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)
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.
What is "massively over-tipping?" Tipping 30% on a $20 meal costs an extra two dollars over a 20% tip.
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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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.