Jump to content
SAU Community

Recommended Posts

Oh if she doesn't mind being around meat, go to Papparich! It's cheap and it's really good food. My gf is vegetarian and liked the stuff they had there.

Awesome, do I need to make reservation on Sat for lunch? Or would I be good to rock up?

So much for Evos being the new import to own. Craze lasted like 6 months, now everyone hates them lol

I like the evo, it's just gutless... which I plan to fix when i have ca$h

that's why you buy an entertainment book, buy one get one free so it does cost $5-$6 a burger

276251_Papel-de-Parede-Meme-Are-You-Kidd

chef's don't do entertainment books.

I thought if you used one of those books the chef spat in your food.

or at least used yesterdays leftover ingredients they were throwing out

not spit....

but you will definitely get worse food...

chef will definitely cheap out on the food though... portion size, expensive ingredients and effort. you will also get the oldest, shittest piece of steak/fish etc.

They will also either push the food out right away to get you out and a paying customer in, or put your order to the back of the queue.

I did this every time. without any guilt.

and before you get all up in my shit about it, think about it from the chef's POV

1) people that use the guide are not return customers, they only come once a year at best.

2) even if you try to give them the good shit and it's awesome, they are most likely to go to somewhere else next time to use more vouchers

3) better off to keep the good shit for your core customers, that spend more and will return.

4) experience shows that most of the time they come in, use the voucher, drink free water or 1 glass of wine at best don't tip and are more likely to be rude to waitstaff.

I see where your coming from but:

Why does the owner then advertise in these entertainment books?

If it is for increased advertising of the restaurant then surely it is in the best interests of the restaurant to serve good food to the customer so word spreads.

Disclaimer: Have never owned one of these entertainment books

overall it's a profitable venture... nothing like a restaurant full of paying customers every night though..

end of the day it's guaranteed custom but at a lower return than real customers

If it is for increased advertising of the restaurant then surely it is in the best interests of the restaurant to serve good food to the customer so word spreads.

of course... that's restaurant tactics 101... but it goes a lot deeper than that in practice

you have to hedge your bets, so you do.

also, work in restaurants for a while and you start to notice that a high percentage of voucher customers complain about every little thing possible and are never happy anyway lol

Guest
This topic is now closed to further replies.



  • Similar Content

  • Latest Posts

    • For once a good news  It needed to be adjusted by that one nut and it is ok  At least something was easy But thank you very much for help. But a small issue is now(gearbox) that when the car is stationary you can hear "clinking" from gearbox so some of the bearing is 100% not that happy... It goes away once you push clutch so it is 100% gearbox. Just if you know...what that bearing could be? It sounding like "spun bearing" but it is louder.
    • Yeah, that's fine**. But the numbers you came up with are just wrong. Try it for yourself. Put in any voltage from the possible range and see what result you get. You get nonsense. ** When I say "fine", I mean, it's still shit. The very simple linear formula (slope & intercept) is shit for a sensor with a non-linear response. This is the curve, from your data above. Look at the CURVE! It's only really linear between about 30 and 90 °C. And if you used only that range to define a curve, it would be great. But you would go more and more wrong as you went to higher temps. And that is why the slope & intercept found when you use 50 and 150 as the end points is so bad halfway between those points. The real curve is a long way below the linear curve which just zips straight between the end points, like this one. You could probably use the same slope and a lower intercept, to move that straight line down, and spread the error out. But you would 5-10°C off in a lot of places. You'd need to say what temperature range you really wanted to be most right - say, 100 to 130, and plop the line closest to teh real curve in that region, which would make it quite wrong down at the lower temperatures. Let me just say that HPTuners are not being realistic in only allowing for a simple linear curve. 
    • I feel I should re-iterate. The above picture is the only option available in the software and the blurb from HP Tuners I quoted earlier is the only way to add data to it and that's the description they offer as to how to figure it out. The only fields available is the blank box after (Input/ ) and the box right before = Output. Those are the only numbers that can be entered.
    • No, your formula is arse backwards. Mine is totally different to yours, and is the one I said was bang on at 50 and 150. I'll put your data into Excel (actually it already is, chart it and fit a linear fit to it, aiming to make it evenly wrong across the whole span. But not now. Other things to do first.
    • God damnit. The only option I actually have in the software is the one that is screenshotted. I am glad that I at least got it right... for those two points. Would it actually change anything if I chose/used 80C and 120C as the two points instead? My brain wants to imagine the formula put into HPtuners would be the same equation, otherwise none of this makes sense to me, unless: 1) The formula you put into VCM Scanner/HPTuners is always linear 2) The two points/input pairs are only arbitrary to choose (as the documentation implies) IF the actual scaling of the sensor is linear. then 3) If the scaling is not linear, the two points you choose matter a great deal, because the formula will draw a line between those two points only.
×
×
  • Create New...