Wedding images are challenging because venues, decor, wardrobe, etc., are chosen for real-world regular eyeball beauty. In darker settings (many churches, nighttime), or settings lit by bad lights for photography (fluorescent bulbs, LED bulbs without good wide spectrum light, random dance floor stuff), adds a lot of post processing work, and wedding clients tend to be very demanding clients (for good reason). It’s all real work, well beyond what can be seen in the day-of interaction between photographer and client.

Exactly.

There is real skill involved in photography, and it takes real time even after being skilled. A 1-hour shoot in a new location still requires probably an hour of planning, maybe an hour or two of logistics, and maybe 2-3 hours of work after the fact to get the photos processed and distributed. And it’s basically the opportunity cost that will eat up the entire day, because you can’t double book the same sunset or other lighting conditions or whatever. There’s seasonality, too, if you want specific seasonal conditions in the shot, if you want to book the Saturday that other clients want, etc.

That’s before expenses like insurance, the amortized cost of the software and hardware (including the cameras and lenses and computer), web services for distribution of the files, etc.

It’s fair to charge a full day’s fair pay for a job like that, and that might mean wanting to charge something like $1000 for an experienced photographer, maybe $500 of which actually represents “profit” for the sole proprietor. But that only happens at that price if there are clients willing to pay that price.

For bigger jobs like parties or weddings, it gets a bit more involved, which is why a 2- or 3-shooter wedding job can cost several thousand, or even above $10k.

But for easy jobs like anything in a high volume studio where the lighting is already known, and there aren’t any logistics involved, it should be much cheaper. It just all depends.

But Doctor! I am Nataliacci!

I thought now most became:

Still happening today. Backrooms did some numbers this year on a low budget, and relied on a 7’7"/2.3 m actor (with prosthetics and makeup) for one of the freakier looking characters in recent film.

Why does this get repeated so much

Because of the longer feedback loops. If you aren’t an experienced baker, you might not notice that the hydration is off, or that you’re not building enough strength in your dough, or that the temperature will cause the dough to rise slower than normal, and then you’re left asking why your loaf didn’t rise as much as you’d like, why the end result is dense, why the dough stuck to the pan instead of cleanly releasing, etc.

Once you’re experienced you’ll know when you need to add more water, when you’ll need to adjust times, whether the dough is too sticky, whether you’re tearing the gluten strands too much, whether your finished loaf is going to be more or less sour than you prefer, what adjustments should be made with the new flour you’re working with, etc.

But until you know how each step feeds into the next, being unable to taste the steps in between makes it a lot harder to learn quickly, and requires a longer working memory to connect how you handled the dough during an autolyse versus how the bread loaf turned out hours later out of the oven, and eventually learn the lessons of smell, touch, feel that aren’t easy to learn from written recipes.