• Content count

  • Joined

  • Last visited

  • Feedback


About Projectal

  • Rank

Recent Profile Visitors

812 profile views
  1. If you’re into looking at box codes, some of my favorite cigars came from PUR around that time. I would buy with confidence.
  2. Better make them petite Coronas then.
  3. 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?
  4. 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?
  5. 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.
  6. 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.
  7. 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 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.
  8. 2016 BCG ROTT. It was the first cigar that compelled me stop what I was doing and just enjoy the cigar. It also started me down the rabbit hole. I’ve probably had better cigars since, but I will ways remember that smoke.
  9. Wow, I don’t know what to say. The Trinidad was the only cigar I noticed that had any damage to it, and all it had was some minor damage to the cap. I felt it was still smokable, so I didn’t mention anything. Nothing else was damaged, that I noticed, when I boxed them up. If you’re right and this is being caused by the cold temperatures, what is the solution? I can replace the damaged cigars, with the exception of the Trinidad, just let me know where to send them. Al
  10. The QdO54 was the first out of the box and this inspired me to smoke one tonight as well. I didn’t love it if I’m honest. Not saying it was bad. It was definitely fresh, and could benefit with some more time to acclimatize for whoever takes it.
  11. Next up is @stinkhead. Al
  12. Sorry, For some reason it wouldn’t let me attach the pics. Here they are. Al
  13. OK, puts and takes have been approved. I’ll get the box back out tomorrow. Also included in the box are some Johnny O WF Lanceros to try if you are so inclined. It seems like there is some interest on the forum. Puts: Lusi - BUT MAY 12 BCG - PUR JUN 16 QdO no 54 - MSU AGO 17 CoRo - BMP OCT 16 ERDM Choix Supreme - OMS ENE 17 Takes: HDM DC - 2011 HURR - LUB MAY 15 HU Mag 50 - LEP MAY 17 JL Sel no. 2 - OPS NOV 16 PL Picadores - EOT JUN 16
  14. I’ve got the box. Everything looks good. I’ll get my proposed puts and takes to Wertman tonight.

    To me, the Lost City is just OK. I’m not one who can pick out flavors in a cigar beyond general profiles like sweet or spicy. That’s said, this is the one cigar where I could. It is straight up white pepper from first light to the nub. I found it to be pretty one dimensional. As for my New Years cigar, I’m thinking one of the Cohibas or the Sir Winston from the Christmas sampler. Hope you enjoy the Losr City, and happy new year to all.

Community Software by Invision Power Services, Inc.