photoJ

This. Calculate your pay per hour of actual work. Include the hassle and costs require to recharge. Maximize total pay or pay per hour. Rarely are they the same.

An SMU data science product.

nor will you make insightful articles for photographers to read...

Neat discussion about maximal physical process, specifically endurance ie chronic exercise.

And yet, the bulk of phd students don't reverse binary trees.

Well, to be more precise its like a law firm hiring only from those with law degrees.

Do you think there is no correlation or the correlation is in fact positive? I wondered if they every AB test with lower standards for new hires.

3x speed up in training....

Who's going?

it was wildly successful, had better filters, but really never got the social aspect. Today, its notable to point out that people like Teru [1,2], who shot with hipstimatic in Afghanistan on assignment now work for instagram.

[1] https://www.npr.org/2011/07/27/138746071/foreign-policy-heav...

[2] http://www.thejakartapost.com/news/2015/04/27/teru-kuwayama-...

Dehydration and an electrolyte imbalance (in particular lack of sodium) causes both "foggyness" and general confusion in people of all ages. In otherwise healthy American's its rare to have a lack of sodium, but in the ketosis community especially at the start, its something even they have to pay attention to. This is part of the problem with trying treat such diseases is that there are many things co-occurring. Along the same lines, lack of magnesium is very common. Both coffee and booze leach it from ones system, many american adults are encouraged to take a supplement. Lethargy(i.e. lack of focus), rather than disorientation tends to be symptomatic.

And the fixed costs upfront, not to mention the legalities!

Yeah, what's fascinating is that some non-trivial percentage of your customers are going to be unhappy. Pretending it won't happen is silly. You're just insuring you don't have a strategy for when they are displeased. Some complain to your face, and in a perfect world you can do something to remedy that. Others behind your back, which is worse and unsolvable. Porridge should be not "too warm" nor "too cold" but "just right" Great, where have we heard that before.

Breakfast prep starts at 6am, maybe 4am if you are baking. In a restaurant lights out might be midnight, later for a bar. Which staff do you trust with free access to the thousands of dollars of liquor, food and property? Do you stay closed for two days a week?

That's correct. It worse now that a motivated irate customer can magnify the damage to small restaurant with only a handful of bad reviews.

Seems like he kinda missed the point.

huh? https://www.fundera.com/business-loans/guides/restaurant-loa...

Right and with that much work you know how to fix a menu so your food cost is managed. You know how many servers you probably need for that day of the week and how likely they are to disappear. You know how your staff will steal your booze, pocket the tips, or kill you clientele with a food allergy. You know how many people will complain and you will have to comp their bill. You know you should stock pile supplies because the vendor will run out. For an industry that is terribly easy to get into as a bus boy/server, prep cook, its amazing to me that more people don't just start there. Or maybe they do, but they don't write hand wringing articles about how they failed.(hopefully because they'd didn't and are too busy working). I once heard a story about an area for wine production in USA that you could buy for reasonable amount of money. Every few years, a 50 year old man would come and buy it, and start to work it. After 10 years about the time he might be getting the hang of what it all entailed he would be tired and sell it to the next 50 year old. The locals just watched the same story play out over and over again...

Running a restaurant is hard and unsurprisingly its even harder if you never have run one before. Staffing, food cost, vender management and health code malarky: these are some of the first things that make or break a restaurant. Then maybe location. Quality of food clearly doesn't make the list, at least not disconnected from price as Dominos, McDonalds and Starbucks succeed with high probability. Sad to see a vanity project eat up someones life.

Find the right advisor and anything is possible. Remember tho, that the department and the research community to which you will belong will also have a considerable say in if you are allowed to progress.

Of the 2,457 students in the bargaining unit, 1,103 students voted in favor, 479 students voted against, two ballots could not be counted and 873 did not vote.

A significant change in how graduate studies may occur.

Pity that all customer bases weren't made up of people who would boycott a company of such a tactic.

A classic!

Maine is trying to diversify to highly valuable farmed goods i.e. oysters, mushrooms... and of course legalization has created a stir...

Remember in a stadium of 80,000 people there are 320 people who have an IQ of >=140.

Very good and interesting work!

Dimension reduction and clustering have long been the focus of AI/ML. Reference, Bishops book an early 2000's classic, Pattern Recognition and Machine Learning, chapter 9.1 is k-means clustering.

Neat video of Clark photographing them for Nat. Geographic. He slowly and interactively builds the lighting scheme as he goes along. https://youtu.be/vCxJ8-Rpv4o?t=350

Excited to see this work in print!