Ideas for casino party decorations

A casino party is not just any other party; it requires the elegance it deserves. Everything needs to be perfect in every aspect and therefore keenness to detail is a must-have, must-do.

We will go through every element and help you have the elegance that your casino party ought to have.

1. The entrance

When it comes to Casinos what you see is what you get, when the entry is inviting the inside will most definitely be just as awesome. You could choose to have large dice boxes stacked one on top of another such that they form a dice-pillar at the entrance. Other ideas are listed below:

· Large pokers cards at the entrance choose your favorite poker cards and have them printed on large paper then make them an entrance décor

· Balloon pillar. Have balloon pillars at both sides of the entrance. Choose favorable colors, preferably dark colors such as black and red. On top of them, have something casino-related such as poker cards.

· The entrance is not limited to the door area. Have a tunnel leading into the casino. The shaft could be made of balloons hung to form an inverted letter ’ or a small-caps letter ’. It will be an exhilarating experience for your guests.

Explore your creativity as much as you can, there is always something to do with all the ideas.

2. The inside job

The floor, the ceiling, the walls, the internal partitions and lighting and should reflect party theme of a CASINO.

a. Lighting and Walls

The light will differ from the washrooms and the different game tables all the way to the bar. The wall décor has a significant influence on the light effect. Here are a few ideas for you:

· Choose a color of your choice; I would prefer red, maroon, green or blue. This can be done by painting or using large curtains of the above colors. Casino LED lighting will go a long way in facilitating the impact you want.

· For the game areas, give your customers as much privacy to unleash their tricks with enough visibility to avoid any unnecessary chaos. Blend lighting colors of your choice as suits the theme.

· The walls can be the only source of the illumination such that you don’t have to have bulbs and light stands anywhere within the casino. Different colored LED lighting could illuminate different sections of the walls.

· You can have one centre tower which would be the only light source. Whatever you do for lighting, put the walls into consideration. If you want a darker bit well lit environ then go for dark wall material or use dark wall backdrops.

b. Ceiling and floor

The ceiling and floors have a wide range of ideas for casino party decorations. I will list some of them for you to begin with as you venture into elegance within the casino.

· Make the ceiling have a sea-glass appearance. To do this, the ceiling can be lit with LED light which are placed within refined continuous plastic casings of sea-blue color. The floor, in this case should be made of a material of choice which has a shade of blue on it.

· Make the ceiling dark then use light it such that the bulbs take the shape of a flower, spiral or any other design of choice.

· The floor can be carpeted or tiled, flowered or plain, lit or not lit depending on the party theme

c. Tables, chairs

· Decorate the tables with flowers and drinks. Avoid using fragile flower vases such as glass unless safety is guaranteed

· The couches and chairs ought to be placed such that the people will be comfortable and space will be enough to allow for movement.

· Use decors that relate to the games played in the casino. You can have balloons, enlarged images of poker, dice, the wheel, placed on the walls or on boards which are placed along the casino.

Whatever you intend to have on ideas for casino party decorations; always ensure it has an aspect of a casino in it.

 

Top things you can do in Tokyo for free

What time is it? Adventure time!

Tokyo is among the most expensive cities to live in and to visit in the globe. Although it has this reputation, you still can find free things to do in Tokyo:

Drop by the Meiji Shrine

This shrine in the heart of the big garden in the city of Tokyo was constructed to honor the former emperor of Japan, Meiji. Aside from this one, you can still find a good number of shrines in Tokyo paying tribute to the dead, former leaders, heroes, warriors and other icons of the Japanese history and culture.

Visit the Sensoji Temple

The Sensoji Temple is the oldest of all the temples in the bustling city of Tokyo. It was constructed back in the 7th century. The locals believe that the smoke coming from the incense burning in front of the temple can help cure different illnesses. There are also vendors around the temple from whom you can buy bean cakes, green tea ice cream, rice crackers, and local delicacies.

Join Tokyo festivals

The Japanese culture celebrates a good number of festivals. There is one in Tokyo practically every month. The celebration centers around driving away evil, celebrating death , flowers, stars, nature, or praying for fertility.

Hop between museums

Tokyo is home to some good museums. And the good news is that you can visit them for free. Explore the Japanese culture by visiting the Sumo museum, Postage museum, Beer museum, Stationery museum, Currency museum, Advertising museum and a lot more.

So that is  it for today’s post. Now you know what to do and how to save your money.I hope you enjoyed reading this post, and what is more important I hope you learned something from it. If you did, please share your thoughts and opinions in the comment section below. I love reading you you have to say, because reading your comments helps me to improve my blog! Thank you!

Read more: College break How-to: Cheap vacation ideas for students

Epistemology and Enology: a philosophical reflection on how we gain and use knowledge in the wine industry Part 3

At the scientific revolution around the Renaissance, a reliance on scientific observation as the primary source of all knowledge was born. Richard Tarnas has written a wonderful history of western thought entitled The Passion of the Western Mind. In it he characterizes the optimism of the age following the birth of modern science as directly tied to confidence in science and in its powers to improve indefinitely the state of human knowledge, health, and general welfare. This was true up to the early 20th century when the foundations of math and physics were shaken by, amongst other things, the theory of relativity. When this occurred the rebellion that had been brewing in other disciplines (such as philosophy) due to the emphasis on the individual began to sprout as sciences hold on base knowledge loosened. Suddenly it seemed scientific knowledge was confined to abstractions, symbols, and shadows not actual knowledge of the world itself. This ultimately led to our current Postmodern intellectual situation.

