So I just bought a pretty kick-ass rpg called Resonance of Fate. It released shortly after Final Fantasy 13, and was passed over by myself and family until now.
Unfortunately, I HATED FF13 with a passion. I will be posting a rant on that in a couple of days (or less). I was curious to see how Resonance stacked up against (shudder) FF13. I was suprised at the response. Here is some of my favorite comments on the subject.
Rihochan
Posted 2/18/2010 12:03:16 AM
Definitely ROF. To be blunt, FFXIII took all the best aspects of rpgs and Final Fantasy in general - those that FFXII hadn't already thrown out - and tossed them in the garbage heap. After playing the jp version I felt so disappointed I'd wasted my money on importing it. My last hope for Squeenix is gone. There is no value in continuing to follow them as a company. I never thought they would fall so fast either... everything they've made in the last five years has been second-rate at best, and some of their titles have been downright awful. They've been floating along on their reputation for so long, but I've finally given up on them.
Does perception=reality? I believe it to be so.
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monskey
Posted 2/26/2010 5:11:46 PM
I want to hug everyone on this board for seeing past the veil that is FF13.
I also want to point out another great JRPG coming out the same day as this. If you have a DS check out Infinite Space.
I believe the amount of customization options paralleled this game very well.
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Xyphas
Posted 2/28/2010 11:39:49 AM
price of a new game on launch day: $60
the responses of fanboys when u tell them thier game is average at best: priceless
-------------------------------------------------------------------------------------xsubtownerx
Posted 3/4/2010 11:47:25 AM
Not to mention FFXIII will probably go down in price much faster than RoF.
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nik223
Posted 3/4/2010 2:20:47 PM
Not to mention FFXIII will probably go down in price much faster than RoF.
Why's that? FFXIII is a big Square Enix title and part of an established franchise with fanbase. On the other hand, RoF is made by Tri-Ace (who?) who can only claim Star Ocean and Valkyrie profile. IIRC, Star Ocean 4 had a price drop within 3 months.
If you must get both, buy FFXIII to tide you over until RoF gets cheaper. My purchase this month is Bad Company 2, but I plan to own FFXIII and ROF sometime in the future.
*TonE*-(note, I have seen more pre-owned copies of this game within the first month then any other game besides alone in the dark. they are priced at 26.99 lol)
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Gandalf_of_the_Shire
collection | wishlist
Posts: 16,632
Registered: Dec '01
Date Posted: 3/13/10 7:29pm Subject: Man FF13 sucks
Just bought it today, after 3 hours of gameplay, I am going to return it to put money towards my preorder of Red Dead Redemption.
FF13: Wtf story. Shitty Dialogue, and combat sucks.
I found them entertaining...
Thursday, February 24, 2011
Monday, February 7, 2011
It's time for... My opinion whether you like it or not.
The problem with today's restaurants is that we are still trying to wear our paper hats and howdy smiles.
unfortunately, this just doesn't work anymore. lets face it, we have taught our customers to picky. we've
taught them to be mean and careless to the needs of others. we allow people to lose all sense of reality when
they walk in those doors. they abandon all rationality when they approach that register or pick up the
phone to place an order. what is possible or appropriate doesn't matter. no one respects closing times or
personal lives. It doesn't serve either the customer nor the employee well at all. what is the problem?
It's an obsession with the dollar. an illusion of gain or the need to squeeze every last guest in to the very last
moment.
In my uneducated opinion, there must be one of two reasons for this practice. One, Business owners want
money. Period, end of sentence. They don't care how it happens, they just want that dollar that's walking through the door.
Managers will then go through great lengths to achieve this because these foolish men will pay them bonuses to do so.
The other reason may simply be to retain customers. If a customer knows they can order whatever,whenever they like regardless of
the hours of operation or current workload of the employees they will be more likely to be loyal to that store.
Both reasons seem good on the surface. Make money, make people happy. You have to look deeper. You're making that
last $12.50 or maybe even $40 but you're also paying someone to stay longer and prepare that food. They may have to take longer
clean and close the store. You're paying for the utilities that you need to operate the store. Employees may become disgruntled
and put out a substandard product. The potential to lose valuable employees emerges or you create a revolving door.
decreased retention equals a decrease in experience, which in turn causes a decline in the quality of service.
