![]() Ability to update DNG previews and metadata for more than 100 photos has been restored.Addressed performance issues in Lightroom 4, particularly when loading GPS track logs, using a secondary monitor, and the controls within the Develop module.Edit-in functionality has been restored to external applications including Adobe Photoshop and Nik plugins. ![]() Point Curve adjustments made in Lightroom 3 have been restored.Photobooks created in the Book Module can now be saved as as JPEG files, while publishing photos to Adobe Revel is now accessible via a Publish plugin.Ī slew of new cameras are now supported in Lightroom, including the Fuji X-Pro1, Leica X2, Nikon D4, Nikon D800, Olympus OM-D E-M5, Panasonic Lumix DMC-GF5 and Samsung NX20/NX210/NX1000.Ī fair few bugs have been squashed too, as listed in Adobe’s press release: New for v4.1 is the ability to process HDR TIFF files (16, 24 or 32-bit TIFF files), and additional colour fringing corrections to help address chromatic aberration. “Unfortunately, I think we’ll be seeing smaller events at least for the foreseeable future, and floor plans will have to allow for some additional room between guests.Adobe has launched final versions of Photoshop Lightroom v4.1 with the update offering bug corrections and some new features. “Guest count restrictions and spacing within venues, to me, is the most challenging topic,” Quattrini says. ![]() ![]() Seated events will likely be held to the same type of standards as the currently reopened restaurants, with a maximum of six guests per table and more than twice the distance between tables than before.”Īlso, she adds that bars and attended food stations will need additional space to allow attendants to appropriately distance themselves from one another and from guests, along with space for queuing up, with guests being invited up to the station-much like the one-in, one-out policy to which some stores adhere. “In the future, we will see people likely looking for venues that offer a little more elbow room and offer the opportunity for space-planning and that allow attendees their own space.”Ĭline agrees, saying that “in the first few months of reopening, all types of events will require more spacing. “In the past, clients have looked toward right-sized venues,” Banasiak says. This is the industry that breaks down barriers and challenges and rebuilds them into new things every day through teamwork and collaboration.” For example, a few years ago, Wolfgang Puck Catering introduced its “vertical buffet.” Cline says that “this is an example of how we can reimagine buffets in this post-COVID event space.” “I trust our industry to rise to the challenge to reinvent how we present and serve our menu items. As with everything else, it will be about providing a visible level of safeguards so that our clients feel comfortable.”Ī few years ago, Wolfgang Puck Catering introduced its “vertical buffet.” Cline said that “this is an example of how we can reimagine buffets in this post-COVID event space.” Photo: Courtesy of Wolfgang Puck Catering Cline says that buffets will stick around unless a governing agency says they must go. “They will definitely look different in the short term, with additional staff serving the food from chafing dishes and platters, and probably will require some type of shielding, but buffet-style service, in general, is too popular with too many to totally disappear. “I wouldn’t pull the plug on buffets just yet-or at least not fully,” says Doug Quattrini, current national president of the National Association for Catering & Events and an off-premise caterer for Sensational Host in Maple Shade, New Jersey.
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