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Topics - loebtmc

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76
I am doing a production of Cabaret in a small space with a thrust stage surrounded on three sides by audience in tables. Our Sally isn't thrilled by the health aspects of eating raw eggs in the prairie oysters that she is supposed to make onstage and I told her I'd see if anyone here had some brilliant ideas -

Has anyone successfully dealt with an alternative that looks like but isn't raw egg and Worcestershire sauce?

We have chatted abt some high maintenance stuff like blowing out the eggs and re-filling with pasteurized egg whites, etc, but surely there is an option (for Sallys who are allergic to eggs, for ex) that aren't quite so labor intensive?

OR, how did you convince your Sallys and Cliffs to swallow the stuff?

Thanks

77
Tools of the Trade / Anyone have to pre-rig milk cartons?
« on: Mar 14, 2007, 09:37 pm »
I need some ideas and  help for this.

This is a small production of Mamet's Squirrels, set when the play was written in 1974. One actor has to carry his lunch inside his briefcase, and it (natch) gets bounced around. In that lunch is a small school-size wax carton of milk which, because it gets drunk nitely, needs to be rigged cuz those cartons don't open easily. And he needs the water (or whatever) inside. But if we pre-open it, it spills inside the case.

Because this is 1974 they are reluctant to use a screw-top plastic bottle.

Anyone got anything creative to offer?

(we go into tech next week, so it'd be great to play w options over the next three days)

Thanks

78
The Hardline / tracking time on an hourly contract
« on: Aug 31, 2006, 12:35 am »
Need to check w y'all to make sure I am not hallucinating.....

Had a long discussion tonite w a rep this evening about using the 6-hr option and how to track it in an hourly wage base situation. My understanding is that we track the actual hours worked - if we opt for a 6-hr day, we get paid for 6 hrs (plus the minimal extra time SM's are entitled to have) -

but he was saying the producer would be paying a 6 hr day at full day rate - since the shorter day break the producer gets just means an hour less work (since the other hour would be lunch) -

I know it means less money on an already small contract, but am I totally confused?

thank you for weighing in


79
My actor is allergic to OJ - in fact, all fruits - and we have to mix mimosas on stage, downstage in a small house and completely in audience view. I will have an opaque OJ jug, but the champagne glasses are clear. We are already mixing it with fizzy water and tea for color - have already checked and she can't do gelatin or that ilk either.

Ideas?

thank you all!

80
Stage Management: Plays & Musicals / SHOWS: THE REAL THING
« on: Sep 10, 2004, 01:45 pm »
I am doing a production of The Real Thing in a small, small theater (SPT contract) with almost no time - in reading thru some of the gags, including the House of Cards, and how fast some of the costume changes are, I thought I'd throw it out to see if anyone else had done the piece and how some of these challenges were solved for them. Of course, they have folks working on it here and I have my own ideas, but it's sure be nice to have some back-up notions in case we run out of time or the stuff they are suggesting isn't working.....

THANK YOU

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