This is the story of my becoming a real table games dealer at an East Coast casino.
In June, 2017, as members of PCF were jetting off to Las Vegas for a week of fun in Sin City, I was heading to my first table games dealer classes. I attended an "open house," in mid-June, and got picked to attend six weeks of free classes on how to deal blackjack and six other table games.
In this post, and others to follow, I will tell the story of my venture into the casino industry.
The selection process:
I'm retired, and was working part-time at a university. With no work in the summer, I checked online job listings and learned about an open house at a big-name casino. The name would be instantly recognized by everyone here, and is one of the oldest and biggest casino entertainment companies in the country. I won't name them here to avoid any issues with management.
I went to the open house, held on the top floor of the casino in a "dealer training academy," essentially an unused open space the size of the entire building where they store all the old tables, roulette wheels, slot machines and equipment. It probably contains about 40,000 Paulson "fun nite" chips at the various tables, and looks like Nirvana for a PCF member. Despite being inside the building, it is surrounded by a high, chain-link fence that's kept locked when the instructor is not present, and the ever-present ball-shaped cameras dot the ceiling.
We were welcomed by a casino official wearing what all casino guys wear -- dark suit, dress shirt with collar, no tie. It's basically from the Soprano's wardrobe department. I began to notice that there was a standard look. You had to be about 6 ' 2" to have the look, and the suit. You had to be genuinely nice, affable, friendly. The overall impression you get from this is simple: Casino guys are really nice, but don't mess with them.
Our casino guy was genuinely friendly and upbeat, and explained the process.
Soon, we were all seated at computer terminals for a basic math test. Sixty math problems in 10 minutes. "Try to get them all done," they said. "And try to get them all right." The problems were not complex -- basic addition, subtraction, multiplication and division, geared toward adding to 21 or more and calculating and paying bets.
When we finished, they called out some names. Those people went outside with the casino guy. He came back in. They didn't. Math, apparently, was not their strongest subject.
Then we had board interviews -- odd questions designed to test if you could think on your feet and be outgoing and personable. "If you were a superhero, which one would you be, and why?" or "If you could be handcuffed to one person for a day, who would you pick and why?"
Two people froze when asked to answer. They were gently escorted out.
When all was said and done, I got picked to attend the class -- six weeks, four hours per day in the training academy.
The training
We were told that the casino held the open house for several days at different times, and had interviewed over 200 people. Sixty were picked to start training. Thirty began my class on the first day.
Our instructor was a 30-year veteran of the casino industry who began dealing in Atlantic City. He introduced himself and gave his background as we sat around a row of blackjack tables. Then he reached into the rack at the table in front of him and pulled out a white $1 chip.
"This is what it's all about, folks," he said. "This is a dollar. This is money. And it's all about the money."
In the hours and days that followed, the instructor would handle chips and playing cards with the agility of a magician doing close-up magic. He would "cut" chips with lightning speed, breaking 20 into four stacks of five, or five stacks of four, depending on their color. He would say an amount of chips and it would instantly appear next to a bet. The cards seemed to obey his thoughts as he dealt, appearing in exactly the right place almost instantly.
Cheques
You soon learn in the casino industry to stop saying "chip." It's a cheque. For me, it was a tough habit to break.
Cutting cheques:
We would begin the practice of cutting cheques for 20 minutes each day, as soon as we arrived and they opened the cage. Called "drop cutting," it is the art of picking up a a full stack of 20 checks, or something less than 20, putting it down and removing the top of the stack so that you have the exact number you want -- five cheques, four cheques, or the right number to pay the bet.
Stacks of five red cheques. Stacks of four green. Stacks of five black. (Black cheques were easier to cut, as they were used less often and weren't as sticky from handling and the inevitable "casino grunge" that builds up.) We needed to learn to feel the cheques and where to cut and drop them quickly and efficiently.
Drop-cutting cheques was a most important skill. "If you can't cut cheques," they said, "you can't deal."
We learned how to "run down" a stack of chips, showing the camera that we had a full stack of 20 cheques by placing it on the layout and quickly cutting it into equal stacks of five or four.
What I learned was that cutting cheques looks easy. It's not.
You feel five cheques and cut, only to find that four are on the table. You feel five and cut, but this time it's six, because one stuck like glue to the others. Even when you grab it and try to pull it off, it sticks, and you end up picking up two or three chips.
And handling thousands of chips (I know, I know, "cheques") at home did not help, because the chips on your home table are about 100 times cleaner, nicer and easier to handle than these.
In the next post....
The weeks go by, the class gets smaller, and auditions approach.(My second installment is in Post # 12, below.)
