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Why Moderate All Posts in Professional Chefs Subforum?

post #1 of 11
Thread Starter 

Hi there.

I've been posting on this site lately, and have noticed that whenever I post in the Pro Chefs subforum part of the site, my posts always say "since you're new here, we're holding this for moderation."

Perfectly reasonable decision, IMO.  I'm just wondering 1) why that only applies to the Pro Chefs subforum area, and 2) how long it will keep telling me that.

 

Thanks!

post #2 of 11

do you know the secret handshake? hmmm......how about the secret number of poppy seeds for a bagel? till then, your moderated.

 

 

 

 

 

 

 

 

 

ok i made that up, well the poppy seed part anyway....

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #3 of 11

Until the moderators agree on EXACTLY what a "Pro Chef" is?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 11
Thread Starter 
Quote:
Originally Posted by Gunnar View Post

do you know the secret handshake? hmmm......how about the secret number of poppy seeds for a bagel? till then, your moderated.

 

 

 

 

 

 

 

 

 

ok i made that up, well the poppy seed part anyway....


I wasn't told the handshake, but I did learn the secret knocks on the door. 


 

Quote:
Originally Posted by PeteMcCracken View Post

Until the moderators agree on EXACTLY what a "Pro Chef" is?



 

post #5 of 11

Are you still being moderated KWilkinson?  Sorry, but we seem to be getting a whole bunch of spammers lately.  This morning alond phatch banned 32 new users.

post #6 of 11

I have noticed a ton of people updating thier signature and no posts, wth is going on?

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #7 of 11

Those are mostly the spam memberships. They also appear in the list again when I delete the spam links out of their account. If they're a few minutes apart in timestamp, it's probably the spammer creating accounts. If they're a minute apart in  a string, i'm probably on a banning cleanup frenzy.

post #8 of 11
Quote:
Originally Posted by PeteMcCracken View Post

Until the moderators agree on EXACTLY what a "Pro Chef" is?



hahahaha

 

 

oh there is some much more to say ....but I am a woman of few words ,so I've been told

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #9 of 11
Thread Starter 



 

Quote:
Originally Posted by kuan View Post

Are you still being moderated KWilkinson?  Sorry, but we seem to be getting a whole bunch of spammers lately.  This morning alond phatch banned 32 new users.


No sir! Thanks for the reply.
 

post #10 of 11

Dont know if this'll get posted but woke up grumpy and these posts made me smile.

post #11 of 11

We have been hit so hard lately with spam registrations that we have tightened the rules. It should be for all new users and for all forums not the sub forums.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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