|
|
Go to page 1~2 [Next] | ||||||||||
Leland Stone Inner circle 1204 Posts |
Hiya, Magi:
Typically, doing Magic in a bar has been gratifying -- I'll stop for a club soda or other NA beverage and do a brief set on the way to a gig. It's a great way for me to "warm up," and reaction's been positive. When cold calling a restaurant, however, the reaction couldn't be chillier -- if I can get a manager to talk with me, s/he is brusque and distracted. Naturally enough - I get that my visit's a distraction. So I've thought about stopping for a meal instead of just a drink -- becoming a customer -- and perhaps performing for the wait staff before asking to speak to management about my services. My intent is to take the edge off the manager by paying to be there, and then making my pitch; my concern is that this could backfire and be perceived as duplicitous and manipulative. Not that that's so bad, I just don't want to look that way! Thoughts, input, derision? Thanks, Leland |
|||||||||
Magic_Steve Inner circle Maryland 1476 Posts |
Hmm...I'm not entirely sure. In my opinion, if you call to set-up an appointment, you look more like a professional. But if you go in there to eat, you look like a customer that does magic?
For me, it really depends on the actual restaurant, as this could possibly work in a family restaurant. But if your approaching high-end, then you might be better off setting up an appointment. I have never cold called a restaurant by just walking in there. I call them up, and get the GM's name, then get intouch with them. Afterwards, I push for the interview. By doing that, they're expecting me and seem more interested. Of course, my experience is limited to only one restaurant in my life, but oh well. Interesting thread by the way! Best, Steve |
|||||||||
mrunge Inner circle Charleston, SC 3716 Posts |
You're better off setting up an appointment. As you have found, you ARE a distraction to them when you "stop in." Restaurant managers are busy people! It might be convenient for your schedule, but not theirs.
You also hit the nail on the head when you said you "cold called" and the reception couldn't be "chillier." Absolutely. Try to switch places with this person. You've got a full staff to deal with, the kitchen is going nuts, the phone is ringing and delivery people are either making or taking orders for supplies. Then, bam! "Can I show you a magic trick and talk to you about increasing your payroll by hiring me to work in your restaurant?" Hah! Try calling and find out when you can meet with them. It's probably not long after they arrive. The rest of the day? Forget it. There is way too much going on. Good luck. Mark. |
|||||||||
pepka Inner circle Uh, I'm the one on the right. 5041 Posts |
Bill Malone has some great advice on this topic. Go to the bar during off hours and have a drink and just start toying with cards. Eventually, you'll do a trick for the bartender, then the waitstaff. The manager will eventually see this and boom you're in. He also recounts the times that he's worked restaurants and "saved the day" when food was going to be late etc. I've never used it, but if I really wanted a 3rd restaurant gig this is probably what I would do.
|
|||||||||
Dannydoyle Eternal Order 21219 Posts |
Quote:
On 2007-06-09 13:33, pepka wrote: Try it some time. OFten they do pay attention. You are DISTRACTING THEIR STAFF after all why shouldn't they notice? Make sure to do it on as busy a night as possible. Managers love that. There is never any side work to do for the staff. Ok sarcasam done, from my perspective the "ambush interview" is not that professional. I would hate it as an owner. It may work, it may not, but it can go bad fast. At least if you have an appointment, it is straight forward. He KNOWS what is going on. There is a possability, that if you are feeling the "chill" as you call it, you need to simply look at the sales pitch. Not fun to think of, but may help some.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
|||||||||
gdw Inner circle 4884 Posts |
Quote:
On 2007-06-09 15:03, Dannydoyle wrote: If you do it properly, it is not so much an ambush as it becomes them asking you about your sevices. David Stone has some similar advice. You just have to do it casually, I woudl suggest having afriend that you are performing for before to get the staff attention, and doing so, as mention as it is VERY important, on the OFF hours, when it is slow, that way you are NOT inturupting anything. The other key is not to ask for anything, but to have them go to that place themselves so that they have the idea of using your services. Watch the Malone and Stone vids for more secifics.
"You may say I'm a dreamer, but I'm not the only one."
I won't forget you Robert. |
|||||||||
Leland Stone Inner circle 1204 Posts |
Yeah, that's a good point about the sales pitch. Since I'm currently using these lounges simply to warm-up, I'm sure I've not been focused correctly when going there as ends in themselves. I'll reconfigure, and see about making appointments first with the GM.
