text:
A week after rap mogul Jay-Z officially launched his Roc Nation Sports company, new reports claim the Brooklyn Nets minority owner is on the verge of losing his portion of the NBA team.
While nothing is official yet, reports claim Young Hov is making strides to end his business relationship with the team.
Entertainment mogul and rapper Jay-Z has started the process of divesting his small share of ownership with the Brooklyn Nets to extend his Roc Nation Sports representation business into basketball, sources told Yahoo! Sports. Jay-Z – whose real name is Shawn Carter – owns less than 1 percent of the Nets, but has been a central public figure in the franchise's marketing and move from New Jersey to Brooklyn. Selling his share of the Nets is a necessary prelude for Jay-Z to obtain his National Basketball Players Association certification as an agent. NBA rules mandate that no one individual affiliated with a player representation company can have an ownership stake with an NBA team. (Yahoo News)
Late last week, speculation on Jigga possibly giving up his stake in the Nets spread across the Internet.
"I would expect there to be significant issues raised, even potentially forcing a sale of his interest in the Nets, if this matter was not addressed to the satisfaction of the NBA," says Marc Ganis, president of the consultancy Sportscorp, Ltd. Jay-Z wouldn't have to sell his Nets stake to represent baseball players, that's for sure. But there are two major issues, says Ganis, that would arise if he tried to represent NBA players: whether or not he could handle their basketball-related matters given his status as a co-owner of the Nets, and whether he could handle non-basketball related matters like endorsements as well. There seems to be no question that Jay-Z would be prohibited from doing the former, and though the latter is a slightly more complicated issue, it appears that wouldn't be permitted by the NBA, either. (Forbes)
Since Hov owns such a small stake in the Nets, analysts predicted he would easily be persuaded to sell it to billionaire team owner Mikhail Prokhorov.
But Jay-Z may have already found a work-around. Though he once owned as much as 1.5% of the $530 million team, his stake has dwindled to one-fifteenth of one percent. Why? Jay-Z's representatives didn't immediately respond to a request for comment, but it seems he may have converted the difference into equity in the Barclays Center. He now owns roughly one-fifth of one percent of the billion-dollar building. Given that his remaining stake in the Nets is worth about $350,000–comprising less than 1% of Jay-Z's net worth–it's no longer a financially significant sum to the rapper or the team. Jay-Z could easily sell his stake back to billionaire owner Mikhail Prokhorov or trade it for more equity in the arena itself. Either way, his existing interest in the Barclays Center would allow him to keep profiting from the Nets' success while staying within the NBA's rules. Knowing Jay-Z, that was probably his plan all along. (Forbes)
Jay issued a formal statement backing his decision to launch Roc Nation Sports last week.
Robinson Cano will be co-represented by CAA, a leading sports and entertainment agency, and Roc Nation Sports, a branch of a company founded by Jay-Z. Jay-Z announced the launch of Roc Nation Sports as a full-service sports management company on Tuesday. "Because of my love of sports, it was a natural progression to form a company where we can help top athletes in various sports the same way we have been helping artists in the music industry for years," Jay-Z said. (Fox Sports)


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I am the Director of the Equal Employment Advisory and Litigation Support Division of Minimax Consulting. Minimax Consulting is an economic, statistical, and strategic consulting firm headquartered in Providence, Rhode Island. My Division provides consulting services, dispute resolution support, and expert testimony to Fortune 500 companies, major law firms, and local, state, and federal governments and agencies. We specialize in labor and employment issues in both advisory and litigation contexts. I have extensive experience in gender, race and age discrimination claims with respect to hiring, promotion, compensation, termination, and other employment practices. I also have experience in wage and hour issues. Outside of the litigation context, I advise clients on best practices for compensation, hiring, promotion, reductions in force, and other employment-related decisions. I have been admitted as an Expert in the field of Economics and Statistics in a variety of federal and state courts throughout the United States. I have testified on questions of statistical liability and damages in a variety of civil matters, including alleged discrimination in hiring, promotion, and termination decision, as well as statistical sampling and methodology. I have also authored independent analyses for numerous matters that remained outside of the litigation arena or were resolved via mediation or arbitration. Prior to my consulting career, I served on the Faculty of the College of Arts and Sciences at New York University. I taught courses in microeconomic and macroeconomic theory and econometrics. I earned my Bachelor's Degree in Economics at Elmira College in Elmira, New York, and my MA and PhD in Economics from the New School for Social Research in New York City.

