>>15582

>if you'd learn to listen to anons a bit more instead of automatically assuming them to be shills…

>one major thing did get by you today

>bread numbers are important to double check

fuck, thank you

for 7 breads in a row

with multiple anons pointing it out

>>15663

>it was shills shillin at me

might have become that later on, but today's nonsense started out with a legit issue

bread #s from today are 11215-11218 instead of 12115-12118, still like that in the catalog

notables buns have the same issue

>>15684

same applies. see below

>>15681

keeping this on topic: advice for this class

all bakers need to learn to tell the difference between legitimate criticism and "shilling", sometimes even both in the same post

>>>/qresearch/9466569 is one example

this post contains plenty of legitimate criticism, I'd say it could have been written more respectfully but that doesn't negate the problems. not everything we don't like to hear is "shilling"

then the same problems went on for at least 3 more breads after that

>>15695

with errors in notable bun #s for several breads before/after that

>whole buffalo

an imageboard is a garden, not a buffalo

moderators' job is to encourage the good and pluck out the weeds (discourage shills)

this is FJ's main failing as a moderator

>>15715

you shouldn't be afraid but you should be looking for legitimate criticism (room for improvement) amongst all the bullshit

I do the same even when people are insulting me