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.
Comical is failing to see the difference between a 1st degree "hot fries" burn, and a 3rd degree "hospital and skin graft" burn.
These passages in the article are why I think the temperature *does* make a difference.
"Before trial, McDonald's gave the opposing lawyer its operations and training manual, which says its coffee must be brewed at 195 to 205 degrees and held at 180 to 190 degrees..."
"...it takes less than three seconds to produce a third-degree burn at 190 degrees, about 12 to 15 seconds at 180 degrees and about 20 seconds at 160 degrees."
Their coffee was brewed 20 degrees hotter than the highest temperature listed in this thread (180 in the pot, by AquaGeek). A 10 degree drop in temperature increased reaction time (to avoid 3rd degree burns, let alone painful 2nd degree burns) from 'll try to stop posting here. :) Geek has already said that McDonald's could serve molten lead coffee, and liquid nitrogren beverages, and he would have no problem with that.
Comical is failing to see the difference between a 1st degree "hot fries" burn, and a 3rd degree "hospital and skin graft" burn.
These passages in the article are why I think the temperature *does* make a difference.
"Before trial, McDonald's gave the opposing lawyer its operations and training manual, which says its coffee must be brewed at 195 to 205 degrees and held at 180 to 190 degrees..."
"...it takes less than three seconds to produce a third-degree burn at 190 degrees, about 12 to 15 seconds at 180 degrees and about 20 seconds at 160 degrees."
Their coffee was brewed 20 degrees hotter than the highest temperature listed in this thread (180 in the pot, by AquaGeek). A 10 degree drop in temperature increased reaction time (to avoid 3rd degree burns, let alone painful 2nd degree burns) from 'll try to stop posting here. :) Geek has already said that McDonald's could serve molten lead coffee, and liquid nitrogren beverages, and he would have no problem with that.