 

But let’s not throw the baby out with the bathwater just yet. While recognizing both an essential autonomy in the human being and a radical plasticity in the nature of reality we find ourselves in a challenging intellectual position that begins with the assertion that reality itself tends to unfold in response to [a] particular set of assumptions that are employed by each individual and each society. Based on these observations of western thought one would predict that a contextual interpretation of data will be seen more and more. Is this not what we do in the winemaking industry? First, there seems to be great skepticism regarding scientific knowledge and recommendations based on such data. Second, one might say, Well you may have observed that with your site, or your yeast strain, but what I see is x, y, zor different. Third, scientist operating under their set of assumptions tend to discount or even entirely disregard empirical data coming from the industry, doubting its validity. Therefore as I said before the risk of course is that people tend to begin to think that their practices (in their context) are impacting the wine and therefore their beliefs about winemaking begin to cloud their knowledge of winemaking and their ability to learn. This can lead us to a chaos of valuable but seemingly incompatible interpretations with no resolution in sight. Yikes!

 

 

Epistemology and Enology: a philosophical reflection on how we gain and use knowledge in the wine industry Part 2

So how does the industry help us gain knowledge and understanding about winemaking?

I must be careful here because, well, I am speaking to the industry. But also because I think it is easy to misunderstand my point. Certainly there are practices we employ that science has not shown an effect for yet, but may indubitably have an effect. The fact is we don’t always know why we do things because they simply haven’t figured everything out, but the bottom line is decisions must be made. So the risk of course is that people tend to begin to think that their practices are impacting the wine and therefore their beliefs about winemaking begin to cloud their knowledge of winemaking and their ability to learn. Let me try again: we begin to think we do always know why we do something, or we think we have real knowledge. Do we? Here’s some good and some not so good with the Industry:

 

The good: Loads of experience, empirical data and intuition, and the cogs of wine production.

The bad: Explanations of success usually tied more to one’s general practices and their beliefs about winemaking than reproducible information (or scientia, knowledge). For better or for worse but as far really knowing something this is for worse.

The ugly: Distilling what is really true, what really worked, from an anecdote associated with success. I tried this and it worked! Did it? That was true for you, but not in my vineyard or cellar. Oh.

The point: we can use more understanding and the industry can help us.

 

The Goal: develop and utilize our understanding of enology (via science and the industry) to make great wine.

 

So what to do? First let me say that there is a great cooperative spirit in the wine industry and a large degree of learning from one another. But I still observe skepticism due to context and dubious sources of knowledge being used. I beg your patience as I look a little further into how the good, the bad, and the ugly appear to manifest itself in the science/industry interface and their attempt to gain and use knowledge. Simply put, you might be able to say that epistemologically we have become contextualist, or relativist. I don’t think this is isolated to the wine industry but probably largely cultural. It might seem odd to delve into the history of western thought in the middle of a wine blog post, but I believe it is critical to understand our presuppositions – in particular with knowledge – in order come up with an approach to improving what we know about wine. So, a quick review.

 

Epistemology and Enology: a philosophical reflection on how we gain and use knowledge in the wine industry

People love the phrase In vino veritas I imagine because it rolls off the tongue so well, but additionally because of its witty reference to that muscles loosening when much vino is imbibed. In wine, or with wine, there is truth. But I wonder sometimes whether In vino scientia holds as well. Is there any true knowledge with wine? What follows are some observations I have made after 5 years in the industry spending time as a graduate student at UC Davis in addition to working in Fiddlehead Cellars, Sacred Hill, the vineyards of Germany, and HdV Wines. Most of this comes from a seminar I delivered as part of an interview for an Extension Faculty position that I ultimately turned down. Because extension positions naturally focus on distilling knowledge from both academia and the industry into forms that are usable my focus are some principles of science, enology, and in particular, how I think they may relate to aiding advancement of an industry.

 

I believe the goal of obtaining more knowledge of – and about – grape growing and winemaking is to use all our understanding to optimize our viticulture and enology to ensure we are making the best wine possible each vintage. Some may argue the real goal is to make money (certainly the owner’s goal if they are not also the winemaker). Why should these two goals be incompatible? They are not, but it takes scientific understanding, industry commitment, marketing, and cooperation to make it all happen.

 

But does anything stand in the way of this goal? As with most subjects, nothing is clear cut and nothing is blameless. I’d like to present the good, the bad, and ugly of Science and the Industry in terms of each’s ability to help us gain knowledge. Let’s start with science. How does science help us gain viticultural and enological knowledge and understanding?

 

The Good: Extremely valuable and responsible for much beneficial and useful technical knowledge regarding winemaking.

The Bad: Difficult to integrate all true possibilities that affect a certain outcome often the scientific problem is posed as one specific condition or treatment, but initial conditions of juice, or the condition of finished wine rarely have only one element that may cause a problemi.e. errors on being too focused or esoteric, requires patience

The ugly: Much more unknown than known. Requiring more research, money, etc.

The point: we can use more understanding and science can help us.