[#35; 4.7.1670; Throne]
Zechariah sends Rhino to have some sleep and checks businesses.
[ode #3]
"Cohiba Rrrrobusto. I know you - I have had you 50+ times and still I like you."
- You would not have me if you'd not like me, right?
"You heard what I just said re:me liking you."
[/ode]
WTB: EUR banknotes. We pay Kraken midrate in BTC. Amounts up to 300 welcome. Fast delivery bonus up to 8% (declines 1%/real-hour) from the timestamp of this post for sums of 50 or more.
[AR4]
Restaurant grading
1§ The following procedure establishes the standard way of grading a restaurant.
2§ The grades are from 0-7, and the grades 1-5 correspond to the usual 5-point scale.
3§ Grades are given separately for 1) Milieu, 2) Service, 3) Tasting, 4) Duration, 5) Cost.
4§ The grader assesses Milieu and Service, Duration is automatic from prio, and Cost follows the trendline going through following points in log scale:
7 = Bill 10,000,000,000
6 = Bill 1,000,000,000
5 = Bill 100,000,000 (rare)
4 = Bill 10,000,000 (317-3162 EUR)
3 = Bill 1,000,000 (32-316 EUR)
2 = Bill 100,000 (3.2-31 EUR)
1 = Bill 10,000 (0.3-3.1 EUR)
0 = Less than 10,000 (rare)
5§ With Tasting,
Client orders the foods one at a time.
In connection with each course, client asks: "Please bring me a few glasses/bottles of drinks, whatever you think suits this food I just ordered. Please make sure one of them is the best room-temperature still water that you have at hand."
First taste each drink in succession when they come. Give standard grades 1-20. The following definitions help to illustrate what the grades mean:
20 Perfect. (Not used.)
19 Emotional. (Some use 'déjà-vu' but it means the same, others use it for '19.5 and higher' (as obviously only 20.0000 is Perfect for Oenologist-5), this is confusing)
18 Nice. (Serving this means instant disqualification in sommelier contests.)
17 Decent.
16 Pleasurable. (This is the lowest grade you'd expect to receive in budget-variety wine tasting.)
15 Lacking.
14 Erroneous.
13 Shitty+. (L6 (Master) and higher don't drink below this.)
12 Shitty. (This is the lowest grade stuff that you'd drink in an attempt to extinguish thirst and/or get drunk when not under duress.)
11 Shitty-. (Some actually go as low as this when trying to get drunk, no pleasure in here.)
10 Average.
9 Unspittable+.
8 Unspittable. Lowest grade that certifies that you regarded tasting this drink as better than not doing it at all.
7 Unspittable-. Even though this is lower, it's common courtesy to not spit on the floor for 7/20 yet, it being 'grace zone'.
6 Spittable.
5 I would never drink a drop of this under these circumstances+.
4 I would never drink a drop of this under these circumstances.
3 I would never drink a drop of this under these circumstances-.
2 Undrinkable.
1 I would never drink a drop of this under any circumstances+.
0 I would never drink a drop of this under any circumstances.
Then, when the food comes, you take every ingredient in the serving (some don't even know why the ingredients are there! if they eat them one at a time they lose out of all of it, Matilda told me loong ago) to the fork (or equivalent) at the same time, put it to your mouth and enjoy.
After enjoying, do the same for every drink as well, putting the carefully composed forkbite and the wine in question to mouth at the same time, chew it and enjoy the pairing between food and drink. Don't forget to grade it. Usual scale is 14-19 in basic tasting.
Try out to find the most enjoyable temperature for each drink (and also for each bite, to pair successfully). Usually in the basic setting of 1 water and 2 wines, per course of food, (at least) one of the wines fits suitably with the food. Since only the top experiences matter, each wine receives the top score of your tastings (eg if 'white' was 17/20 alone, and then with different arrangements: 16/20, 14/20, 18/20, 17/20, 17/20, 15/20, it will receive 18/20 as it was the best. Do the same for all the drinks. The best pairing score is what forms the basis. It will be added by 0.1 points for each additional drink in the same grade, 0.04 points for each one in one below, 0.02 points for 2 below and finally 0.01 for 3 grades below. Good water often nets you 0.01-0.10 extra points without sweat. Eg if the best for 'red' was 19/20 as it usually is, and water 15/20, then the final score for this would be 19.04/20.
Do the same with all the foods you order and the wines they bring. If there is enough room on the table, you can also let the wines accumulate. Remember to not let them out of the temp range, which for some wines (and tasters) is a delicate issue.
Finally, if the foods received the following scores: 19.04/20; 18.14/20; 19.12/20, then the best one counts. This time, it is amended by 0.10 for the first additional course of food graded at the same level, by 0.04 for the second, 0.02 for the third and 0.01 for the rest of the courses whose best wine was graded at the same level as the best wine of the best course (ie. 19.xy/20 - the grading is clumsy at least until first decimal is used in scoring, which is what most people do, few preferring to go Very Advanced in here, which also changes the bonuses that become overpowering otherwise). So 19.22 it is.
The stars are awarded as follows (minimum required,note: you need to have the resolution if you award '4' or higher):
7 20
6 19.999
5 19.99
4 19.90
3 19.00
2 18.00
1 16.00
0 0.00.
§6 The judgement is public.
[/AR4]
