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Doug Silverberg
Lives in New Jersey
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Doug Silverberg

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The Haircut!

Yesterday was the big cut! +Brianna Silverberg had her golden, OK, auburn, locks of hair cut to donate to Wigs For Kids. Pictures below show the cut that removed between 12-14" of hair.

If anyone new wants to donate to the cause, it's definitely not too late. Donations are fully tax deductible.

For those who have already offered a donation, please send me (privately) a post with an email address I can write to. I will send you Brianna's street address where you can mail a check made out to WIGS FOR KIDS in whatever amount you wish to donate.

On behalf of Brianna, Wigs for Kids, and some soon to be happy child that receives a free wig and a boost of self-esteem ... THANK YOU THANK YOU, THANK YOU!

#WigsForKids #Children #Cancer #Hair #Charity #Donation  
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Hmmmm
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Indeed +thomas nevins , we had a nice 4 day weekend looking at property down here.
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Cool video that shows in slow motion what happens when you take a picture with an SLR. And although most photographers have known the mechanics of it forever, the slo-mo video of the various shutter speeds and the impact of the design to the pictures is interesting.
 
Canon 7D mirror box filmed at 10,000fps - The Slow Mo Guys do just what their name implies - record slow motion videos. In a new episode they use a Phantom Flex to capture the Canon 7D's mirror box and shutter mechanism being triggered at a variety of shutter speeds. The results are pretty darn cool. See video http://ow.ly/2U5mFF
The Slow Mo Guys do just what their name implies - record slow motion videos. In a new episode they use a Phantom Flex to capture the Canon 7D's mirror box and shutter mechanism being triggered at a variety of shutter speeds. The results are pretty darn cool. See video
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Nice, I saw this yesterday from a diff source.
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After just photographing the engagement of +Jeff Lowe​ and Alex Flamma on Bow Bridge in Central Park, now it's time for drinks and dinner with +Melissa Goodenough ,   +Brianna Silverberg​, and +Danilo Ayala​ ...."On the Green".

Alex said YES by the way! Congrats to the happy couple!
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Enjoy have one for me
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You got it +Megan M​ .... He rocked the Garden and still sounds great!
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RANT - +Slomins Inc. 

Anyone interested in a bad business story today? Read on.

For the past 13 years, I've been paying +Slomins Inc. for monitoring of my home alarm system. The system was actually installed in 1997 at which time the former owner of our home entered into a 5 year contract to have the system installed for free. When we bought the house in 2001, we took on the remaining obligation of that contract. So in short, the system was installed in 1997 and the contractual commitment was up in March of 2002.

But we continued to pay Slomin's to monitor our system for the next 13+ years until a couple weeks ago when I cancelled Slomin's monitoring in favor of a competitor's monitoring at 1/3 the cost. But when the new company tried to program my system, it turns out Slomin's had changed the default installer code so the new company was unable to program my system to work with them.

I called Slomin's to get the code which they refused to give me. They did offer to dial into my system however and reset it back to the default. I was told that would be within the hour. The next day I called Slomins back to see why that hadn't happened yet and was told .."Not sure why they didn't call, I'll pass the request in again". The next day, I called again and was told they had tried the night before and they were unable to reset my system remotely. I made it clear to the Slomin's rep on the phone that nobody had called my house the night before as the phone never rang and my phone records show no inbound call from Slomins. He said they would try "again". Sure enough, a minute later, my phone rings once and stops. The rep called me back to say my system wasn't answering and they could not reset my system. They could however send a technician for $80 who could reset it locally. I said that was unacceptable and asked for a Supervisor. Needless to say, same message from the Supervisor. I asked to speak to the owner, Operations Manager, Support Manager, anyone else and was told .. "that's not the way things work here" and I could pay the $80 or not but that was that.

Needless to say, I refuse to pay the $80 out of principal. If we assume $200 for parts today (as I was able to find them on the internet,) and a generous $300 in labor assuming an installer got $30/hr in 1997 and took 10 hours for our simple installation, then my system cost $500 in 1997. Slomin's monitoring since 1997 has cost me just over $6600 dollars.

