Is anthracite the same as black?
03-22-2009, 10:07 AM
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Originally Posted by craigm1841' post='823834' date='Mar 22 2009, 01:04 PM
Anthracite (Greek Ανθρακίτης, literally "a type of coal", from Anthrax [Άνθραξ], coal) is a hard, compact variety of mineral coal that has a high lustre. It has the highest carbon count and contains the fewest impurities of all coals, despite its lower calorific content.
Anthracite is the highest of the metamorphic rank, in which the carbon content is between 92% and 98%.[1] The term is applied to those varieties of coal which do not give off tarry or other hydrocarbon vapours when heated below their point of ignition. Anthracite ignites with difficulty and burns with a short, blue, and smokeless flame.
Other terms which refer to anthracite are blue coal, hard coal, stone coal (not to be confused with the German Steinkohle or Dutch steenkool which are broader terms meaning all varieties of coal of a stonelike hardness and appearance, like bituminous and often anthracite as well, as opposed to Lignite, which is softer), blind coal (in Scotland), Kilkenny coal (in Ireland), crow coal (or craw coal from its shiny black appearance), and black diamond ("Blue Coal" is the term for a once-popular, specific, trademarked brand of anthracite, mined by the Glen Alden Coal Company in Pennsylvania, and sprayed with a blue dye at the mine before shipping to its Northeastern U.S.A. markets to distinguish it from its competitors). The imperfect anthracite of north Devon and north Cornwall (around Bude) in England, which is used as a pigment, is known as culm. Culm is also the term used in geological classification to distinguish the strata in which it is found and similar strata in the Rhenish hill countries are known as the Culm Measures. In America, culm is used as an equivalent for waste or slack in anthracite mining.
Anthracite is the highest of the metamorphic rank, in which the carbon content is between 92% and 98%.[1] The term is applied to those varieties of coal which do not give off tarry or other hydrocarbon vapours when heated below their point of ignition. Anthracite ignites with difficulty and burns with a short, blue, and smokeless flame.
Other terms which refer to anthracite are blue coal, hard coal, stone coal (not to be confused with the German Steinkohle or Dutch steenkool which are broader terms meaning all varieties of coal of a stonelike hardness and appearance, like bituminous and often anthracite as well, as opposed to Lignite, which is softer), blind coal (in Scotland), Kilkenny coal (in Ireland), crow coal (or craw coal from its shiny black appearance), and black diamond ("Blue Coal" is the term for a once-popular, specific, trademarked brand of anthracite, mined by the Glen Alden Coal Company in Pennsylvania, and sprayed with a blue dye at the mine before shipping to its Northeastern U.S.A. markets to distinguish it from its competitors). The imperfect anthracite of north Devon and north Cornwall (around Bude) in England, which is used as a pigment, is known as culm. Culm is also the term used in geological classification to distinguish the strata in which it is found and similar strata in the Rhenish hill countries are known as the Culm Measures. In America, culm is used as an equivalent for waste or slack in anthracite mining.
03-22-2009, 10:11 AM
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Originally Posted by CWS530' post='823836' date='Mar 22 2009, 02:07 PM
Craig, you need a more exciting job!
03-22-2009, 10:18 AM
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Originally Posted by craigm1841' post='823838' date='Mar 22 2009, 11:11 AM
i know dude. i am a sell out. i do it for the money. id rather be bartending.
