had spend together was fairly significant.
“Significant” in the quickie world of thirty second commercial production is roughly anything over two weeks which includes pre-production, casting, location scouting and the film shoot itself. Post production and editorial don’t really factor in as they obviously come after the fact. Wrap parties are a celebration for the small platoon of professionals that pool their talent together for a brief time, laser-focused to create the most important element in live action film production: the footage itself.
It’s a unique feeling being a part of a production troupe no matter what your role is. You come together, many times as complete strangers (most likely self employed), bonded by reputation and skill-set. Working within a very compressed period of time, under some degree of pressure, which when combined with long hours, travel and adverse conditions (especially if you’re on location dealing with harsh weather) tends to bond people making them into task focused comrade-in-arms. Once the project is completed, everyone goes their own way, scattered to the four winds. So a wrap party is a way for people to celebrate a job well done, share a final beverage and to even do some last minute schmoozing in an attempt to shore up some possible future work.
I’ve been to a few of these “parties” in my time and they run the gamut. Many times it’s just a small gathering at a local pub as when filming comes to an end, some crews just want to hurry up and get on home the minute the Assistant Director hollers “It’s a wrap!”. This usually comes after the order has gone to “check the gate” which makes certain that no debris was in front of the camera lens during filming, thus ensuring that the final shot was a good one.
That final shot, by the way is called the Martini and the name fits like a glove. It tells everyone (actors, camera crew, props, make-up, wardrobe, electricians, carpenters, production assistants, producers, clients, etc.) that the filming is complete, that the last of the raw footage has been obtained and that the collective gathered sphincters can now relax (although for those involved with the still-to-come post production such muscular relief is only a temporary respite). It’s Miller Time (why that beer company stopped using that concept in their marketing just boggles the mind) and the mood is festive.
When this particular commercial shoot was done in Toronto, back in the spring of 1993, the wrap party was a bit more of an elaborate affair as it was not only an end-of-job steam release but it was also a raising of the glass to a member of the production crew who was getting set to marry that following weekend. Expecting a decent turnout, the production company picked Ouzeri, a really nice Mediterranean restaurant in the Greektown area of the city.
The restaurant (which I believe is still there) is a good size place with a very high ceiling. As you go towards the back, there is a loft dining area a flight up with seating for about 30 or so. The front of this dining loft, just off the stairs, had a waist high metal railing, affording anyone that sat near there a good view of the full restaurant below as well as seeing who was coming up. Arrangements had been made for our dinner party to take place there and everyone started arriving around 8 that evening.
Upon my own arrival and after greeting everyone that was already there at the private dining loft, I found myself sitting in the chair by the railing overlooking the rest of the restaurant. Next to me at my long table were the clients, three very nice people that time has robbed me of their names. Theirs as well as many others who were there that night for reasons that will become apparent as I continue. My sincere apologies to all of them should any ever read this and recognize themselves. For the sake of the narrative, I will have to resort to just calling my three clients Mary, Beth and Bob.
Mary, Beth and Bob were the senior members of the marketing department for a large commercial developer specializing in building outlet centers. The commercials we had just shot were essentially “come shop here” spots with a heavy emphasis on high fashion for low prices. Mary sat to my immediate right, with Beth to her right and Bob opposite Mary. Across from me was the commercial’s director, who I’ll just call Tom, and next to him Roger (the very same Roger who’d taken me to the oyster bar a few weeks prior (see Toronto Part 1). We were a part of about 20 or so that were present at Ouzeri’s loft that night. The six of us had bonded well during the production, so much so that I decided to do something I never do when I go on production and that was to let my hair down.
Now for the majority of my professional career, whenever I traveled on business I do my very best to adhere to one personal cardinal rule: in the company of business associates — particularly clients — never let your hair 100% down. It is my contention that you are ALWAYS on the clock and with that, one should maintain some level of guarded professional decorum at all times. Doesn’t mean you can’t still have an enjoyable evening with your client, it’s just that experience has shown me that after they’ve seen you, figuratively speaking, dance on a table with the proverbial lampshade on your head, things are NEVER the same — even if they were up there before you.
