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Sean Irvine New user N.Ire UK/Ireland 55 Posts |
Hey there,
I'm thinking of getting a job this summer in a pub/restaurant to expand my performance ability. I have a few questions: 1. How much money should I charge per hour? 2. How many hours should I work? 3. How many effects should I do to each person/group? 4. Could you please tell me how to change '$' into '£' [Its not on Excel] 5. Any tips on approach, clothes etc. Thanks
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Sean Irvine ([8^v> "If the world didnt suck we'd all fall off" |
Schaden Inner circle Purgatory 1253 Posts |
1-3 is up to you and what you feel is right.
I have no clue on 4... 5 depends on where you are working. Is it a formal place? Lee |
Sean Irvine New user N.Ire UK/Ireland 55 Posts |
There are a few with formal and informal. Chances are I'll start at the informal one because I'd probably relate to it easier. Im not sure which one to go for, but all advice is welcome.
Another thing: I can get a job for £165 a week [notice '£'] not relating to magic. Btw I'm 16, just left school. What is the pay like compared to this if I perform in restaurant/pub type place? And do you know any good way of turning down tips? Thanks.
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Sean Irvine ([8^v> "If the world didnt suck we'd all fall off" |
magicsoup Elite user 461 Posts |
1. That's up to you. You might want to find out what other performers in your area charge and be close if you think you are worth it.
2. Normally you only work during peak hours. A supper rush at a restaurant may be 2-3 hours. What you work depends on the place and the manager. 3. Never stay too long. When food comes get out unless you are in the middle of something AND They ask you to stay. Always leave them wanting more. 4. No idea. 5. Always dress nicer than the average guest. I wear a nice vest, shrit and tie with nice dress pants. I'm not in a tux but I am not casual. You need to stand out in a nice way. Some people have mistaken me for the manager. About approaching a table there is a thread dedicated to this, check the archives. 6. To refuse a tip just say that you are compliments of the restaurant. My personal view is that if someone insists, take it. Sometimes people want to impress those they are with so they really want to tip. If they don't really want to tip all you need to do is refuse it once, they won't insist. Go get em! Let me know if my advice helped. |
mrlavaboy New user Indpls 94 Posts |
What are you worth and what do you provide the restaurant? My time is very valuable. I know there are those out there that will work for a lot less than I will. They can do that.
Who cares what the other guy is getting paid to the same thing down the street. How good are you at entertaining? What are you worth per hour/per evening/per event? Decide that for yourself. andy |
magicsoup Elite user 461 Posts |
Maybe I should have been more clear on my posting. By finding out what others are making (roughly) you can give yourself a ballpark figure as to what you can charge.
I also think it's not good to undercut people just to get a job. Charge what you are worth. You might be surprised how high that figure is! |
volant New user Wisconsin 59 Posts |
Steve Beam wrote a great article named "Becoming a professional restaurant magician." I consider it the best way to figure out how much you should get paid.
You can find it in "The Magic Menu Years 1-5," "Magic Menu March/April 1994," "Steve Beam's Semi-Automatic Card Tricks," and "The Trapdoor #28."
By the time you read this, you've already read it.
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Sean Irvine New user N.Ire UK/Ireland 55 Posts |
Okay, thanks for all your replys Most welcome.
I noticed there is a thread about being a young magician which takes money into account, so any further discussion can be carried out there. Thanks again :coolspot:
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Sean Irvine ([8^v> "If the world didnt suck we'd all fall off" |
Mark Martinez Inner circle Wisconsin 1276 Posts |
Quote:
On 2003-06-22 20:20, Sean Irvine wrote: Check here... http://www.xe.com/ucc/
Magically,
Mark Success comes before work only in the dictionary. - Anonymous |
Sean Irvine New user N.Ire UK/Ireland 55 Posts |
Thanks for that Mark
Helped a lot.
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Sean Irvine ([8^v> "If the world didnt suck we'd all fall off" |
Jared Inner circle Rhode Island, USA 1573 Posts |
...What money?
Just kidding, here's a formula that makes sense for MANY performers that I read somewhere (maybe from Kirk Charles' excellent book). It's simple....take the price of the highest entree from the menu and multiply it times 5. For example, $19.95 x 5= $99.75. Naturally, round it off in YOUR favor! - Jared |
Sean Irvine New user N.Ire UK/Ireland 55 Posts |
Well that sounds good to me!
I think it'll be more of a case of rounding 'up' - its a lot easier and suits me better. Thanks
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Sean Irvine ([8^v> "If the world didnt suck we'd all fall off" |
r4bid Veteran user 386 Posts |
x 5? most people I have talked to take the average price of two meals and double it.
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Jared Inner circle Rhode Island, USA 1573 Posts |
The x 5 principle is just an example. Naturally, it would also depend on other factors such as the performers ability, popularity, locale, market demand, type of clientle /restaurant etc.
Let's just say for arguments sake that it's a starting point. -Jared |
DaveVegas New user Leicester,England 89 Posts |
1. A good guide is the average price of a three course meal x 2, per hour.That means you've paid for yourself with just two covers.
2. You'll be most useful during the busy times. Be flexible. They'll appreciate it. 3. Two or three short, punchy items. Sometimes you'll need to exit quick. The waiting staff might let you know if you can do longer-this is one of the advantages you can offer a restaurant. 4.Go on a search engine, type in currency converter and go from there. 5. Always stand out, but be smart. Don't look like a waiter! personally, I wear a red jacket and black shirt/trousers. I always stand out in the crowd. 5a. Be confident, direct, happy in your approach. If you do get a knock-back, be gracious, don't take it personally and tell them to enjoy their evening... 6. If the management say it's okay, sprinkle your business cards on the tables before the diners arrive. 7. Best of luck! Wow, don't I go on!!! Dave |
bunkyhenry Special user NYC Metro 828 Posts |
It's hard for most to make a living doing restaurants. The economics are just not there except for special situations. (tourist places,etc)
Also markets differ greatly. You can not really apply rules of thumb in all situations. You might be successful in rural South Dakota if you get $75 but in New York City it better be $500. The toll into the city is $8! Cheeseburgers are $9 and cigarettes are $9 in machines. Chances are you are not doing it for the money but for fun and experience. that's good. Here is what to try to charge. A fair price. Be reasonable. Price is where the most he will pay and the least you will take meet. 1)Be ready, have a good show,have a marketable product. 2)Add an extra hour to your get ready time and arrive early. 3)Be confident. 4)Have fun...this is very important because if you don't have fun, you will not want to do it a lot...also they will not have fun. |
Brian Haagen New user 91 Posts |
Wow. The topic has pretty much been completely covered here. Also, make sure though that you don't charge too low. Once your with an establishment, changing the price, even asking to change the price can be hard and tricky situations.
I am only 15 and I am not a phenomenal magician. I think I am pretty good at it, but the thing was, I came across to the management as "professional." They hired me for a good sum of money before they saw any magic. Make sure you don't charge an outrageous price. But remember that what you do is special and not a lot of people can do it! Make sure that you charge something worth while to compensate for your time. |
Sean Irvine New user N.Ire UK/Ireland 55 Posts |
Well thanks for that everyone
Helped a lot. Thanks. Sean
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Sean Irvine ([8^v> "If the world didnt suck we'd all fall off" |
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