What determines if a table is hot, cold, or choppy? What should a player look for to determine if a table is changing from hot to cold or vice versa? Or is a better term a hot roller? I have been dabbling with betting light and dark but I have some trouble knowing just when to switch. Anyone have any ideas.
Well that all depends on how you play of course. But the general rule is: Hot-Shooter making number after number on the line OR shooter rolling lots of box numbers but maybe only making a few points. In the first case, Come betters usually take a bath with come out 7, so they wouldnt consider it "hot" Cold-This is real easy...Point, out..point, out..point, out. Choppy-(This is what the casino wants)A series that includes many 7's being rolled, it wipes out the don't betters on the come out and it wipes out the pass line betters as well. The only bettor who actually makes out in a choppy table is a DC better who doesn't bet the line, since he misses all the come out 7s.
Any "table-temperature" term can be defined any way a person wants. Keep in mind, however, that any such description applies only to the past, and tell one nothing about the next roll, the next decision, the next shooter, the next five shooters, etc. etc. The one exception to this would be a genuine "dice influencer", if there is any such animal. I am a skeptic on that. Ask yourself this: what would be the mechanism that would make a table more or less likely to produce more or fewer sevens, or distribute them differently, so that more would appear on comeout rolls and fewer after points are established? Of course, one answer would be loaded dice, but the casinos are very, very careful about dice. Ask yourself this: if a table has been "hot" (however you define it), is it more likely to remain "hot", or is it more likely to turn "cold"? Why do you think so? What would cause it, one way or another. Why would a don't come be any less subject to losing to a seven than a don't pass? What would influence the distribution of sevens? Cheers, Alan Shank