On this particular night in Toronto, I wound up breaking my own rule as I would succumb to the little voice in my head that said, “C’mon, you did a great job and the clients are happy. It’s time to relax and have another drink.” Probably for no other reason than it was the alignment of the moon and stars. All I know is that as the evening progressed I found myself having glass after glass from the wine bottles that were put in front of me.
After a few hours, there I sat with a belly full of delicious Greek cuisine and wine, fully sated and feeling no pain. Buzzed as I was, I was still mindful of the early morning wake up for myself as I had an early flight back to Washington DC in order to supervise a mid morning photo shoot for another client. I was about to push away from the table and call it a night when Tom asked me if I’d join him in having a glass of something called Ouzo.
“Ouzo?”, I don’t think I’ve ever had that. (I hadn’t. Anise-flavored liqueurs were never my thing and they still aren’t.) “It’s an excellent way to top off this meal and the night. Waiter, please bring us a bottle and a few glasses.”
Thus the die was cast. Instead of saying goodnight to one and all, coolly vacating the premises with my professional dignity intact, then heading off to my hotel room with nothing more than a nodding buzz to sleep off, I opted to sit back down and get essentially flat-out stupid drunk on something I don’t even like. Now, I know you’re not supposed to tell the ending of a story in the middle of its telling but you know I’m going there, who am I kidding? Especially if you know me at all and know that I’m not much of a drinker to begin with.
Let me state here and now that there are few edible things I find fouler of flavor than licorice. So, for me to drink… no, let me amend that… guzzle, significant quantities of Ouzo… this is, dear readers, by my own personal units of measurements regarding self behavior, is a true indication that I was über hammered. Please remember to retain that fact fairly close by while I describe the events that followed.
As I sat by the railing looking below me to the rest of the restaurant ( I believe the term is “in a stupor”), I recognized a late arriving member of the production crew coming up the flight of stairs to our dining loft. Feeling the need to give them a proper greeting, I stood up and leaned over the railing. When I did this, I immediately felt something impact fairly violently with my forehead, causing me no small amount of pain. With my left hand rubbling my throbbing forehead and my right one steadying me by the railing, I began looking for the culprit, and there before me, about forehead level, was a severely wobbling metal ceiling fan.
Normally, one wouldn’t think of a ceiling fan being level with one’s forehead, and truth be told, were I on the restaurant’s main floor with it’s 2-story ceiling above me, it would have been several feet out of reach. But the loft was a full level higher and although out of the reach of patrons dining there, my leaning over the railing placed my noggin and the whirling mechanical device on a collision course.
I sat back down in my chair and said nothing to anyone around me as no one had seen what I’d just done. I was goofy drunk when I’d stood up and leaned over the railing, now I’d been knocked even goofier by a spinning metal ceiling fan. I grabbed a half filled glass of ice water and pressed it against my forehead, hoping to cool the sting. When I pulled it away, it was covered in blood and condensation. As I sat there dazed and confused, my client, Mary (the one seated to my immediate right), who’d been completely engrossed in conversation with the other diners had turned towards me to ask my opinion about something.
Upon seeing my blood covered face, she opened her mouth wide and let loose a scream loud and startling enough to cause everyone within earshot to stop in their tracks and to shoot their gazes in our direction. This included not only those that were with me in the dining loft but also the entirety of the restaurant below. As I looked around, casting the vision of my now fully crimson features like a facial lighthouse, I was struck by a wave of clearly audible gasps that greeted me. Mixed in were a few “Ohmygods” and some “Holyshits” as well. Were I sober I might have had enough wits about me to have had a little fun with the moment, such as giggling like a crazed fiend or quoting a line from a movie like “I AM NOT AN ANIMAL!” Alas, there was more Quasimodo to me at that moment than anything witty and clever as I just sat there, slack jawed, stupid and oozing blood from a two inch gash on the center of my forehead.
A beat later, the area around me was a beehive of activity as I was surrounded by a variety of individuals all looking to see to my welfare. In addition to applying a clean linen napkin to my forehead to stem the bleeding, my fellow revelers and the restaurant staff were asking me what had happened and I answered them by pointing to the now fully recovered and properly spinning ceiling fan. I recall someone commenting that I was fortunate to have been hit in the forehead and not lower and this triggered a funny recollection of all the times my mother had told me as a child to be careful how I played or I’d “lose an eye one day”.
