<div dir="ltr"><div><div><div><div>Please continue the development of useful tags for continental Europe. Since the U.S. has no laws regarding the title a bakery can use, the tags may be used infrequently here. I believe the same is true of the other English-speaking countries. We have truth in advertising laws, but it's a step harder to fill out a tag from placards in the shops or advertising than from a shop name. Someone mapping from photos of a strip mall would not know, so would hopefully avoid the tag as opposed to unsupported guesses. In OSM, I assume a lack of tag means unknown or uncertain, not a definitive no, unless the tag description says there is a default.<br>
<br>I did create a section on the discussion page of the new version of the proposal where I pondered commercial_outlet=, outlet=, oven= and some others. Your graduated scale of values addresses what to do with a place that does both on-site production and imports products, though I might use yes/most/some/no. Looking through taginfo, I'm not finding much in the way of graduated values, except the "sometimes" value.<br>
I wonder how one would know the mix of baked on site versus imported for
shops that display both the same way, i.e., no commercial bakery
wrappers? Does use of commercial frozen dough or mixes matter?<br></div>How would a tagger know?<br><br></div>I'll assemble a list of talked about tags in the mentioned section of the proposal talk page. Discussion can continue either there or continue the mailing list. It's nice to have discussion organized on the talk page, but I notice it proceeds more actively on the mailing list. I can always reference threads or summarize mailing list discussion.<br>
<br></div>Keep up the good work!<br><br></div>Murry <br><div><div><div><div><div><br><br></div></div></div></div></div></div><div class="gmail_extra"><br><br><div class="gmail_quote">On Thu, Jun 27, 2013 at 2:15 AM, Bryce Nesbitt <span dir="ltr"><<a href="mailto:bryce2@obviously.com" target="_blank">bryce2@obviously.com</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">On Thu, Jun 27, 2013 at 12:09 AM, Jo <span dir="ltr"><<a href="mailto:winfixit@gmail.com" target="_blank">winfixit@gmail.com</a>></span> wrote:<br>
<div class="gmail_quote"><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
But how would I indicate that it's a place which resells the bread baked elsewhere that same morning? Some successful bakers start an 'outlet' shop which looks just the same, but the bread needs to be transported there. The distinction is minor, but legally they are not allowed to call those extension outlets 'warme bakker'.</blockquote>
<div><br></div><div>I have the same type of issue for "<a href="http://wiki.openstreetmap.org/wiki/Tag:shop%3Dfarm" target="_blank">shop=farm</a>".</div><div>* The original roadside produce stands sold in-season produce grown on the same property.</div>
<div>* Now there are stands that mimic the look from the outside, but have no true connection to farm property (the produce comes from elsewhere, maybe thousands of kilometers away).</div><div><br></div><div>How about:</div>
<div>produced_on_site = yes/mostly/hardly/no</div><div>or</div><div>bread:origin = on_site/local/regional/national/global</div><div>pastry:origin = on_site/local/regional/national/global</div><div><br></div><div><br></div>
<div>---------------------------------</div>
<div>Baked on site is an important distinction.</div><div><br></div><div>For amusement: In the USA much packaged bread is sold with a label or sticker reading "Baked fresh daily" or just "Baked fresh". As if... there were some other way to bake bread? "Baked fresh daily two weeks ago" just does not have the same ring to it.</div>
</div>
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