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george1953 Inner circle Mallorca (Spain) 5943 Posts |
As I said in an earlier post, they are just not interested here. The ONLY thing that matters is how quick they can turn the tables around and get more punters in.
By failing to prepare, we are preparing to fail.
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Bairefoot Inner circle 1097 Posts |
It all depends on what type of magician you are and what type of restaurant you are working. Its not as basic as most of you think. If the place has great food and a great magician they will come and see both. Again, most people who write or talk about restaurant work don't really understand it.
Bairefoot |
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Dannydoyle Eternal Order 21219 Posts |
Most understand magic tricks and have no idea what a cover is.
The lack of knowledge keeps most from being taken seriously. But we have had this discussion many times. It ends with me being told I have no idea what I am talking about and a consensus that I am mean.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
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Bairefoot Inner circle 1097 Posts |
Danny Danny its not about you. Just keep helping others that ask or the ones you think need help. Sometimes is hard to take advice or listen to others when you don't know them. Sorry Danny but, keep up the work.
Bairefoot |
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davidpaul$ Inner circle Georgetown, South Carolina 3086 Posts |
Chef Robert Irvine from the popular show "Restaurant Impossible" tries to save failing restaurants by evaluating every aspect of the establishment. Ie: Food, service, atmosphere , branding, clientèle etc. etc.
A statement he made on the show made allot of sense to me. Quote: "The sign of a healthy restaurant is a noisy restaurant" Lots of conversation and laughter. Now there are those patrons who seek out a more elegant, quiet establishment and that's great. When I arrived at one of my gigs, a server said to me; " Good, you've arrived, it's quiet in here so livin the place up". The types of restaurants I work in and seek out are these types. I'm well into my 13th year performing weekly so something is working.
Guilt will betray you before technique betrays you!
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scaress Veteran user salt lake city 337 Posts |
Restaurant magicians are rare, and that is too bad but I've met several even in small towns.
I get bookings from my table hopping gigs, and I've actually gotten a few because someone saw a magician in a restaurant and loved it! www.eliascaress.com |
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steve ehlers Loyal user Tucson AZ 287 Posts |
In Tucson I think there are three magicians working in restaurants. Two at different steak restaurants, and I work at a dessert restaurant. I was very fortunate. I met the owner who had opened the restaurant about 8 weeks prior to me meeting her. I auditioned for her and her grand children and she liked what I did. I started working Fri and Sat nights every other week. Business has started to really pick up and she's asked me to work every weekend. Because it takes a while to properly prepare the dessert, she can really see my benefit in entertaining the customers. In addition, people are starting to call the restaurant to find out when I'm working. I also have a really good rapport with the staff which is vital.
My point here is not to say how great I am but rather to point out how fortunate I am. I don't think most restaurant owners see how a magician can benefit their business. Plus there are so many things that contribute to a performer being successful at a restaurant. Good rapport with staff and customers, performance ability and selection of tricks. I think a large repertoire is also important for repeat customers. If you are lucky enough to get hired to work in a restaurant it can be very rewarding and fun. Best, Steve Ehlers |
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Bairefoot Inner circle 1097 Posts |
Thanks for sharing Steve.
Bairefoot |
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