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 Post subject: Using table space?
PostPosted: Mon Feb 11, 2008 7:45 pm 
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When you perform at restraunts do you use tricks that take table space? For example if you did three different routines and all of them needed table space what would you do if the table was full of stuff, expecially if you realize this half way into your routine. Main point is should you stay away from those tricks or are you too restrained in your tricks should be contained to your hands or if you use one a rolling cart.


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PostPosted: Mon Feb 11, 2008 7:57 pm 
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A good friend of mine carries his own table... It is a folding tray stand that most restaurants use to hold large trays. He sets a breifcase on it and there is his table. It works for him because it fits his personality and style. The less table space of your employer's guests you use, IMHO, the better.
Take a look at what you are performing well in advance so you do not invade their personal space with your props.


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 Post subject:
PostPosted: Mon Feb 11, 2008 10:47 pm 
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born to perform.

Joined: 18 Aug 2004
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Location: Ituna, Saskatchewan, Canada
I try to do as much in-hands magic as possible when I do walkaround, especially in restaurants or banquet scenarios. Although I do sometimes use a rolling table sort of thing in walkaround jobs, it is for very specialized jobs and NOT something I would do in a restaurant or banquet situation in which there are wait staff, etc. milling around; the last thing you want to be is a nuisance or hindrance to them.

The material that I do which does use table space generally uses very little.

If you have a regular restaurant job in which you know the rhythm, layout, and spacing of the venue, as well as the table settings, you can plan out your routines very specifically and even take advantage of some aspects of the environment.

If the conditions into which you expect to step are unpredictable, you are best off having a number of different routines you can do depending on the situation in which you find yourself -- in-hands routines, tabled routines, etc. Also, don't forget that spectators' hands can be used as "table space" for some tricks.


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 Post subject:
PostPosted: Tue Feb 12, 2008 2:39 am 
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born to perform.

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As R. Paul Wilson suggests, "The mouth of a chop cup should be the most space you occupy on the table."

It's not your table, it's theirs. Beyond that, you don't know what's going to be on the table - often, what's there could mess up your stuff.


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 Post subject:
PostPosted: Tue Feb 12, 2008 10:35 am 
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Personally, I don't use any table space. It's my personal preference not to do so. I also do a lot of mentalism, which works in my favor.

I would say that you should always have tricks that don't require table space though. And if you do decide to use some table space, I would suggest asking the customers before hand. And if they don't mind, don't use up much space. It is there table.


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 Post subject:
PostPosted: Tue Feb 12, 2008 3:31 pm 
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Effects that can be done out of pocket are best for Restaurants anyway - if only because they are compact and portable.

The MOST table space I use is the size of a card box, but I rarely use even that much.


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