03-22-2009, 10:27 AM
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My Ride: 2007 530i. Purchased 6/28/07. Titanium Silver Metallic, Black Dakota Leather, Dark Poplar Trim, Steptronic, Premium Package, Cold Weather Package, Bluetooth, Adaptive Control Xenons. 10/30/07 Added OEM 124s with 245/40/18 & 275/35/18 Michelin Pilot Sport A/S tires. Installed red Cal Covers� from BavAuto. 11/21/07 Added OEM all-weather floor mats (for winter, carpet in summer) and coat rack. 6/26/08 installed M5-style rear spoiler. 6/30/08 put on red reflectors. 8/22/08 Euro turn signal stickers applied. 3/20/09 Installed Shadowline Trim. 3/27/09 Added Matte Black Kidney Grilles from Trinity. 4/03/09 Installed Bimmian Shadow Matte Black 530i Badges. 4/04/09 Installed LED license plate lights from Trinity. 5/01/09 Installed Brabus Interior LED Kit and White Angel Eyes. 5/02/09 Put in Brabus 6K Fogs. 5/14/09 Removed charcoal filter. 5/15/09 Installed light smoke LED side marker lamps from Trinity. 5/21/09 Sprint Booster. 6/12/09 Painted exhaust tips flat black. 6/13/09 Pulled red Cal Covers and painted calipers low gloss black. 6/27/09 RPI Ram Air Scoop from Trinity. 8/15/09 Installed Brabus's silver invisibulbs front and rear. 9/24/09 Installed R-Dash license plate LEDs from Brabaus (John).
One for you, Craig:
A bartender (barman, barkeeper, barmaid, mixologist, tapster among other names) serves beverages behind a bar in a bar, pub, tavern, or similar establishment. This usually includes alcoholic beverages of some kind, such as beer (both draft and bottled), wine, and/or cocktails, as well as soft drinks or other non-alcoholic beverages. He/She "tends the bar". A bartender may own the bar they tend or be simply an employee. Barkeeper carries a stronger connotation of being the purveyor i.e. ownership. [1] In addition to their core beverage-serving responsibility, bartenders also:
take payment from customers (and sometimes the waiters or waitresses);
maintain the liquor, garnishes, glassware, and other supplies or inventory for the bar (though some establishments have barbacks who help with these duties);
In establishments where cocktails are served, bartenders are expected to be able to properly mix hundreds to thousands of different drinks.
Bartenders also usually serve as the public image of the bar they tend, contributing to as well as reflecting the atmosphere of the bar. In some establishments focused strictly on the food, this can mean the bartender is all but invisible. On the other extreme, some establishments make the bartender part of the entertainment, expected perhaps to engage in flair bartending or other forms of entertainment such as those exemplified in the films Cocktail and Coyote Ugly. Some bars might be known for bartenders who serve the drinks and otherwise leave a patron alone while others want their bartenders to be good listeners and offer counseling (or a "shoulder to cry on") as required. Good bartenders help provide a steady clientele by remembering the favored drinks of regulars, having recommendations on hand for local nightlife beyond the bar, or other unofficial duties. They are sometimes called upon for answers to a wide variety of questions on topics such as sports trivia, directions, or the marital status of other patrons.
In regions where tipping is the norm, bartenders depend on tips for most of their income. Bartenders are also usually responsible for confirming that customers are of the legal drinking age before serving them alcohol.
United States
In some states, bartenders are required to obtain certification as a condition of employment.
The Bureau of Labor Statistics (BLS) provides extensive detail on the typical job requirements faced by bartenders in the United States, as well as employments and earning statistics by those so employed. For example, a November 2004 BLS study determined that Montana is the only U.S. state where over 1% of the state's workforce is employed as a bartender.[2]
The following is the job description for bartenders used by the BLS:
Bartenders fill drink orders either taken directly from patrons at the bar or through waiters and waitresses who place drink orders for dining room customers. Bartenders check identification of customers seated at the bar, to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. They prepare mixed drinks, serve bottled or draught beer, and pour wine or other beverages. Bartenders must know a wide range of drink recipes and be able to mix drinks accurately, quickly, and without waste. Besides mixing and serving drinks, bartenders stock and prepare garnishes for drinks; maintain an adequate supply of ice, glasses, and other bar supplies; and keep the bar area clean for customers. They also may collect payment, operate the cash register, wash glassware and utensils, and serve food to customers seated at the bar. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixes, and other bar supplies. Bartenders have the right to "card" or see if you have ID.
