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Pavlov's Dog said:
I kinda know the answer, but why are we being fed to Utah? They are 3rd in the Big 12 and we are 10th in the B1G. A top Big 12 team against a below average B1G team doesn't seem right. Maybe if the fans stay home they'll think twice about serving us up and expecting our fans to foot the bill. If there's only 10,000 people in the stands, they'll understand we need to be treated fairly.
I know this sounds whiny, but I wouldn't pay to watch us get sent to the slaughterhouse.
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Yeah you know the answer. You insinuated as much in your question.:)
 
DrFumble said:
I used to make an annual poker trip to Vegas but haven't for a few years now. Why?

1) I'm always angry that Vegas hotels somehow get away with posting their hotel prices without being required to add-in their daily 'service' fees which are expensive. How in the hell is this practice legal??!?

2) The old poker tournaments I used to enjoy playing aren't much fun anymore. I liked paying $40 or $60 bucks up-front with the prospect of making some nice money if I made it to the final table (or whereever the money line was.) The new practice is to have players pay an upfront fee while begin paying an ante beginning with the very first rotation---and this is on top of the increasing blinds every few minutes (the old 20 or 30 minutes has shrunk to 15 or less). Unless you're paying high stakes (which I certainly don't), the old daily open tournaments I used to play have become nothing but super-turbo "push all-in with any semi-decent hand before your once-healthy chip stack evaporates with all the antes" lottery games. Unless you get lucky, you're out of chips in less that two hours--there's no skill involved in that kind of tournament.

3) Adding to what Jimbosc said, nothing is cheap anymore, particularly food. Buffet prices have gotten ridiculous. Same with the shows.
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i was visiting with a friend who flew out to see the Eagles play at the Venetian. I’m not sure what he and his wife paid, but they were talking to a couple of ladies who flew in from NYC and paid 2500 bucks apiece for tickets to the show :confused0068:.
 
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DrFumble said:
I used to make an annual poker trip to Vegas but haven't for a few years now. Why?

1) I'm always angry that Vegas hotels somehow get away with posting their hotel prices without being required to add-in their daily 'service' fees which are expensive. How in the hell is this practice legal??!?

2) The old poker tournaments I used to enjoy playing aren't much fun anymore. I liked paying $40 or $60 bucks up-front with the prospect of making some nice money if I made it to the final table (or whereever the money line was.) The new practice is to have players pay an upfront fee while begin paying an ante beginning with the very first rotation---and this is on top of the increasing blinds every few minutes (the old 20 or 30 minutes has shrunk to 15 or less). Unless you're paying high stakes (which I certainly don't), the old daily open tournaments I used to play have become nothing but super-turbo "push all-in with any semi-decent hand before your once-healthy chip stack evaporates with all the antes" lottery games. Unless you get lucky, you're out of chips in less that two hours--there's no skill involved in that kind of tournament.

3) Adding to what Jimbosc said, nothing is cheap anymore, particularly food. Buffet prices have gotten ridiculous. Same with the shows.
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Last time I sat down to play poker in Vegas the cash games didn't have any fee or ante. Just small and big blinds.

Tournaments do increase blinds rather quickly anymore, but they have a time slot that they "have" to finish within so the next tournament can start on time.
 
j d said:
Last time I sat down to play poker in Vegas the cash games didn't have any fee or ante. Just small and big blinds.
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Cash games are the most popular way to play poker in Vegas or elsewhere. I'm risk-adverse and like knowing right up front the maximum I'm paying. Also, I like the competitive nature of tournaments. For me, it's more about winning than it is the money. Poker was a blast in the years following the ESPN Moneymaker boom. But sadly, those days have faded away.
 
valiantsailor said:
Check out the price of a steak dinner in Vegas, friggen crazy. However I can drive my RV down that direction with out settting foot in California. Thats a plus
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Brother i gave up ordering steak at a restaurant. I cant get anyone to understand that I will take anything from MR to medium, after I order medium rare. I always get it served well . I can do better at home
 
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RED ED said:
Brother i gave up ordering steak at a restaurant. I cant get anyone to understand that I will take anything from MR to medium, after I order medium rare. I always get it served well . I can do better at home
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It could be just a mistake from the kitchen, it happens. However, most of the time, the reason why you get your steak cooked beyond med rare is because a lot of restaurants have a policy where they order their chefs/cooks to cook it beyond medium is to avoid any potential lawsuits resulting from food-borne illnesses. The probability of getting a food-borne illness from a medium rare or medium steak is very low because any ecoli or such, if present, is going to be on the outside of the meat which is seared off during the cooking process. However, restaurants usually want to avoid any possibility of customers getting sick from their food so they tend to overcook things.
 
Husker99 said:
It could be just a mistake from the kitchen, it happens. However, most of the time, the reason why you get your steak cooked beyond med rare is because a lot of restaurants have a policy where they order their chefs/cooks to cook it beyond medium is to avoid any potential lawsuits resulting from food-borne illnesses. The probability of getting a food-borne illness from a medium rare or medium steak is very low because any ecoli or such, if present, is going to be on the outside of the meat which is seared off during the cooking process. However, restaurants usually want to avoid any possibility of customers getting sick from their food so they tend to overcook things.
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Can’t happen with a steak because the interior has not been exposed . The surface always cooks past the required temp . It’s just in Havana north they think everything must have no juice or moisture in or it’s not cooked . This place sucks we are leaving soon thank God
 
RED ED said:
Can’t happen with a steak because the interior has not been exposed . The surface always cooks past the required temp . It’s just in Havana north they think everything must have no juice or moisture in or it’s not cooked . This place sucks we are leaving soon thank God
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Leaving Miami? Where you headed, Ed?
 
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