As you can see, a mad grab for the green will cost a business in the end. Resisting this urge to please everyone
is a much more beneficial approach in my (once again) uneducated opinion. Restaurants need to seriously re-educate
their clientele on the basic etiquette of dining out. At least the updated version. There are so many more people cramming
themselves into the booths of eateries every day. Billions of dollars are funneled into mass produced burgers and pizza and tacos,
most of this money straight into some billionaires pocket. in the case of the smaller chains, there's an inept chain of
command who have little to no real world experience trying to turn a profit. In these chains there is the potential
for a more intimate form of corruption, to include spouses acting like business partners. In the larger corporations you
see the wheels grinding their "internal guests" into patties with horrible conditions, unreasonable expectations, More than
lousy pay, crappy benefits and extreme turnaround.
Simply put, we dint have time to remove all the grease from your sandwich, cook it upside-down with exactly one slice of
onion on top, spin around three times, add extra cheese, import bacon from Russia and sing you a song while we bag it. So many
people use phony allergies as excuses to get special orders that are really to conserve their weight watcher's points.Random
reverse mullet number three wants her pasta drained so well that no liquid bleeds from the sauce or noodles served on a plate, and
grandma wants her senior discount of twenty cents. Imagine you are the person who is three people behind this entertaining bunch.
Colorful examples aside, your chance of receiving any sustenance at all has decreased by thirty-five percent. Most likely
these orders will not only delay the order, but will confuse the kitchen staff and jam up the whole process. The worst part is
you're going to be hard pressed to get a smile during any part of the process.
Put yourself behind the counter, or apron, or whatever is appropriate for your dining experience. Put on the paper hat.
What seems like everyday life has become a new form of slavery. Some people choose not to use recreational drugs because
they don't want to support the drug cartels. Every time you super size it, you give your money to a corrupt and sou less industry.
It has deteriorated to a point where not only the workers are affected, your food is as well. There are food safety standards
in place to protect consumers. In a restaurant that pays substandard wages, in the middle of a rush you risk getting more
than just missing fries. Items are dropped, hands aren't washed. There is little time for proper food handling when you need
more beef yesterday. when that picky four hundred pound housewife or hungry trucker demands a triple order made fresh, it's all you can do
to get it out in a minute or less. You think I'm exaggerating? there are places where supervisors will coach their teams
to have cook times of as low as thirty seconds. In the worst cases employees that cannot meet these superhuman standards will
join the ever growing masses of the unemployed.
Here's just a few things I feel could fix this:
Raise wages- A little money goes a long way. In bad driving conditions, poor health and times of strife employees are less
likely to risk their safety or sacrifice personal time to come to work. Low wages and poor living conditions can turn
the best workers into slackers. It's simple, we're all human. We all need to have comfort to be happy. We have to be
happy to be productive. Spending a little more money on your employees may mean no trip to San tropes this year, but
when you have people making a career of your business you'll reap the rewards. Better customer service, better trained staff
and more potential for a positive team atmosphere. Happy workers equal happy customers.
Drop the pretenses- You are an eatery. A diner. A restaurant. Food is one of the most competitive industries out there.
it's hard to hire only the most elite, cream of the crop staff. You can't discriminate people based on their criminal records.
Before you shoot me, there is a reason for this. Some of the most talented people out there have fallen afoul of the law.
Some of those peole may engage in recreational drug use. Some of these people ae not negatively affected by it. You can't
control every one's actions and not every one's actions will be immediately apparent. I can't tell you how many cases I've seen
people with squeaky clean records and "years of experience" fall flat within a week. A misdemeanor does not instantly indicate
that a person will steal from you or hurt themselves on the job. Employers must be cautious and check for the facts
but the practice of elimination due to minor offenses is just silly. there's a law for everything so you're bound to
break one eventually. Also, the practice of drug screening is just plain stupid. It's a violation of privacy, it's
inaccurate and once again indicates nothing. You wouldn't disqualify someone for going to the bar so what makes
pot any different. You tread a fine moral line when you drug test. Another aspect to think about is the lengths people go
through to defeat screening procedures. There are ways that work including abstinence. What's to stop your all-star newbie
from falling off the wagon six months from now? a problem you created with your own devices to prevent situations like it.
