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Keith Raygor
Special user
Naples, FL
611 Posts
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Posted: Jun 14, 2011 11:03am
Over the years, I've been asked quite a few times for my list of benefits, and have posted it here on the Café a couple times. The first time is here.
That thread also has the approach I used to secure my latest residency, which has me in my 13th year at 5 nights per week.
Personalized entertainment - especially good for special occasions, like anniversaries and birthdays
Unique entertainment
A cover for delays in seating or delays in the kitchen
Entertain guests on busy nights
Increase business on slower nights
A way of attracting return customers that bring new customers with them
A way of attracting publicity
A way of delaying the customers from leaving, generating increased revenue
A way of stimulating conversation between strangers in the lounge
An extension of the restaurant’s hospitality
Thanks for opening this topic back up, Chris. I was looking for the thread you had removed as it had so much wonderful information in it from others as well.
I hope this helps.
Naples Magician
The Musical Mindreader
My Blog
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newbstermagi
New user
35 Posts
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Posted: Jul 17, 2011 8:15pm
I know this thread is a bit older, but I do have one question: What if you know the restaurant is privately owned (A local business) and the original call to get the info is not needed, do you call to set up an appointment for the pitch, do the pitch over the phone and then go in for an audition? I guess what I am asking is, if you know they are privately owned, and you want to catch the GM/Owner, how do you go about it for this circumstance? I am a teenager, so there are mild transportation issues at this point, but knowing I have an audition, meeting time or if they accept me, knowing when I work is not a problem in arranging transportation, but going in just to strike out in finding who it is I need to speak to seems a bit, for lack of a better word, impractical at this point. Any suggestions would be great!
Matt B.
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kennewhitson
New user
Kansas
69 Posts
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Posted: Jul 21, 2011 3:38pm
Great info! Thannks for your insight.
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jasonpartin
New user
1 Post
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Posted: Aug 2, 2011 11:41pm
Great tips from seasoned performers - thanks!
I'll offer a tip from a seasoned performer who has been a first-timer TWICE... I took a 15 year break as other responsibilities dominated my ability to perform a couple of nights a week. I recently returned to working restaurants. My advice is: don't over-think picking a restaurant for your first gig, just visit the place a few times and find an off-time to approach the manager or owner, then be honest about being relatively inexperienced and ask if you could perform before the busy times on an off-night. I choose Thursdays, even though I've been on a break, I have enough experience under my belt to jump back into it and know that I don't enjoy working on weekends. Thursday is a happy medium. Tuesdays or Wednesdays are ideal for a first-time performer, and you could always add more nights after the restaurant sees your value.
Regarding tips, again I recommend not over-analyzing it. Get a few weeks under your belt for free, then figure out what works for you. Personally, I start off by saying that I'm offering a free service provided by the restaurant to ensure that everyone has a good time. I find that this diffuses inevitable tension (most people don't want to be solicited during an already expensive meal), yet I still get tips (even better, they seek me out later in the evening - it's feels more sincere!). Plus, being good pays for itself... focusing on making people feel good and have fun can lead to private parties or corporate gigs that add up more than tips.
Above all, be courteous. All of the analyzing about how to approach a restaurant, how much to charge, or how to get tips goes out the window when performers interrupt a conversation, rush through effects without developing a personal connection, or try to impress people rather than entertain them. If you're a good entertainer (more than a magician), the methods of obtaining money unique to your approach will unfold. Good luck!
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paymerich
Special user
Norwalk, CT
546 Posts
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Posted: Aug 17, 2011 10:28pm
I know of one restaurant that would close with out its entertainment : HOOTERS!
Have a Magical Day!
The Maniacal Mage
Pablo Aymerich
Norwalk, CT 06851
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mgsmagic
New user
Torrance CA
21 Posts
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Posted: Aug 30, 2011 9:58pm
I've been trying to get a restaurant for sometime now to no avail. I tried approaching a few but they all whine that I'll compete with the wait staff for tips, so when I offered an hourly rate they balked that they'd have to pay anything at all. At the end of the day it seems that no matter how I structure this I don't get gigs. I'd like a mid term regular restaurant gig to aid in marketing other gigs, however thus far I haven't gotten anything.
