Distribution of the judging pool at a comp?

Let me first start by stating a couple of facts:
1. I haven't competed in a KCBS contest...yet.
2. I've only judged a few contests.

Ok, now to the idea at hand. I have been thinking a lot about recent posts questioning consistency of judging. My personal opinion is that it will almost always have variance due to humans being humans. What i mean by that is just because someone is a CBJ doesn't mean they won't compare, won't only judge meat but WILL judge on garnish...etc..it's not right but we all know it happens. In addition to that, personal flavor preference will always vary, we all to some degree love what we know from life experience (i.e. grandma's cooking).
With all the above in mind, Do you think it would be unreasonable to divide Judges further than, no spouses or friends on a table, only one newbie per table? How about taking it a little further and mix tables based on:
1. Age (Lets mix young and older judges on a table)
2. Sex (mix women and men as much as possible)
3. Geographical location ( lets not have all southerners or east coast...etc on one table)
4. Divide the master judges across available tables.

I've seen the contest rep mix up some tables but wonder if it should be taken a little further? Before someone berates me for posting this...i do understand it would make life more difficult for reps and organizers but i think the time, effort and expense cooks put into contests are worth the best judging system that can be put in place. Any thoughts (preferrably positive)?:becky:

Q dat,

I agree with you there. It should be stressed to the judges for the technical aspects but flavor will always be subjective. In my mind it should be stressed to table captains to review and repeat certain aspects. I had a really good table captains at the last two judgings. They continually said things like " here is box number xxx, you are judging this on the appearance of the meat, again the appearance of THE MEAT!" I did get my table captain certification and think TCs should review the basics and stress them with each table they run. I know this may irritate some judges but it can't hurt to stress the basics of judging.

Yes. that looks like a good distribution. I understand that a lot of time that local judges are the majority but i was at a contest a while back that had judges from Illinois, Tennessee, Alabama Texas, Missouri etc... just don't think it would hurt to randomize the tables as best as possible. Heck, I would even go so far as to ask if anyone at a table has judged with anyone else on a table in the last few comps and separate them if possible. I know i am being pretty unrealistic, i just think the cooks deserve the most even judging field possible.