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Derek Castillo
Veteran user
Orange County, CA
396 Posts
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Posted: Feb 8, 2012 9:35pm
So iv seen a couple movies on restaurant work a while back, Sankey and david stone, but I still have a few questions that Id like to ask...
How many tricks should you do at each table, better yet, how long should you stay at each table, maybe a rough guideline, no less than X:XX and no longer than X:XX
When working a restaurant, do you just go from table to table right down the row? or bounce from section to section? if So, is there a method to keeping track of what tables you already hit? (assuming a fairly large restaurant with lots of tables)
Ill probably have quite a few more questions as I think about it longer...But is there a dvd that talks more about the dynamics of working restaurants rather than the best tricks, and so on?
Im going to try and find the two movies again from jay and david and rewatch them... if I can find them that is haha
Derek's Magic
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www.facebook.com/dereksmagic
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dduane
Special user
Bridgewater, MA
556 Posts
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Posted: Feb 8, 2012 10:12pm
I suggest you look into some good books on the subject. Here's a few good ones:
The Complete Guide to Restaurant and Walk-Around Magic by Kirk Charles
The Restaurant Worker's Handbook: A Practical Guide to Restaurant Magic by Jim Pace and Jerry MacGregor
The Gig by Nathan Kranzo
Everyone's different, but I'll tell you what I do - in answer to your questions...
- I try to keep the number of effects down to 3 or so, and spend only 5 minutes or so.
- I use a sign on the table that basically says to put it at the end of the table to ask for magic. But I also will go to tables that are waiting for food or service - NOT while they're eating. I try to start at one end and not bounce around. That way when I have covered the room, the first section will have turned over (or most will have changed)
- I haven't seen Sankey's Real Work On Restaurants And Bars - it's probably good though.
Experience is the best teacher. One "don't" is: don't approach a table by asking if they want to see some magic, they will have preconceived ideas of what you do, and may say, "No". Tell them your an entertainer hired by the restaurant to help the staff keep the customers happy, and show them a quick, good trick -- as long as they seem open to it.
Just some thoughts. Good luck - it's a tough economy to get hired in.
Dennis
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bluemagic
Regular user
155 Posts
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Posted: Feb 8, 2012 11:09pm
Other books to read is,the restaurant magic reader and the magic menu both by jim sisti.
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magicbenyoung
New user
Maryville, Tennessee
36 Posts
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Posted: Feb 9, 2012 10:05am
How long you stay at a table really depends on a few different things. First of all, your performance style. The way I perform is more focused on engaging and communicating with the guests, so often I'll only end up doing 1 routine because we are talking about things and laughing all along the way. That leads into the next reason...if the food arrives. If the food arrives, leave as soon as possible so they can get to their meal. Just finish up the trick you're on, and move on.
How to go to tables and when: The best time to perform for them is after they have ordered and before they get their food. That way you are not holding up the kitchen in any way, and they would just be sitting there anyways with nothing to do. How do you know if they've ordered? Their menus are gone but they don't have food yet.
Good luck!
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davidpaul$
Inner circle
Pittsburgh, Pa
1969 Posts
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Posted: Feb 9, 2012 11:03am
Hi Derek,
Good advice above.
Here is my take on the subject regarding your questions.
* How long at each table?......That depends..But speaking in generalities anywhere from 30 seconds to 5-6-minutes. There are so many factors here and won't go into detail.
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* How to work tables?...When you work restaurants you'll find out quickly that you bounce around. It's not like an assembly line. Everyone is at a different stage. Some have just arrived, others are eating, others are getting ready to leave etc etc... Like Dennis mentions above, "Experience will be your best teacher" You have to be observant and know who is available to approach...BUT..that can change in seconds.
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* What is a good method of keeping track of tables you already hit? You'll know who you already performed for that day. (Even if it is a large restaurant) Don't worry about that.
Well that's my answers to your specific questions. Hope that helps!
David Paul
If you can't help worrying, remember worrying can't help you!
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james prince
Loyal user
England
220 Posts
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Posted: Feb 10, 2012 8:57am
Some repeats but the previous contributors clearly work restaurants, hopefully it's reasurring to hear the same answers again and again
How long should you stay at each table?
About 5 minutes, always be prepared to stop when interrupted - you will be frequently
If they enjoyed and time allows go back for a second 5 minutes
No more than this, odd adage - leave them wanting more - more specifically leave them wanting to come again and see some more or better still book you for private event
When working a restaurant, do you just go from table to table right down the row? Or bounce from section to section?
