Showing posts from February, 2014


When I was a kid, I used to wonder about the prizes on Bullseye.  They'd introduce the prizes when talking around the prize board, and you'd see a VHS player or a barbecue laid out for display.  I used to wonder, if they won the prize, whether they'd pack it up again and send them that one - or would they have another one they'd send to the winning contestants.  And in that case, who would get the display model? Did Jim Bowen have a huge stash of crap HiFi systems at home he'd carted home from the show? I imagined that big prizes like cars (and the speedboats on Bullseye) would be borrowed by the production company, and then if somebody actually won one, they'd go out and actually buy one.  But that whole arrangement didn't seem worth it for a couple of chairs or a crystal decanter. I was watching an old (Terry Wogan era) edition of Blankety Blank on Challenge the other day.  It was much more raucous than I remember.  Kenny Everett was a guest, and he wa

Horses for courses

I've always thought that key to success is the ability to change your behaviour to suit your audience.  This weekend, we went down to a lovely little restaurant on the south coast.  The weather was cold and windy but the rain wasn't too heavy and it was a very pleasant weekend. It was my partner's birthday and they celebrated this fact by piping the words "Happy Birthday" onto the dessert place in chocolate.  It was a nice touch and most importantly, pitched perfectly for the recipient.  We've all been to restaurants where they dim the lights and play "Happy Birthday" really loudly over the PA and bring out a cake covered in candles.  Everyone cheers and sings and it's a jolly lot of fun.  Except that me - and most people I know - wouldn't find that a lovely birthday treat - it'd just be crass and unpleasant. The sign of a good restaurant is one which can judge the situation and do it just right for the recipient. But it's not ju