Jacquilynne's Profile

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A Personal Announcement

I have some exciting (for me) and terrifying (also for me) news to share with you:

I'm going to be attending law school, starting in the fall semester.

It's something I've been working toward for a couple of years now, and I'm thrilled (and terrified!) that my personal circumstances have finally worked out to make it possible. It does mean that I'm leaving my position here at Chowhound, though. My last day will be this Wednesday, August 20th.

I'll still be kicking around here in the future, mostly on the Home Cooking board, since my pending overworked, broke student status is likely to mean I'll be looking for inexpensive and easy ways to feed myself. I probably won't be reading Site Talk after Wednesday, though; I mean, I love you guys, but not that much! The rest of the team will still be monitoring Site Talk, of course, so you'll hear from DeborahL, patsully, Chow Engineering and The Chowhound Team in the future.

1 day ago
Jacquilynne in Site Talk
9

Additions to locked threads

Yeah, that one is a little surprising. It's always been possible for people to get a post in past the lock if they have the thread open from before the lock, but 4 hours is definitely the longest I've seen.

2 days ago
Jacquilynne in Site Talk

Weird post layout?

There doesn't seem to be a technical problem here and we don't want this to end up a discussion of this user, so I'm locking it.

Aug 17, 2014
Jacquilynne in Site Talk
2

Weird post layout?

The poster appears to be typing them that way. I suspect they're either hitting return at the end of the line as they type or typing in something like wordpad that inserts line breaks and then pasting the posts here.

Aug 17, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

It's always taken a lot more than a spamming run to get a restaurant banned from all discussion on Chowhound. The point of our very occasional bans isn't to punish the restaurant for spamming, but to ensure the honesty of the discussion here.

It's a pain for our members who do want to discuss the place, and tends to be a lot of work to enforce, so it's something we only do if a restaurant is making a concerted effort to manipulate the conversation here and the mods feel that we can't accurately separate legitimate posts from dishonest ones.

Aug 14, 2014
Jacquilynne in Site Talk

Are personal attacks now OK?

Nothing's really changed on this front. If you want to send us an email at moderators@chowhound.com outlining which posts you're concerned about, we'll take another look at them but we'd really rather not get into analyzing specific examples of what you think is inappropriate publicly. I'm going to lock this discussion so we can have the conversation offline.

Aug 12, 2014
Jacquilynne in Site Talk

Are there pictures that are hidden from me?

I've been seeing some weirdnesses in my Feedly feeds, as well, with pictures. I've looked at the XML for some of those items and there's nothing in those posts that we're sending Feedly that I can see. I'm not sure where the pictures are coming from.

Aug 12, 2014
Jacquilynne in Site Talk

Meet the Beer Bottle Dictator

I thought this was a pretty interesting read. One guy approves every single beer label in the US. That's a lot of labels!

Aug 12, 2014
Jacquilynne in Beer
1

Best wording to offer chef services as a gift to bride & groom

Lots of people sign up for all kinds of cooking lessons, well past their 20s. A cooking lesson doesn't necessarily mean starting from how to boil water. Base on the number of cooking classes available, I assume lots of people who cook quite well would still be interested in learning secrets and tips from a professional.

I'd see the market trip the same way. I mean, yes, sure, I can go to the store and buy groceries, but I imagine professionals might have ways of spotting the best produce or an approach to thinking about shopping that's interesting and different from what I do as just an ordinary person.

If either member of the happy couple was a chef, I'm assuming the original poster would have mentioned that.

Aug 12, 2014
Jacquilynne in Not About Food
3

Inviting Professional Voices to the Community

That's not a recent change in policy. We've long made an exception to 'only one account per person' to allow businesses to have an account in the name of the business, while not also restricting whichever employee happens to manage that account to posting directly as the business. We've made it more prominent in the current version of the FAQ, but it was also mentioned in previous versions. This is what the FAQ said about that before the most recent update:

---
Some businesses establish an account in the name of their business if they need to make rare posts on behalf of their company. This is allowed, despite the general rule against people having more than one registered username on the site. Even if you have this account for your business, posts from your personal account must follow the posting guidelines.
---

The general manager at Jim's House of Ribs might create an account named JimsRibs to respond to comments about the business. A few weeks later, the sommelier might use it to answer a question about the wine list. (Because Jim's House of Ribs is the sort of place that has a very responsive sommelier, obviously.)

But if either of those people also wants to ask hounds for advice about where to eat when they go to New York on vacation or get advice on where they can order molecular gastronomy ingredients for some experiments they're doing at home, it doesn't make sense for them to do that under the moniker JimsRibs. Those personal questions aren't representing the business.

Aug 12, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

I've removed those posts.

Unfortunately, no one ever Flagged anything he posted under that ID, so we never knew about it until today.

Shilling is still not okay and Flagging is still going to be important going forward, as well. We'll never be able to read everything, and it's often easier for local posters to spot those kinds of patterns since they're more on top of who is posting what on their favorite boards. So please, everyone, use the Flag button liberally when you think there's something not right. We do want to take a look.

Aug 11, 2014
Jacquilynne in Site Talk
4

Inviting Professional Voices to the Community

You're still welcome and encouraged to Flag those. Fake reviews are still not permitted and we will investigate them to see if they're shilling.

Aug 11, 2014
Jacquilynne in Site Talk

Wasted food due to guest taking too much -- any solutions?

They used to tell us at Weight Watchers "On your waist or in the waste, either way it's gone, but only if you eat it do you still have to carry it around."

Presumably before your friend had this surgery, she would have taken that much food, eaten it all and maybe had more. So she's not actually using up any more of your food than she was before and she's probably actually using less.

