I started diving off of starting blocks when I was eight years old. I am now 51, and train at the Y, almost always alone, as there is no Masters program in the county where I live, or in any of the immediately adjacent counties. (There are several age group programs.) I want to work on my starts, but none of the Y's where I swim will let me use the blocks - saying that a national Y policy prohibits anyone from using the blocks unless a team/club coach is on the deck.
I have never heard of anyone suing a YMCA because of an accident on a starting block.
Yes, perhaps a coach would be valuable to me in this regard, but I'm not looking for a coach - I need and want a cooperative facility. The age groups' program schedules are not conducive to my schedule, and besides, the age group coaches already have enough on their hands during those times with lanes full of kids working their programs. I also am not excited about having to dodge those kids to do the work I need to do.
Anyone find a way to conquer this litigation-fear-induced insanity yet? Thank you.
Originally posted by Guvnah
BTW, I measured my coffee this AM from my Mr. Coffee maker (used a meat thermometer.) The pot was 165 degrees right after brewing was complete. So I was careful not to hold my cup between my legs. :D
I'm also thinking you would have been in for a rude shock at your first sip, if after your test, your next Mr. CoffeeMaker pot was a 195 degrees. :eek:
Originally posted by Scansy
I had dinner the other night at Outback Steakhouse and they gave me this big sharp knife.
Scansy, you should watch more cooking shows. It's not the big sharp knives that are dangerous. It is the dull knives, that require you to push really hard. :)
Originally posted by Guvnah
BTW, I measured my coffee this AM from my Mr. Coffee maker (used a meat thermometer.) The pot was 165 degrees right after brewing was complete. So I was careful not to hold my cup between my legs. :D
I'm also thinking you would have been in for a rude shock at your first sip, if after your test, your next Mr. CoffeeMaker pot was a 195 degrees. :eek:
Originally posted by Scansy
I had dinner the other night at Outback Steakhouse and they gave me this big sharp knife.
Scansy, you should watch more cooking shows. It's not the big sharp knives that are dangerous. It is the dull knives, that require you to push really hard. :)