The majority of bartenders directly serve and interact with patrons. Bartenders should be friendly and enjoy talking with customers. Bartenders at service bars, on the other hand, have less contact with customers. They work in small bars often located off the kitchen in restaurants, hotels, and clubs where only waiters and waitresses place drink orders. Some establishments, especially larger, higher volume ones, use equipment that automatically measures, pours and mixes drinks at the push of a button. Bartenders who use this equipment, however, still must work quickly to handle a large volume of drink orders and be familiar with the ingredients for special drink requests. Much of a bartender's work still must be done by hand to fill each individual order.
A bartender (barman, barkeeper, barmaid, mixologist, tapster among other names) serves beverages behind a bar in a bar, pub, tavern, or similar establishment. This usually includes alcoholic beverages of some kind, such as beer (both draft and bottled), wine, and/or cocktails, as well as soft drinks or other non-alcoholic beverages. He/She "tends the bar". A bartender may own the bar they tend or be simply an employee. Barkeeper carries a stronger connotation of being the purveyor i.e. ownership. [1] In addition to their core beverage-serving responsibility, bartenders also:
take payment from customers (and sometimes the waiters or waitresses);
maintain the liquor, garnishes, glassware, and other supplies or inventory for the bar (though some establishments have barbacks who help with these duties);
In establishments where cocktails are served, bartenders are expected to be able to properly mix hundreds to thousands of different drinks.
Bartenders also usually serve as the public image of the bar they tend, contributing to as well as reflecting the atmosphere of the bar. In some establishments focused strictly on the food, this can mean the bartender is all but invisible. On the other extreme, some establishments make the bartender part of the entertainment, expected perhaps to engage in flair bartending or other forms of entertainment such as those exemplified in the films Cocktail and Coyote Ugly. Some bars might be known for bartenders who serve the drinks and otherwise leave a patron alone while others want their bartenders to be good listeners and offer counseling (or a "shoulder to cry on") as required. Good bartenders help provide a steady clientele by remembering the favored drinks of regulars, having recommendations on hand for local nightlife beyond the bar, or other unofficial duties. They are sometimes called upon for answers to a wide variety of questions on topics such as sports trivia, directions, or the marital status of other patrons.
In regions where tipping is the norm, bartenders depend on tips for most of their income. Bartenders are also usually responsible for confirming that customers are of the legal drinking age before serving them alcohol.
United States
In some states, bartenders are required to obtain certification as a condition of employment.
The Bureau of Labor Statistics (BLS) provides extensive detail on the typical job requirements faced by bartenders in the United States, as well as employments and earning statistics by those so employed. For example, a November 2004 BLS study determined that Montana is the only U.S. state where over 1% of the state's workforce is employed as a bartender.[2]
The following is the job description for bartenders used by the BLS:
Bartenders fill drink orders either taken directly from patrons at the bar or through waiters and waitresses who place drink orders for dining room customers. Bartenders check identification of customers seated at the bar, to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. They prepare mixed drinks, serve bottled or draught beer, and pour wine or other beverages. Bartenders must know a wide range of drink recipes and be able to mix drinks accurately, quickly, and without waste. Besides mixing and serving drinks, bartenders stock and prepare garnishes for drinks; maintain an adequate supply of ice, glasses, and other bar supplies; and keep the bar area clean for customers. They also may collect payment, operate the cash register, wash glassware and utensils, and serve food to customers seated at the bar. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixes, and other bar supplies. Bartenders have the right to "card" or see if you have ID.
The majority of bartenders directly serve and interact with patrons. Bartenders should be friendly and enjoy talking with customers. Bartenders at service bars, on the other hand, have less contact with customers. They work in small bars often located off the kitchen in restaurants, hotels, and clubs where only waiters and waitresses place drink orders. Some establishments, especially larger, higher volume ones, use equipment that automatically measures, pours and mixes drinks at the push of a button. Bartenders who use this equipment, however, still must work quickly to handle a large volume of drink orders and be familiar with the ingredients for special drink requests. Much of a bartender's work still must be done by hand to fill each individual order.
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