A waiter was pressing the napkin hard to my head while a couple of others helped me to my feet. Someone said, “There’s a First Aid kit downstairs by the kitchen, let’s get him down there” which I now understand was PC code for “Let’s get this drunken fool out of sight as quick as possible, he’s upset the other patrons enough”. With the assistance of about three members of the staff I found myself downstairs, not in the kitchen but rather in the men’s room. Cold water was applied not only to the wound but also to my full face, as much to cleanse the blood off as to sober me. It worked, I was a good bit more lucid — still drunk of course but certainly more coherent than I’d been a few moments earlier.
The restroom door opened and in walked a woman (management) holding a tube of antiseptic ointment and some bandage strips. She applied the ointment and put two strips across the cut. When I caught a glimpse of my reflection in the mirror the strips formed a huge X in the middle of my forehead, clearly identifying me as the drunk fool that head-butted a two story high metal fan. I thanked everyone for their help and I apologized for the fuss I caused. I then exited the mens room and made my way to the dining loft. As I passed the other patrons I caught a few of them giving me the “Well! I never!”look and the good for all occasions “Asshole!” one as well… ah yes, the X was working like a charm.
Waiting for me at the bottom of the dining loft stairs were my three clients. Embarrassed, I apologized to them for my behavior and I bid them, Tom and the rest of the production crew good night and goodbye. I left the restaurant and hailed a cab back to my hotel.
It was after 1 in the morning when I made it to my room and knowing that I had to catch an early flight (7 A.M.) in a few hours, I was worried that I’d oversleep. So I took a cold shower, dressed and packed my things. I’ve always been blessed with a fairly rapid ability to heal so by the time I’d showered, the cut had already begun to scab over. There was a nice size lump under the cut, a result of the impact but it didn’t look as bad as I’d feared. I opted to use only one bandage (I’d been given a handful of extras by the restaurant) as I went down to the lobby and asked the hotel desk clerk to call me a cab which I had take me to the airport.
At the airport, I recall sitting in an empty terminal waiting for it to fully open. When it did, I went to my gate and waited for my flight. During this time and even just before I boarded the plane, I made several trips to the airport restroom to wash my face in cold water. By the time the flight took off I’d managed to sober up significantly. That said, my head was a hungover mess and as if that wasn’t bad enough, the combination lump-cut was still throbbing painfully.
Twenty minutes in, the plane started to pitch violently as we hit an early morning system of thunderstorms that covered most of the Northeast. It was a small prop plane with a flight ceiling somewhere around 12,000 feet. This meant that we weren’t going to be flying safely above the harsh weather we were now experiencing and that it was going to envelop the plane during the entire flight to Washington DC. Lucky me. What followed was an aerial roller coaster the likes of which I haven’t had before or since. I remember the pilot getting on the plane speaker system, explaining his inability to avoid the storm and advising us to “just hang in there”. I also remember wishing I had the ability to morph my buttocks into two large hands so as to grab my seat tighter. This wish came on the heels of the ones where I wished I hadn’t drunk as much the night before and that I’d missed this flight. How I hadn’t emptied my stomach several times onto the seats around me, I’ll never know but I was grateful for the small miracle.
Eventually the nightmare ended as the plane landed safe and sound at Dulles International Airport. Once I’d cleared customs, retrieved my luggage and my parked car I headed to the photo session in the city. Upon entering his photography studio, Claude (who’d I’d worked with on a few prior occasions and had an excellent relationship with) commented that I looked like I’d just been put through a ringer. I nodded in affirmation and said little more than that. I would go on to do my job without incident as the rest of the day had me downing coffee, water and Tylenols. Claude would eventually take a picture of me in my unhappy state, lump-cut and all. I had the print framed and hanging in my office for several years, a reminder to me that I am not the boozing type.
Looking back, I know I was extremely fortunate. My relationship with my clients didn’t suffer any professional damage (at least none that I was ever made aware of) and the lump-cut healed without scarring (at least none that I was ever made aware of). I haven’t been back to Toronto since that night, Vancouver having usurped it as the Canadian city of choice for film shoots but I still have great affection for the city. I hope to one day return and when I do I plan on going back to a certain Greek restaurant for a delicious alcohol-free meal.
Peace




