Jimmy's not the only TO to run smooth tournaments. There are a few who have been doing it for a long time.
But when you get to the really big tournaments, ( States, Reg.) where 8 or 9 rds of swiss ( all with a +3 ) then a top 16, 1 1/2 hour top cut, at some point you gotta give food breaks. You're gonna have more delays, no matter how hard you try not to.
Those tournaments you have to look to because they will be your benchmarks. You have to have the same rules in place for all premier events.
Though I wouldn't mind a time limit on door prizes...
Rick,
I don’t think they were, at all, trying to say that ALL other TO's run bad tournaments. However, they ARE out there. We both know that.
Here are some simple thing I do to keep my tournaments timely....
1) My wife is amazing.... She has nearly ZERO computer knowledge, but she is very consistent on getting a tournament set up and VERY diligent about keying the results. She keys them as they come up. Clicks the winner, highlights their name on the result slip, then double checks right there again to save time after the round has completed. This way she does not have to check again after the round has completed.
2) We hand out our door prizes after that particular age group has completed their swiss rounds. IE: Juniors and Seniors are usually done in 4 rounds, while the masters have to play a fifth round. What we do is seat all the masters and start the round. THEN we do all the door prizes for the other age groups. When the masters are done we hand out their stuff. This way its done with everyone watching and gets them all excited to see if their names are going to be drawn.
3) Lunch breaks.... We hold registration from 9am till 9:45am. Start time is prompt at 10am. I WILL NOT UNDER ANY CIRCUMSTANCE hold up a tournament for anyone who is late. NEVER. With a start time of 10 am, 4 swiss rounds are usually done at 12:30ish... perfect for lunch time.... Masters are generally done with 5 rounds around 1:15. Not too bad for lunch. At that point I offer the top cut a lunch break. I usually start the top cut for all age groups at 2pm ish.... This allows time for deck checks and for us to eat.
4) Listen to your players.... Sometimes they want a break, sometimes they don’t. Especially if its only a top 4. They would much rather spend the time eating a good timely dinner meal than a rushed lunch.
5) Only deck check the juniors and seniors at the beginning of the event. Sure, if there are some new masters playing, I will thumb through their decks to ensure its all legal. However, they are old enough to be responsible for their lists and the consequences that come with it being incorrect.
6) Keep the players informed.... THIS IS REALLY IMPORTANT!!! We all know there are lags between rounds due to the +3 rule. If you have games go a little longer. Let EVERYONE know what the hold up is. It goes a long way when they don’t think its the organizer doing something wrong that’s causing the delay.
7) We do NOT post Match record sheets between rounds. Again, we are putting the ownership in the players hands. If they mark their result slip as the winner/loser and we key it that way. It is what it is. Sure I will try to accommodate where possible. However, I will not repair a round and disrupt everyone else because 1 or 2 people cant properly fill out their result slip.
Rick, I did hold my first state championship last year. I completely understand what you mean by those are the bench marks used for such events. I agree.... We however did hold 8 rounds last year with a top 16 and had everyone out by 10pm. We did not hold a lunch break during our event. We instead started every round on the hour. There was food onsite and everyone had ample time between rounds to eat or relax. They KNEW what time to be back in their seats. No guessing involved.
There is no reason we can’t run efficient tournaments. I’m sure thats all Jason was getting at.
Jimmy