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
Craps Forum