So the company that made more than 13x their money back on my system now wants to hold it for ransom to milk me for an extra $80 rather than give me the code over the phone to unlock MY bought and paid for system. And in scanning the internet, it's clear this is and has been Slomin's practice for a very long time.

Even after you fulfill your contract and pay them thousands of dollars beyond that, they still won't turn over your system to you without screwing you, the customer.

STOP PAYING SLOMIN'S - If you have an alarm with them and wish to switch to a much better alternative, visit www.alarmrelay.com. Yes, you may have to pay the ransom fee to Slomin's to switch, but the savings are significant and you'll make up that $80 in the first 90 days!

As for me, I found another way around their hostage taking tactics.

#Slomins #Alarm #FAILED #badcustomerservice  
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Sometimes Doug I think these things only happen to you! :(
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Have him in circles
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Doug Silverberg

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Why do 4 day weekends end in what feels like a day?
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Why do 2 day weekends full of chores fell like a week?
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Weekend in New Bern, NC.
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Date night with the fabulous +*****​
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Come in here, dear boy, have a cigar, you're gonna go far.

Taken last Summer (August 2014) at Bethlehem Street Fair, Bethlehem, PA.

#Canon #Cigars
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Both a beautiful lyric and a lovely looking collection of cigars! Pink Floyd would be proud!
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Dinner with +Melissa Goodenough​, +Brianna Silverberg​, and +Danilo Ayala​.