Hire based on personality and merit, not personal life. If you ask your employees to leave it at the door, so should you.
The customer is really, really, really not always right- Give them an inch and they'll think they're a ruler. Let them order
five minutes before you close, next time the call will come five minutes after you close. Free portions and discounts?
Get ready to lose at least ten percent of every check for them and all their friends and family. If you insist on having
creature comforts like condiment bars and self serve coffee or tea be prepared to spend extra money on all the waste generated
by sloppy and wasteful guests. Your going to get nagged during rushes to refill it when there isn't the staff to accommodate it,
and your going to brew whole pots of coffee for that one little old lady to drink at eight o' clock in the evening. She
will most likely be the only one who drinks it and she may only drink one cup. It wont matter though because she only paid
forty cents and will take up space for an hour without buying anything else. Oh yeah, she won't tip either. STOP HANDING THE
STORE TO THEM. making customers obey rules, closing kitchens in advance to facilitate easier clean-up, reducing the amount
of extras will re-train guests to be more respectful of procedures and staff. it will gently change the flow of business
to a more manageable pace and both employees and guests will feel at ease and satisfied. It's better to offer less effectively
than offer more than you can manage and fail miserably.
(I am too lazy to fix spell checker's errors. Nor do I wish to fix my own errors due to typing too fast.:)
unfortunately, this just doesn't work anymore. lets face it, we have taught our customers to picky. we've
taught them to be mean and careless to the needs of others. we allow people to lose all sense of reality when
they walk in those doors. they abandon all rationality when they approach that register or pick up the
phone to place an order. what is possible or appropriate doesn't matter. no one respects closing times or
personal lives. It doesn't serve either the customer nor the employee well at all. what is the problem?
It's an obsession with the dollar. an illusion of gain or the need to squeeze every last guest in to the very last
moment.
In my uneducated opinion, there must be one of two reasons for this practice. One, Business owners want
money. Period, end of sentence. They don't care how it happens, they just want that dollar that's walking through the door.
Managers will then go through great lengths to achieve this because these foolish men will pay them bonuses to do so.
The other reason may simply be to retain customers. If a customer knows they can order whatever,whenever they like regardless of
the hours of operation or current workload of the employees they will be more likely to be loyal to that store.
Both reasons seem good on the surface. Make money, make people happy. You have to look deeper. You're making that
last $12.50 or maybe even $40 but you're also paying someone to stay longer and prepare that food. They may have to take longer
clean and close the store. You're paying for the utilities that you need to operate the store. Employees may become disgruntled
and put out a substandard product. The potential to lose valuable employees emerges or you create a revolving door.
decreased retention equals a decrease in experience, which in turn causes a decline in the quality of service.
As you can see, a mad grab for the green will cost a business in the end. Resisting this urge to please everyone
is a much more beneficial approach in my (once again) uneducated opinion. Restaurants need to seriously re-educate
their clientele on the basic etiquette of dining out. At least the updated version. There are so many more people cramming
themselves into the booths of eateries every day. Billions of dollars are funneled into mass produced burgers and pizza and tacos,
most of this money straight into some billionaires pocket. in the case of the smaller chains, there's an inept chain of
command who have little to no real world experience trying to turn a profit. In these chains there is the potential
for a more intimate form of corruption, to include spouses acting like business partners. In the larger corporations you
see the wheels grinding their "internal guests" into patties with horrible conditions, unreasonable expectations, More than
lousy pay, crappy benefits and extreme turnaround.
Simply put, we dint have time to remove all the grease from your sandwich, cook it upside-down with exactly one slice of
onion on top, spin around three times, add extra cheese, import bacon from Russia and sing you a song while we bag it. So many
people use phony allergies as excuses to get special orders that are really to conserve their weight watcher's points.Random
reverse mullet number three wants her pasta drained so well that no liquid bleeds from the sauce or noodles served on a plate, and
grandma wants her senior discount of twenty cents. Imagine you are the person who is three people behind this entertaining bunch.
