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TOS & Tighter Moderation

post #1 of 7
Thread Starter 

First, thank you for allowing me/all the privilege of being a member & exchanging all things food etc. related.  I can only imagine what a difficult task it is to run a website.

 

Please do not take this as criticism.  It is not intended that way.

 

I hope to see the TOS clearly displayed, and moderation tightened up, as I've felt that it has become an angry pack. Please be tasteful in choice of avatars, and not display anger in posts (carrying "old stuff" over again and again in new threads).

 

My hope is for a friendlier community, and a pleasant exchange of ideas.  Thank you for your time and consideration.

post #2 of 7

There's a red flag at the bottom of every post. Moderators can not see every post made in all the threads. If you feel a post or user is problematic, click the red flag. This highlights the message in the system for moderators to look into.  You'll also have a field to explain just what you find wrong with the post. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 7

I'm assuming this is an open post.

This is just my thoughts.

Are we talking Terms of Service?

I don't think I've run across an avatar that I found distasteful or obscene.

I haven't noticed anger in the bunch. I have witnessed some passionate posts to different topics.

Most of those are in the professional forum where one has an understanding of the other

posters by their  culinary moniker.  I think one responds differently to posts If they see Pro Chef, Pastry Chef, Pro Caterer,

Private, Retired etc. then those members that are not in the industry.

If I see a post by a member with a' Can't Boil Water' then I tend to have patience in thoroughly explaining food topics, so they can have an understanding. I really like passing on knowledge. Especially personal culinary knowledge, not copy and paste.

That's why I come here.:D

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #4 of 7

@Cerise our community guidelines are pretty easy to find they are featured on the right sidebard and you can search for community guidelines.

 

 

Community Guidelines
By Nicko Posted 291 views

 

To be frank with you I feel your statements are very high level and broad. ChefTalk has always prided itself on being a pretty friendly and accommodating community. Can you provide (via private message not here) examples of your "Angry Pack".

 

Speaking of avatars we do try to review avatars but there are many signups and some get past us. We rely on the community if they see something that gets overlooked to let the team ( @phatch @Nicko @James Berman, @Pete, @kuan, @Greg and @cheflayne) know. 

 

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)
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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
post #5 of 7

There have been some healthy and heated discussions, but an "angry pack?"

 

I haven't noticed. Maybe a cat fight or two...:)

post #6 of 7
Meow
post #7 of 7

My Pop always told me that if you are going to drop a dime, drop it in the public phone or don't call at all.:talk: 

 

Ya know, now that I'm here, I have a question. The Culinary Students forum is part of the professional forum isn't it?

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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