What's the most niche topic that you can confidently talk about for 5 minutes?
What's the most niche topic that you can confidently talk about for 5 minutes?
@mayintoronto right??!
It’s not just super niche, it’s also a supremely boring niche.
I’m now cursed with Stockholm Syndrome-based attachment to the topic.
Intentionally radioactive?
One of my former topics; though it's been decades since I had occasion to talk about it and have forgotten most of it. Still ... grotesque exaggeration of head width!
[edit:] And fretboard radius! It's coming back to me...
Parliamentary indexing, when we actually used to do indexing.
@mayintoronto Probably the details of how ranking scores are calculated for the Highland Games
I know it’s niche because when I had to implement said scoring (rebuilding https://csaf.ca), the only complete info I could find was the code & database dump of the old site! Even the chairs of the organization don’t know all the nitty-gritty details…
@icecolbeveridge Well! The source is available if you dare look at how it's implemented 😅 (starts around here: https://github.com/jamesnvc/csaf-website/blob/main/src/csaf/server/db.clj#L1322)
The nub of it is that highland games uses "decathlon scoring" for official results, meaning the record for the event & category is worth 1000 points, anything else is a linear interpolation of that. Now "record for that event & category" seems straight-forward, but there are already edge-cases for classes that don't yet have records, when the record changes during a throwing season, and some of the new classes have set standards instead of using records, but let's set that aside for now...
So, I said the results are linearly interpolated from the "best result" for that event & class, but there are already some wrinkles. For one, the caber isn't scored by distance, but by a combination of the weight and length of the “stick” and the angle of the thrown result! Comparing these is difficult to the point that there isn't actually a record for caber (e.g. is a 11:45 on a 21’ 100lb caber better than 12:00 on a 19’ 125lb one?), so that one is purely calculated from the above factors, not based on the record. Then, the stone events (open & braemar) have variable weights (since it's literally just a neat rock the athletics director found), so there's a scaling based on the record distance and weight for those, except there's both a lower bounds for the weight (in which case it's worth zero) and an upper bound (in which case it just counts as the maximum weight).
So calculating the raw scores has lots of fiddly bits, but then we get to ranking! Now, lots of athletes compete in both Masters 1 (over 40) and Open, so when computing rankings for an athlete in a given class, their results throwing in a different class need to be re-scored as if they were thrown in that class as well and compared to see if they're better — keeping in mind that the classes have different weight standards for the events (so a throw might not count at all, or be scaled differently), as well as different records.
There are also some strange bugs that were ported from the old site (which was written in ColdFusion in the 90’s) that were kept in order to maintain consistency with historical results, but I think that's probably about five minutes now!
@kimlockhartga @mayintoronto Could’ve used you a few days ago.
At the LCBO we’re of course trained in various alcohols as part of the on-boarding process, but not deeply on any one. And particularly not deeply on wines, I’m guessing due to their huge variety. Four years at the job, and there are varietals mentioned to me that I’ve still never heard of before.
Anyway, last week a polite young guy came in and over to me where I was stocking a shelf and asked if I was a sommelier.
I held back a laugh from WAY not being one, and politely said I wasn’t but I could still try to help him.
He asked what wine would go best with goat cheese.
I immediately told him that yeah, I was going to go get my shift lead to help him with that one.
@Alison @kimlockhartga @mayintoronto Thanks!
I’ve learned a TON more about wine since working there, of course. But at least as much as not has come from my own interest. How’s a Malbec different from a Carmenere isn’t covered by the on-boarding training, but I wanted to know. Stuff like that.
Our product consultant, Steve, is a wealth of wine (and other product) info. He’s forgotten more about wine than I’ll ever know, but always politely and casually talks to people at their level and gives them what they need, even if it’s not what they think they want, and that will often be cheaper than what they thought they’d be spending.
Zero complaints about his suggestions, ever.
When he was transferred to another store, we lost vintage customers because some literally started going to his new branch in order to keep contact with him.
When he got transferred back recently and he started flagging items again with his Steve’s Pick tags, people for weeks were asking me if that was “THE Steve”, and were delighted to hear he was back.
I try to listen in to anything he tells customers to hopefully absorb some of it, but I don’t have a memory for all the details.