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Topic: Working on a wooden surface
Message: Posted by: dherberg (Sep 19, 2005 11:39AM)
I like to do some table magic in my own restaurant.
But my tables don't have linnen on them, they are just plain thick oak tabletops.

How do the next tricks work on this surface:
Three shell game (SoS street shells)
Chop cup (wooden version)
Cups and Balls (also wooden)
three card monte

Or do you recommend that I use a close up pad
(I hate to do that because it people might consider the pad as a gimmick since I have to put it on the table only for the tricks)

thanks

Coen
Message: Posted by: RS1963 (Sep 19, 2005 11:50AM)
The main problem with doing the above itemes (Except for the chop cup maybe) You need more room then is sometimes available at a table. For the shell game the wood surface will be fine. unless the balls you are using are hard rubber there should not be too much problem either. If you find you do need a softer surface then your best option would be to get somesort of table cover for each table.
Message: Posted by: Jaz (Sep 19, 2005 12:08PM)
There are moves for all these tricks where the table type won't matter.

However, if you use linen napkins have one over your shoulder.
Or, keep the C&B's in a cloth bag that can be used as a pad.

If the concern is that the balls will roll, then monkey fists balls have been mentioned elsewhere as having less roll.

If it's 3 card Monte w/ regular cards just give the cards a good bend.
Message: Posted by: dherberg (Sep 19, 2005 02:37PM)
Thank you for the help.

These are all things I'm thinking off.

But do you all work on cloth, pads etc. or are there more people working 'plain'tables

Coen
Message: Posted by: Bill Palmer (Sep 19, 2005 02:37PM)
If you are working tables in a restaurant, you need things you can do that require no laydown at all. Otherwise, you spend a lot of time rearranging the table to suit your show.

Better to carry a small table than to mess with people's food and drinks. Some people get put off when you start moving their things around.

Don't get married to your tricks. Pick your tricks to fit your venue, not the other way around.
Message: Posted by: David French (Sep 19, 2005 02:43PM)
I have been using a close up pad for over 20 years in the restaurants and have never had a problem with making room for it. Granted it is the small table hopper size. I too work in one venue with hard wood tables. The pad defines my show and adds focus to the act, not to mention making the magic on the table top easier. I have had many people actually move things for me to make room for the pad. At the risk of converting this string into a pad vs. no pad, I for one always have used one succesfully. Very rarely does anyone consider it a gimmick. It is my working surface and that is how I introduce it. By the way, I always ask if I can place it on the table, and never once had anyone say no.

David
Message: Posted by: dherberg (Sep 19, 2005 02:46PM)
Thanks

It's my own restaurant, and the tables are pretty big (a lot of room on it)
I also will do card and coin tricks and so, but I'm curious if I'm making it myself more difficult by trying to perform on a table instead of a pad


Coen
Message: Posted by: Jaz (Sep 19, 2005 03:02PM)
Since it's your place and there are big tables go with a pad.
The pad is your stage and the focal point of the entertainment.
If asked, just mention that the pad is your stage and also protects the cards, other props from getting soiled or wet.
As a joke you could say that it's a fire resistant blanket to protect the wood table from the blazing performance they're about to see.

Wow! As the owner you could preset some of those tables, utensils, etc, for miracles.

Best,
Message: Posted by: dherberg (Sep 19, 2005 04:20PM)
[quote]
Wow! As the owner you could preset some of those tables, utensils, etc, for miracles.

Best,
[/quote]


I did this before with some coin tricks.
They popped up at the other side of the table, under the candle or so......

that's fun

Coen
Message: Posted by: Pete Biro (Sep 19, 2005 04:20PM)
PAD... don't need a big one... do chop cup and the pad I use is about 5-inches in diameter. You can use a mouse pad.
Message: Posted by: Bill Palmer (Sep 19, 2005 04:55PM)
If it's your restaurant, go for a pad. In fact, if it's not your restaurant, go for a pad.

If you are doing a chop cup, you definitely need one.
Message: Posted by: KirkG (Sep 20, 2005 08:02AM)
A pad makes the props quieter. Nothing is so jarring a coin dropped on a table, other than a Lassen Product dropped on cement.

Kirk