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Ekuth
Inner circle
1104 Posts
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Posted: Aug 30, 2011 10:40pm
Thank you SO MUCH for posting this. I've been eyeing several local restaurants and this list will help immensely!
"Magic is found neither in the mind, nor the eye; but in the heart."
http://www.christophe-magic.webs.com
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Merc Man
Inner circle
Nuneaton, Warwickshire
1895 Posts
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Posted: Sep 15, 2011 3:04pm
Christopher,
Many thanks for taking the time and energy to write up such an informative and interesting article.
Can I just clarify a few points?
(i) Do you (and other magicians in the USA) work for a set wage OR do you receive a small retainer from the restaurant and work for tips?
(ii) If you work for tips, what is your 'come on' to get you at the tables?
(iii) Do you get any problem with the waiting staff as you are potentially reducing their opportunity for tips?
I'd be really interested to hear from yourself (and obviously other magicians) that may have some answers to these points.
Sincere regards,
Barry
Barry Allen
Mercedes-Benz W123 Series.........undoubtedly, Stuttgart's finest ever hour.
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Christopher Lyle
Inner circle
Dallas, Texas
5224 Posts
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Posted: Sep 15, 2011 5:39pm
Quote:
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On 2011-09-15 15:04, Merc Man wrote:
Do you (and other magicians in the USA) work for a set wage OR do you receive a small retainer from the restaurant and work for tips?
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I NEVER work for just tips! Other people do and that's there deal...but you'll never see me working for tips alone. Any restaurant that I perform in I am being paid an hourly rate + I accept tips + my family and I eat there for free whenever we want.
Quote:
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On 2011-09-15 15:04, Merc Man wrote:
(ii) If you work for tips, what is your 'come on' to get you at the tables?
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n/a
Quote:
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On 2011-09-15 15:04, Merc Man wrote:
Do you get any problem with the waiting staff as you are potentially reducing their opportunity for tips?
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Nope! The waitstaff make more money on the nights I work b/c I'm keeping their customers happy. The servers let their guests know about the awesome magician and ask if they'd like me to visit with them. Since the server let's them know about me, they get (normally) a nice tip from their guests.
In Mystery,
Christopher Lyle
Magician, Comic, Daredevil, and Balloon Twisting Genius
For a Good Time...CLICK HERE!
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Blayk P
New user
59 Posts
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Posted: Nov 6, 2011 2:19pm
So much great information here. I'll be using a lot of it soon! Thanks!
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JeffWampler
Regular user
Bristol, TN
191 Posts
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Posted: Nov 30, 2011 3:43pm
The part about getting the contact information and finding out if they are corporately owned is priceless. However, I would caution not to be totally turned off by a corporately owned restaurant. The chain of command is a little different, and many times these places have a budget for entertainment. Very good information!!!
Jeff Wampler
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ThatsJustWrong!
Special user
My flying monkeys are perched on
575 Posts
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Posted: Dec 5, 2011 11:46pm
I used to work tables often back in the 80's and 90's and can agree with everything said here. It was my policy, however, to work for a flat fee and a meal, and not accept tips from guests. Instead, I would encourage the guests to show their appreciation to their servers who I always took the time to get to know by name. Happy servers make life a lot happier for a manager and I DID accept a cut of tips when offered by the staff. Be aware of what they do, the traffic patterns, the pulse of the restaurant and the timing of the meals.Be supportive of the staff in the trenches and they will be supportive of you!
Joe Leo
www.MisfitMagic.net
All entertainers can benefit from some help from an experienced stage director. How about you?
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Decomposed
Eternal Order
Cannot See
10612 Posts
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Posted: Dec 17, 2011 12:04pm
Good marketing stuff, thanks. I worked a semi- restaurant for years and got good money since the clients coming in paid for entertainment. The economy wrecked that gig though.
