But if you were posting a comment about cooking wouldn’t you weigh the Karma of a chef differently than that of someone who has merely joint your culinary community to read up on some recipe?
My experience with comments has been that it is wisest to ignore the reputation of the source and simply focus on the words. (One exception: interpreting irony).
So I doubt that knowing the source of up- and down- votes would be particularly useful either. If I know that a great chef has downvoted my chili recipe, I still don’t know whether it is because he doesn’t like my spelling, doesn’t like my ingredients, or simply doesn’t care for chili.
If a chef downvotes your chili recipe, it could be because he doesn’t like your spelling, your ingredients, or chili.
If a random person downvotes your chili recipe, it could also be because she doesn’t like your spelling, your ingredients, or chili.
The first downvote is still more informative even given any particular reason for downvoting, because the chef is more likely than a random person to know how to spell “roux”, cook a perfect pot of pinto beans, or have good reasons to dislike chili as a class of food (e.g. “tried seven versions, don’t like any” v. “had it when I was a kid and didn’t like it”).
My experience with comments has been that it is wisest to ignore the reputation of the source and simply focus on the words. (One exception: interpreting irony).
So I doubt that knowing the source of up- and down- votes would be particularly useful either. If I know that a great chef has downvoted my chili recipe, I still don’t know whether it is because he doesn’t like my spelling, doesn’t like my ingredients, or simply doesn’t care for chili.
If a chef downvotes your chili recipe, it could be because he doesn’t like your spelling, your ingredients, or chili.
If a random person downvotes your chili recipe, it could also be because she doesn’t like your spelling, your ingredients, or chili.
The first downvote is still more informative even given any particular reason for downvoting, because the chef is more likely than a random person to know how to spell “roux”, cook a perfect pot of pinto beans, or have good reasons to dislike chili as a class of food (e.g. “tried seven versions, don’t like any” v. “had it when I was a kid and didn’t like it”).