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Wine Mark Up
- b
- bobby06877 Dec 11, 2006 05:04 PM
What do you consider to be an acceptable mark up for wine at restaurants? I know it can range wildly but I am curious at which point the mark up percentage goes from acceptable to theft. Is there a general rule of thumb that someone can suggest? Thanks.
Depends on the bottle really. For instance, I see crappy Kendall-Jackson on some yuppified steakhouse menus at darn near $30. I could buy the same bottle for $10 at my local liquor store... that's what I consider theft. Now if we're talking a '96 Chateau Margaux, that's a different story!
Well, it used to be that standard markup was 100-200%. Now 250% is considered very common, with 200% at the low end of standard and 300% at the high end. Lower cost bottles are usually marked up more.
In the end, what's fair is what you are willing to pay.
When I see a wine list that is marked up too much for my taste, I sometimes order a glass of tawny port and sip it through the meal. It's usually the best value on the glass list, especially since you don't gulp it down anyway.
Btw, one can do what many people in other countries do and water down your wine. Shock! Horrors! How uncouth! (But, it *is* "authentic"...)
re: Karl S
I think if you're talking markup, you have to factor in that the restaurant is paying wholesale. So while the price looks like a 250%-300% markup on retail--it's actually a much higher percentage. So that crappy $30 Kendall-Jackson probably cost the restaurant $5-$7 bucks, tops.
Markups are much lower on bigger ticket bottles, because no one will pay that percentage on a $100 (wholesale) bottle. It's what the market will bear, basically.
In NYC, there's a little trend toward lower markups. The reason? Restaurants found that they generated good will, bumped up covers, plus, tables would order multiple bottles. They actually earned MORE profit in the end with less extortionate markups. Of course, this is in NYC, where you can get stinko and not have to drive home.
re: nrxchef
Yes, 3x wholesale will probably be 2x retail.
re: nrxchef
That may be dependent upon state laws, though. In PA restaurants do not receive a discount on wine; prices are set through state stores. The same is true in parts or all of MD. I would guess that some other states have similar laws, but they may be in the minority.
re: nc213
Of course, thanks for mentioning it -- I should have said depending on the state. In New York State, wines are seriously discounted for restaurants. Big buyers get even lower discounts, as the prices aren't particularly regulated.
So I wonder if markups are lower in PA and MD, since the prices are regulated. OR are the retail prices lower to begin with?
re: nrxchef
In my experience the markups tend to be the same. 250-300% for inexpensive wines. Markups decrease as retail prices get higher (as others have said). To complicate (or simplify) matters, liquor licenses are expensive and limited in PA, so there are lots and lots of byob places. I miss boybs!
In PA, the prices of wine and liquor are actually often higher than other places (like NJ right across the bridge) b/c there is no competition. The State of Penn buys all of the alcohol for the state and then sells it at state stores. It's an absurd system for many, many reasons. I've lived in MD for three years and I still don't understand how the system works. Prices seem high. though you can actually buy 6-packs of beer at delis, so that's cheaper than PA.
re: Karl S
I used to wonder sometimes if that(water down) wasn't done when a carafe of house wine came to the table. Can you still order by the carafe? Haven't seen that in a while on a menu/wine list.
There's an excellent restaurant here in San Antonio, Bin555 that has 55 wines for $55. They are all bottles that retail for $35-40, so the mark-up is nothing.
Franciscan Magnificat, Treana red meritage, Veuve Cliquot....
Apparently the attitude of the owner is that he would rather sell more wine and let everyone have an enjoyable time. I wish more places would do this, in the meantime I'm working my way through the list!
The current rule of thumb for most places is three times what they paid the distributor. So a lot of $10 bottles are $30.
Less for more expensive bottles. Your food bill might be less than it needs to be when the place does a good business in
wine. Theft? As long as the price is stated and you order it,
it is never theft. The cost of keeping the doors open, the cost of complying with myriad local, state and federal regulations, the insurance, the relentless overhead---and the fact restaurants have the highest failure rate of any business tells you that it is not any easy thing to stay open. Smart restaurants carry bottles you can't find yourself, which can spare you that agony when you realize the bottle you just paid $50 for was on the shelf at Costco for $15. Let it go.
re: itsonlyfood
Same overhead & ancillary expenses, even maybe higher, apply overseas, however restaurat markups are minimal compared to US. Case in mind: Italy. High end restaurant prices are never more than 25% on top of retail.
re: RicRios
that's false. wine prices in 2- and 3-star michelin restaurants are comparable to similar u.s. restaurants. liquor licenses in europe cost pennies, and they don't have to pay employee health insurance premiums... among many other things.
re: hotoynoodle
I clearly remember paying at Pierre Gagnaire(3 star Michelin) in Paris 120 Euro (back when 1 Euro = 0.85 U$S ...) for a 1996 Chateau Rayas Chateauneuf du Pape that was retailing at the time in the US for close to $100. That same year I had that same bottle at Spago in Beverly Hills for U$S 250. This one I remember clearly, since that was the year I "discovered" Rayas, but by no means is the only example.
re: RicRios
i can only speak for the boston and nyc markets, and my last experience in france (with a more recent conversion for the euro -- more like 1 euro=$1.35) but i felt the mark-ups were similar.
and again, as i mentioned below, comparing retail and wholesale prices is a flawed equation. stores can get deals like mix and match and large case drops that restaurants simply do not.
if you feel the wine is over-priced, the answer is simple -- don't buy it.
re: hotoynoodle
And I don't.
For the last several years I've been BYOBing every time I go to a restaurant.
re: RicRios
And this is why restaurants can't survive. Everyone feels there is a conspiracy, when all they are trying to accomplish is stay open. Restaurants make 10% profit on average. That's 50,000 bucks annually on 500,000 in sales. With all the maintenance issues that come up, that quickly dwindles away to nothing. With consumer attitudes the way they are, we'll all be eating at T.G.I. McChili-Bee's very soon.
re: hollandshield
There are some restaurants that for one reason or another, have lower markups than other restaurants. Some places sell wine at the range of retail prices (iirc Plumpjack in SF for instance - they happen to have a wine store as well). Places like this are not common, but it's not something that the combined efforts of chowhound can't uncover.
it's unrealistic to compare store prices to restaurant prices. a behemoth like costco negotiates a price based on purchasing 100s, if not 1000s, of cases of something. even a decent-size liquor mart will buy in 25 or 50 case drops for wines they move at great volume.
no restaurant has the storage space for that, and it's often hard to fit a 5-case drop, even if you can get a better price.
laws, taxes and distribution are different in every state, so prices vary wildly across the country.
the profit from wine and liquor is what keeps most restaurants afloat. nobody is trying to "steal" your money. but the bottom line is the bottom line. any decent place will have some little undiscovered gems reasonably priced. try something new, maybe?
If a restaurant is going mark up wine 300%, then they should at least serve it at the proper temperature, in a proper glass, make sure it is the vintage shown on the wine list, and offer to decant wines that would benefit from doing so. Granted, I do not expect this with a $7 bottle selling for $20, I'm talking about a $30 bottle for $75 - $90. The word is value.
True, very true. What restaurants try to do is find "little gems" that are relatively inexpensive and that not many places have access to. Chilean wines are(ooops, I mean used to be) a good example. Also, many little known Frence wines from the Loire or Lang. ect.....some of these can be found for pennies AND there may be very few available.....these wines may be inexpensive and marked up quite a bit. But, hey - I would rather pay a bigger mark up to discover an inexpensive wine....blah blah. A recognizable wine (i.e. KJ)IS, in my opinion, a rip off marked up 3x....boring, ect.ect.
On the other hand, if I pay $50+ for a bottle of wine at a restaurant....it had better be good......OR at least interesting!!!!!
re: Up With Olives
I thought that the price of a glass of wine was supposed to be the cost of the bottle to the restaurant. Then if they open it for you and sell no more they still break even.
A markup is designed so that the proprietor can make a profit from the business. Some just try too hard. There really isn't an appropriate markup. There are standard markups that consumers become used to paying. But any business person, yes restaurtant owners are business people too, will mark something up to as high as they think the market will allow.
Notwithstanding all the excellent replies those foar, for wine, I can only compare it to alchoholic beverages in general. If you knew how much the food and beverage industry marks up liquor and beer (even when accounting for the relative alcohol content), you'd wouldn't complain about wine mark ups.
re: lyndentodd
i've actually mentioned that in other threads. a bottle of premium beer wholesales for about $1.25, and most places here in boston will charge between $6-$8.
let's also figure food costs. most consumers understand a bowl of pasta costs less than a rib-eye from the business' end. a simple pasta entree may cost under $1 for raw ingredients, yet the menu price could be anywhere from $12-$25. when's the last time there was a thread whining about that sort of mark-up?
re: hotoynoodle
Well, almost, while the actual cost of items in that one dish may be $1, you have to consider total food cost over a longer period to include waste and prep for sauces and stock and stuff. I think the food cost is closer to 20-30% on average. And restaurants want wine to have similar margins, and I think that might be part of the problem. People don't mind paying the margin for food because the restaurant is preparing and creating the food. They are doing something at a level that most people can't achieve on their own. With wine, however, the restaurant is just opening the bottle, so we expect a shorter margin for such a task.
re: thirtyeyes
Oftentimes a restaurant will average food costs for menu as a whole. So, if the food cost for the $20 chicken dish is actually $2.50-$3.00, this offsets the cost of the $35 lamb rack whose food cost is $20-$25. Of course, part of this is figuring out how many orders of chicken vs. lamb you can expect, but it is almost impossible to charge for dishes strictly applying the 25-30% guideline for food cost per item. People have come to expect a wine list to span prices from the low $20s to the hundreds of dollars (reflecting a consistently applied markup formula), but everyone expects the food prices to fall within a certain range, say between $10-$20 for apps and $20-$40 for entrees.
re: thirtyeyes
most restaurants shoot for about 30% cost on food, obviously there are loss-leaders like rib-eyes and profit turners like pasta. any successful chef will know how to formulate a menu in this way. even doing this properly doesn't begin to pay for all the other costs associated with operating. kitchen payroll is astronomical, rent (my current owner pays $30,000 a month), insurance, equipment maintenance, licenses (a full-service liquor license in boston, when one can be had, costs $250,000), valet service, charity events and donations, etc. etc. trust me, those fees are not being paid by the extra $15 we make on your pasta.
as far as "just opening a bottle", i spend about 4 hours each week tasting with salespeople; another 2-4 hours placing orders; 10-12 hours putting orders away; 3 hours a week training staff. due to breakage, we spend approximately $800 a month on glassware. i maintain a wine inventory of $150,000 and have worked in places where it exceeded $300,000. i am available 5 nights a week to help guests select wines they will like, and take pride in designing a list full of off-beat producers and little gems of great value.
if you're at some crappy chain and drinking over-priced kendall jackson chardonnay that's your own fault.
re: thirtyeyes
So, you don't have waste, theft and breakage when it comes to wine and spirits? You have never gone to a restaurant and gotten a free glass of wine? and maybe tipped more, so the lesson to the waitstaff is, "give away more drinks and you'll get a bigger tip". Wine storage costs money; inventory costs money; over pouring costs money; glass ware breakage costs money; increased insurance, so if you drink and drive and kill someone costs money; paying people to serve the wine costs money; paying someone to clean the glasses you used costs money; AND the latest geneation of wine snobs has to have the best glasses, which break if you look at them funny! All of these are issues that wine and liquor stores do not have. That doesn't consider flowers, heat and air conditioning to the optimal temp for the oh so sensitive guests. etc......come on, think about it! the average customer has no idea what goes in to running a restaurant, let alone one that is very successful, and actually makes money.
re: wfo3chef
I agree with you, but what an old topic!!!!! Almost 4 years old.
I was just thinking the the day that I wonder if it's possible for the entire blogosphere/forumosphere to come to a screeching halt one day because there's just too much old stuff out there. I guess the techies will just build smaller and small memory hardware to hold it all. Don't you wonder where all this stuff really goes? I expect some of it hiding wherever the other halves of my orphaned sock pairs are hiding. ;o))))
re: Midlife
This is no more and no less than an old technology brought back to life.
Talmudic dialogs operate exactly like that, but accross centuries.
Rabi X issues an opinion, Rabi Y rebuts it, Rabi Z confirms Rabi X.
Only problem is, most of the time X, Y and Z lived quite a few centuries appart.
re: RicRios
What a fascinating, and true, point.
re: hotoynoodle
Another winning observation. No restaurant that I know of can establish a food cost that low. It's simply impossible. Standard mark up for a restaurant is 4x what the ingredients costs. This hopefully offsets the amount of food waste. Once you get done paying the government, the insurance companies, your employees, their benefits, the utilities, the licensing fees, etc. There isn't much left. Get over your exaggerated assumptions please.
re: hollandshield
I've personally achieved a food cost in the 30% range at more than one establishment. Maybe some of us are more proficient at our profession than others.
No matter how good you are and as a general rule, the financial success of restaurants in the US depends on their alcohol sales. It is the negative reason I give when people ask me why I don't open a restaraunt there.
re: JudiAU
in my state it's illegal to byob.
Restaurants generally mark up wines from 2.5 times to 4 times cost. Typically the high end wines will have the lowest mark up. Sometimes the lowest end will have the highest mark up. Wine that is available by the glass usually falls in these parameters, there is a cost of overpouring (no one really measures out the 5oz. priced for) and also waste from wine that is dumped for having been open too long. The average person has no idea how much work it is to run a wine program, the investment of time and money is staggering. Some states do not allow you to bring your own wine, others charge you a corkage fee. I will charge you $15 if you bring a wine to my restaurant. Keep in mind that in general you are not allowed to bring wine that is offered on the restaurants list. Bringing your own wine is a huge savings to the guest, so if price is a real concern, go pick up a good bottle and bring it with you. Cheers.
re: TruDiner
"you are not allowed to bring wine that is offered on the restaurants list"
I am aware that this is the proper etiquette but do you actually refuse people who bring something on your list? I know of people who bring a carry-case of several wines (to avoidthe transgression) or who call ahead, but I would think that the majority of guests would be unaware of the correct etiquette.
re: Midlife
While most people know this and call ahead, or bring a selection as you have mentioned, I would graciously open their bottle anyway to avoid disappointing a customer.
I was shocked to read on the Manhattan board that a New York restaurant charged $80 for a bottle of Austrian white that retails for $11.50. My math is not good but to me that appears to be an 800% markup. The restaurant is Le Bernadin, by the way...
Can this be true?
We live in Texas and I recently found out that a place we go to gets the wine they serve for about $5-$6 a bottle (because they buy so much from this place). But the "by the glass" price is $4.50! WOW! What a difference. Now, you need to know that this is a low-end place. No fancy wines, but still . . . never getting wine there again!
re: danhole
That's just over a 4x markup. Pretty common for wine by the glass.
re: KTinNYC
But how common is the markup at Le Bernadin I mentioned...charging $80 for a bottle that allegedly sells for $11.50 retail??? (the retail price was on-line so the actual retail in NYC might be $15 or so but still...) ???
re: danhole