Too good and possibly, just possibly ... Too much!
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Nice!! Too much really??
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On to the show!!
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Great times great show!!
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Have him in circles
215 people
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Free World's profile photo
Brian Lowe's profile photo
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I love Animal photography's profile photo
SailingEurope - Leading European Yacht Charter Agency's profile photo
The Signature at MGM Grand's profile photo
Tom Costantino's profile photo
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Very disappointed. As repeat customers of Huntleigh Tavern and Traprock, (who own this restaurant as well) we expected a similar experience from Urban Table when we stopped by for Brunch today. Though seated quickly, the service was otherwise very poor and the food was equally as bad. Both my Seared Tuna sandwich and my wife's Turkey burger with avocado and tomato were dry, lacking flavor, and were served on a multigrain roll that tasted as if it was a day-old. Further, it was much too much bread for the limited portion of filling in the sandwiches. We had a Bloody Mary when we got there,but since our food took almost 40 minutes, we wanted to order another. Our server however was nowhere to be seen for quite a while so we sat with empty glasses for over 15 minutes until I finally had to ask a bus-boy to get our server. Then the sandwiches finally arrived but he drinks took another 10 minutes so we had no beverage with our food. As I said, very disappointing, especially given our many experiences as Trap Rock and Huntleigh.
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Public - 9 months ago
reviewed 9 months ago
In 2012, I reached out to Virgin Island Sailing to see what options they could provide for our 2nd bareboat charter in the BVI. I worked with Joanne Higgins who was very helpful, informative, and found me a deal better than the one I had already booked before calling VI Sailing. I then came to learn that I could not get out of the booking I had already made prior to my call and informed Joanne that with regret, I could not do business with them even after the work Joanne had already done. When I tell you there was absolutely nothing but continued kindness, offers to help with anything, and complete understanding of my situation, even now realizing they would get no business from me, that's when I knew these people had a good work ethic and really care about the customer. And that is why in 2013 when we booked out 3rd charter in the BVI, it was Joanne I called to book our trip. As expected, nothing but professionalism and thoroughness from start to finish. Even after our charter, Joanne followed up to make sure all went perfectly and to gather info to assure the quality of their suppliers (in this case BVI Yacht Charters) was as detailed and expected. Virgin Island Sailing is a top notch operation start to finish!
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Public - a year ago
reviewed a year ago
Celebrated Father's Day there last week with my wife, daughter, and her boyfriend. It was also my daughter's birthday so a double-special day and she chose Cucharamama which she had been to once before and really enjoyed. Now having been there myself, I can see why. Food is very good with lots of variety and the service from hostess, to waiter, to supporting wait staff were all very attentive without being overbearing. The appetizers and all the main dishes (yes, I sampled each of our party's meals!) were all very good. A great meal and overall very good experience.
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Food: Very GoodDecor: GoodService: Excellent
Public - a year ago
reviewed a year ago
The Pluckemin Inn used to be one of my wife and my favorite restaurants. We've been going for 10 years and each and every visit was as spectacular as the time before. Sadly, this is simply no longer the case. When we started going years ago, David Felton was Executive Chef. Food was excellent, presentation was excellent, wine pairings were always spot on. We loved this place. David left in 2009 to become Executive Chef at Natirar and we were sceptical that food quality would remain so high. We were pleasantly surprised upon our next visit as the new Executive Chef, Juan Jose Cuevas, not only kept things to perfection, we think the food was more adventurous and even better. Juan Jose did an excellent job! But earlier this summer we had dinner at "The Plucky" again and both my wife and I noted it just wasn't it's usual stellar quality. We also noted that many of the wine pairings were the same as our previous visit though the tasting menu had changed to more summer traditional fare. The next day, I looked online and noted that Juan Jose Cuevas was no longer Executive Chef having been replaced by Andrew Lattanzio. This past Friday night, good friends of ours took us to celebrate my birthday at The Pluckemin Inn as they knew it was one of our favorites. We were greeted quickly, table for our reservation was ready on time, and we were seated upstairs. Having looked at the tasting menu online earlier in the day, we already knew that all four of us would be partaking along with the wine pairings. I could go into each course of the meal and tell you why it was not the perfection we had become accustomed to. I could tell you why we felt the service was only 'good' as opposed to the higher ratings we'd always offered in the past. I could tell you that three of the five paired wines were the same ones we had tasted now three meals in a row. But instead I'll just say, the mediocre meal earlier this summer was not a fluke as this meal and overall dinning experience was just 'good'. It was not The Pluckemin Inn experience we had enjoyed for so many meals and years before. And while we don't mind paying what fine dining demands these days, we do mind paying those prices for the lesser quality food and service that sadly now seems to be what the Pluckemin Inn is offering.
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Food: GoodDecor: GoodService: Good
Public - 2 years ago
reviewed 2 years ago
14 reviews
