Any Website Makes Music Using the Code Organ

Code Organ turns web pages into music. It's fun to compare the style and beat of different URLs. The Code Organ algorithm uses letters on the page to find the most used note, selects a major or minor scale, and then based on the total characters on the page, it chooses a synthesizer. There are 10 different drum loops from which one is selected, based on the percentage of characters on the page that are actually musical notes. For example, listen to Neatorama's music

The Codeorgan analyes the 'body' content of any web page and translates that content into music. The Codeorgan uses a complex algorithm to define the key, synth style and drum pattern most appropriate to the page content.

Firstly, the Code Organ scans the page contents and removes all characters not found in the musical scale (A to G), and then analyses the remaining characters to find the most commonly used "note". If this is an even number the page is translated to the major pentatonic scale of that particular note, it becomes minor if there is an uneven number.

Link - via gearheadgal

From the Upcoming ueue, submitted by Gearhead Gal.


Comments (2)

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Unless service is very good or very bad, people tip a given percentage. The real way to increase tip is not better service but bigger bills. Which is why servers should push appetizers and deserts to pad the bill.
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My tip is based on the service I get. For restaurants, I typically start the tip at 20% of my total before tax and move from there depending on service and what all we ask for. For instance, I was part of a party of 6 where we split the check up three ways (by family)--since there were 6 of us, a 15% tip was already added to our bill. I thought the waiter did very well and had a lot to do, so I added more money to up the tip.

On the other hand, years ago, I was with a large party (18 of us) that each had their own expense reports, so we had to have the check divided amongst us. I thought the waitress was rude and not very competent, thus I subtracted the already-included tip--thus giving her nothing.

Before anyone attacks me, know this: my expectations are fairly low on what constitutes the achievement of a 20% tip: get the orders right (or make them right) and stop by during the meal (at least once) to check on things. I know being a waiter/waitress is a hard job and tips are usually shared.
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I frequent the same places all the time and massively over-tip. I get stunningly excellent service, the best food in the house and quite a bit of free stuff (even from the management).

What is "massively over-tipping?" Tipping 30% on a $20 meal costs an extra two dollars over a 20% tip.
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Service industry sucks to work in; no benefits, low pay, surly customers.

I tip 20% after tax in general, maybe add a few bucks (upping it to 30-35%) if the server is really pleasant and attentive. If the server is a rude idiot that takes 30 minutes to bring out water, let alone take our order, I'll tip a dollar regardless of the bill. Then on the way out say, "Hey, sorry you're having a bad day, I hope it gets better."

As I said, working in the service industry sucks. No reason to beat them down for having an off day.

Oh, and of course I don't tip where the tip is already figured into the bill.
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I hope I live to see the day when tipping goes away. And a normal tip should be 15%, only go to 20% if exceptional service. Lots of service employees work hard for low wages and get no tips. Wait staff should be paid by the hour just like everyone else.
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In the UK it's normal to tip about 10%, even in restaurants where service is included as a surcharge it's normally only added at 10%. However wait staff here are paid at least the minimum wage and tipping bolsters their wages rather than being seen as an excuse for the company to pay them a pittance.
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I tip from 15-25% or more for really super service and I enjoyed flirting with the good looking female servers. The very rare times my service has been super bad or non-existent I've left a penny face down. It is the ultimate insult to a server. One of my main moonlighting jobs years ago was as a bartender in a busy college bar.
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"I hope I live to see the day when tipping goes away."
=======================================================

If you're saying this as a waitress (I'm guessing no), then you obviously have not learned the 'trick' of giving your customers exceptional service to get exceptional tips. Though I'm sure I could be wrong, I have a feeling that the greater percentage of truly good waiters/waitresses would HATE to have their tips taken away from them.

If you're saying this as a paying customer (I'm guessing yes), you will be truly HORRIFIED at the DRASTICALLY increased prices you will be paying across the board, if restaurants/bars/pubs would ever go to hourly based pay of its staff, rather than the current tip-based system.

Yes, tipping can be a hassle, but it tends to guarantee (in theory, anyway) the lowest possible prices for food (and drinks) ordered off a menu.
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