Greetings fellow anons.
Just a heads up:
My internet has been real wonky today
I'm on my 3rd network here
So if I suddenly disappear, plz carry on.
o7
Now if i don't disappear, i have some surprise refreshments if yer
hungry
like really hungry.
Coupla days ago, made a breakfast spread for hungry bakers early morning (late nite 4 me).
Thought i would whip up a few things for class today.
Got kind of carried away, but i figure bakers like to eat, right?
But there's a lot
Will try to leave room between courses.
Bon Appétit
Ten common "tells" that out new bakers
Focus mainly on specific acts that can be easily remedied (a) if new baker knows how (e.g., Global Report) or (b) baker realizes why they matter (e.g., tagging dough post).
Ten qwik 'n easy things to fix:
1 - using curly quotes from word processing programs to make bold
use text editors not word processors like Word
2 - copying the page breaks into the dough
know what they are and do not copy-pasta when baking! ////////////page 1\\\\\\
3 - for Create a Thread, using wrong bread number
check and double check bread numbers before baking
4 - not tagging the dough post when picking up ghost bake, making dough changes, etc. (see >>19341, >>19374)
always tag the dough if there's more than one baker!
5 - trying to type in the formating lines for each Q post
don't do it, uses special characters so just copypasta
6 - omitting the colon in the title after the bred number: Q Research General #12695 My First Bread Edition
easy to do but easy to forget - important for aggregators
7 - replying to own posts when generating the dough
just copy in order, no RT necessary; see >>19339)
8 - trying to replicate lines in Q posts from scratch instead of using copy-pasta
Here's a template: >>19379
9 - making page 2 notables post way too short (to avoid "body too long" message)
use two pages instead of one for posting notes
10 - trying to contact BO by posting a message in /qr/ (instead of using Report or Global Report)
use Report/Global Report; in menu to upper left of each post
Ten challenges re baking attitude & practices:
More subtle and often more challenging initially bc it takes time to develop good habits.
1 - remembering it's about service not ego (hint: don't get triggered!)
let go of small annoyances to maintain 40000 ft view
2 - using good handoff protocol (so the board knows who's baking)
learn it, use it, don't get careless - it's important
3 - not freaking out when asked to provide a qbin/pastebin for verification
know how it works and why we do it (to batten down the hatches)
4 - using pretty set formatting for notables on dough page 2 (not realizing aggregator needs)
practice bake using exact formatting you see in LIVE bakes
5 - reading prior breads before baking (see >>19292)
keep up on the news & notables before baking when possible
6 - using qresear.ch to check for dups
use it; it works (exception: fast breads, heavy news)
7 - avoiding "cut-pasta" instead of "copy-pasta" (suddenly, your notes or dough - GONE!)
do enough practice baking to get 'muscle memory' to kick in b4 going LIVE
8 - strict "hands off" policy re notables of another baker (except for accuracy when needed)
essential for trust; really try to avoid(not true for note collector notables, can be edited)
9 - being careful about accuracy with notables (we can't change 'em so sauce really matters)
check for sauce & sauce quality; look for multiple reports of breaking news
10 - avoiding dreaded double-spacing of notables (happens when baker uses copy-pasta straight from dough instead of pastebin)
learn how to upload/download dough from pastebin/qbin
Did ya'll see this?
Posted it LB.
Split the list into two categories:
-
tells that are just little things new bakers do that can be fixed if they know the technique
-
tells that are more like a lack of baking experience (not having good habits, situational awareness, etc). These take time to learn, no qwik fix in most cases.
Looks tasty.
But I'm gonna have just a nibble for now
So i don't R U I NNNNNN muh appetite.
For early comers, i thought a nice healthy fruit cup would be a good start.
(Besides, it's the last healthy thing yer gonna see, so…..)
Ya know what's interesting?
I thought awhile back about doing a "baker traditions" list that would capture the general way we do things here. Not by myself but by asking bakers what they thought.
That second list has a lot of those baking traditions incorporated. New bakers don't know about some of this stuff unless they're oldfags who have paid attention to what happens in the kitch.
Hey Teach.
Did catcha b4 class by newb is gonna do a 'guest presentation' after 8 on how to verify during handoff coz there were q's….hmmm…sometime, last night?
So he'll be here later for that.
I also made list from last week's discussion
if anyone has anything to add or more comments/ideas.
Organized like this:
ya never know, usually something's left out
why it's good to hive mind
now…..everyone finish their fruit cup?
Now for the CEREAL course
which is still disgustingly healthy
but just a warm-up.