Always bounce
General rule - never go straight from one table to another
Why?
Remember the sales pitch you made, how useful you will be, covering up kitchen delays and so on……How does this work if staff cannot catch you between tables?
Also and in fairness more commonly - staff often wants to tell you about table that specifically asked for you - nicer to work and they may complain if they miss you
Is there a method to keeping track of what tables you already hit?
If you can't do this, even in a huge restaurant - stick with day job
Oh and just as an acknowledgement to there being no right answers - I always say I'm at the table to do magic, unlike Dennis who never does
Moral = Listen carefully to sage advice and then - Find what works for you
And have fun!
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whitesonora
New user
France
25 Posts
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Posted: Feb 25, 2012 9:18pm
I don't think I will make friends in the Café with this statement, but I'll go for it anyway.
You have to try restaurant work for free first, because you have to train your personal skills.
The tricks you will be doing will be good, but you will encounter new situations and adapt your performance from there.
Of course, if you're working for free, Make sure tat you are not working in some professional's area.
You have to respect those who really make a living out of restaurant magic
Have fun
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Seeker
Special user
Kalamazoo MI
572 Posts
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Posted: Feb 25, 2012 9:46pm
The above statement will not make enemies. Many have recommended this actually.
Beginners should barter for their first couple of times. Maybe you can get a gif card or meal even. But when getting ready to close a deal- always offer them a couple of nights as a trail period so they can see how much you are loved and needed.
I've been training these cards since they were small.
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Sam Sandler
Inner circle
2061 Posts
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Posted: Feb 26, 2012 12:02am
Me personally I like to introduce myself and chit chat for a few moments and get to know them before I bring out any magic
first if there are kids at the table the adults will immeadiatly assume you are only there for the kids.
while you may have stuff for the adults put the attention on the kids. mom and dad love watching the kids have fun.
sure do some thing amazing that will fool the parents too.
I usually do one trick with each kid and if time allows one for the whole group with the adults in mind.
remember you job at the restaurant is NOT really to perform magic but to contribute to the atmosphere and help create a wonderful evening for the patrons. if that means performing some great magic - great but some times it might just be the chit chat and maybe a funny story or two and you move on.
you will only learn this stuff thru trial and error over many many many many many many many weeks, months and years of actually doing it.
good luck and have some fun.
sam
sam sandler- America's only full-time DEAF Illusionist
http://www.samsandler.com
http://www.deafinitelymagic.com
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echomagic
Veteran user
344 Posts
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Posted: Feb 26, 2012 11:20am
90% of the time you will remember having performed at a table. Once in a while, usually when it is really crazy, you may forget if you've performed or was going to perform at a table. I personally make balloons for the kids ( and young at heart ). By seeing which tables already have balloons at them, it is much easier to keep track of this.
Adding balloon twisting to the performance venue is an entirely different subject, one that has been talked about several times. Same thing with tipping.
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sirbrad
Inner circle
1254 Posts
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Posted: Feb 26, 2012 3:35pm
Quote:
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On 2012-02-26 00:02, Sam Sandler wrote:
remember you job at the restaurant is NOT really to perform magic but to contribute to the atmosphere and help create a wonderful evening for the patrons. if that means performing some great magic - great but some times it might just be the chit chat and maybe a funny story or two and you move on.
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Umm actually yeah it is. I understand what you are saying, but ultimately you were hired to entertain guests doing magic. The rest comes with the package. Try and just "chit chat" for a few weeks and not do any magic and see what happens. Also if I was a patron I would want to see magic not here you ramble and act like you are interested in my life. The magic is the draw and selling point and what you were hired to do, not be some "comedic-psychologist" walking around the restaurant trying to fix everyone's life problems. Try that with a group of kids. Do you even work restaurants? I do, and have for many years so I know. The magic always comes first and all those things go with the magic. Kids especially want to see magic right away. But if I was a manager that hired a "magician" and found out that he was not doing any "magic," and just "chit chatting" and "telling funny stories," I would fire him and bring in a strolling stand up comedian.
The great trouble with magicians is the fact that they believe when they have bought a certain trick or piece of apparatus, and know the method or procedure, that they are full-fledged mystifiers. -- Harry Houdini
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