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Just My 2 Cents :)

post #1 of 3
Thread Starter 

Lately I've seen some friction on the Board.  We're all here to share about food.  Please, I ask to be polite,, not "challenge" your fellow members,  refrain from being nasty.  Thanks for hearing me out;

post #2 of 3

@Cerise Thanks for some feedback. Moved this to the Feedback forum as these topics should not be posted in food centered threads. Your statement is rather broad so it is difficult to address specifically what you are talking about. It is very common in such large online communities that people often post in offensive or grating manners due to the anonymity of the internet. If you see specific issues help the moderator team out by clicking on the little red Flag icon at the bottom of each post. When you do you will be given an opportunity to tell the mods why your flagging it and they will investigate. It is one small thing all community members can do to help the mods keep ChefTalk fun and thriving.

 

Thanks,

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
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
post #3 of 3

To also add to what @Cerise is saying here is a link to our community guidelines:

 

 

Community Guidelines
By Nicko Posted 291 views

 

 

Think before you post.

Remember that what you write may be read by hundreds of people, from children and beyond, so please watch what you say. Avoid using inappropriate words or phrases – if you wouldn't say it at home, don't say it here!

Respect others. 

Being a community with a positive outlook, we ask that you refrain from rude or offensive behavior. ChefTalk.com staff will remove posts that are harassing, abusive, defamatory, sexually explicit, or obscene.

Feel free to disagree.

If you don't agree with something another member posts, feel free to say so – just do it politely and constructively.

Stick to the topic.

Take a look through the various forum topics and post your message in the place that is most appropriate. This way your post will reach the people most interested in your topic and you'll get a better response.
 

Pro Forums are for food service professional only!

While all members are allowed to view the discussion topics in the pro forums only community members who are food service professionals are allowed to post. Please respect this.

 

We reserve the right to edit...
ChefTalk.com has the right to reprint, modify, distribute or delete your posting. We don't preview or edit postings before they appear on our site, but we do reserve the right to remove them if they violate these guidelines.

Don't try to sell or promote anything.

(This isn't your personal storefront, after all). Please respect this policy by not posting ads or trying to promote your business or personal website in our community. If you do want to contact others regarding services, please e-mail or private message them directly.

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
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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