In June, 2017, as members of PCF were jetting off to Las Vegas for a week of fun in Sin City, I was heading to my first table games dealer classes. I attended an "open house," in mid-June, and got picked to attend six weeks of free classes on how to deal blackjack and six other table games.
In this post, and others to follow, I will tell the story of my venture into the casino industry.
The selection process:
I'm retired, and was working part-time at a university. With no work in the summer, I checked online job listings and learned about an open house at a big-name casino. The name would be instantly recognized by everyone here, and is one of the oldest and biggest casino entertainment companies in the country. I won't name them here to avoid any issues with management.
I went to the open house, held on the top floor of the casino in a "dealer training academy," essentially an unused open space the size of the entire building where they store all the old tables, roulette wheels, slot machines and equipment. It probably contains about 40,000 Paulson "fun nite" chips at the various tables, and looks like Nirvana for a PCF member. Despite being inside the building, it is surrounded by a high, chain-link fence that's kept locked when the instructor is not present, and the ever-present ball-shaped cameras dot the ceiling.
We were welcomed by a casino official wearing what all casino guys wear -- dark suit, dress shirt with collar, no tie. It's basically from the Soprano's wardrobe department. I began to notice that there was a standard look. You had to be about 6 ' 2" to have the look, and the suit. You had to be genuinely nice, affable, friendly. The overall impression you get from this is simple: Casino guys are really nice, but don't mess with them.
Our casino guy was genuinely friendly and upbeat, and explained the process.
Soon, we were all seated at computer terminals for a basic math test. Sixty math problems in 10 minutes. "Try to get them all done," they said. "And try to get them all right." The problems were not complex -- basic addition, subtraction, multiplication and division, geared toward adding to 21 or more and calculating and paying bets.
When we finished, they called out some names. Those people went outside with the casino guy. He came back in. They didn't. Math, apparently, was not their strongest subject.
Then we had board interviews -- odd questions designed to test if you could think on your feet and be outgoing and personable. "If you were a superhero, which one would you be, and why?" or "If you could be handcuffed to one person for a day, who would you pick and why?"
Two people froze when asked to answer. They were gently escorted out.
When all was said and done, I got picked to attend the class -- six weeks, four hours per day in the training academy.
The training
We were told that the casino held the open house for several days at different times, and had interviewed over 200 people. Sixty were picked to start training. Thirty began my class on the first day.
Our instructor was a 30-year veteran of the casino industry who began dealing in Atlantic City. He introduced himself and gave his background as we sat around a row of blackjack tables. Then he reached into the rack at the table in front of him and pulled out a white $1 chip.
"This is what it's all about, folks," he said. "This is a dollar. This is money. And it's all about the money."
In the hours and days that followed, the instructor would handle chips and playing cards with the agility of a magician doing close-up magic. He would "cut" chips with lightning speed, breaking 20 into four stacks of five, or five stacks of four, depending on their color. He would say an amount of chips and it would instantly appear next to a bet. The cards seemed to obey his thoughts as he dealt, appearing in exactly the right place almost instantly.
Cheques
You soon learn in the casino industry to stop saying "chip." It's a cheque. For me, it was a tough habit to break.
Cutting cheques:
We would begin the practice of cutting cheques for 20 minutes each day, as soon as we arrived and they opened the cage. Called "drop cutting," it is the art of picking up a a full stack of 20 checks, or something less than 20, putting it down and removing the top of the stack so that you have the exact number you want -- five cheques, four cheques, or the right number to pay the bet.
Stacks of five red cheques. Stacks of four green. Stacks of five black. (Black cheques were easier to cut, as they were used less often and weren't as sticky from handling and the inevitable "casino grunge" that builds up.) We needed to learn to feel the cheques and where to cut and drop them quickly and efficiently.
Drop-cutting cheques was a most important skill. "If you can't cut cheques," they said, "you can't deal."
We learned how to "run down" a stack of chips, showing the camera that we had a full stack of 20 cheques by placing it on the layout and quickly cutting it into equal stacks of five or four.
What I learned was that cutting cheques looks easy. It's not.
You feel five cheques and cut, only to find that four are on the table. You feel five and cut, but this time it's six, because one stuck like glue to the others. Even when you grab it and try to pull it off, it sticks, and you end up picking up two or three chips.
And handling thousands of chips (I know, I know, "cheques") at home did not help, because the chips on your home table are about 100 times cleaner, nicer and easier to handle than these.
In the next post....
The weeks go by, the class gets smaller, and auditions approach.(My second installment is in Post # 12, below.)
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