Thanks for the input, Magi, Leland |
|||||||||
Dannydoyle Eternal Order 21219 Posts |
Fact is that when you do an UNANNOUNCED adition, it is an ambush. No matter how you disguise it.
Now if it fits your style, then I have no problem with it. I just showed another side of the coin. I am not saying it is right or wrong, or if you do it it is right or wrong. Just that maybe working on a sales pitch may help some.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
|||||||||
RicHeka Inner circle 3999 Posts |
There are a lot of factors that enter into this dilemma:Cold call vs Appointment.
I have never made an appointment.I have alway's cold called...but that's just what has worked for me. I think much has to do with the way you present yourself.Also,much has to do with the personality of the GM/Owner. I have a very friendly,but believable presentation,that I have honed over the years.If the decision maker is busy,I find out when would be a convenient time. All I need is five minutes to make my presentation. Thankfully,I haven't had to do this too often because many of my gigs are long term. However,I do know that if a situation arises where I lose a gig,I feel confident that I will be able to replace it through 'hitting the pavement'. My 18 year [and counting] gig I got while I was picking up a take out order and the owner just happened to be standing there. I think either method can work...it just depends on what you feel comfortable with. Rich |
|||||||||
Dannydoyle Eternal Order 21219 Posts |
A cold call is a far cry from an ambush. At least in the cold call they know why you are there. It is an art form, and often usefull.
Danny Doyle
<BR>Semper Occultus <BR>In a time of universal deceit, telling the truth is a revolutionary act....George Orwell |
|||||||||
gdw Inner circle 4884 Posts |
Quote:
On 2007-06-09 20:37, Dannydoyle wrote: I understand completely. And it is kind of sneaky, yet honest at the same time. There should be no sense that you are trying to get a job, or selling yourself to them obviously at all. More that you are there, and if they happen to ask about it, then great for you. But yes, it is technically "ambush" as you say, but there should be no feel of that what so ever. Similar to presenting an effect in a completely "impromptu" manner, even though you have actually prepared something in advance in a location, but you just "happen" to be there when doing an effect. In that sense, you kind of have to really be fine walking away with having just done a fun impromptu performance.
"You may say I'm a dreamer, but I'm not the only one."
I won't forget you Robert. |
|||||||||
Robert Apodaca Special user 504 Posts |
Lol I misread this this topic.
I thought it was going to be about how people approach different tables. |
|||||||||
Review King Eternal Order 14446 Posts |
Quote:
On 2007-06-09 15:03, Dannydoyle wrote: Please listen to Danny, because if you go in there and are entertaining the staff and the service to customers is being affected, you couldn't get a job as a busboy. Malone's a smart guy and I have no doubt he could do it, but he's only giving advice. Unless you saw him do it, you'd be winging it and most likely won't have the affect Malone does.
"Of all words of tongue and pen,
the saddest are, "It might have been" ..........John Greenleaf Whittier |
|||||||||
Leland Stone Inner circle 1204 Posts |
Hold the phone, fellas...as a dyed-in-the-wool capitalist, former member of the retail sector, ardent devotee of Adam Smith, AND a business owner, I would NEVER impair a restaurant manager's ability to make money by tying up staff! If I'm in a lounge before a gig to warm up, I read the room...obviously, if they're busy, they don't have time to play "pickacard." If they're not busy, but they're wiping, filling, and otherwise TCB, ditto. But if they're not busy and just slacking, maybe jawing with the owner or manager, then I make with the tricks.
Going back on a cold call specifically to speak to management about gigging has been a whole different time and circumstance -- post lunch, pre-dinner, all business (if not well focused, as mentioned above) Thanks for the input -- points taken |
|||||||||
mrunge Inner circle Charleston, SC 3716 Posts |
Yep...you've got it!