90 seconds of pure laughs without a standing ovation!
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Herr Brian Tabor
Veteran user
West Virginia
378 Posts
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Posted: Dec 31, 2011 11:05am
Christopher, thanks so much for taking the time to share this invaluable info with all of us! I am considering finding work in restaurants while I'm still in college, and this helps a lot!
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HighClass
New user
57 Posts
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Posted: Jan 6, 2012 2:12pm
I always work for a set fee and give what ever tips I recieve to the waiter staff working the table. This keeps the staff happy. It also incourages the waite staff to introduce me to table, so I almost never approach cold.
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yabi
New user
Cherry Hill, NJ
90 Posts
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Posted: Jan 26, 2012 9:02am
Christopher, the information you shared here is priceless. It takes a lot for any successful person to share their "secrets to success" like you have. It's truly appreciative.
Thank you for making this contribution (again).
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WilliamMckeehan
New user
Moriarty, NM
18 Posts
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Posted: Feb 4, 2012 2:29am
Great Post! The info will be very useful if I ever get out there working, thanks!
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borderjs
New user
44 Posts
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Posted: Feb 14, 2012 1:58pm
Great topic, as I am still a beginner I have no plans to use this information anytime soon but I hope I can use it in the future! Thanks everyone for the tips!
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Christopher Lyle
Inner circle
Dallas, Texas
5224 Posts
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Posted: Feb 14, 2012 2:08pm
Glad to hear everyone is finding it helpful! 
In Mystery,
Christopher Lyle
Magician, Comic, Daredevil, and Balloon Twisting Genius
For a Good Time...CLICK HERE!
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EXTREMENINJA1
Regular user
134 Posts
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Posted: Apr 5, 2012 8:21am
This article is very helpful. I'm 16 and hoping to get into restaurant magic. A couple of questions though. How should I dress? Is a suit or other formal wear the best way? I would feel odd in a suit and don't think I would perform well. Is jeans and a button down shirt + formal shoes a good idea? And finally, if the owner/general manager is not in but the assistant manager asks to take a message, what should I say? I know you said it is not a good idea to talk to the assistant manager but I don't want to be rude.
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Christopher Lyle
Inner circle
Dallas, Texas
5224 Posts
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Posted: Apr 5, 2012 9:53am
Everything you just asked is IN my article...
In Mystery,
Christopher Lyle
Magician, Comic, Daredevil, and Balloon Twisting Genius
For a Good Time...CLICK HERE!
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EXTREMENINJA1
Regular user
134 Posts
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Posted: Apr 5, 2012 1:32pm
Ah I just noticed the suit bit. But I can't see anything about talking to the assistant manager apart from you shouldn't pitch to them. Though I could just say its a private matter.
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Christopher Lyle
Inner circle
Dallas, Texas
5224 Posts
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Posted: Apr 5, 2012 1:55pm
You just answered your own question...
In Mystery,
Christopher Lyle
Magician, Comic, Daredevil, and Balloon Twisting Genius
For a Good Time...CLICK HERE!
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EXTREMENINJA1
Regular user
134 Posts
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Posted: Apr 5, 2012 4:08pm
So I did... I suppose I'm just nervous and over thinking it
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Christopher Lyle
Inner circle
Dallas, Texas
5224 Posts
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Posted: Apr 5, 2012 4:52pm
Indeed
In Mystery,
Christopher Lyle
Magician, Comic, Daredevil, and Balloon Twisting Genius
For a Good Time...CLICK HERE!
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Brainbu$ter
Regular user
Indianapolis, IN
118 Posts
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Posted: May 22, 2012 1:39am
Another benefit of having you is:
The servers will receive HIGHER tips when you're there, making the guests happy.
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link8822
New user
Central Jersey, NJ
58 Posts
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Posted: Jun 14, 2012 3:44pm
Quote:
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On 2011-08-02 23:41, jasonpartin wrote:
Great tips from seasoned performers - thanks!
