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Red Shadow Inner circle 1788 Posts |
In the US, I understand the resturant industry is mainly based around giving tips. While here in the uk, its a very different thing. I imagine its different from state to state also. So there can be no set rule for what to do with tips. It depends on where you live and the contact you have with the resturant.
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jay leslie V.I.P. Southern California 9498 Posts |
It's not, so much, different from state to state as it is from geographical area to geographical area.
For example: I have a friend who worked two nights a week here, on the west coast, and when he moved to the south (bible belt) he hasn't worked a single restaurant or performed at a single party in 6 years. Tips (and work) are also cultural.
Jay Leslie
www.TheHouseOfEnchantment.com |
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link8822 New user Central Jersey, NJ 66 Posts |
Hi everyone,
Just wanted to thank you for this well-written topic. So many thoughts & opinions on restaurant gigs & I want to share my own experience of how I landed my first gig. First of all, I put together a promo folder and called to find out the GM's name. Turns out she was in that day, so I walked in to the restaurant & asked to speak with her about possible entertainment options for the restaurant to which I was told I should speak with the sales manager. They scheduled a time for us to meet 2 weeks later, and then I dropped off my promo folder in person a few days later when the sales manager was in. In terms of tips, I made it very clear that I would not solicit tips because I am here to help the restaurant make more money. When I my one free trial night, I tried refusing tips but couldn't do so without being rude, plus the manager on duty told me to just take it. At the end of my shift, I wanted to split the tips with the servers but they were a bit surprised & also insisted I keep the tips I earned. I'll admit I felt a bit bad since I wasn't keeping my word, but what could I do? In retrospect, I realized I completely forget to try the line "Please, the management takes care of me very well & the best tip you can give me is to notify the management how much you enjoyed the performance". I also feel that sharing my tips with the hosts would be a good idea because I don't believe they get tips, even though they would be the ones to introduce me to the customers and/or direct me to lines at the entrance. Long story short, I ended up getting my very first restaurant gig at 65 an hr plus free meal...however, I would not suggest this price unless you have a decent amount of experience approaching strangers cold. I would also highly suggest Kranzo's "The Gig" booklet & "Real work on Restaurants & Bars" by Sankey. It helped me put my promo folder together, refine my pitch, & choose appropriate material. (just out of curiosity, I noticed someone mentin chop cups...do magicians really perform chop cups at restaurants?? It just seems so out of place to me at a restaurant, but I could be missing something) |
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Shawn D Elite user Hughson,Ca 465 Posts |
I close my set with Carl Andrews cups an balls at every table I do. Strolling or table hopping. Not out of place at all an great reactions. Hardly takes any room to do. I use mike rogers baseballs an end with bigger balls hacky sack socer ball an a potato.
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flavioromano New user 21 Posts |
Very Useful topic!
I have al ittle problem; I have done a free night for a ristorant owner, he calls me on the busy nights. He says to me "call me sometimes to remember me to do magic nights" but often when I call him, he says "Sorry this evening I have few reservations, call me another time!". This is very frustrating, because this is a high value restaurant and I get other jobs from it, I would like to be there very often! |
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wally Inner circle 1828 Posts |
I am a childrens entertainer at the moment, But I am putting a list together for some Adult close up work. is there such a dvd that gives advise on starting in close up. cheers from UK.
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1KJ Inner circle Warning: We will run out of new tricks in 4385 Posts |
Quote:
On Nov 6, 2010, Christopher Lyle wrote: This is a great thread! I very much appreciate the wisdom. I would suggest just a slight shift from the above statement. I don't think we should convince them that they DO NEED US, when you just stated that THEY REALLY DON'T NEED US. I would say that we need to convince them that THEY WOULD BENEFIT FROM US. The bottom line to a restaurant is more revenue. If you can convince them and ultimately prove to them that they get more revenue above and beyond the additional expense, they should be happy. Given this, I love your idea of "stacking the deck" with friends. You just generated more revenue for the restaurant. I say you should constantly stack the deck. When you are standing in line at the grocery store, give the person behind you and the person in front of you a card to the restaurant and talk about what great food they have, plus a great magic show. Most everyone standing in line at the grocery store on occasion would rather someone cook and serve them. This was an awesome article about how to get the restaurant gig, but an idea to keep the gig: Get co-branded business cards. The restaurant on one side and your info on the other side. Perhaps the restaurant would even throw in a little incentive, making the card something they would present to get a little something extra. This way, the restaurant can clearly see how you are "stacking the deck". KJ |
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tpratt38 Loyal user New Orleans 279 Posts |
Thanks for all the tips I hope I put this to good use when I move to New Orleans in April 2015.
Mentally Speaking, Make today your best day possible Tim.
Mental Threads....
Invoking your thoughts one thread at a time... Creator of Voodoo Dowels |
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Red Shadow Inner circle 1788 Posts |
You make Voodoo Dowells and are moving to New Orleans. Look up the Ghost tour company there, you will have more work with them than you can possibly handle.
