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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
Quote:
On 2012-08-27 00:47, pepka wrote: Pepka, yours is a POV that not all restaurant magicians have as a luxury. I usually did, and it's obvious that Danny does, too. In places like you describe, patrons are NEVER seen as "campers". Their usefulness is not expended once the entree has hit the table. I have seen, quite commonly, the check rise drastically AFTER dinner with the additional drinks, coffees, etc. It is also somewhat rare to find patrons totally unaware of the normal happenings in the place, including a magician. They may not be aware of the magician upon immediate arrival, but they surely are before the magician arrives. Danny works by invitation, and I suspect a little verbal advertising from the staff... all good things. In my cases, the reason was that in places where the patrons reserve and basically OWN a table for the evening, it was rarely my style to "pounce" on the table at the first opening. In the "turn and burn" joints, that first opening may very well be the only opportunity you get. I will not say that I never worked a table early... quite the contrary. But this was usually when the opportunity was golden, and not reliant upon hitting that "magic" spot between drink orders and food hitting the table. My job was usually not to desensitize the awkward wait for the food to arrive. It helps when patrons are used to the time required for a well-prepared meal. Such people do not watch the clock, and prefer to spend time relaxing into an event that they call dinner. Drinks, appetizers, and conversation are common, well before entrees ever show up. Of course, I always found these formats to be ideal. The patrons had a chance to settle in, take care of whatever preliminary agendas they may want or need to do, and get perhaps a bit lubricated in the process. Initial introductions at the table can easily happen during this time, including short sets. I never performed when the main course was down, but in most cases, the "show" was done, after dinner. This also meant that most accoutrements had been removed from the table... which equals more space for the show! By then, the magic was hardly an interruption, and actually part of the experience. Such places are widely different than "family" restaurants. Not saying that those kinds of places are bad, but they offer a different set of dynamics for the magician. Unless the performer has seen both sides, it's hard to understand how this can make a difference.
~michael baker
The Magic Company |
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bishthemagish Inner circle 6013 Posts |
Quote:
On 2012-08-26 18:25, Dannydoyle wrote: I would consider this point of view when doing "street magic" or "strolling magic at a cocktail party" however in a restaurant where I have had my advertising out (table tent - posters) and guests "know" that the place has a working magician that night. And by being asked to come to most tables by the guests themselves - I would say no. I guess it is the way one does their business with the restaurant. And just an opinion.
Glenn Bishop Cardician
Producer of the DVD Punch Deal Pro Publisher of Glenn Bishop's Ace Cutting And Block Transfer Triumphs |
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pepka Inner circle Uh, I'm the one on the right. 5041 Posts |
You make some excellent points Michael.
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Countage Veteran user Charlotte 361 Posts |
I try to be able to stop my act at any point. Can't win em all.
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