I'll offer a tip from a seasoned performer who has been a first-timer TWICE... I took a 15 year break as other responsibilities dominated my ability to perform a couple of nights a week. I recently returned to working restaurants. My advice is: don't over-think picking a restaurant for your first gig, just visit the place a few times and find an off-time to approach the manager or owner, then be honest about being relatively inexperienced and ask if you could perform before the busy times on an off-night. I choose Thursdays, even though I've been on a break, I have enough experience under my belt to jump back into it and know that I don't enjoy working on weekends. Thursday is a happy medium. Tuesdays or Wednesdays are ideal for a first-time performer, and you could always add more nights after the restaurant sees your value.
Regarding tips, again I recommend not over-analyzing it. Get a few weeks under your belt for free, then figure out what works for you. Personally, I start off by saying that I'm offering a free service provided by the restaurant to ensure that everyone has a good time. I find that this diffuses inevitable tension (most people don't want to be solicited during an already expensive meal), yet I still get tips (even better, they seek me out later in the evening - it's feels more sincere!). Plus, being good pays for itself... focusing on making people feel good and have fun can lead to private parties or corporate gigs that add up more than tips.
Above all, be courteous. All of the analyzing about how to approach a restaurant, how much to charge, or how to get tips goes out the window when performers interrupt a conversation, rush through effects without developing a personal connection, or try to impress people rather than entertain them. If you're a good entertainer (more than a magician), the methods of obtaining money unique to your approach will unfold. Good luck!
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Thanks for posting your experience. I'm planning to do restaurant magic this summer & also a 'first time performer' in that I haven't performed magic for pay before. I've only shared it at social events & had a job doing small science shows last year.
To those who work restaurant, do you have experiences in promoting the restaurant's new foods, events, etc. into your routines?
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helder
Special user
536 Posts
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Posted: Jun 14, 2012 4:03pm
Great tips from one of the best in this field.
Thanks Lyle.
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leolaurindo
New user
53 Posts
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Posted: Sep 2, 2012 6:17pm
Awesome article.
At least you're not greedy. Instead of writing a lot of ******** to make a book and sell for 30 bucks, you're honest!
Very nice man!
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imDavidQ
New user
San Diego, Long Beach Mystics Alumnus
27 Posts
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Posted: Oct 8, 2012 3:26pm
Thank you for the generous post. Everything you say is spot on imo.I have some experience working the types of venues you describe. If I may be so presumptuous as to add an addendum. You mentioned (quite rightly so) keeping the gig is equally as important as getting it. May I suggest that your rapport with the wait staff is extremely important. Approaching the table at the right time of their dining experience is paramount. The magician should be an enhancement to the wait staff as well as the patron. Generally speaking. Rule #1 is stay out of the way. No one cares how amazing you are if you're keeping them from eating. Timing is key. My thinkng is, never entertain anyone who doesn't want to be entertained.
I've had good expeience with approaching a table after they've received their drinks and have ordered their meal, and after they've finished their meal before the check has come. I believe it's not a good idea to perform after the check is down, and most cetainly (unless by specially request) when there's payment pending. Many restaurants want to give their customers a memorable expeience and then turn the table over to the next guests to enjoy.
Ask the wait staff if there are any special occasions at their tables, and if you can find out the names of the birthday 'girl' or anniversary couple. This will not only ease your intro, but you may be able to work it into an effect. Tell the wait staff to let you know if they want you to approach a table because they've been waiting a while for their meal or for any othe reason. Do the same for the manager.
My general point is: You will not keep the gig if the staff is not on you side. Sometimes it may only take one person on staff complaining that you're in the way for your status to change.The manager WILL ask the wait staff about you. Do your best to make sure they have something good to say about you. If a customer loves you and raves about you. I usually say, "Tell my boss! No really, tell my boss."
P.S. At least once during your peformance, have the table give "rousing round of applause for Cindy (enter celebrant's/assistant's name here. People at other tables (and hopefully the management) will hear this applause and think that you must be as wondeful as you are. Good Luck.
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