Why never buy wine there again? $4.50 is a terrific price for a glass of wine (here in NYC the average price is upwards of $8 or better for the cheapest glass of anything drinkable). Just because they buy in quantity does not lessen the quality of the wine they serve which would be a reasonable reason for not buying there.
re: danhole
I'd agree that 4x is pretty common. What many places do is try to cover their wholesale cost with the first glass. That way they are at break-even if they don't sell another glass before the wine goes bad.
re: Midlife
re: danhole
Why are you never getting wine there again? The glass is $4.50. Sounds like a good deal to me. Sounds like the the owner is a businessman, negotiated a good price per bottle and is making some profit on wine. I think you should worry about what you're paying for the glass. I dont think you will see $4.50 per glass very often anywhere, casual or up-scale. Restaurant business is one of the hardest in the WORLD. They're just trying to stay in business...
re: relaxpeople
It's not very good wine, and you are right that $4.50 is a good price, but this stuff is not worth that amount.
re: danhole
Isn't that more of a problem with the wine itself, and not the price, then?
re: invinotheresverde
If I am low on money I can go to the grocery store and get a bottle of this wine for about $10-$11, just to have some for a meal. Then I get more than 1 glass. (Granted it wouldn't be my first choice at all, and when I have the cash I buy the good stuff.) If I am in a bar and they want $4.50 per glass for the same stuff, then, in my mind it's not worth it. So it's a little of both - the wine and the price.
Another point is that this place is not a restaurant, it was a bar. I gave up on the wine at that place and just went ahead and spent a bit extra and ordered a Bloody Mary.
re: danhole
But if you analyze what it cost to make that Bloody Mary you're realize the markup is 4x if not even higher. It will drive you crazy if you think too much about it. Just order what you like and can afford and enjoy yourself.
re: KTinNYC
Exactly. The markups are always going to be high. If you overanalyze it, you'll never really enjoy yourself when you're out (my mother is guilty of this).
"...I can go to the grocery store and get a bottle of this wine for about $10-$11...".
Retail on this bottle is $10-11. This bar charges $4.50 per glass. There are normally four six ounce glasses in a bottle, +/-. 4x4.50=$18.00. Now knock the price to buy the whole bottle down a couple bucks, since a discount is always given. We'll say it costs $16. $16 for a bottle that retails at $11 is a FANTASTIC price.
re: KTinNYC
KT - I know that and figured someone would call me on it, but man, that bartender made a killer Bloody Mary!
Many years ago I had an interesting discussion about this issue with the owner of a mid-upscale restaurant. I remarked that the wines in the $100 range on her list were great values compared to less expensive bottles; she said that the pricing was intended to induce guests to drink better wine because it would enhace their dining experience and improve their impression of the restaurant.
Details are lost to the mists of time, but it seems like she marked up all her wine by a modest percentage (25%?), then added a fixed amount to each bottle ($20?). So (assuming these numbers are correct) a bottle you could buy at the grocery for $12 was $35 on the list, while a $60 bottle was $95.
Our party ended up spending far more money on far better wine than we would have done if the markups were more in line with what seems to be the industry standard, and the restaurant made more money on our wine tab as a result. Seems like a win-win situation to me, and I've always wondered why more restaurants don't take a similar approach.
Of course, in restaurants where cost is no object to the majority of diners, it's in the owner's interest to charge what the market will bear. But most diners in most places are at least somewhat cost-conscious. Why not entice them a little further down the wine list by making the better stuff a comparative bargain?
re: alanbarnes
The sliding scale is a puzzle to me. I am usually into the mid-range wines, say US$150. While there are many restaurant wines less than that, but I'd much rather have something that is not in my cellar.
What I wonder about is the list that goes from K-J Vintner's Reserve at US$60 (for a US$8/btl retail wine) straight to the DCR's at US$6000. All too often, there is nothing in between. I find this more often in the Deep South, than in the other metro-areas. That raises my dander. It is as though they wish to make obscene profits off of the "low-rollers," and also from the "high-rollers." A good wine list should have moderate markups and a full lineup of wines to pair with the food offered. While I seldom quibble over the exact % of markup, I hesitate to pay for a list that is totally profit-driven with no consideration to the food from the kitchen.
I know that a restaurant will charge more for a bottle of wine vs what I pay for it at a store. I've heard various reasons for this - cost of liquor license, restaurants having to pay a supplier and/or not buying in as large volumes as stores etc. In the end, the mark up is acceptable because I know it's there so I will simply order a bottle that fits into my meal budget for that night. What I find unacceptable is seeing a markup so out of step with other restaurants' pricing that I, the paying customer actually notice it. It strikes me as plain greediness by the restaurant.
Case in point, beer prices I saw this week in NYC at 3 casual noodle joints all located within ~3 blocks of each other in the East Village:
22 oz Orion Beer at Ippudo - $9
22oz Orion Beer at Soba-Ya - $7
22 oz Orion Beer at Momofuku - $15... $15?!?! are you kidding me?
And you know which meal was the worst? Momofuku!
re: SeoulQueen
I noticed the booze markup at Momofuku seemed to be outragous.
Personally, I like the places that have a set "profit," that is added to the wholesale, or to the retail price of a bottle. However, this does not take into account cellaring a bottle for 20 years. Then, it depends on the wine list.
I' comfortable with 200% to 300% over retail. I'd rather pay a bit more, than have to choose from a list of the "usual suspects," regardless of the actual markup. I am more concerned with how well the wines on the list pair with the food.
While I know the general prices, both wholesale and retail, it comes down to the quality and the experience. I do not bother to closely calculate the markup.
re: Bill Hunt
I used to work for a steakhouse chain in Canada that had that policy (at least back in 70's/80's when I was there). For bottles that cost them less than $20, they added $5 to the price (IIRC); if the bottle cost more than $20, they added $10. Made sense to me, as the more expensive bottles didn't sell as well, so the carrying costs were higher. It used to floor me when I went to other restaurants at the time, and saw a bottle of Mateus (for example) which we sold for $12.50 going for $20 or even $30!
And, in Ontario at least, restaurants not only paid the same retail prices as consumers, they also had to pay an extra tax based on the volume of alcohol sold. So their costs were higher than mine.
re: KevinB
Perhaps, but your restaurant probably didn't have a very serious wine program. If a restaurant owner invests $1800 for a case of Shafer Hillside Select, is the $120 he's going to make off of it worth his initial investment? Not even close.
re: invinotheresverde
Well, this was in the late 70's/early 80's, when a bottle of Dom Perignon (the most expensive wine we had) was $45 CDN at an Ontario liquor store. I'm sure if wine prices had been higher, the flat fee would have been higher as well - as I noted, the rationale was "we sell a lot more of the cheaper wines than we do expensive ones, so we need a higher markup on the expensive ones to make up for the cost of carrying them". In your example, I could see a markup of $60-75 on a $150 cost reasonable, since I doubt the owner would go through a case every two or three weeks.
And, on very old vintage wines, like 82 Bordeaux, I can see an even higher markup justified as carrying costs for 25 years! But I've seen 200-300% markups on wines that aren't particularly distinguished; that's what I object to.
re: invinotheresverde
So a restaurant that charges retail prices for wine doesn't have a "serious wine program"? It causes me great distress to know that one of my favorite places (Passionfish, Pacific Grove, CA) is so frivolous. The 2004 Shafer Hillside Select, which is available for $210-400 online, appears on their wine list at $230. I would feel sooooo much better if the wine cost $500 or more.
Seriously, restaurants that price wine near retail are the exception rather than the rule. But they're out there, they're profitable, and they're no less "serious" than the places that take the more traditional restaurant profits or gouge their customers with confiscatory markups.
re: alanbarnes
Yep - those restaurants may not be "normal" but as chowhounds, we're not looking for normal, we're looking for exceptional. I know of a restaurant where the wine prices are lower than auction (not retail, because those wines aren't easily available retail). They still make a profit on wine because they were careful at investing when wine prices were low, and because they are extremely savvy at buying and selling cellars.
re: limster
Mind sharing the name?
re: RicRios
I left out the name intentionally, because the folks at that restaurant are good friends of mine (I used to eat or drink there 3-5 night a week for several years and befriended the folks there) and there would be a conflict of interest if I were to recommend a restaurant belonging to friends. The restaurant is well known and there's plenty of posts about it, so it's not that I'm holding out on a hidden secret.
re: limster
OK, I can live with that, and your ethics are appreciated - still, what neighborhood? What are the cross streets? As a "yank," who finds himself in the UK several times per year, and loves wines, a hint would be greatly appreciated. Two hints would be even better! [Grin]
re: Bill Hunt
It's a restaurant in the US.
re: limster
Oops! Wrong continent. Wrong side of the "pond."
Heck, I was all ready to book them in October!
Thanks for reporting,
re: alanbarnes
Similar to your example. Locally, we had a steakhouse that had the Ch. St. Jean Cinq Cepages '96. They had 5 cases of this wine and sold every bottle of it at US$55. The wine was released at about US$27, and then re-released at US$35. I bought many bottles, including the last. In Denver, a similar steakhouse had 4 cases of this wine. I knew the sommelier very well from a previous gig. They offered this same wine at US125 initially. WS voted it wine of the year and the price went to US$450. I asked why. Answer was, "because we can get it." Later, I visited again, and asked about this particular wine. They still had 3 cases of it, and the price was now down to US$200. There was a notation on the wine list that it was the WS "Wine of the Year."
Now, who made more profit? I do not know. I've not seen the books from either. Who sold out at what I would call a "slight" markup? We can see who that was. Who still had some of that wine, even at a reduced, based on their high-watermark? That is clear too.
Personally, I do not expect even retail on a wine list. I know what goes into purchasing and storing fine wine. I do it every day. The overhead must be paid. A profit must be included. I just feel that it should be fair, and not "obscene dealer markup." Though I can most often afford it, I am just not comfortable paying it and resent being charged for it. Yeah, personal, but that is what drives me.
PS have not done Passionfish, but thanks to your comment will look into it. We do several donor events in CA, and some get up to Monterey. Normally, for our personal dining, we'll do Fresh Cream (not in the last few years, as we've not been that far north), but will definitely add your rec.
re: Bill Hunt
Passionfish isn't exactly a spot for a "donor event." It's pretty casual and very reasonable. If I lived in town I'd be a regular.
The staff is well-informed and enthusiastic, and the chef prepares consistently good and occasionally brilliant food. But the wine list will blow your socks off. The only downside is that it's hard to pair their best food with the great reds they carry. Seafood is their forte, and the white wines are well-selected and equally well-priced.
Take the donors to Fresh Cream, extend the stay for a day, and treat yourself and your lovely wife to a dinner at Passionfish.
re: alanbarnes
That sounds like a plan! If my wife and I can squeeze an extra day (hey, I don't get to Monerey/Pacific Grove often enough. Besides, my wife deserves a night off - just the two of us, with no donors, or having to beg for $'s. Sounds great.
re: alanbarnes
I found the notion of Mateus used as the example wine funny. Calm down, yo.
I respect and seek out places with reasonably priced lists. I also understand why most places mark their wines up to more than retail.
re: invinotheresverde
Okay, I'm with you on the Mateus. But I seem to recall trying to impress a date with a bottle of Lancer's. If you were born before 1960, feel free to sneer at me. Otherwise, I'll go all curmudgeon on your ass.
I know you know wine and respect your opinions. Just don't get too enthusiastic defending The Man.
re: alanbarnes
1978, so no sneering allowed.
The markup at my establishment is less than 100% (on the pricier bottles, at least ((example: Clos Apalta, WS's WOTY was $90))). I hate wine rape. I respect The Man who wants as many people as possible to buy his wine, but make a hefty enough profit to stay in business.
I think we're on the same side of the fence here
re: invinotheresverde
In total agreement.
re: invinotheresverde
I see that I am not the only one to get the reference. However, when it was around, I was already an aging adult, and you folk were drinking on forged ID's... [Grin]
Actually, just the other evening, I was involved in a Lancers, Mateus discussion. Now, most of the crowd remembered their parents, or grand parents talking of those - hey, I lived those days, and I can actually remember them - for a short while and in little foggy snippets, if the meds are working...
re: invinotheresverde
A "fence?" You're not talking about stolen wine here, are you?
Seriously, a 100% markup, even over normal retail is really a bargain. I'd say that you were more interested in patrons enjoying good wines with meals, and hope that you're also making enough to stay in business yourself.
re: KevinB
There was a survey in a trade magazine about 10-12 years ago, that indicated restaurants that had a lower markup actually made higher profits, because they sold more wine. Once, I had a link to that article and the survey data. That is long gone, and I have never been able to access that, even amongst the trade. I have no idea how this would play now, as it's at least a decade ago. Still, something similar to what you describe, with a good wine list for the cuisine, *seemed* to be worth the efforts.
I only wish that I could find that data, and even better, a more contemporary study.
re: Bill Hunt
there was also a survey about 5 or 6 years that showed the wholesale prices of premium napa and sonoma wines had increased upwards of 300% in a decade. especially wines of extremely limited allocation like araujo and peter michael. market differences only amplify this -- a california buyer is paying far less than i am here in new england.
in the last few years with that weak dollar, it's highly challenging to buy new releases of better known d.o.c.'s and appellations that can be passed on at value to guests. even something like a marsannay or a rully is no longer a steal.
if your cellar is deep, you can continue to hold pricing on older bottles. if you don't have that space, or an owner willing to carry inventory, you're in a bit of a bind.
i've worked for owners who will only consider formula pricing, i.e., every bottle has the same mark-up and some who want to charge whatever they can get, i.e., jordan or silver oak in a famous steak house. regardless of my philosophy, i work for the MAN, lol.
re: hotoynoodle
Interesting study that you cite. Do you happen to recall a link?
I only wish that I could access the study on profits vs markup, but it was probably 12 +/- years ago, so may not even come close to be relevant now. Still, way back then, the actual profit was not linked to markup, and less yielded more profits. Only wish that I had the bookmark now, and that the link would still be active. I'd share that one, if only I had the danged thing.
Still, you make very good points, and it is appreciated that you're offering them from the "house side," as most of us only see things from the "patron side." There can be similarities, but are more often different and for different reasons.
re: Bill Hunt
it was an industry publication, but my declining faculties aren't helping me remember which one. :)
re: hotoynoodle
Dang! We're in the same boat. The study that I am referencing was a trade journal in a client's office. They were in the commercial ice-maker business, and had several different restaurant journals. One day, I hit upon that article and the statistics from the survey. I read with great interest and barely finished before my meeting started. I should have asked for that copy, but did not.
Oh well, it is likely that some other group will do similar, especially as the general economy changes. The newer data will me much more useful.
I know it's been a while but I stumbled on a couple of Markup & Margin equations that can help clarify what the terms actually mean. Margin tends to be a better gauge as to how much the restaurant is making:
Retail is what you pay at the restaurant
Cost is what the restaurant paid
Markup % = ((Retail – Cost) / Cost) X 100
(or to define your Markup as a seller, Selling Price = Cost x Markup+Cost)
Margin % = ((Retail - Cost) / Retail) X 100
(or to define your Margin as a seller, Selling Price = Cost/100%-Margin)
Got the info here:
It's useful for budgeting wine lists before going out when you have the internet for research