Yes, I can understand how annoying it is to see it go in the garbage, but at least in the garbage, it's not harming your friend's health. Maybe thinking of it that way will make it seem less aggravating?

Perhaps next time she says something like "I'm sure my eyes are bigger than my stomach", you could say "Well, if you don't end up eating it all, we could wrap it for you to take home." Some friends would take that as an invitation to take more so they could get more leftovers, but if she's the kind who would be more reasonable, that might be a gentle way of suggesting the doggie bag before the issue of whether she has thrown it away comes up, and since you'll be responding to something she said, it won't seem like singling her out.

Aug 09, 2014
Jacquilynne in Not About Food
5

Best wording to offer chef services as a gift to bride & groom

I have to agree with the others -- although I wouldn't be insulted by this gift, I would probably be confused. I'd also be deeply worried about how much food that was up to a chef's standards was going to cost me were I to redeem this gift. It would end up making me anxious about the situation, unfortunately.

On the other hand, as the only gift you gave me, a fully covered meal, whether for 2 or a small dinner party, would seem delightful, so perhaps you could save money by not buying them a thing and use that money to cover the food for your chef's meal instead?

If you do really want to go with 'you buy the food, and I'll cook for you', I'd suggest offering something like this:

"Help planning and preparing your first dinner party as newlyweds. We'll work on planning a menu to suit your budget and your guests' likes and dislikes, and I'll take you shopping to help you find and buy the best of what's available. Then I'll prepare the meal for you and your guests (you're welcome to help if you want to learn how to make the dishes) and best of all, I'll clean up after myself, so at the end of the night, most of the dishes will already be done!"

Aug 09, 2014
Jacquilynne in Not About Food
3

Inviting Professional Voices to the Community

They would be free to respond openly, provided they can do so in an appropriately friendly manner. Any fake reviews would still be deleted.

Aug 09, 2014
Jacquilynne in Site Talk

Testing a link.

Just a test.

Aug 09, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

I tried to be as clear as I could about this in my mod note on that thread, but apparently wasn't that clear. It is not that we can't absolutely prove those posters are shills; we genuinely believe they are not shills.

Aug 09, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

Kneejerk deletion of anything that smacked of advertising was a whole lot faster and simpler than what we're doing now. Trying to help people understand the site and use it effectively is harder than telling them to go away.

Eventually, we'll get much better at that, so that it won't be as time-consuming, but for the foreseeable future, this is going to require more work, not less.

Aug 08, 2014
Jacquilynne in Site Talk
2

Inviting Professional Voices to the Community

Do not tempt me.

I am always in favor of baby goats.

Aug 08, 2014
Jacquilynne in Site Talk
4

Inviting Professional Voices to the Community

We've loosened up somewhat on this over the years, but there's no plan to do more loosening on that front as part of these changes.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

There's definitely going to be some inconsistency in the coming weeks, as we navigate through these changes.

I mentioned above that we're not immediately deleting ads, but we're not ignoring them, either. There's lots of discussion happening in the backroom with each new example of a previously prohibited post that goes up. We're reaching out to the posters, monitoring the resulting threads, reading the feedback in the flags, and generally taking some time to consider each situation.

Some things will eventually come down, as the kickstarter thread and the gumbo thread did. Hopefully in other cases, we'll be able to get the post and the poster to a place where they're actually adding something of value and interest to the community.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

Yes, they are required to identify themselves, and if it's not completely obvious, please do Flag them for our attention, and we'll touch base with the user about adding the disclosure.

Aug 08, 2014
Jacquilynne in Site Talk
1

Inviting Professional Voices to the Community

I'll reiterate here what I said elsewhere in the thread. We always got a bunch of these posts every day. You just didn't see most of them because the mods deleted them very quickly.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

We see all Flags pretty quickly, so flagging a post multiple times doesn't really do much except waste your time.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

We've received one request already from a banned user, and we'll consider those requests on an individual basis. There are some posters who left or were banned because they refused to cooperate with requests that they not post about places where they had become friends of the house and received special treatment, and they'd likely be welcome to return at this point, though we would ask that they disclose any comps or special treatment they receive when talking about those restaurants. Neither of the people mentioned specifically is banned, though.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

It would be better with "if you have one" tacked on the end.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

If you think something needs to be Flagged, please Flag it using the Flag button so the mods will actually see it.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

We are also trying to be more open to people commenting on some of this kind of thing, yes. We'd like to still have those comments remain reasonably friendly and on-topic. So, if someone posts a link to their really lame Kickstarter project or their menu of overpriced, overly precious comfort food, it would be totally fine to criticize the project or the menu.

It would be fine to ask someone who is posting about a business repeatedly if they work there in as polite a manner as you can muster, though a direct accusation is probably pushing the limits a lot. We would still like you to Flag those posts, though, because we are still investigating possible shills and dealing with them. Allowing professionals to participate openly doesn't mean we're allowing them to participate dishonestly.

In general, it's a bad idea to post about the fact that you think something should be deleted -- if you think that, please Flag it, rather than posting about it.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

What you're seeing is less about the speed in which these things went up, but about a change in the speed in which they came down. We've always received a moderate number of advertisements every day. Before, only a small number of people would see them before they were Flagged and removed.

Boring advertising is not at all our goal in inviting professionals to the community, so if we were to solicit content from professionals, this would not be what it looked like. But we are willing to demonstrate a bit more tolerance for it than we have in the past as we reach out to these people and try to get them to a place where they're using the site in interesting and informative ways instead of just advertising.

Aug 08, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

Thanks for clarifying. Yes, that's changed. We'll encourage bloggers to post more information here than 'Great food' and a blog link, and work to get them participating in conversations instead of just linking their blogs, but we won't automatically delete A or B as we have in the past.

Aug 07, 2014
Jacquilynne in Site Talk