A word about Key West quality going forward
In another thread here on PCF, there are some posts wondering about how new Classic chips will come out in the future. Some have bashed the new owner. Others are taking a "wait and see" attitude.
I know from someone involved in the process that the new owner was selected by the former owners in a long process. Their goal was to find the buyer who was best suited to take the company into the future and continue the company's long history of quality.
Everyone here knows that David and Jim before him had extremely high standards of quality control during production. I have every confidence (and some faith) that this will continue under the new owner. That faith is not without reason, as some of the "new" team in Washington State have been with Classic since the days of Jim Blanchard and "Old ASM" in Portland.
Since I started offering Key West chips, I've made it my practice to take QC a step farther by checking every chip that arrives in a new order from Classic. I look at both faces and the rolling edge for noticeable flaws, then place the chips on a flat glass plate and try to spin it twice, once on each side.
Any chips with noticeable flaws and any that spin are pulled out and will never be sold. That number has always been very low -- usually 1 to 2 percent, and sometimes even less. (The rate was higher when Classic was briefly in Las Vegas. I tried to address that directly and in person, face to face, with the owner at the time. Thankfully, he is now gone and is a sad, brief footnote in the company's history of quality and integrity. )
I want to make sure everyone here knows that my final checks of each chip will continue in the future. It takes a lot of time to check each chip individually, and can delay the rollout of a new order, sometimes by a couple of weeks. But it helps ensure that a standard is maintained.
It's pretty simple. If I would not put the chip on my table at home, I won't put it on yours.