Projectal

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About Projectal

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    Marevas

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  1. As someone who really enjoys a good argument for the sake of arguing, I find myself in the unusual position as being a voice of reason. I’m having a lot of fun participating in this competition and I don’t want to give @Elpresidente a reason not to do this again next year. I see it from both sides. Unbelievable call to the four who answered right. There’s no way they should be penalized for having the guts to pick a cigar that most of us thought was out of play. At the same time, I don’t think the rest of us should be penalized for staying within our version of the rules. So here’s what I propose...make it a 4 cigar contest, but give the four guys who chose correctly a half point.
  2. I would suggest instead of calling it a HUPC, we call it a RGPC.
  3. The worst thing I ever put in my mouth.
  4. Blind Tasting Cigar Number 2 Reveal

    The length on mine was spot on for a Robusto. This result is shocking to me none the less, as RASS was the first one I eliminated, because it tasted nothing like the box I have. Shows how much I know. Can’t wait for the third one.
  5. I’ll go again!
  6. I’m not really a fan of pyramid shaped cigars, so I’m fairly confident that I’ve never had this one before. That said, something on the retrohale reminds me of a favorite of mine. Of course, that just means my guess is most likely wrong. It was a very enjoyable cigar with perfect construction. It might even be good enough to overlook the shape and make a purchase. Thanks FOH...this is fun.
  7. $640 / 750 / 870. Regardless, probably too much for me.
  8. If you’re into looking at box codes, some of my favorite cigars came from PUR around that time. I would buy with confidence.
  9. Better make them petite Coronas then.
  10. How about taking a 25 ct box split evenly between the five different environment. Have five testers smoke a cigar from each environment, then compare notes?
  11. Newcomer (Newbie) Q&A

    I think many here will say that’s a sign of you storing them right, but it’s all about personal preference. How are they smoking?
  12. My experience with server’s wages goes back many years to when my kids were small and my then wife worked as a server to at night to supplement our household income. Back then, and I was under the impression now, until @gweilgi mentioned otherwise below, she would share her tips with the people working the back of house. I agree that the busboys and dishwashers don’t get paid very well and that goes back to the original point of this topic. Tipping culture and the income of waitstaff in general is a different topic entirely. Your tips went home with your server. The owner does not keep any money given as tips. At least they didn’t when my ex-wife worked in restaurants. These two comments work a bit against each other. I understand that the owner will be able to keep the tips and do as he pleases with them, but why would he? I can’t imagine a restaurant would have too many people lining up to be a server if all they got paid was minimum wage. Let’s face it, working in a restaurant, in general, is an extremely difficult job. They work **itty hours under some poor conditions, and have to deal with a public that often has rediculous expectations, and when they aren’t met, get blamed for a substandard experience. As a consumer, I want the best experience possible when I choose to eat out. That means I want great food, great service, and a realistic price to value for the whole experience. It seems, at least in America, that is accomplished by continuing the current system as is, as this movement seems to fizzle out wherever it is tried. https://www.npr.org/sections/thesalt/2016/05/15/478096516/why-restaurants-are-ditching-the-switch-to-no-tipping
  13. Wow, the tipping thing was tough to read. Was that a propaganda piece for ROC? I couldn’t even get to the end. I guess my only response is to challenge you to find a server that would choose an hourly wage over tips, considering the standard tip in America to a server is 15% of the bill. Now, I’ll agree that some people don’t tip well, but others tip more than the standard 15%. I’ll also agree that some nights are better than others. That said, servers have the potential to make a so called living wage, and then some. The author’s premise that the restaurant owners are somehow guilting the consumer into subsidizing the waitstaff’s wages is also rediculous. The consumer is going to pay their wages regardless, either by tipping their server or paying higher prices for food. There was a movement a couple years ago to have servers paid a much higher hourly wage, and not have consumers tip. The end result is that the prices on the menu went up significantly. In fact, it’s the restaurant owners that stand to gain by ending tipping as the main source of income for wait staff. Clearly I have a different opinion, but I’ll take it even further. I believe being a server might be the closest one can get to a true meritocracy. Do a good job, and be directly rewarded for it. Do a poor job, maybe not so much.
  14. This has been an interesting conversation, and I’ll add some observations from my own experience. Truthfully, I’m not smart enough to talk about economic theory, so take this for what it is...my opinion. When I think of minumum wage jobs, I instantly think about fast food restaurants. When I was fourteen, my first paid job was at such a place, as were most of my peers. In addition to putting a little spending money in my pocket, it also taught me the importance of hard work and showing up on time. In my opinion, this job was a necessary step in my growth to adulthood. The idea of paying me, and kids like me a living wage was silly. Today when I run through the drive through, it seems I am being served by adults, many of them migrant workers, some of them older than I am. So what happened? For the last thirty years or so, I have made my living working in manufacturing facilities throughout the Chicago area. When I first got into my trade, many of the migrant workers worked in these same facilities manufacturing things. As time passed, in many cases, one of two things has happened. Either the manufacturing company left the state (or country) because they found cheaper places to manufacture, or the workers were replaced by machines. The displaced adult workers then moved to other low skilled jobs like fast food; the jobs that high school kids used to hold while being paid minimum wage. Should the wage for these jobs go up just because the people doing the work are older now, and have responsibilities that kids can’t even comprehend? I don’t know. I can feel empathy for the adult worker at the fast food restaurant while at the same time not wanting my hamburger to cost more. One last point before I end; there are, especially right now, a lot of entry level jobs right now that pay surprisingly well. My own company starts apprentices off at $19 / hour. With a little overtime included, our first year apprentices can make $45 - 50k a year. I would say that’s a living wage. The problem is, that many of the kids we get don’t know the meaning of having a good work ethic. I wonder if that’s because they never got the chance to flip burgers at McDonalds.

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