No Restaurant Customers!

[Moore Majik]

Hello again. Was hoping 4 some advice or ideas, & wondered if this has happened 2 any of u other restaurant workers out there. I work restaurants doing close-up magic & balloon sculptures, & have had some nights where it was REALLY slow with almost no customers. So naturally, 4 any of the kid tables, I would spend more time than usual, about 20-30 minutes doing my most complicated cartoon charactar sculptures that use multiple balloons to kill time as well as more magic- but even than, get 2 that point where Ive been 2 every table, & still no new customers, & dont wanna wear out my welcome 2 tables I already visited, & dont want the managar see me not doing anything. So what do u when its slow while waiting 4 new tables so u still look busy instead of just standing there looking totally clueless?

 

[tokyoUW]

I am not to sure about the venue or what kind of space you are working with. Perhaps you could position yourself outside of the restaurant with a small table doing a small performance trying to pull in some customers?

 

[Moore Majik]

Thanks, ur idea has got my mind working.

 

[worldwideme]

I am not to sure about the venue or what kind of space you are working with. Perhaps you could position yourself outside of the restaurant with a small table doing a small performance trying to pull in some customers?

i like that idea. if theres foot traffic nearby, give sort of a teaser effect or two? and promise more inside?

 

[WilliamMckeehan]

i like that idea. if theres foot traffic nearby, give sort of a teaser effect or two? and promise more inside?

That should get you paid extra ~

 

[penguincdude]

i like that idea. if theres foot traffic nearby, give sort of a teaser effect or two? and promise more inside?

If you were to do teaser effects such as the one's mentioned above, I would try to make them as visual as possible or include as much fire as you can to attract spectators.

 

[worldwideme]

If you were to do teaser effects such as the one's mentioned above, I would try to make them as visual as possible or include as much fire as you can to attract spectators.

like a freaking amazing opener. yupp thats the idea.

 

[Moore Majik]

I do have a fire wallet, an absolute essential 4 any magician! No matter where u go, u always have an instant attention getter! Unfortunately, there isnt any foot traffic near the resaurant, so dont know how that would work. But than again, maybe I could walk over 2 the other businesses & hunt 4 customers in return 4 plugging the business Im soliciting in... but aside from trying 2 get more customers in, the question still remains, what to do in a slow restaurant so the managar wont be thinking "Im not paying him money 2 just stand around & do nothing."

 

[DannyT]

That could lead to unwanted visitors cluttering up the waiting room and not wanting to be seated at a table. Then your services would be seen as a con.
Honestly, I would just ask for better hours on nights that are really busy.
Thursdays, Fridays, and Saturday nights (8-10) maybe.

 

[Brad Henderson]

If the restaurant is dead, I leave and do not charge them for my time that day. Ultimately my relationship with the management is critical. They need to see me as someone who provides value. Somedays, it just won't work out that way.

If I don't feel I was able to deliver that value, I do not charge for it.

I have a very strong relationship with the management and they appreciate that I look out for them. When it's a truly dead day, I make sure I hit what I can and then check with them to see if there will be a pop in reservations later. If not, I often grab a bite to eat (on them) and then split. If a regular comes in, of course, I will make time to visit. But I still will not charge for that day.

The management sees this and realizes I am willing to go that extra step for them. This reinforces our relationship and insures I have a regular gig.

On a related note: sometimes the shift will start strong and die out. On those occasions I charge only for the time I felt I worked - usually one hour instead of the two.

 

[DannyT]

If the restaurant is dead, I leave and do not charge them for my time that day. Ultimately my relationship with the management is critical. They need to see me as someone who provides value. Somedays, it just won't work out that way.

If I don't feel I was able to deliver that value, I do not charge for it.

I have a very strong relationship with the management and they appreciate that I look out for them. When it's a truly dead day, I make sure I hit what I can and then check with them to see if there will be a pop in reservations later. If not, I often grab a bite to eat (on them) and then split. If a regular comes in, of course, I will make time to visit. But I still will not charge for that day.

The management sees this and realizes I am willing to go that extra step for them. This reinforces our relationship and insures I have a regular gig.

On a related note: sometimes the shift will start strong and die out. On those occasions I charge only for the time I felt I worked - usually one hour instead of the two.

Sounds admirable.