Artificial Intelligence Anthropic finally, officially launches Claude Sonnet 5

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Anthropic released Claude Sonnet 5 on Tuesday, confirming months of speculation about an upgrade to its mid-tier AI model.

According to the company's official announcement, the new model is designed to be its "most agentic Sonnet model yet." Meaning it is capable of planning, using tools like browsers and terminals, and operating autonomously — all at a level previously reserved for larger, pricier systems.

Anthropic says Sonnet 5 is a substantial improvement on its predecessor, Sonnet 4.6, across reasoning, coding, and knowledge-work benchmarks, and performs close to the company's flagship Opus 4.8 model while costing significantly less to run.

And in an industry increasingly plagued by sticker shock over the price tokens, Sonnet offers a brief respite. The model launches with introductory pricing of $2 per million input tokens and $10 per million output tokens through August 31, after which the standard pricing of $3 per million input tokens and $15 per million output tokens takes effect.

mashable.com

Anthropic finally, officially launches Claude Sonnet 5

The new mid-tier AI model offers near-Opus performance at a fraction of the cost.
mashable.com mashable.com
 
I used 1 billion tokens last month, imagine that was 2000$-15000$...
 
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    Hollandaise is also kind of like that, emulsions require a very steady hand to do exactly the same every time.
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    Luckily I live in an age with electricity so it's way fucking faster, but when I was just a boy trying to find my place I had some hardcore chefs that made use do things like that by hand. It is WAY easier to get right by hand because you control it and can feel it, but it takes soooooo much longer. And on the scale a modern kitchen requires... I serve 400-500 guests on average per day right now, if I had 100 then we could do things way better
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    But we can't do that. In the winter yeah, but I HAVE to get people through here right now so I can afford the staff that we CAN do that. We have about 100 days of summer, and if that summer doesn't make us what it will, then I can't operate the other most of the year with my staff. The owner is talking about closing two days a week to cut down on labor, I told him he should cut down on vacations and it did not go great. I do think I won though, I have to keep my fucking core staff and they have to be gainfully employed
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    Sure some of them might take a second job, but I can't just cut my entire staff to unlivable hours, nor can I can cut them off all winter if I want them to come back.
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    I have a 5 person core staff in the kitchen, not including me or Chef Ben
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    Though two of those people are likely not making it this year. One of them has been replaced, the other I am kind of trying to. He's being a giant bitch, today I had to get onto him because in the three hours before I left he had taken like thirty minutes for cigarette breaks
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    And he was also complaining to me the other day that he was out of weed so couldn't smoke any before work that day, and was confused about why I was annoyed he was telling me, his boss, that he is smoking weed everyday before work.
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    I did do a rare thing for me and hire a girl last month without warning. Everyone was made at me because I started her at like 21, but she worked with me before and I was like don't care. She made 19 at her old job and I wanted her to come work with me, she is the best
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    I'm going to get her a raise at the end of the summer. She wants to go to school again, but I want her to still work with me so.... she kind of can just tell me what the price is. I can go to 25 if she keeps up. I need to get her onto line more, that's what she wants, but I need her where she is and it's not fair that she doesn't get the little bit of raise that comes with it. She can do it no problem, I've worked with her there.
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    It's just hard to move and train people unnecessarily right now. And also the line fucking sucks, it's not any more fun. This is turn and burn so I have the bankroll, and everyone suffers for it
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    we're starting online orders and stuff, but I also turn that off all the time because I barely keep up trying to be the best at Sysco shit
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    I think it's gonna be a good fall and winter though. We're going to have a good staff, they will get along, they will be able to manage the workload and the complications, they know how to really cook this year, like every person on line knows their steak temps. Some of them use thermometers a lot and they don't always use them right, but they do know how to do it. Failure, especially in this field, is the only way to get better. They'll get it
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    They won't get feel down while they do the thermometer, but we didn't have an instant read probe when I was learning. Like they did but god knows how off it is, you HAD to do it by feel. Even if the chef was fine with me bringing my own, it takes too long. Poke and know
  • The Helper The Helper:
    420 threads in the Artificial Intelligence forum :)
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    Happy Monday!
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    and then it was Tuesday!
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    Do we want to use this instead of chatbox https://opensource.microsoft.com/blog/2026/07/16/microsoft-comic-chat-is-now-open-source/ :)
  • The Helper The Helper:
    fyi I am going out of town to lake somewhere in bfe texas for the weekend will be gone Friday morning to sunday afternoon for a paranormal thing and some rest peace

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