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Gideon Sylvan Special user Deerfield, IL 541 Posts |
Is there enough room on a table for restaurant table hopping magic, to perform cups and balls, or a chop cup routine?
You know you are a magician when you have boxes full of lecture notes you have never read, but still are excited about going out and buying more.
www.gideonsylvan.com |
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TheAmbitiousCard Eternal Order Northern California 13425 Posts |
Cups and balls, I don't know. Seems kind of busy.
Chop cup. Sure. I wouldn't do it first.
www.theambitiouscard.com Hand Crafted Magic
Trophy Husband, Father of the Year Candidate, Chippendale's Dancer applicant, Unofficial World Record Holder. |
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Countage Veteran user Charlotte 361 Posts |
I use the cups and balls routine in my restaurants quite often. I use a medium size close up mat to perform on. I always ask the patrons if they mind if I could borrow a spot on their table the size of my mat. Most people clear a spot. The cups and ball have been one of my top five tricks. I use a two cup routine.
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Dave V Inner circle Las Vegas, NV 4824 Posts |
I've seen an "in the hands" Cups and Balls by Dan Turcotte that works well. It was more of a 3 cup "monte" as it was more a guessing game where the ball was rather than the usual three on a table routine.
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No trees were killed in the making of this message, but a large number of electrons were terribly inconvenienced.
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gocall911 Loyal user Salem, VA 247 Posts |
I have a 2 cup(sauce cups) routine that I am still working on but once I have it down it will be great for table hopping because of the small amount of space it takes up.
"Use your head." ~Dai Vernon~
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
I have seen magicians use Cups & Balls in restaurants, and mind you it may not be this way for everyone, but all the routines I have seen are very imposing on the table. A two cup routine as mentioned above (like Tommy Wonder's or David Williamson's), is perhaps, better suited.
A Chop Cup is ideal in most cases. As Frank said, "I wouldn't do it first." Break some ice with the customers before "borrowing" a spot on their table... just better social etiquette. I'm not sure if anyone else does this, but I don't use a close-up pad for the Chop Cup. I use the drawstring bag that I keep it all in. I remove the ball and hand it to someone. Then I remove the cup and hand it to someone else. I casually sit the bag on the table in front of me (mine lays flat). After retrieving the cup and ball, I deliver a few opening lines, setting up the premise. I explain the objective with the ball. I sit it on the bag. Then I explain the purpose of the cup, finally putting it down over the ball. The whole scenario eases into the occupation of table space in gradual steps based on logical convenience, and seems far less intrusive.
~michael baker
The Magic Company |
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rikbrooks Inner circle Olive Branch, Mississippi 1317 Posts |
I have a short 3 cup routine that only uses the cups stacked rather than laid out side by side. The balls move up and down between the cups.
Still, I know a magician that uses a little plastic roll around chest of drawers that he bought at home depot. He put material all around it, it's on wheels. The added advantage is that he can keep a lot of stuff in the four drawers. I just bought one for myself yesterday for my magic. I only use two drawers right now. even though I keep both full size and ninja rings, cups and balls, chop cup, a dozen (count em) decks of ungaffed cards and three gaffed decks. I keep final loads, sponge balls, and a dozen or so quickie tricks like the pen through the dollar. All in two drawers and I could do cups and balls on the top of it. |
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James Harrison Special user Ontario, Canada 762 Posts |
Find what works for you.
Me personally, I would open with the chop cup. I would have it in my right hand, I would introduce myself, and as I go to shake hands, I place it on the table. As we talked, eventually someone would ask about the cup, and then my show started. I never had a problem asking someone to move something on the table as long as I asked. If they have dinner on the table when you get there, you shouldn't be performing at that table anyways. |
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Kingry Elite user Virginia 464 Posts |
I do it nightly for special tables. Ever seen a standing ovation in a restaurant?
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
Quote:
On 2004-10-17 07:26, Kingry wrote: "Special tables" is the operative phrase here, showing us there is always an exception to any rule. I have produced 15 pound chunks of granite for special tables, but not for the average nightly 4-top. Keep it in context.
~michael baker
The Magic Company |
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MJ Marrs Inner circle Los Angeles 1123 Posts |
I've seen Johhny Ace Palmer do one of his cups and balls routines (not the one with the baby chicks) while table hopping at a restaurant. His routine doesn't take up very much space at all. In fact, he didn't need to clear any space by moving any water glasses or plates. The cups only took up a bit of space at the edge of the table. Very interactive routine. He had a final load of potatoes that he got from the kitchen. Cool!
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tbaronio New user 40 Posts |
If there is enough room in the restaurant, why not carry a small table with you? In many of the resorts that I perform at, I carry my own working surface with me, this way I have plenty of room to work and I am able to do many different routines that I wouldn't be able to do without a table.
The tabletop is approx. 18 x 20 inches on a eureka table base. Tony |
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Lysaght New user 7 Posts |
I think there is enough room on a restaurant table to use mini-cups.
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
Quote:
On 2004-11-06 11:13, tbaronio wrote: Again, there is always an exception to the rule. If this style of performing melds with the environment, there is no reason you shouldn't do it. I have worked in restaurants where there was enough space between tables to park a small car; in others, barely enough for two people to pass each other in the aisle. I have even seen a magician who used a rolling cart, tastefully designed; not unlike the flambe carts used for tableside cooking, or salad-tossing carts that were once very prevalent in upper class eateries. The original question asked whether there was enough room -on- the table to perform cups and balls (or chop cup). Obviously, and in most cases, one cup requires less room than three. Some restaurants barely have enough space to contain the dinner plates, silverware and condiments. In that event, logic says, no, there is not enough room. Keep in mind also that timing can be everything here. If you hit the table near the beginning of the turn for that table (between cocktails/order-taking and food arrival), there may be less room than after dinner, when most of the serviceware has been cleared away. The problem exists here if this is a volume restaurant. If they are more concerned about turning tables, you shouldn't delay the departure of customers who have already eaten. Waiters and management detest that. If, on the other hand, the restaurant caters to their patrons throughout a long, leisurely dining experience, then you'll have more freedom to pick you time. Without knowing the specific circumstances, the question can only be answered in this general way. Use logic and common sense and you'll undoubtedly come up with the answer that is right for the situation.
~michael baker
The Magic Company |
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twistedace Inner circle philadelphia 3772 Posts |
When working a bigger night such as New Year's Eve, I do bring my regular chop cup. I just recently began using a mini chop cup at my restaurant and it gets good reactions but nothing near what a real chop cup gets just because of the difference in final load size.
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NJJ Inner circle 6437 Posts |
I don't do a lot of restaurants. I mainly do larger corporate dinners with tables of 10, so using table space is hard since not everyone can see.
I prefer to do everything in hands so the whole table can see. |
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Danny Magic New user ca 30 Posts |
I perform a cup-and-balls routine that is very similar to Johnny Ace Palmers. It is a closer, and will generally get your biggest response.
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Puppet Master New user South Africa 6 Posts |
I very often perform a two-cup routine. It works very well and doesn't use up much space. It can be performed on various surfaces, so I don't even need to use a mat.
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bishthemagish Inner circle 6013 Posts |
I have used the cups and balls in every restaurant that I performed in - for over 20 years. Done well, the cups and balls is a hit with the audience.
I also use a small mat when I table hop. I also open with the chop cup done with dice. It works.
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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Jared Inner circle Rhode Island, USA 1579 Posts |
If there's an 'empty' seat at the table, then yes, go for it. Carl Andrews has a nice two-cup version that's practical and makes use of sponge balls that you're probably already carrying around.
-Jared |
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