Colorful examples aside, your chance of receiving any sustenance at all has decreased by thirty-five percent. Most likely
these orders will not only delay the order, but will confuse the kitchen staff and jam up the whole process. The worst part is
you're going to be hard pressed to get a smile during any part of the process.
Put yourself behind the counter, or apron, or whatever is appropriate for your dining experience. Put on the paper hat.
What seems like everyday life has become a new form of slavery. Some people choose not to use recreational drugs because
they don't want to support the drug cartels. Every time you super size it, you give your money to a corrupt and sou less industry.
It has deteriorated to a point where not only the workers are affected, your food is as well. There are food safety standards
in place to protect consumers. In a restaurant that pays substandard wages, in the middle of a rush you risk getting more
than just missing fries. Items are dropped, hands aren't washed. There is little time for proper food handling when you need
more beef yesterday. when that picky four hundred pound housewife or hungry trucker demands a triple order made fresh, it's all you can do
to get it out in a minute or less. You think I'm exaggerating? there are places where supervisors will coach their teams
to have cook times of as low as thirty seconds. In the worst cases employees that cannot meet these superhuman standards will
join the ever growing masses of the unemployed.
Here's just a few things I feel could fix this:
Raise wages- A little money goes a long way. In bad driving conditions, poor health and times of strife employees are less
likely to risk their safety or sacrifice personal time to come to work. Low wages and poor living conditions can turn
the best workers into slackers. It's simple, we're all human. We all need to have comfort to be happy. We have to be
happy to be productive. Spending a little more money on your employees may mean no trip to San tropes this year, but
when you have people making a career of your business you'll reap the rewards. Better customer service, better trained staff
and more potential for a positive team atmosphere. Happy workers equal happy customers.
Drop the pretenses- You are an eatery. A diner. A restaurant. Food is one of the most competitive industries out there.
it's hard to hire only the most elite, cream of the crop staff. You can't discriminate people based on their criminal records.
Before you shoot me, there is a reason for this. Some of the most talented people out there have fallen afoul of the law.
Some of those peole may engage in recreational drug use. Some of these people ae not negatively affected by it. You can't
control every one's actions and not every one's actions will be immediately apparent. I can't tell you how many cases I've seen
people with squeaky clean records and "years of experience" fall flat within a week. A misdemeanor does not instantly indicate
that a person will steal from you or hurt themselves on the job. Employers must be cautious and check for the facts
but the practice of elimination due to minor offenses is just silly. there's a law for everything so you're bound to
break one eventually. Also, the practice of drug screening is just plain stupid. It's a violation of privacy, it's
inaccurate and once again indicates nothing. You wouldn't disqualify someone for going to the bar so what makes
pot any different. You tread a fine moral line when you drug test. Another aspect to think about is the lengths people go
through to defeat screening procedures. There are ways that work including abstinence. What's to stop your all-star newbie
from falling off the wagon six months from now? a problem you created with your own devices to prevent situations like it.
Hire based on personality and merit, not personal life. If you ask your employees to leave it at the door, so should you.
The customer is really, really, really not always right- Give them an inch and they'll think they're a ruler. Let them order
five minutes before you close, next time the call will come five minutes after you close. Free portions and discounts?
Get ready to lose at least ten percent of every check for them and all their friends and family. If you insist on having
creature comforts like condiment bars and self serve coffee or tea be prepared to spend extra money on all the waste generated
by sloppy and wasteful guests. Your going to get nagged during rushes to refill it when there isn't the staff to accommodate it,
and your going to brew whole pots of coffee for that one little old lady to drink at eight o' clock in the evening. She
will most likely be the only one who drinks it and she may only drink one cup. It wont matter though because she only paid
forty cents and will take up space for an hour without buying anything else. Oh yeah, she won't tip either. STOP HANDING THE
STORE TO THEM. making customers obey rules, closing kitchens in advance to facilitate easier clean-up, reducing the amount
of extras will re-train guests to be more respectful of procedures and staff. it will gently change the flow of business
to a more manageable pace and both employees and guests will feel at ease and satisfied. It's better to offer less effectively
than offer more than you can manage and fail miserably.
(I am too lazy to fix spell checker's errors. Nor do I wish to fix my own errors due to typing too fast.:)
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