Make Money Doing Restaurant Magic! Jim Pace's "The Restaurant Worker's Handbook shows you how! Jim Pace makese a very successful living performing Restaurant Magic. Now, in this "Handbook for Restaurant Workers," Jim shares the secrets that have take
Time Card - tidy technique for telling time with a deck of cards. The Slot Machine Scam - A secret way to scam, sham and flim-flam a real slot machine for a real jackpot! You'll immediately book the next flight to Vegas after watching this. Chip on S
KISSING UP - If you must resort to using magic to meet women, this is it! Admittedly, Greg has used this successfully and shamelessly for many years. VANISH 5000 - The contents of a sugar packet cleanly and cleverly vanish without a trace--- and with
--Blaine Watch-- This DVD features an effect David Blaine performed a number of times on his Street Magic Special - Eddie Fetcher's "Be Honest - Was Is It?" (also referred to as the "Two Card Monte"). David Williamson offers a terrific ve
EffectFor those of you hungry for original magic, with just a pinch of INSANITY, dinner is now served! Start by displaying both sides of your credit card, then go crazy - literally BITE THE CORNER OFF your credit card! Show'em the bite mark and chew
Dan Fleshman has been a professional close-up entertainer for 20 years and performing magic in restaurants has always been at the core of his work. The magic presented here is all in Dan's active, working repertoire and all of it has been tempered in
Dan Fleshman has been a professional close-up entertainer for 20 years and performing magic in restaurants has always been at the core of his work. The magic presented here is all in Dan's active, working repertoire and all of it has been tempered in
David Williamson's Sleight of Dave contains award winning routines that have become modern close-up classics and have found their way into the repertoires of some of the top professional magicians around the world. Included on this DVD are:- Spe
After ten years and 60 issues, The Magic Menu ceased being "the international journal for professional restaurant and bar magicians" and became-for one brief, shining volume-"the professional journal for working close-up magicians."Two hard-bound com