If so , Are you using a standard routine or homebrewed ?
I am debating wether to use Paul wilson's chop cup routine from the restaurant act or Don Alan's ?

Any feedback would be appreciated.

Homebrewed
kozmo

Just be aware of the problems involved in using the table in restaurant work. My views are in the "Table Space" thread in this section.

Though one cup doesn't require much work space, be sure you don't have the customers moving things to accommodate you, and be sure everyone at the table can see.

If you do an original routine, please don't do a - "Ah ha! You thought it was under the cup but it wasn't! I was right and you were wrong!" type of thing. I'd work along the lines of YOU being surprised every time the ball is, or isn't where it's supposed to be. Remember, you want them to like you.

Home made routine. I use a mini cup.

Mini cup all the way

Don Alan routine in my formal close up show and Loomis-Riser micro cup for walk around

Do you think there is a big diference between the "normal" chop cup, and the "mini" chop cup on the restaurant work????? Wich do you prefer??? Why??

I has some routines for my restaurant performance, but I don't use the chop cup...i'm thinking about it.

Thanks

Mini chop cup for Rest. work. I use it on a small, round close up pad. Works perfect.

Perfect for the restaurant.

Thanks, I'll buy the MINI chop cup, and try to add to my routines for restaurant.
Just one more thing, wich are your final load to the mini chop cup??????

Thanks.

All the best,

:bikes: Mesquita

With my mini cup I use golf balls as the final load. use two for a double kicker.

Any more ideas for the final load for the Mini Chop cup? I use a "mini"mini cup of plastic with a mini-plastic ball inside. And after these, I load with 3 sponge balls and continue with my routine.

So, again, any more ideas?

THANKS.

All the best,

:bikes: Mesquita

I've used the Don Allen routine and a regular cup for over 10 years in my restaraunt work. I've never had a problem with table space. I think that the larger loads are more impressive in a close up situation.
Just my two cents.

[quote]On 2005-06-17 17:41, Randwill wrote:

Though one cup doesn't require much work space, be sure you don't have the customers moving things to accommodate you,


I would be quite pleased if the customers were moving things to accomodate me.
What is the problem with it?

I use the mini cup because it takes up less room in my pocket.

I would go to a woodworking shop and have one turned out of wood. They are painfully simple to construct and look nice. The size can be literally anything you want. I made mine in my basement from a post which used to be in my back yard. Tennis ball size is what it is. I prefer the larger loads of the tennis balls. This is obviously only a matter of preference. A properly constructed routine is what is magical.

Do the chop cup on a spectators hand.

Won't that give away the secret? To a spectator, the ball is not under the cup until it is revealed.

:question:

I use a homebrewed routine with the final load being a lime that is loaded with either a torn dollar or torn card.I do my chop cup routine and go right into a Bill or card in lime routine.

Get Colin Roses loose change. It is the best chop cup routine I have ever seen and I don't do a show without it. If you don't know the effect, it is :

What if you could show a Beautiful ‘Hand Turned’ wooden Cup that enabled you to make a small Crochet Ball appear and then disappear?……..(Nothing New about that….but Wait!)…..Now the little ball turns into a Ten Pound Note/Dollar Bill/Euro Bill……and then as if by Magic suddenly you have stacked up on the table a pile of “Loose Change”……..But Wait it gets better……How about a Pile of Rice Grains or Pasta Shapes……all of this and much more becomes possible with this latest little ‘Miracle Worker’ from the Five of Hearts Magic Workshop.