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Having been customers of the Ryland Inn before it's sudden demise in 2007, my wife and I were pleased to hear it had reopened but were quite skeptical that it could be of the quality we had enjoyed in years past. I'm glad to say, that skepticism was unfounded and we had a fantastic dining experience there last night. Upon arrival, one has the choice of self-parking or taking advantage of the valet service at the front door. As we entered the restaurant for our 6:30 reservation, we were greeted and seated promptly. Our main waiter greeted us within a couple minutes with menus and wine list in hand, pre-dinner drinks arrived quickly, and fresh warm rolls were added to our bread plates. As a Gin & Tonic drinker, I enjoyed that beverage with the Ryland Inn's self-crafted tonic, which was very good, while my wife sipped a Martini. For appetizers, my wife had the Composition of Autumn Squash while I had the Spanish Octopus. The Autumn Squash was excellent with the only observation being that the pumpkin seed crisp that accompanied it could have been more flavorful. My Spanish Octopus was stellar. And while I realize not everyone is an octopus eater, if you ever wanted to try it, this is the place to do so. Having narrowed down the wine list to three choices, I asked the sommelier for his opinion of the three. Without doubt, he chose one over the other two and no, he did not pick the most expensive of the three. In fact, although all were priced closely, he picked the least expensive noting he had recently sampled this wine and thought it was one of the best wines he had recently tasted. He was right. This 2005 Muga Rioja "Prado Enea" was excellent. For entrees, my wife had the Long Island Duck while I dined on Horseradish Crusted Salmon. Both dishes were plated and presented well, cooked to perfection, and tasted fantastic. Accompanying our entrees we had Creamed Spinach and NJ Corn & Polenta as side dishes. These too were cooked and seasoned perfectly and were so good, I found my self scooping more and more onto my now empty plate even though I was fairly full at this point. This also speaks to the portion size of the sides which was plentiful. Our entrees cleared, we sat chatting, sipping our wine, and both noted that while attentive and there to pour what remained in our decanter just as our glasses were almost empty (a positive), there was absolutely no pressure to order deserts or turn the table. In fact, not until our wine was almost gone did they even hand us the desert menus. I found this quality of service top-notch. Able to sit, talk, digest, and enjoy our wine without any pressure was the pinnacle of the stellar service we had received all evening from the entire wait staff. And kudos to the wait staff for their attentiveness and professionalism throughout our meal as poor service, even with great food, would never bring us back a second time. Dessert didn't disappoint either. We shared a cheese board featuring local chesses with fruits, roasted nuts, and honey accompanied by a Sauterne and 20 year old Port - also both very tasty. In case you hadn't come to this conclusion yet, this was one of, if not THE top dining experiences we've had in many years. The Ryland Inn is back ... and in a more stellar way than it's previous incarnation.
• • •
Public - a year ago
reviewed a year ago
My wife and I had to be in Madison for an appointment at 7PM. We drove up after work from central NJ ahead of time hoping to find somewhere for a bite to eat. Courtesy of an open parking spot right in front of Rob's Bistro, we parked, looked at the menu posted in the window, and opted to try. Glad we did! Food was very good, service was very good, and given we were only the 2nd table at the time we arrived, but that the place had filled in by the time we left, it's clear others care for Rob's as well. Appetizers - My wife had a mixed greens salad with lemon-herb vinaigrette while I enjoyed a Poisson Platter consisting of Smoked Tuna, Smoked Trout, Vanilla Bean Salmon Gravalax & Salmon Roe. OK, I know not everyone likes smoked fish but if you do, this plate was outstanding with special mention of the Gravalax.Mains - My wife enjoyed a seared duck breast with orange scented pearl barley. Thankfully she offered me a taste before the plate was completely gone. Given she often does not finish an entire main, that says plenty. I kept with the fish theme and enjoyed Sole A La Grenobloise - sole with a lemon caper parsley brown butter accompanied by small white (peeled) potatoes, and green beans. It was excellent! Yes, I too shared a piece with my wife, who as a foodie herself, confirmed the rating. All in all, an excellent and unexpected find. Well done +Robert Ubhaus!
• • •
Food: ExcellentDecor: GoodService: Very Good
Public - 2 years ago
reviewed 2 years ago
My wife and I went here last night for the first time. We loved it! Got there at 6:30, not too busy, by 7:00, almost every table was taken. Our waitress Stacy was helpful with recommendations from the menu, clarifying what a couple items were, and more than efficient at her main purpose. Portions were generous as our eyes proved bigger than our stomachs. A shared grape leaves platter to start was excellent, cheese stuffed grilled calamari appetizer was my favorite dish of the night. A special shellfish appetizer with shrimp, mussels, clams was fresh and delicious. The two large slices of toast that came with it made enjoying the broth a bowl cleaning pleasure. mains consisted of a Dorado filet (fish) for my wife and a shrimp and artichoke risotto for me. Both were excellent though I admit, some risotto is in my refrigerator waiting to become lunch today. Though we did not order dessert, the chef/owner Xristos Stamataros came to our table to see how our meal was and provided a complimentary bowl containing two scoops of homemade gelato - one chocolate, one pistachio. For a couple that had no more room for dessert, that bowl went back to the kitchen empty as well. Very nice dining experience, will absolutely make this a regular. Prices from low teens to mid twenties, lots of choices from salads, to meats, to the fresh daily fish (on display as you come in), and of course traditional Greek choices one would expect to see. Highly recommended!
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Food: ExcellentDecor: ExcellentService: Excellent
Public - 2 years ago
reviewed 2 years ago