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gowenmagic New user 92 Posts |
I've landed 2 restaurants now just heading out an afternoon armed with business cards, an invisible deck and a well rehearsed pitch and asking for the general manager. The GM is usually there %90 of the time between 4-5 on Thursdays and Fridays.
I work at a breakfast place called Cora's on the weekends and I'm having a trial this Friday at Ricky's all day grill and a third one is looking promising. I'm waiting on a phone call. I've had to approach about a dozen restaurants to get those. In Canada, most places that have roots in the states are terrified of all of the red tape they have to go through which is a shame because there are some really great places. |
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MagiCol Special user Dargaville, New Zealand 929 Posts |
Flavioromano: Do you actively advertise your services through places other than that restaurant?
Newspaper adverts, notice boards in supermarkets, local radio or TV station. Word of mouth. Look at it as objectively as you can: this is a negotiation problem, and it seems to me that some/most? of these times you are on the losing side. If he wanted you lots the restaurant would be planning to have you more involved I think. How can you make it a win-win situation? I suggest you do some reading/research on negotiation skills. Books, youtube?, whatever. Alternately, keep him low on your list of priorities of venues and get to and make more money at other venues. All the best...
The presentation makes the magic.
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SimonG-97 Special user 508 Posts |
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On Dec 29, 2013, flavioromano wrote: I'm not a restaurant worker, but from everything I've read in preparing to do so it seems you have missed one key point. Make sure to tell the manager the role of a magician is to entertain guests and drum up business when they have average/slow nights. Think about it from a business perspective, if an audience is having a great night and making lots of money, why would you need a magician to come and make the night more successful? Magician and entertainment should be there to help the restaurant out in the week and slow nights and make those kind of slow nights better for the restaurant. Even if a restaurant owner doesn't believe you can drum up more custom, even if you do have a couple signs, leaflets in menu racks advertising when you are appearing at the restaurant, you can still approach with the angle that by entertaining guests on quiet nights those guests are more likely to come back, reccememend the venue to friends, and it turns their perspective of "oh it was a good restaurant but a little quiet" to, "yeah it was a really nice place, they had a great close up magician perform while your food was being prepared, it was great" That's what you should be telling the restaurant owner. Ps I know this was an old post, but if anyone else reads I hope it helps Ps s s edit 2. Sorry , yes I did say I'm not a restaurant worker yet but this is all advice a VERY knowledgable restaurant magician friend of mine gave me |
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Wesr3 New user 3 Posts |
What a great article! This is very insightful. A close magician friend of mine suggested leaving the tips that you receive for the waiters and waitresses. This causes them to like you and they will speak good of you to the boss... thus increasing your chances of keeping the gig. its food for thought.
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obrienmagic Special user 752 Posts |
I have started using a sort of "Tags for Tips" method when it comes to tips and has worked out quite well. That is Rather than accepting a tip, you give them your social media info and take a group picture with them. Ask them to tag you in it and follow you on social media. I encourage them to videotape my performances and post them AS LONG AS THEY TAG ME AND FOLLOW ME! This has done a great job at helping get some organic follows on my social media which is what I use primarily for marketing.
I then tell them to give the monetary tip to their wait staff instead If the person insists they want to give me an additional monetary tip as well I will graciously take it only after turning it down for the photo op.
Visit my online store at http://www.obrienmagic.com/magic-shop
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wchoo002 Regular user 115 Posts |
Hi all,
Was wondering what happens if you are halfway through an effect and the food comes. |
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RowB New user 13 Posts |
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On Mar 13, 2017, wchoo002 wrote: From my experience that's why it's best to do short effects while table hopping. So you can finish fast. |
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Nickoli Sharpe Regular user Worldwide 160 Posts |
Not sure if anyone is still following this.
When food arrives is when I say enjoy your dinner And leave. |
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Brainbu$ter Veteran user Indianapolis, IN 326 Posts |
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On Apr 19, 2017, RowB wrote: As good or better, modular effects. These have multiple climaxes, where you can stop pretty much any time and they think it was the natural ending of the effect. A trick you can do the effect more than once is ideal for this, such as Crazy Man's Handcuffs (where you can repeat it a couple times but have each time seem more impossible--1st the usual way, then looking from below, then looking from over performer's shoulder, then spectator holding the bands...get The Magic of Michael Ammar, because this is one of those tricks that's easy to do badly, but when done well is amazing), or ACR, or Homing Card (from Card College...card jumps to pocket, then whole deck minus selected card jumps to pocket). |
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wchoo002 Regular user 115 Posts |
Thanks!
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Ceierry Inner circle Europe 1578 Posts |
Perfect !
have a look at this post ! Don't make the same mistake ! http://olivierboes.com/blog/my-weirdest-......s-weird/
Author of 10S Star Sign Divination - olivier.ceierry@gmail.com for a digital copy.
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