text: New Year's Eve Celebration at Renzo's Parkland View full-size image < previous next > Is this photo a winner? "Because we were in Holiday Season, I bought green ties so they were very seasonable with their red shirts. Thank you Customink, you guys are the best!" - http://www.renzo'satparkland.com - Patrizia Furlan (Feb 09, 2013) Share this photo on: Twitter Facebook Pinterest Similar Photos: food service | restaurant | red | small group | holiday season Feeling inspired? Visit the CustomInk Design Lab to start your own group order. Design Your Own


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Alabama running back Trent Richardson (3) evades Texas defenders to score a 49-yard touchdown during the second quarter of the BCS Championship NCAA college football game in Pasadena, Calif., Thursday, Jan. 7, 2010. (AP Photo/Chris Carlson)
Photo by Associated Press /Chattanooga Times Free Press .
published Friday, May 18th, 2012
Stories this photo appears in:
The Southeastern Conference and the Big 12 Conference have announced an agreement in which the football champion from each league will meet in a bowl unless one or both are selected in the four-team playoff for the national championship.


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Special Weekend:
Pride and Prejudice
Friday evening talk: The Look of Regency England
June 27 – 29, 2014
P&P, but with English country dancing, sewing workshops & other Regency surprises
series 7: Sense and Sensibility
Friday evening talk: Making Sense of Regency England
January 24 – 26, August 8 -10, September 5 – 7, 2014
and January 9 – 11, 2015
series 8: Emma
Friday evening talk: Hope Greenberg on Regency Fashion
January 23 – 25, 2015
and other dates to be announced
Please inquire about the special rate for book groups, families, or others who may reserve a Jane Austen weekend on dates other than those regularly scheduled as availability permits and may choose the novel to be the theme.
Call or E-mail for reservations
802 888-6888 or Email: email@example.com
Click on the Innkeeper's Blog to see some photos from the 2013 "in character" weekend. Another Jane Austen "in character" weekend will be scheduled for August 2014. Each guest will choose to be a character from any one of Austen's novels. Period dress is optional, but guests will interact in character throughout the weekend. The activities will depend somewhat on the weather and participant interest, but may include a Regency dinner party, an evening of games, letter writing, fencing, English Country dancing, crewel embroidery, tatting, rolled paper decoration, a game of croquet, a very long walk, riding, carriage driving, archery, shooting, and a picnic with or without Colonel Brandon. Rates are the same as regular Jane Austen weekends, but there is an additional charge to participate in some activities. Now's your chance to be Elizabeth Bennet, Anne Elliot or Lady Catherine, but only one of each character may sign up so make haste to confirm your reservation. Bring your own Darcy or maybe meet him on the croquet lawn. Perhaps the door to the romance of Jane's world isn't in Hammersmith after all.
Fencing lesson during Jane Austen in character weekend
Jane Austen Weekend rates start at $345 for singles, $295 per person for doubles, $280 per person for triples, and include two nights' lodging, Friday evening's talk over dessert and coffee, full breakfast on Saturday morning, Saturday afternoon tea, Saturday dinner and book discussion, early Sunday Continental breakfast, and the Jane Austen quiz with Sunday brunch. Add Thursday night or Sunday night or both and get the room for half the regular rate. 9% Vermont tax is additional. The usual cancellation policy applies.
Letter writing with a quill pen.
Or come for just an evening and choose from these activities:
Informal Talk with Coffee and Dessert, Friday, 8:00 p.m., $14.00
Afternoon Tea, Saturday, 3:00 p.m., $24.00
Book Discussion and Dinner, Saturday, 7:00 p.m., $35.00
Jane Austen Quiz and Sunday Brunch, Sunday, 11:30 a.m., $15.00
All four activities: $75.00
English country dancing at a Jane Austen weekend
Please inquire about the special rate for book groups which may also reserve a Jane Austen weekend on dates other than those regularly scheduled as availability permits.
Some useful links for information about the Regency period or dress for the occasion.
Please call or write for more information and book directly with the inn at 866-800-6888 or email@example.com.


