Forum: Subtitling
Topic: Sacem: Requesting help with registration process
Poster: Michel Virasolvy
Post title: Same case, for future reference
As a matter of fact, Chris, my last meeting with the ATAA highlighted the need for me to also register as an author with the SACEM (I usually handle B2B subtitling projects for devs and IT people but I stumbled upon DVDs and a couple of series for general public) so I think any help with you might get here will come in handy with me too when I'm back home.
To register, from what I gathered by phone, you have to submit some form by mail (not email, real, actual mail) to their office attached with a definite proof that your work was used and marketed, for instance a scan of that DVD you subbed + your paperprint copy of the subs (with timecodes and stuff) + the contract you and the subtitling lab agreed upon. It takes around 12 days to register you as an author, assuming it's all good. Now, I'd rather a registered author to confirm or detail the process so take all of this with a big pinch of salt.
Topic: Sacem: Requesting help with registration process
Poster: Michel Virasolvy
Post title: Same case, for future reference
As a matter of fact, Chris, my last meeting with the ATAA highlighted the need for me to also register as an author with the SACEM (I usually handle B2B subtitling projects for devs and IT people but I stumbled upon DVDs and a couple of series for general public) so I think any help with you might get here will come in handy with me too when I'm back home.
To register, from what I gathered by phone, you have to submit some form by mail (not email, real, actual mail) to their office attached with a definite proof that your work was used and marketed, for instance a scan of that DVD you subbed + your paperprint copy of the subs (with timecodes and stuff) + the contract you and the subtitling lab agreed upon. It takes around 12 days to register you as an author, assuming it's all good. Now, I'd rather a registered author to confirm or detail the process so take all of this with a big pinch of salt.