Comment Cards?

[Candy Sue]

Help KCBS work out a comment card solution!

All thoughts and <uh> comments welcome

 

[Vince RnQ]

Since the goal of teams not knowing their alternate number has been realized with KCBScore, comment cards will have to either be redacted so as to keep the alternate number hidden from the teams or another means of tracking will have to be instituted.

I don't see the process of redacting as being very laboreous once the cards have been attached to the proper score sheet. Total cost = 1 Permanant Black Magic Marker and 5 minutes of the Rep's time.

 

[nucornhusker]

If judges used them if they scored you low, it would be fantastic.

Comment cards for good are also very helpful.

 

[jaestar]

I can't say that I am 100% up to speed on the issue, but I thought I read that it is because you don't want the cooks to know their secondary/alternate number. Couldn't you make a pad that had a perforated portion on it that the judge could put the secondary number on, Below the perforated area would be the comment card area and a spot for the rep to put the primary team number in. I'm thinking something similar to the order pads that restaurants use (similar to the link below).

http://www.alibaba.com/product-gs/255466571/GUEST_CHECK_RESTAURANT_DOCKET_BOOK_WAITER.html

 

[Arlin_MacRae]

Candy Sue, are you asking this of competitors, judges, or both?

 

[Ron_L]

If the comment card has helpful information, then I find it helpful. :-D

What I mean is that most of the comment cards I have received have been either vague or useless. A comment like "The portion was too stingy" is useless. (Yeah, that was an actual comment card received by a friend on his chicken turn in).

 

[Vince RnQ]

In 2011, the KCBS Rules Committee suggested that comment cards be modified so that there were check boxes that said things like:

Too Salty
Too Sweet
Too Spicey
Under Seasoned
Off Flavor
Over Cooked
Under Cooked

This idea was never addressed to the best of my knowledge but it sure seemed like a very good improvement to those of us on the committee.

 

[cpw]

In 2011, the KCBS Rules Committee suggested that comment cards be modified so that there were check boxes that said things like:

Too Salty
Too Sweet
Too Spicey
Under Seasoned
Off Flavor
Over Cooked
Under Cooked

This idea was never addressed to the best of my knowledge but it sure seemed like a very good improvement to those of us on the committee.

Sounds like a great idea to me.

 

[Podge]

I've only had one comment card, and it was extremely helpful!!.. I'd love to see them still used. I don't understand why their use would be (or is) cancelled since they are an option?

 

[Bentley]

I guess I would 1st need to know what the existing issues are that are creating the problems?

Help KCBS work out a comment card solution!

 

[bigdogphin]

In 2011, the KCBS Rules Committee suggested that comment cards be modified so that there were check boxes that said things like:

Too Salty
Too Sweet
Too Spicey
Under Seasoned
Off Flavor
Over Cooked
Under Cooked

This idea was never addressed to the best of my knowledge but it sure seemed like a very good improvement to those of us on the committee.

All those comments are negative... Is there a worry that a judge will look at those and grade you down based on those comments instead of judging what is actually presented and their actual first impression.

 

[bbq.tom]

Hance (Lake Dogs) designed a comment card with pre-populated comments that could be checked off to indicate the situation - both good and bad. Sure would great to see his idea again!

If you listen to the July BOD meeting you will know/understand the concerns over the comment cards and how the REPS efforts would increase to make them work.

 

[deguerre]

Candy Sue, are you asking this of competitors, judges, or both?

All thoughts and <uh> comments welcome

Sounds pretty all inclusive to me Arlin. It would even seem to be an invite to some idiot like me.

Personally, as said above, I would appreciate valid commentary. Helpful criticism is useful. Knowing what you did right, according to a judge, would be useful too. Critiques I've been to, and suffered through (Artists can get downright mean when being direct), conducted by the professionals and your peers, were an invaluable learning tool.

 

[Arlin_MacRae]

Recommend, again, someone takes a look at the Beer Judging (BJCP) scoresheets for some ideas.

 

[Outnumbered]

Candy, first I commend you for asking the question. I'm sure you realize the potential this has for going south in a hurry and I am hopeful people will keep that in mind and keep things respectful as they respond.

I would love to get comment cards, but in my 10 contests I have not received a single card. I would love to get them for the 6s, the 9s and even the 7s and 8s.

The thing that concerns me is it seems the judges are told if they score below a 6, they have to fill out a card. In my limited experience of judging 1 contest, it seems that judges won't score below a 6 because they can't or won't justify why they don't like something or even do.

I like the idea of having pre set comments on the card. That would provide the cooks a little more feedback, but also give the judges something to base their comments on while speeding up the process of commenting. If you could come up with a way to make that workable, they should be mandatory for every entry regardless of the score.

 

[Arlin_MacRae]

Candy, first I commend you for asking the question. I'm sure you realize the potential this has for going south in a hurry and I am hopeful people will keep that in mind and keep things respectful as they respond.

Good call Greg.
Blue hat time...

:mod:
All,
Please take this opportunity to help the KCBS better their comment card by offering helpful criticism and advice. This is not to be a dumping ground for your past problems. Candy Sue has asked us for help - let's show her how the Brethren represent.
Thanks,

Arlin
:mod:

 

[Harbormaster]

Like Ron_L said, if there is helpful information on the card, then the card is helpful.

The first comment card I received was for my chicken turn in at my first comp. It read "Perfect bite through skin". Normally, that would be very helpful except that we pulled the skin off of the thighs before saucing to make the chicken marginally edible.

 

[gettinbasted]

Candy, first I commend you for asking the question. I'm sure you realize the potential this has for going south in a hurry and I am hopeful people will keep that in mind and keep things respectful as they respond.

I would love to get comment cards, but in my 10 contests I have not received a single card. I would love to get them for the 6s, the 9s and even the 7s and 8s.

The thing that concerns me is it seems the judges are told if they score below a 6, they have to fill out a card. In my limited experience of judging 1 contest, it seems that judges won't score below a 6 because they can't or won't justify why they don't like something or even do.

I like the idea of having pre set comments on the card. That would provide the cooks a little more feedback, but also give the judges something to base their comments on while speeding up the process of commenting. If you could come up with a way to make that workable, they should be mandatory for every entry regardless of the score.

Almost like a judging "wizard". Just a few check boxes on a perforated pad.

 

[rolfejr]

Yes!
Mandatory on scores below six and the pre-set comments would really help a cook dial in a bit quicker.

 

[Vince RnQ]

All those comments are negative... Is there a worry that a judge will look at those and grade you down based on those comments instead of judging what is actually presented and their actual first impression.

I only listed an example of some of the possible constructive criticisms that could be included as checkboxes. We felt it would be necessary to have both critical and complimentary options available in addition to a few blank lines where a judge could add their own handwritten comments.

The majority of complaints regarding comment cards seems to be that the critical comments themselves often do not point out anything specific that a cook could find helpful and focus them toward an improvement.

Very few people complain about complimentary comment cards because, let's face it, when someone writes something like "Best rib I've ever eaten!", who needs more details?!?

Examples of complimentary comments could be things like:

Excellent Texture
Balanced Seasoning
Great Appearance
Brisk-a-Licious
Rib-Tastic

...just to name a few!