The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Competition BBQ (http://www.bbq-brethren.com/forum/forumdisplay.php?f=15)
-   -   Comment Cards? (http://www.bbq-brethren.com/forum/showthread.php?t=166801)

Candy Sue 07-25-2013 02:06 PM

Comment Cards?
 
Help KCBS work out a comment card solution!

All thoughts and <uh> comments welcome

Vince RnQ 07-25-2013 02:12 PM

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 07-25-2013 02:12 PM

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

Comment cards for good are also very helpful.

jaestar 07-25-2013 02:18 PM

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/25...OK_WAITER.html

Arlin_MacRae 07-25-2013 02:25 PM

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

Ron_L 07-25-2013 02:39 PM

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 07-25-2013 02:48 PM

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 07-25-2013 02:53 PM

Quote:

Originally Posted by Vince RnQ (Post 2565218)
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 07-25-2013 02:57 PM

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 07-25-2013 03:03 PM

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

Quote:

Originally Posted by Candy Sue (Post 2565113)
Help KCBS work out a comment card solution!


bigdogphin 07-25-2013 03:04 PM

Quote:

Originally Posted by Vince RnQ (Post 2565218)
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 07-25-2013 03:15 PM

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 07-25-2013 03:22 PM

Quote:

Originally Posted by Arlin_MacRae (Post 2565151)
Candy Sue, are you asking this of competitors, judges, or both?

Quote:

Originally Posted by Candy Sue (Post 2565113)
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 07-25-2013 03:23 PM

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

Outnumbered 07-25-2013 03:29 PM

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.


All times are GMT -5. The time now is 04:14 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.