My advice #1... Befriend the staff/Manager/owner of a Chinese or Asian restaurant (becoming a regular helps big time) and ask the chef for seasoning your wok, when you have the power burner to cook with a wok, the process takes no more than 3 minutes and is an operation that is performed on a daily basis -sometimes twice a day- , so, you're not asking for a biggie. The patina that you get with a wok range is almost impossible to get with a home or even a professional western style stove.
-Once you got your good patina courtesy of your Asian restaurant friends, don't use your wok for boiling water (No cooking pasta or steaming dumplings) use another pot or even another wok to do so.
-Please don't cook acidic stuff on it for long time (example: Cooking a big batch of sweet and sour sauce... You can make the sauce by the order and on a very high flame, for your sweet and sour pork in your wok, no problem with that... But if you're planning on cooking a batch of sauce in advance, use another pot or pan. Acids and long simmer times are patina killers.
In the restaurants we do that because we can afford it, if our patina gets damaged, within minutes we get a new one... You can't do that at home or you'll damage your hardly earned patina.
-Use your wok for deep frying... Woks love that and it's like magic for the patina, whenever our main saute wok starts getting a bit sticky, we just switch it from the one that is being used for deep frying ,and you get a non-stick wok in the middle of the service without any kind of hassle or delay, when we get that one a bit sticky too -many dishes later-... We proceed the same way and use again the wok that got a bit sticky at first and voila... A wok that doesn't stick.
-Before using your wok, heat it until you start seeing some smoke, inmediately add some oil and try to make an even layer... When it starts smoking slightly, add more oil and proceed to cook.
I have 15 years cooking with woks and are still one of my favourite devices... I have a ton of big boy toys in my kitchens... But there is some magical thing about the feeling of a perfectly seasoned wok and the roaring fire of a Chinese range.
Advices on following my #1 advice... Don't ask for that kind of favor at the rush hour , and tip, or at least try to tip the cook/chef that helped you to season the wok, they may not ask or even accept the tip but to make sure that next time that you need them to retouch your wok they will be there for you, showing some diplomacy will help big time.
Best regards from México