We have for you three presentations
There was the possibility of CHOCOLATE cereal but i elected to save it for the chocolate course…..
gyb is hard to miss
shills got their knickers is a proper twit last night
dindu nothin' and they be "gyb this", "gyb that"
so i left
by the time i came back (bread was ghosted)
everybody happy to see baker
ha-ha-ha……
came back quite a bit later…the bread i left was not mine.
oh, i see
when?
i think i came in later last night
and it was a shitstorm
i be like, HUH????
franklin was bakin' when i came in
got confused about green text q notes being removed
somebody thought i removed them?
maybe a shill said so
of course there's nothing wrong with that
but anons seem to feel like it gives a connection to Q
they really wanted them back
i wouldn't have realized
coz when you baker, yer thinkin' a different way
about organizing the dough, keeping up to date, etc.
Not likely that Q will post (although he obviously can)
>how do I get that into the header of the next bread?
well, you copypasta the Q posts on first page of the dough, right?
So you need to have the dough in a form where you can add stuff to it (in notepad++ for most of us).
Then add the Q drop using the format you see for other Q drops (just copypasta the lines - you choose the description & add caps if any).
>how do I let actual bakers know it's me the better at boatfagging amateur?
Newsbaker's gonna talk about that in about 20 mins, when he gets here.
TOR shill?
same one as was here last week?
Never got around to asking Rusty about whether ok to ban TOR users (there's a warning but it's prolly just bc TOR can be used by multiple anons - only here, it's just used by shillanon so far.) if banned, i'd only ban for class time anyway. Also realize could just CAP his spam posts, delete the originals, and do a CAP post at the end. Nothing lost but nothing interfering with class.
faker baker can be a problem
bc we have no way to tripcode on qr
so impersonators can impersonate
if you guise ever see anyone trying to pretend to be me (like TOR guy), can you post a link or cap on baker META, so I can catch it and challenge the fucker next time he attacks?
>din believe him, on one can imitate
you neither
but ya never know doc….
gotta watch 'sup.
BTW, got somethin' a little special for ya
later in the breakfast.
But ya gotta eat yer eggs first (if yer not stuffed with that great-lookin' fish).
gosh, fergot the VEGAN option, vegans are goin' be all over me, here it is.
'specially if yer not into mask wearing
at least around
went to the park yesterday
you'd think it was just for six year olds
to judge by all the signs
"keep moving" (people were sunbathing)
"beach closed" (at least 100 people in the water)
"parking lot closed" (a few moved the barriers and snuck in anyway)
"no biking/skating on the path" (they used the closeed parking lot
"one way loop" (good luck with that, path so broad you could use it for Star Wars walkers)
no boats for rent - people brought inflatable ones
Yep, good day except for board going down for hours and muh internet as well….IRL excellent tho.
Member when i served ya'll that breakfast the other day? I'm doin' an expanded version for class. Did you eat yet? Hope you got room for an after-dinner snack. (hobbits' 'second breakfast').
PANCAKES incoming….
but be warned.
Still have several moar courses to go.
German pancake on bottom looks good, but why the stemmed fruit? Some photographer's idea of 'yummy breakfast'?
Yeah, lotsa sucky stuff goin' down
but we don't get much real summer weather here
and people are outdoorsy
so they do go to parks and put up with juvenile signage.
this was a lake beach, but very nice
very popular around here
was happy to see a little non-compliance
skateboarders and bikers wanna MOVE
swimmers wanna SWIM
that's healthy!
SAUSAGE for all!
Well, if Rusty opens TOR up again
that's ok by me
we just ignored that guy last week anyway
so used to it…..
(moar kekking….tears rolling)
>doin real well in the BV shoes
meaning no other threads screwed up lately?
ha-ha-ha
TOR shill last week kept going on and on about 'muh power' as BV
Like we got the nuclear hot button around here
Was shocked to see an actual report listed today. Doesn't seem like much, but then - /comms/ ain't exactly /qr/
But you'll notice there is something missing here. A favorite dessert ingredient not present in this fruity selection. What could it be?
CHOCOLATE
(finally something that really deserves some red text)
For all of you choco lovers out there - her ye be.
>dif IP possible
yep
i got a dif IP today
coz usual connection isn't working
might be now tho, haven't checked
tried to give a fren's son cookie dough
she told me all about the terrible, terrible dangers…..
she must be goin' nuts now with muh corona
but…muh choco cereal!!!
i did a course in food prep many years ago and remember the food industry mags we used to see
"Better living thru chemistry"
Faggots
one thread per baker seems practical
but only those who bake regularly would likely pursue this
one issue it brings up:
infrequent bakers getting miffed about being asked about previous bakes
get offended coz oldfag bakers ("i been here since the beginning")
not used to this approach
related thing to consider: how shills exploit any system we create (for anything really) to "prove" there's a bakers union
even if we have an open door policy
(where everyone can see what's posted, ie, in bakers meta)
shill was posting my comments from then in the general stream last night
and so was the grumpy baker who hates namefags night before last, ha-ha. he's ok but sure doesn't like being asked to prove he's ok.
