When you are booking a customer's cooking show, how do you do manage your actual calendar? What I mean is, if they say "I want XX month", but you don't remember all the dates you have open in the month (I'm not that a walking calendar!)- since you know that you have nearly EVERY date open....so you have to refer to your actual physical calendar. The person invariably looks over your shoulder and then sees "Hey, they've got nothing, so I know I can probably easily reschedule later." This happened at a booth this weekend...she hasn't rescheduled YET, but now I can't get ahold of her to confirm. :grumpy: I've heard several training seminars basically talk about this- not letting people know you have an open calendar, you should know your next 2 available dates. But I have a hard time remember what I've got the next DAY on my agenda, let alone keeping up with my next available dates- plus, my next dates are very close or not in the month the customer can do it, etc. Am I making any sense?? How do you keep that calendar a 'mystery'?