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Photo Challenge Selections: Smooth
Posted by Kit Richert — 7 Sep 2009Smoothness! There is something calm and relaxing about smooth textures. Gliding your hand over a surface without resistance or friction feels amazing. Looking at your images of smooth surfaces from this photo challenge was equally amazing.
Here are some of our favorite images from this photo challenge:
_O__ by Valentina Fontanella
Unblemished by Yasemin Yenilmez
Ghost Walker by Jessica Wissel
Sand Dunes by Audrey Kanekoa-Madrid
Definitely NOT ADHD by Chuck Koehler
Snail on a Yucca by Jim Jochetz
Touch Me... Taste Me by Lynn H
Coil by Clinton Brentwood Lee
Untitled by Kimberly Halverson
Beluga by Ben Thomas


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[embedplusvideo height="478" width="800" standard="http://www.youtube.com/v/o-zM8IQHVzI?fs=1&hd=1" vars="ytid=o-zM8IQHVzI&width=800&height=478&start=&stop=&rs=w&hd=1&autoplay=0&react=1&chapters=¬es=" id="ep6775" /]
We've got this huge energy problem. We've got this huge energy source, which, left to it's own devices will release it's energy violently, killing millions, rendering most of the United States uninhabitable, and altering weather globally causing a huge failure of crops and mass starvation.
Right now we've got a moratorium on tapping geothermal energy in national parks. I think we ought to make an exception to this for Yellowstone, both for the energy it could provide and because whatever heat, however insignificant, we can remove from that magma chamber, which is enormous, might possibly delay a super-eruption.


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- Publisher: Ubisoft
- Release Date: Mar 28, 2006
- Summary: Far Cry Instincts Predator features both Far Cry Instincts Next Chapter and an enhanced version of the original Far Cry Instincts game. Offering the kind of lush and deep natural environment true to the Far Cry brand, Far Cry Instincts on Xbox 360 captivates gamers with its enhanced graphical reality and gameplay. Giving gamers the opportunity to discover the Far Cry universe in an optimized, high-definition environment, the game takes advantage of Xbox 360's multi-core next-generation engine for improved performance. Gamers will experience advanced pathfinding and new enemy and vehicle artificial intelligence for improved chase scenes and more enemies on-screen at one time, allowing for more adrenaline-rushing fast-action sequences. [Ubisoft]… Expand
- Developer: Ubisoft Montreal
- Genre(s): Modern
- # of players: 16 Online
- Cheats: On GameFAQs
- More Details and Credits »
Score distribution:
Positive: 35 out of 46
Mixed: 11 out of 46
Negative: 0 out of 46
Even if you have already played Instincts on the Xbox I can't encourage you enough to check out the 360 version of Far Cry. The graphical improvements are simply outstanding, especially on an HDTV, and easily approach the quality of the original PC game.
A feature-packed bundle that's fun to play, but won't blow the socks off Fary Cry experts. [May 2006, p.77]
Killing things with feral powers is always enjoyable, and the expanded multiplayer options help to keep this game entertaining long after you blaze through the new single player content.
Plenty of Bruckheimer-style action, a decent suite of multiplayer options, strong visuals, and a variety-packed single-player mode. Derivative it might be, both of past Far Cry games and other FPSes, but there's still no arguing with the quality of this offering.
An enjoyable experience, and the animalistic twist on the usual weaponry is a nice idea, but as all of us who shelled out on the new Microsoft console should be asking 'is the 360 really being stretched by this?'
All of this is topped with solid online play and a pretty decent map-making tool. It will take some time to create your own perfect jungle battlefield, but this feature is a gold mine for online shooters.
It'd need to deliver a pretty substantial kick in the ass to get anyone to purchase it yet again, but Far Cry: Instincts -- Predator falls quite a bit short in the asskick department. It just doesn't offer enough new material beyond yet another noun tacked to the end of its ever-lengthening name.
Score distribution:
Positive: 20 out of 32
Mixed: 4 out of 32
Negative: 8 out of 32
MorganS.Apr 14, 2006very good in fact the credit should go to the map editor it was amazing.
BillM.Apr 2, 2006I'm pretty impressed with the graphics. I thought they couldn't get much better, but they did. Pretty amazing.
VeraP.Apr 3, 2006I am overjoyed with this new release from Ubisoft. There goes my social life again. This is way killer and I'll be absorbed and lost to the world for a long time after I've played through the single player game. Once I tried the map editor I could tell right away that I'll be spending way too much time with it once I've finished single player.… Expand
J.G.May 10, 2006It was a good game overall. The missions are O.K and the multiplayer is good, but a little laggy. One of the best things this game has to offer is the Map Editor.… Expand
Aug 11, 2012Far Cry Instincts Predator had a horrible campaign, but the multiplayer is really good and I love the map editor so much. Campaign 3/10 Multiplayer 8/10 Map Editor 9/10 Far Cry Instincts Predator 6.6/10… Expand
MikeS.Dec 3, 2006This game is lackluster to say the least. The graphics are terrible and the A.I. is borderline retarded. The controls are extremelly clunky. If you thought the P.C. version was good and that's your reasoning for getting this game, you will be sorely dissapointed. The P.C. version vs. this xbox360 port is basically no contest. The P.C. version almost seems like it was done by a completely different developer all together.… Expand
MattN.>Apr 11, 2007While this is my favourite title ever on PC and I was assuming it would be of a lower quality on any console other than PC. Even I was amazed by how bad this was, graphically it's okay but it's the massive reduction in enemy AI that really disappoints. Also the sound and feel of the weapons is extremely poor, this was really highlighted by having just finished Rainbow Six-Vegas. Which was everything I expecting this version to be in terms of the fire fights. I gave it 0 because after all this time and technology they've managed to make every aspect of the game not just less (which I could have lived with) but actually suck. Even the pacing of the game seems to be off reducing the tension tremendously. If you liked this on the 360 try it on a top end PC it'll blow your mind. Sad effort.… Expand
- By user score


