Competitive & Fun Shoot Discussion
IDPA, USPSA, or anything in between.
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By Cheflife15 · Posted
In fine dining restaurants, I don't have high hopes any time soon. I would assume fast casual/fast food would replace as soon as possible. There's alot more elements of fine dining that would be difficult to control with robots in my opinion. Perfectly cooked food requires constant attention to your heat source and every piece to be the exact same size (which in nature isn't normal), seasoning food properly (will a robot be able to distinguish there needs to be less salt on a thinner piece of skirt steak, or the tail end of salmon). With that said, AI is pretty remarkable and it seems their making exponential gains on it. At this rate, it may be next year lol. I also question how older Chefs will react to technology changes in the kitchen. I think the new generation would be fine, but I can't even get the old school chefs to put their order in online. -
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By Cheflife15 · Posted
You're not including time and 1/2 and not considering 50 hours as a cook is a light week. At 50 hours it's about 83k. Looks like i did my math for 55 hours/week which is a much more realistic average throughout the year. -
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Here's the kicker though - it's attaching to the Chassis - which in itself, is an accessory, not the pistol. However if you're really worried about that - look at the Recover 20/20 - the "mag holder" is optional.
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