Hi Jim,

This has been my basic roulette strategy for close to twenty years, and when it doesn't work early on after buying in, I switch to another table, or find a different game to play. It has been a good system for me, a great one the last couple nights at the Paris French table.

I bet 5 chips on the second and third twelve outside. On an American roulette table, I bet one chip splitting the zeros, straight up on the single zero French table. I put a chip on each of the following 4-way corners: 16,17,19,20; 20,21,23,24; 22,23,25,26; 28,29,31,32; 32,33,35,36. This touches half the wheel with at least an 8th payoff within the same area as the 5 chip outside bets. I also place a chip in the center of 20,26,29 and on the French table, zero. All bets still within the outside bets. I bet two chips each on 23 and 32. The ball landing in any slot touched be a corner bet at the minimum is a break-even wager. Between the outside bets and a single corner win, it's an even money return. Hit a number, and it grows quick. Hit one of the two chip inside numbers, and it grows expotentially.

I basically cover two thirds of the table on every spin in some way. Playing A $5 Minimum table like the French Roulette at the Paris invovles some risk because I was betting at least $115 a spin. I'll also toss a chip or two on splitting numbers in the same regions that I have the outside bets on, and will toss an extra chip on top of a straight up number or add to that package if I'm winning.

They call it gambling for a reason. You can't win without risk, but you need to know when to bail out. Last night, the final 5 spins were a 13 (lost some money but not all bets), a 12,2,3, and 2 again. That was a bad run for me, BUT, when it started, I was already up close to $1500. I tossed the table crew a $100 chip, thanked them all (three people work this table), and told them I'd be back in a couple months. The pit man watching this table made a point of personally thanking me for playing, asking me by name to come back soon. It was a great time! Attentive and friendly table personnel. ...they speak French during the course of the session, so most of what they're saying doesn't make sense if you don't know the language, but if you can count, it's understood.

Try it sometime!
Bob