Mark. |
|||||||||
JTW Special user Florida 670 Posts |
The key here is if you're going to do this approach you have to be able to "read" the situation as was stated. I have used this approach often. It works surprisingly well. I go in "after" a show. Toy around with my cards or coins inevitably the question is asked. I do one thing. Short (not flashy) to the point magic (not clever juggling). Then I put whatever it is away and I'm back to being a customer. A week later I go back after "another" show. I'll do this at least three to four times. All the while chatting to the bartender about what I do, dropping hints that I have worked in restaurants before and how much I enjoyed it blah, blah, blah. Most of the time the bartender will say how they think it would be great to have at their restaurant. I then ask for the manager (as long as it isn't a busy time for them) and set up an appointment. It's a soft sell you have some of the staff on your side already (they have seen how other patrons react to it) and they will let the management know that they want to try it out.
It's guerrilla sales at its finest. Good job Leland for discovering such a great technique. P.S. not to toot our horn but...Michael Eaton and I have put together a Restaurant Workers Workshop called "An Evening Out". We detail this type of approach as well as a number of others in it. Be on the lookout as we are planning to tour with it. we just did it at the Twin City Convention in Bristol, VA to great success. I posted a thread on it in this forum check out what the guys had to say. Jason Wethington |
|||||||||
Magic_Steve Inner circle Maryland 1476 Posts |
Ay chance you guys are coming to or around Maryland or Washington, DC?
Best, Steve |
|||||||||
Bad to the Balloon Inner circle Clearwater Florida 2116 Posts |
Quote:
On 2007-06-10 14:13, JTW wrote: Jason, Let me know when you want to lecture at Tampa Bay Magic Club, I'll book you. BTW are coming on June 21st? Mark Byrne
Mark Byrne
AKA Mark the Balloon Guy As seen on the TODAY SHOW www.balloonguy.net Creator of Bad to the Balloon DVD series Go to my store: http://tinyurl.com/Bad2theBalloon |
|||||||||
DP the Great Regular user CC, Texas 198 Posts |
I have a bad story about this....I was so stupid. Haha
Ok, here it does. It was mother's day, I was 17, and I went with my family to olive garden. At the table, waiting for the food, I began going some nice coin magic, including coins through table. This routine uses four coins and a shell, something similar to Roth's, so it is very powerful and visual. My family loved it. When I finished, all of ausuden, I hear a cheer and clapping from the table over, full of some college students. They asked me to come over, so I performed Sankey's Killer Key, and they loved it. They were floored. Soon after that, a couple eating in the table next to me asked to come. I did a simple coins across, similar to Gregory Wilson or Sankeys 3 coin across. At this point some of the staff and waiters came to watch. They all liked it and were intrigued. After that my food came so I sat down to eat. Well, soon after that, guess who comes to our table? The manager! He came to ask if our food was good and if everything was alright. He also said he heard that I was doing magic earlier. I nodded, didn't say much, and continued to eat. Then he walked off.....How stupid I was! I could have gotten my first restaurant gig! I had done it all, it happened by chance. I wasnt even planning to go to get a job...it just happened. If I was thinking, I could have landed one easy. Bummer. that's too bad. So yea, that's my looser story. Next time when I recognize the situation, I will surely take advantage of it. Well, people take note, and don't be as stupid as I was, Ok? haha -D. P. the Great
D. P. the Great
www.dpandedmagic.com |
|||||||||
eatonmagic Special user Orlando, FL 737 Posts |
Don't worry...it happens to all of us once in a while. I know how bad it sucks to miss out on that chance but here's the good news...you've already established yourself. The people liked you, the waitstaff liked you, now you can at least go back in there and drop off a card. Just tell the manager (the same one that came by your table) that you were the magician that he met that day and pitch the idea of performing in there once or twice week. Strike while the iron's hot. In this case, it was probaby a few years ago (I don't know how old you are). Guys, this is the PERFECT example of a great way of getting your foot in the door. Just consider this a live audition. In my cd "The Pitch", I talk about these scenarios. About walking up to a manager and telling them to pay attention to the table and not me. That's what will land you more gigs is the reactions from the table.
|
|||||||||
The Magic Cafe Forum Index » » Table hoppers & party strollers » » Approaching Management? (0 Likes) | ||||||||||
Go to page 1~2 [Next] |
[ Top of Page ] |
All content & postings Copyright © 2001-2024 Steve Brooks. All Rights Reserved. This page was created in 0.04 seconds requiring 5 database queries. |
The views and comments expressed on The Magic Café are not necessarily those of The Magic Café, Steve Brooks, or Steve Brooks Magic. > Privacy Statement < |