Basically, the house edge is the percentage that the casino should hold as profit on a game. Of course, probability is not a straight line through a set of stationary numbers and this percentage will vary in the short term, but should get remarkably accurate in the longer view.…
The Shameful Sham of the Shill – How NOT to Market
Once upon a time, a shill was an employee of a venue who acted as a customer with the intent to enthuse the unwitting genuine customer into parting with their hard earned cash. What makes this different from public relations you may ask?…
Countering the Counter – Camouflage and Countermeasure
We have looked at some of the factors that can work in the favour of the card counter, all of which can be turned around. A stereotypical counter will also show one or more of the following traits:
1 Chooses a seat at the first or last seat of the table to gain maximum view of the cards dealt without moving their head.…
How does card counting work?
Deep within many suspicious gamblers is a belief that not only will their luck change but it will do so because the game will level itself out. What do I mean by this? Take a game of chance such as roulette.…
New licensing rules – and the costs?
Who would have thought that Her Majesty’s Government could have put through a piece of legislation based on what looks like a cursory set of sums?
More on that later, let us look at what the provisions of The Licensing Act (Mandatory Licensing Conditions) Order 2010 has in store for us.…
5 Simple tips to making your hotel business travel friendly
Question: What is the difference between the business traveller and the leisure traveller? Answer: The business traveller would probably like to be at home rather than with you. Sounds harsh, but the person is there to do a job. They often don’t get a chance to play tourist and sometimes, maybe, would like to spend some time in their room.…
Menu Pricing 101
This is more of a craft than a science, so take from this article the basics and a few considerations you need to make to come up with your ideally priced menu. First please let’s clear up a misunderstanding before we commence.…
Restaurant critic or business critic?
Love him or loathe him, AA Gill, food critic for the Times, has been around a bit. This is the man who legend tells, was thrown out of a restaurant along with his dinner guest, Joan Collins, by Gordon Ramsay.
In an article in this weeks Sunday Times, he offers some sage advice for newbie restaurateurs.…
Time to Kill – Clearing the decks in SAP FI/CO – Part 2 – Company Code level
Last time we covered a complete clean of the client to get rid of as much transactional and master data as possible. At company code level this is more difficult as you have items that cross company codes, eg profit centre postings on older versions of SAP.…
Time to Kill – Clearing the decks in SAP FI/CO – Part 1 – Client level
From time to time, we have to either clear out test data in the system or even worse, the results of a hasty data migration exercise. Below is a brief sequence for doing this at a client level, which was developed after a late night of trouble shooting, caffeine and project manager delivered pizza.…