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OC Transpo News
Recent items ...
Route 406 to the Canadian Tire Centre extended to Riverview Park & Ride Read More
On Thursday, Nov. 20, Route 406 will be extended beyond Barrhaven Centre to offer a direct link from Riverside South to the Canadian Tire Centre.
The revised Connexion 400 route will serve Riverview, Nepean Woods, Beatrice and Marketplace for all Senators games and major events. You will also be able to park your car at the Riverview Park & Ride to catch route 406.
Issues with the newest version of MyTransit App Read More
The latest MyTransit App upgrade introduced problems that prevent it from working in some circumstances. The App developer is working on a solution. As soon as we have a date for the repair we will post the information here. We apologize for the inconvenience.
Bus-only lanes and new station for Barrhaven Read More
Starting Nov. 12, Route 99 will travel on new bus-only lanes on Chapman Mills Drive and serve Beatrice Station (stop #3049), which will open in the heart of Barrhaven.
New service to Tanger Outlets 7 days a week Read More
Starting Friday, Oct. 17, both Routes 96A and 196 will serve the new Tanger Outlets mall. Route 96A will continue to provide service on weekdays from 7 am to 7 pm, while the 196 will operate after 7 pm and on weekends.
Rack & Roll wraps up for winter Read More
We have started removing the bike racks on all routes and can no longer guarantee that any routes will have bike racks. The Rack & Roll program is expected start up again in April 2015.
Transportation Safety Board Update Read More
A memorandum has been posted on ottawa.ca from the City Manager regarding the recent safety advisory letters from the Transportation Safety Board concerning the September 18th, 2013 bus-train collision.
New Fall Service Read More
On Sunday, August 31, new schedules go into effect on most routes to reflect the increased demand for service in the fall, along with other routing changes. New timetables are now available!
Check out the fall service highlights or the new route timetables
Revised Kanata North Service Read More
A new service for Kanata North will go into effect December 22, 2014. It will include a new Route 64 and changes to Routes 60, 68 and 181.
Light Rail Transit System and Line Names report Read More
The report on naming Ottawa's Light Rail Transit system and lines is now available. It will be presented to the Transit Commission September 17.
The Game Plan to Get Down to Lansdowne! Read More
Use your event ticket for FREE service on OC Transpo and STO buses. Park for FREE at one of the nearby lots, and take a quick ride on the shuttle bus to TD Place.
iOS8 and the MyTransit app Read More
If you have installed the latest iOS8 iPhone operating system and you are encountering problems with the MyTransit app, you may want to try uninstalling and re-installing the app. This should resolve any issue you may have. Please note that re-installing the app will remove your registered favourites.
PRESTO card readers are updated at least 3 times a day Read More
PRESTO was upgraded to reduce the time it takes to update all the readers on the bus. Your online or phone purchases are now transmitted to the buses at least three times every day — and as often as six times in a day!
This means the purchases you make in the evening will be waiting for you when you tap your card on the bus the next morning.
OC Transpo is currently the only transit system using a cellular connection for PRESTO — other transit companies are updated just once a day using a Wi-Fi connection.
2014-15 U-Pass is valid on buses starting September 1 Read More
Full-time students from Carleton University, the University of Ottawa and Saint Paul University can use the U-Pass to get around freely from September 1 to April 30, 2015. The cost of the U-Pass is included in your incidental student fees.
O-Train Evening Service Adjustment Continues into the Fall Read More
Evening service on the O-Train will continue to be adjusted to end at 10 p.m. in order to complete construction work necessary for expanded O-Train service.
Transit Safety is a priority Read More
Ottawa is a safe city and transit services play a significant role in providing a safe environment for riders who use our services. Safety and security for customers and employees remains a primary focus for the department. The continued focus on safety programs and messages has resulted in maintaining a safe environment for everyone. A safe travelling and working environment is a primary focus for transit services.
In 2013 there are a number of initiatives underway that will ensure that the safety of customers and staff is maintained. The increased focus on working with community partners and our union representatives will ensure that we continue to provide safety and security for all.
Make the safe stop with OC Transpo - now after 7 pm! Read More
After 7 p.m., if you feel anxious about getting off at your regular stop, ask the driver to let you off along the route closer to your destination.
Safe Stop is part of the OC Transpo TRANSECURE Program
Presenting the Confederation Line Read More
We're about to embark on the largest infrastructure project in our city's history – Phase 1 of Ottawa's Light Rail Transit System. It's called the Confederation Line.
Lincoln Fields Sales and Information Centre temporarily moving Read More
On Thursday, July 24, the centre will move to an accessible trailer near stop 3B for about three months during renovations. Office hours will stay the same. All services except photo ID cards will still be available.
You can purchase a photo ID card at one of the following Sales and Information Centres:
- Rideau Centre
- Place d'Orléans
- St-Laurent
Or, why not take this opportunity to switch the less-expensive PRESTO card!
Thank you for your patience.
2013 Customer Survey Results Read More
2013 Customer survey indicates overall satisfaction with transit service is at 80%, the highest level in five years.
New Park & Ride in Orléans Read More
On Monday, March 3, a new Park & Ride lot opened at Ray Friel Recreation Complex on Tenth Line Road, bringing alternative commuting options for Orléans residents.
- 30 spaces on the west side of the parking lot
- Guaranteed parking, Monday to Friday until 6 p.m., with a permit – $23.50/month
- Nearby bus service
Bus Service Options
- Peak period route 136 to/from Place d'Orléans nearby on Tenth Line
- Express Route 35 to/from downtown and local Route 135 on Bottriell at Merkley
- Express Route 27 to/from downtown and Gatineau, and local Route 131, on Charlemagne at Tenth Line
Park & Ride Permits
A $23.50 monthly permit is required to Park & Ride at Ray Friel, along with proof of pass or Presto card purchase. Permits are available by the 15th of the previous month based on availability. To order a permit, call 613-842-3636, extension 2446. Call early to allow sufficient time for mailing. Payment can only be made with MasterCard, Visa or American Express.
For schedule information, call 613-560-1000 or text 560560 plus your 4-digit bus stop number, visit octranspo.com, or call 613-741-4390.
560-1000 has changed! Read More
On February 11 we implemented changes to the 560-1000 system. The voice you now hear when you call 613-560-1000 has been replaced by a new 'automated' voice.
Courtesy and Respect Read More
Transit is a shared space and everyone is entitled to a safe and harassment-free ride.
Lost & Found has moved! Read More
The OC Transpo Lost & Found, run by Heartwood House has moved to 404 McArthur Avenue on Thursday, January 2.
Bus Ticket Changes: Use Up or Trade In Old Tickets Read More
Starting January 1, 2015, orange ($1.50) tickets will no longer be accepted on the bus. Yellow ($1.55) tickets will continue to be valid.
If you have older tickets, you're encouraged to use them up before the end of the year. Older tickets can also be exchanged for their face value at an OC Transpo Sales Centre toward the purchase of new tickets or a pass. However, they are not redeemable for cash. Old tickets can be exchanged any time, before or after January 1.
OC Transpo Sales Centres are located at:
Rideau Centre
Monday to Friday . . . . . . . . . . . . . . . .8:30 a.m. - 9 p.m.
Saturday . . . . . . . . . . . . . . . . . . . . . . .9:30 a.m. - 6 p.m.
Sunday . . . . . . . . . . . . . . . . . . . . . . . . .11 a.m. - 5 p.m.
Most holidays . . . . . . . . . . . . . . . . . . . .10 a.m. - 6 p.m.
St. Laurent, Place d'Orléans and Lincoln Fields Transitway Stations
Monday to Friday . . . . . . . . . . . . . . . . . .7 a.m. - 6 p.m.
Para Transpo Begins Accepting PRESTO Monthly Passes December 1 Read More
Beginning December 1, 2013, Para Transpo will begin accepting PRESTO cards loaded with a monthly pass.
Automatically renew your PRESTO pass Read More
When you order a registered card online it will have to be "activated" before you can use it. Activate your card at prestocard.ca, or by phone.
PRESTO - Register
Register your PRESTO card to protect your funds!
Autoload & Auto Renew
Your card will never run out or go into overdraft with:
- Autoload – puts more money on your card when you reach the minimum.
- Auto Renew – puts next month's pass on your card.
PRESTO - Tickets Cost More
I use mine to pay-per-ride because tickets cost more!


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Essential Tools for Fall Cleanup
With the right tools for fall cleanup, autumn chores are easier.
More Tools
You can see our complete lineup, including the Worx JawSaw, at right, in the Yard Cleanup department.
The fall air feels fresh, cool and invigorating — a perfect invitation to get outside and tidy up your yard after the hot, dry summer. Trees are dropping their foliage, and if a storm blew through, your yard may be littered with twigs, broken branches and debris. Perennial plants are preparing for winter and need cutting back. Most annuals are ready for the compost.
Having the right tools at hand makes the yardwork more fun and efficient. We've assembled a collection of clean and quiet tools to get the job done quickly and make the most of your time. Forget old, smelly, gas-guzzling, hard-to-start choppers, shredders and chainsaws. These powerful new electric versions will get the job done in no time. We've got improved versions of time-tested hand tools, too.
Corded Pole Saw: This two-in-one tool is both a pole saw and a lightweight chain saw
Hori Hori Knife: Cut back perennial foliage, plant bulbs, divide plants, cut open bags, pop dandelions out of the ground, set out transplants, cut twine, pry the lid off a paint can—all with one tool. If I could pick just one hand tool to carry on my belt, it would be this multipurpose knife, first used by Japanese gardeners. The sharp, serrated steel blade easily divides plants, severs weed roots and cuts through twine and packaging. It's sharp enough to cut back perennials during fall cleanup, too. Just grab the tops in one hand and slice off the dying foliage near the ground with the knife.
The Hori Hori is tough to beat as a hand-digging tool, too. It slides into even hard-packed soil with ease and makes the right-sized hole with little effort. The classic wooden handle is comfortable for any hand size.
Pocket Pruners and Pocket Snips: Pop these in your garden apron and you'll find a zillion uses for them in the yard and garden. Designed for small hands, the Pruners cut half-inch twigs and heavy stems with ease. Use the light-duty Pocket Snips for cutting bouquets, deadheading and harvesting, cutting twine and trimming herbs. Both tools are lightweight and ergonomically designed for hours of fatigue-free use.
Pruning Saw: If you need to cut limbs and branches larger than a half inch, add a folding Pruning Saw to your tool box. Unlike carpentry saws, pruning saw blades have specially angled, self-cleaning teeth that won't bind up with tree sap. The curved blade grips the branch for fast, accurate cuts. Inexpensive and powerful, our new Pruning Saw features a comfortable safety-grip handle that prevents accidents when folding the razor-sharp blade into its protective sheath. For more on how to make the right cuts when pruning trees, read this article: Early Season Pruning.
Corded Pole Saw: If your cutting and pruning jobs are bigger or higher than you can handle with a pruning saw, keep your feet safely on the ground with a pole saw. This pole-mounted electric chain saw has an 8" blade and powerful, quiet 6-amp electric motor, making it a perfect size for most home landscape needs. Cut those tricky, hard-to-reach overhead limbs with the Corded Pole Saw on its telescoping, 9-1/2' fiberglass pole. Then, detach the saw to cut branches into firewood or prepare them for the chipper. Electric power, automatic bar and chain tension and oiling makes this amazingly quiet chainsaw easy to start and operate, too.
Electric Leaf Shredder: If you're raking up mountains of fall foliage, you can reduce them to a manageable size with an electric leaf shredder, and do good things for your landscape and the planet. Instead of bagging the leaves and having them hauled away, shred them and use them! This shredder can reduce 11 bags of leaves into just one. You'll find so many uses for shredded leaves in your yard, you'll wonder why you didn't do this sooner.
- Spread a 1" to 2" thick layer of shredded leaves around trees, shrubs and perennials as an attractive and nutritious mulch. Decaying leaves don't rob the soil of nitrogen like bark and wood mulches do.
- Add a thick layer of finely shredded leaves over your vegetable garden at the end of the season and mix them into the soil to add nutrients and organic matter—especially if your soil is sandy or clay or lacking in humus.
- Use shredded leaves to add valuable "brown" matter to your compost. Chopped leaves are rich in microorganisms and nutrients.
One of our customers, "weekend warrior" from Circleville, OH, calls the Electric Leaf Shredder "a leaf-eating monster! Completely and quickly shredded the maple leaves from my two trees, and the neighbor's also. We both have gardens, so use the mulch on the garden and shrubbery."
The Electric Leaf Shredder is lightweight and simple to use. Add an extension cord up to 100' long, and you can take the shredder right to the job site. To speed up leaf collection and shredding, add a FlexRake, Leaf Scoops and roomy, flat-to-store Leaf Tip Bags to your tool shed.
For more on this topic, read the article Put Fall Leaves to Work.
Electric Chipper: For heavier chopping jobs, the Electric Chipper fills the bill. The Electric Chipper chops twigs and branches up to 1-3/8" in diameter. It's quieter and cleaner than gas-powered chippers, but effectively turns hedge trimmings, storm and pruning debris into landscape mulch. Just plug it in, put on your safety glasses, press start and you're ready to go. The removable collection bag catches the chips so there's no mess around the machine as you work. The bag also makes spreading chips around your plants easy. Wood chips help hold soil moisture and decrease weeds around your trees and shrubs. You'll appreciate not bagging and hauling yard waste to the curb.


