| First, this post is not about magic, or how to | | | | some sort. If you have to go to the mall and get |
| perform magic. It's about getting a position in a | | | | a good photo of yourself at the glamour photo |
| restaurant performing your particular brand of | | | | place - do it - and attach a business card to it. If |
| magic. | | | | you have a resume, take copies with you to give |
| Working as a close-up performer in a restaurant | | | | out, as well. |
| is probably the easiest way for the inexperienced | | | | Some of the chain restaurants may want a |
| magician to gain valuable 'face time'. It's also one | | | | contract. If you don't have one - I have a basic |
| of the best ways to develop your close-up skills | | | | contract posted on my website at: |
| and work on your confidence. | | | | Print it out, modify it to suit your specific purpose, |
| Working the same location, week after week, | | | | and run a few dozen copies off at Kinko's. |
| requires a different strategy and finesse from | | | | (6) Convince the Owner/manager - |
| say - working birthday parties. Approaching | | | | The owner/manager must be convinced that you |
| friends, family, and co-workers to get a birthday | | | | can increase their business on traditionally slow |
| gig is one thing - approaching the general manager | | | | days. If you're working on salary (or by the hour), |
| of a national restaurant chain is something else. | | | | you need to show that you can increase traffic |
| Here is a list of tips I consider "essential ": | | | | enough to cover your pay. |
| (1) Look for the proper type of Restaurant - | | | | Don't wait until you're asked- to outline your plan. |
| It will be your responsibility, among other things, | | | | Have three or four good examples mentally |
| to help the restaurant cover that period of time | | | | ready, and look for an early opportunity to |
| between ordering and receiving the order. Seek | | | | present them. |
| restaurants that meet the criteria of having a | | | | Tell the powers-that-be what YOU can do for |
| legitimate 'wait time'. TGI Fridays and Applebees | | | | THEM, and how you can make them look good in |
| aregood examples. Pizza restaurants that cook | | | | the eyes of their owner, regional manager, or |
| pizza on-demand are another good example. | | | | spouse. |
| (Customers typically wait at least fifteen minutes | | | | They aren't interested in how many awards |
| on a fresh baked pizza) | | | | you've won, or how many other restaurants you |
| There are always exceptions to this 'rule', but | | | | perform for. They're interested in THEIR bottom |
| these type of restaurants are a good place to | | | | line. |
| begin your search. | | | | Managers are in charge for a reason - they know |
| Since many restaurants hire magicians to work on | | | | how to separate profitable ideas from costly |
| typically slow days of the week in order to | | | | ones. |
| increase mid-week traffic, mention that you, for a | | | | (7) Compromise- |
| fee of course, can just as easily perform for | | | | Offer to work one night for free - if the |
| waiting customers on weekends. Not only will | | | | management has reservations about your ability |
| these customersappreciate the time-consuming | | | | or usefulness. Give the a chance to see, first |
| entertainment, but it will help cut down on | | | | hand, the effectiveness of your magic. |
| walk-offs that leave at the first sight of a long | | | | If you're offered a tip, politely decline, and ask |
| line. | | | | that, instead, they put in a good word with the |
| This little-used technique will definitely bring more | | | | manager. This is VERY Important. |
| money into the restaurant and keep paying | | | | (8) Pick your Poison - |
| customers from going elsewhere. Plus, it gives | | | | If you're talented and personable, you can make |
| YOU work both during the week and on | | | | more working for tips. Keep in mind that you will |
| weekends. | | | | be competing against the wait staff, to a degree, |
| (2) Dress Appropriately | | | | for the customers money. |
| - To be taken seriously, dress seriously. I'm not | | | | Think of creative ways to work WITH the wait |
| suggesting you wear a tuxedo to an interview, | | | | staff instead. Consider offering them a tip if they |
| but as Michael Finney is fond of saying.." dress like | | | | refer tables to you. I wouldn't 'quote' them a dollar |
| you have some place more important to go later." | | | | amount, instead, just tip them a percentage of |
| (3) Leave the Case | | | | your tips. If they can 'pre-qualify' the table, it will |
| - Don't walk in carrying your close-up case, but it | | | | save you time and money in the long run |
| certainly wouldn't hurt to have it in your car. | | | | anyway. |
| Leaving it outside will give you a few moments to | | | | (9) Get Paid Accordingly - |
| think about what strong magic you want to show | | | | If you decide to work on salary, or hourly, |
| the general manager/owner -IF- they insist on | | | | remember that you will perform a valuable |
| seeing a sample of your magic. | | | | service for the restaurant - one that no one but |
| (4) Deal with the Decision-Maker Only - | | | | you can perform. You deserve to be paid |
| You're not there to perform a free show for | | | | according to your talents. |
| someone who can only refer you to someone | | | | Good wait staffers can easily make a hundred |
| else. Although some performers say call and set | | | | dollars plus a night. Shouldn't you? |
| an appointment, I say go to the restaurant about | | | | (10) Negotiate - |
| one-thirty, eat lunch, and then ask to speak to | | | | To make your job easier, negotiate the right to |
| the general manager/owner. Because you're there | | | | place card holders on the tables. This lets the |
| as a customer, it makes it more difficult for the | | | | customers know you're working, that you're |
| manager to 'brush you off'. | | | | working for tips or courtesy of the management, |
| The manager should respond to you as he would | | | | whatever the case, and to request a visit to their |
| any other customer. Once at your table, ask him | | | | table through the wait staff. |
| if he has a couple of minutes to 'talk'. Chances | | | | Some of the biggest names in magic perform |
| are, even after you disclose your reason for | | | | regularly in restaurants. Not so much because |
| wanting to talk, he will still see you as a customer, | | | | they need to - but because they want to. It's the |
| and not an inconvenience. | | | | perfect place to introduce new magic in your |
| Go on a Monday, Tuesday, or Wednesday, and | | | | repertoire and make important contacts that may |
| try to talk to the manager around two-thirty - | | | | lead to very profitable performances. |
| the slowest part of the day for most decision | | | | Mastering the ability to be personable is equal to |
| makers. Ask the manager to have a seat. It puts | | | | mastering your magic. Both work hand-in-hand to |
| you both on an equal level. Be confident. | | | | elevate your status as a performer. Restaurants |
| (5) Be Prepared - | | | | are the perfect place to develop your craft, build |
| Give the owner/manager a promo package of | | | | your confidence, and gain invaluable contacts. |