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March 8, 2012
BOSTON — Massachusetts Gov. Deval Patrick filed a $1.5 billion bond bill authorizing the state's first infrastructure bank to leverage private investments, featuring $200 million for Chapter 90 funding for local road and bridge projects, and allocating $311 million for the state's rail and transit systems, reported the Malden Observer.The governor envisions an infrastructure bank that would make loans for energy, transportation and municipal development projects to leverage private investment and create jobs.
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Factors in Transit Bus Ramp Slope and Wheelchair-Seated Passenger Safety Nearly 3 million U.S. adults are wheelchair or scooter users1, and as the population ages this number is expected to rise. Many wheelchair users rely upon public transportation to access work, medical care, school and social activities.
Mass Transit Capital Planning An overview of the world-class best practices for assessing, prioritizing, and funding capital projects to optimize resources and align with the organization's most critical immediate and long-term goals.
The Benefits of Door-to-Door Service in ADA Complementary Paratransit Many U.S. transit agencies continue to struggle with the quality of ADA service, the costs, and the difficulties encountered in contracting the service, which is the method of choice for a significant majority of agencies. One of the most basic policy decisions an agency must make involves whether to provide door-to-door, or only curb-to-curb service.
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Contact: Morgan Kelly
Princeton University
Caption: As illustrated above, each gas well can act as a source of air, water, noise and light pollution that -- individually and collectively -- can interfere with wild animal health, habitats and reproduction. Of particular concern is the fluid and wastewater associated with hydraulic fracturing, or "fracking," a technique that releases natural gas from shale by breaking the rock up with a high-pressure blend of water, sand and other chemicals.
Credit: Image courtesy of Frontiers in Ecology and the Environment
Usage Restrictions: None
Related news release: 'Fracking' in the dark: Biological fallout of shale-gas production still largely unknown


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I write about computers, consumer electronics, telecom services, the Internet, software and other things that beep or blink, most recently as the Washington Post's tech columnist. I've covered the Consumer Electronics Show every year since 1998 but I sometimes forget to charge my phone.
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Author Stories
Maybe Google isn't as all-seeing as we think, judging from its image recognition. Continue reading →
A helmet that sees behind you and a droid-like rolling camera are revealed at the DEMO Fall 2013 conference. Continue reading →
If you've been hoping to make a phone call from a watch, your wait is over. Continue reading →
Samsung's Galaxy Gear is only one of many electronic oddities on display in Berlin. Continue reading →
A plastic ball stuffed with remote-controlled sensors and motors? Yes, please. Continue reading →
Next to Google's new Nexus 7, last year's model -- and the iPad mini -- look low-res. Continue reading →
Chromecast can make a dumb TV a lot smarter. Continue reading →
The Nokia 1020's 41-megapixel camera is amazing, but the stuff around it may be an issue. Continue reading →
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come c neva c
she never get it b 4 poor ting!!!boloooo..put that tongue inside hun it ent lookin to nice
she feel she could wine hell no
hate d girl nah.... dis is she idea of ah good time
im sure there some website dat teaches how tuh wine..check it up darlin!!


text:
- Academics
- Admission
- Career + Alumni
- Life at SCAD
- About SCAD
April 28, 2013
noon-4:30 p.m.
SCAD Atlanta
1600 Peachtree St.
|Add to calendar
In this workshop taught by Dane Sponberg, participants learn insider tricks and tips for capturing artistic and photojournalistic/editorial photographs of special events such as weddings, sporting events and local festivals. The instructor provides a series of in-class examples and demonstrates photographic editing techniques for finishing photographs to be sent to editorial. Various technical aspects such as lighting techniques are presented throughout the course. Participants leave with a better understanding of industry trends and the development of a commercial portfolio for event photography. Workshop costs $75.


text:
Prices and availability are subject to change from the time and date that you print this page.
11/28/2014 7:30:32 PM. For Customer Service, please call 800.967.6696
Pickup Check store pickup options
The Story
Crafted with Swiss precision for the coffee connoisseur, this powerful espresso machine with commercial styling and 15 bars of pressure has two sieves to pump one or two cups of rich, thick crema espresso from ESE pods or pre-ground coffee. Frother with unlimited steam output has two settings to prepare milk for cappuccinos or lattes. Sleek brushed stainless machine with black accents features a self-locking filter holder with thumb guard and heavy-duty removable stainless cup warming platform.
Details and Dimensions
Capresso EC100 Pump Espresso and Cappuccino Machine. 8.25"Wx10.25"Dx11.75"H
- Stainless steel and heavy-duty plastic
- 15 bars of pressure
- Stainless steel lined ThermoBlock heating system
- BPA-free
- 46-oz. removable water container
- Indicator lights for "On/Off" and "Coffee/Steam"
- Frother has unlimited steam output and two milk settings
- May be used with pre-ground coffee or ESE pods
- Easy to clean removable stainless drip tray
- Clean with a damp cloth (hand wash removable parts)
- Made in China
Overall DimensionsWidth: 8.25" Depth: 10.25" Height: 11.75"
Price Guarantee
To take advantage of the price match guarantee, call Crate and Barrel Customer Service at 800.967.6696 before making your online purchase.
Some exclusions and restrictions apply. See terms and details.
Return/Exchange Policy
We will accept merchandise returns of non-furniture items at our stores within 90 days of customer receipt. Please understand, however, that bedding items may be returned or exchanged only if in their original packaging. Furthermore, Outlet purchases may only be returned to an Outlet store. All other Crate and Barrel non-furniture items merchandise may be returned to any other Crate and Barrel store (excluding Outlets) or by mail (if such item was ordered online or by phone and received by mail).
Depending on the nature of the return/exchange and the presence of an original receipt or packing slip, we will issue an appropriate credit or refund in one of the following ways:
- If accompanied by the Original Sales Receipt or Packing Slip, the item's purchase price will be refunded in the Original Form of Tender. (See below for limit as to cash issued at time of return.)
- If accompanied by an Original Gift Receipt or Gift Packing Slip, the item's purchase price will be refunded via a Shop Card.
- If an Original Sales or Gift Receipt or Packing Slip is not present, the item's current retail price will be refunded via a Shop Card. Valid photo ID is required for store returns without an Original Sales or Gift Receipt or Packing Slip.
- For store returns of cash purchases accompanied by the Original Sales Receipt, a cash refund will be given up to $100. If the purchase exceeds $100, a check in the amount of the balance of the refund will be mailed to the customer.
Please note: Shop Cards, Gift Cards and eGift Cards are valid for Crate and Barrel, CB2 and The Land of Nod purchases and are not redeemable or subject to exchange for cash or a cash equivalent, except as required by applicable law.


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Films By Donald Brittain
Bethune's life has a legendary quality about it: as a roistering young doctor in the Twenties, he was struck down with T.B. and lost one lung. As a result, he put aside the flippancies of his youth and from then on dedicated his life to his profession. In Montreal he became known as a fine surgeon ... Read more
This film documents the history of the Canadian cinema from its earliest days to 1939. It contains generous excerpts from films produced during the period, and offers vigorous criticism of the American interests which hindered the development of the film industry. ... Read more
Portrait from life of Lord Thomson of Fleet, born 1894 Roy Thomson of Toronto, but now a financier with operations on a world scale. ... Center of the Thomson empire is London, England. Much of the film was made there, though it follows its subject to Scotland for a visit to a village school, to ... Read more
An examination of the concept of stress as experienced by a variety of people ranging from astronauts to pickpockets. The film is based on the findings of Prof. Hans Selye of the University of Montreal, who maintains that a certain degree of stress is necessary and desirable for physical and mental ... Read more
Canadian novelist. Malcolm Lowry, wrote one of the major novels of this century, 'Under the Volcano', but is relatively little known outside university and literary circles. Volcano: An Inquiry into the Life and Death of Malcolm Lowry, traces his life in Dollarton. British Columbia. Cuernavaca ... Read more


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krishnarajpr Started The Discussion:
Respected Members,
As you are aware that effective from 1st August 2008, professional tax slabs has been revised in Karnataka, I would like to share the details I have received on this.
Hitherto Profession Tax was applicable for Employees drawing salary of Rs3,000/- and above per month.Consequently,PT Payable was Rs30/- for Salary slab of Rs3,000/- to 4,999/-
W.E.F.1-08-2008, Employees drawing salary upto Rs4,999/-Per Month are exempted from payment of PT.The existing slab w.e.f.1-08-2008 is as below:
1.Rs5,000/-to Rs7,999/-- Rs60/-
2.Rs8,000/- to Rs9,999/- Rs100/-
3.Rs10,000/-to Rs14,999/- Rs150/-
4.Rs.15,000/- and above Rs200/-
Thanks and Regards,
SRINIVASA.D - Member Since: Jul 2008
Hi Krishnaraj, Thanks a lot, please share if you have GO copy for the same. Regards, Nivas.
ujarujar - Member Since: Sep 2007
Dear Friends Please find herewith the Government order regarding P.T. Rate in Karnataka With regards Raju
avshebbar - Member Since: Dec 2007
Hello Frenz,I am in a cinfusion regarding PT deduction. I am working in Bangalore and my question is what and all has to be considered to find the slab. Whether it is oinly the fixed monthly salary or we have to consider other allowances which are variable. Plez be more specific if allowances have to cinsidered... I mean to say .. whether OT Payment has to be considered.Plz reply.Shrivatsa.A.V
guruprasada - Member Since: May 2008
Can any one tell me, whether we need to deduct the Professional Tax on LTA Rgds Guruprasada :confused::confused::confused::confused:
gopal.krishna - Member Since: Jan 2009
not required PT on LTA. As LTA is benefit given by an employer were he can save tax. Regards Gopal
Harsha.K - Member Since: Jan 2008
Hi guys, Prefect info there. Alli need to know, if one has defaulted in the payments of PT in time, what is rate of fine or how much of fine is to be paid???? Thanks in advance, Harsha
email@example.com - Member Since: Apr 2009
Hi dear Members, I would like to know the Professional Tax slab in Karnataka effecting from 01-04-2009 onwards. Some people saying that slab starts from 10000 onwards. :-?
naveenchowdari - Member Since: Nov 2007
Hi Even I heard that as per new Karnataka 2009 budget upto 10000/-salary Professional Tax is exempted ......... can any one provide slabs which are effective from 01.04.09
krishna_msw - Member Since: Aug 2008
Dear Friends, Plz share Proffessional tax slab Wef 01.04.09, the karnataka govt is amended the tax slabs. Please share the details or sebd the details to me to firstname.lastname@example.com
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Buy houses in Clarence Place, London E5 - 5 bedrooms
Guide price £950,000
Linscott Road, Clapton, London E5Property for sale - 5 bedrooms
Guide Price £950, 000 - £1.050, 000. Located on a quiet Cul-De-Sac within the heart of Clapton, comes this wonderful Victorian home retaining a wealth of grand classic features which include, glorious fireplaces, ornate cornicing and roses, picture ... More details
Note: Distances are straight line measurements
- Hackney Downs (0.5 miles)
- Hackney Central (0.5 miles)
Marketed by Knight Bishop, E8. Call 020 3463 7549£1,875,000
Rowe Lane, London E9Detached house for sale - 5 bedrooms
Winner of an riba Award for architectural excellence, The Framehouse is a very special detached five-bedroom eco home designed by Marcus Lee, formerly an associate director at the Richard Rogers Partnership. More details
Note: Distances are straight line measurements
- Hackney Central (0.3 miles)
- Hackney Downs (0.4 miles)
Marketed by The Modern House, N1. Call 020 3328 6556


text:
Tap 42 Announces Second Location in Boca
By Nicole Danna
Credit Card Breach at P.F. Chang's in Palm Beach
By David Minsky
Myapapaya's Dreamy Greeny is the Best
By Sara Ventiera
Photos: Bull Market in Ft. Lauderdale
By Candace West
Coconut Water May Not Be All It's Cracked Up to Be
By Sara Ventiera
National Tequila Day is July 24, Six Drinks to Try
By Nicole Danna
Top Three Sriracha-Flavored Foods
By Sara Ventiera
El Bohio Offers Cuban, American Cuisine in Lantana
By Nicole Danna
Here's your chance to experience Portuguese hospitality and learn all about the good life. Come meet Nelson S. Veiga, who moved from Anadia, Portugal, to South Florida with the mission of spreading his knowledge about wines and spirits. Sporting a friendly smile and a ton of patience, Veiga gladly takes you on a tour of his store and introduces you -- he always has a few sample bottles open at the tasting counter -- to his amazing selection, which features wines from as close as California and as far as Australia, from the familiar zinfandel to the obscure muscatel, and from the nicely affordable to the ridiculously expensive. When the Good Life hosts a wine- and cheese-tasting, gentlemen in suits and ladies in evening dresses pack the small store to sample Veiga's buffet. And as its name suggests, there's enough in this joint to please novices and connoisseurs alike. In addition to wine and liquor, the Good Life offers a variety of delicacies such as gourmet cheeses, spreads, and desserts. And please don't forget, even an innocent visit may call for a designated driver.


text:
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Jimmy Smith
Jimmy Smith, or "The Incredible Jimmy Smith", (December 8, 1925 – February 8, 2005) was a jazz musician whose instrument was the Hammond B-3 electric organ. Born James Oscar Smith in Norristown, Pennsylvania, USA. Smith was influenced by both gospel and blues. He first achieved prominence in the 1950s where his recordings became popular on jukeboxes before there were commonly used terms to describe his unique musical flavor. In the sixties and seventies he helped create the jazz style known as soul jazz.
Similar artists: Richard "Groove" Holmes, Jack McDuff, Jimmy McGriff
Jimmy Smith torrent (size: 4.755 GB)
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Protecting my gear when I'm out and about
Summary: Mother Nature can be hard on electronic equipment, but with the right gear, you can take your tablet, smartphone, and camera into pretty much any environment and know it will live to fight another day.
3 of 8Image
(Image: G-Form)
iPhone: G-Form Xtreme
While I think that the iPhone is a thing of beauty, it's far too fragile to be allowed out naked into the world I inhabit.
To give my iPhone a fighting chance, I've put mine into a G-Form Xtreme case. This is manufactured from Reactive Protection Technology, a material that stiffens on impact in order to absorb over 90 percent of the force. The case also adds significant grip to the otherwise slippery handset.
So far, despite a number of close calls with gravity, my iPhone lives on!
Link: G-Form
Price: $39.99
(Image: Nutshell)
iPhone: Nutshell leather case
Since I usually have too much junk in my pockets to fit a phone, I carry my iPhone on a belt pouch. Not the sexiest of things, I'm told, but it means that I always have the phone with me, and the leather case adds a great deal of much needed extra protection.
The leather case I choose is from Nutshell. This company makes cases for all sorts of devices. I've bought one for pretty much every smartphone I've owned for over a decade and they've never let me down.
My case is oversized in order to fit the iPhone 5 inside the G-Form Xtreme case.
Link: Nutshell
Price: $70
(Image: G-Form)
iPad: G-Form Xtreme
Since I've had good success with the G-Form Xtreme case for my iPhone, I've popped my iPad into one, too. As long as I don't drop the iPad onto its screen, then it should service pretty much anything I throw at it.
Link: G-Form
Price: $79.99
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


text:
Ferrari S.p.A. is an Italian sports car manufacturer based in Maranello, Italy. Founded by Enzo Ferrari in 1928 as Scuderia Ferrari, the company sponsored drivers and manufactured race cars before moving into production of street-legal vehicles in 1947 as Ferrari S.p.A.. Throughout its history, the company has been noted for its continued participation in racing, especially in Formula One, where it has enjoyed great success. After years of financial struggles, Enzo Ferrari sold the companys sports car division to the Fiat group in 1969 to ensure continued financial backing. Enzo Ferrari retained control of the racing division until his death in 1988 at the age of 90. Earlier that year he had overseen the launch of the Ferrari F40; the last new Ferrari to be launched before his death, and arguably one of the most famous supercars ever made. Ferrari also has an internally managed
Which is a better News Search engine?


text:
Oregon teen shooter laid to rest; questions remain
Jun 17, 2014
By STEVEN DUBOIS
Of the Associated Press
GRESHAM — The 15-year-old boy who fatally shot a fellow freshman at an Oregon high school last week has been laid to rest, but the questions about why he did it remain.
The funeral that followed Jared Padgett's graveside service Monday was much like any other for a boy who didn't live long enough to become a man. The photos on the program displayed Padgett as a baby, a student, with family at the beach and leaning against a tree with his arms crossed on an autumn day.
A more recent photo showed him stern-faced in his uniform for the Junior Reserve Officers' Training Corps, a glimpse of the future the aspiring serviceman denied himself when he arrived at Reynolds High School armed with an assault rifle, handgun and knife and gunned down 14-year-old Emilio Hoffman before killing himself in a bathroom when confronted by police.
Investigators have not released a motive for the June 10 attack. They say it could have been much worse if not for the quick actions of the responding officers and a gym teacher who suffered a grazing bullet wound.
Those who eulogized the teen before about 200 people at the Church of Jesus Christ of Latter-day Saints in Gresham — 15 miles east of Portland — seemed at a loss for what caused the devout Mormon to open fire at his school.
"We want answers for what happened that day," said Andrew Cooper, Padgett's brother-in-law. "And I think we need to accept that in this life we may never receive those answers."
Instead, they remembered him for just about everything except the violence that will forever define him. They recalled a smiling, curious, boy who displayed leadership skills at a young age, suffered from motion sickness, had a firm handshake and gave lots of hugs.
"He was the most loving person that I've met so far on this earth," said Lucas Padgett, his older brother.
Bishop Michael Tobiasson touched on the elephant in the room: how to balance the good memories with the "tragic event."
He said his young son looked up to Padgett as a role model in church and started rolling up his sleeves above his elbows, just like Jared. The day after the shooting, the boy asked his mother if he could still roll up his sleeves.
Tobiasson answered the question at the funeral: "Yeah, you can roll up your sleeves and pay tribute to Jared that way."
Tobiasson then removed his jacket, revealing sleeves rolled above the elbow.
Follow Steven DuBois at http://www.twitter.com/pdxdub .
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