SECOND bacon course coming up…..
if we have bakers party someday, i'll buy the choco covered bacon.
>traffic shift
i can see baking on a hard shift when new
bc non-bakers aren't really that aware of the bake, the bread, etc.
except mebbe for some oldfags
>unless a riot breaks out
….which does happen every so often
and means i stay til some verifiable baker arrives.
Bakers help stablilize things after cp attacks or other crap happens. Sometimes the board needs to settle and bakers help that happen, espec during gy when things can sometimes spin outta control.
As i recall, the whole idea of verification arose after you and several others bakers (espec kb?) were dealing with constant problems w/dup bakes, etc., and losing sleep as a result of baking all the time.
So it was good to think about how to pin things down a little, at least until that problem passed. (as most do - bc everything here is cyclical)
once things have moved on, can relax verification if desired
but good to know how it works and that it is an option
well, my 'funny message to a friend' was in response to your idea that content doesn't matter, just timestamp w/trip.
Yes, we hand off informally based on relationships, espec when things aren't too crazy. Shills are like bureaucrats - don't like that, gotta be 'fair' - treat everyone 'equally' (frens & strangers alike).
But goal is to create smooth-running board, and it's easiest when we know one another. I'll hand off to anyone tho – EXCEPT bakers who i see insulting anons or other bakers before they ask for handoff. Then I'll challenge - doesn't have to be formal either. Many ways to test a baker's motives (or at least whether they are easily offended).
Yes, bakers are warriors. That's why i don't mind challenging - gotta be able to take a challenge wo/getting overly combative. Even when challenging, i'm pretty even handed.
And don't mind getting challenged either.
Generally pretty good with new bakers - patient. But they gotta respond when given feedback and some do not - mebbe bc they're trying to do the 'tough baker' thing. Which doesn't work for a newbie. New bakers gotta learn what they can and can't do without help.
If they wanna jump in and don't practice enough b4 baking - they make mistakes. If yer gonna jump in, fine, but ya gotta be able to take feedback coz yer gonna get plenty. And when yer baking live, it's gonna be public.
Maybe the biggest lessons to learn: how to take feedback in the big arena. Tough lesson but a good one.
>attacked by OSS
yes, you two managed to create the historic '751' class bread!
by trying to help resolve that situation, brought attn to myself - and you know what happened next!
Got a little dose of it last night again from shills, happens periodically.
Don't blame you in the least, personal attacks are tough, even when we 'deal' with them.
I was witness once when doc explained about this to f88 - and did a very good job of it, espec about how we ask for handoff, we don't assume it.
>makes me sad that new bakers are getting treated as they are lately
be careful coz your experience may not be everybody's. i've had to be very persistent to get a response from F88 - and i've been real patient. KB knows too - also been patiently helping this new baker. F88 now knows how to post the link for his notables, but that was a tough one. He did apologize for a mistake last night wo/being asked, which is very good. Next thing is learning to ask first (instead of after).
BTW, F said to me that he is not really a new baker, just no longer anon. But makes definite new baker mistakes. So not sure what he means. Am supportive and not negative with him, but he can just go off and do stuff wo/asking, doesn't say what he's doing or ask anyone what they think - like reverting the green links last night. And in the middle of a bake, that was rather strange.
don't blame you for seeking to protect your resume, that is - reputation matters.
The guy I challenged recently insulted on-duty baker, he didn't need support - not new ("been here since the beginning"). Pretty sure he was in no way injured by the encounter, kek.
You haven't been around late night very recently, but i have and I've seen a lot. No regular baker has been mean to new bakers, the one you've helped or any others, haven't seen it even once. Just the opposite.
The other time i had extensive interactions was when he screwed up the links 7x for notables but just kept saying he understood when he didn't. Tried to explain and even gave him the specific instructions you use to create page 2 in the dough. Tried many things including simply giving him the a corrected dough when he didn't seem to
understand, that's what we do for new bakers. Didn't use it, took four more breads to get things straightened out. Anons were a lot more critical than me.
BUT he does those links all right now, i check em and they are ok.
If you have a specific example involving me, i'm good if you wanna post it.
You sure never ducked and ran, doc! Not your MO. There's always gonna be some conflict, people have different opinions.
Agree with your account.
No, it was earlier that he made a remark about 'bad' dough - at the very beginning of the previous bred. Didn't say what he meant. I looked the dough and it looked fine (just didn't have green q drops). May have asked him what he meant but don't remember.
Re interfering, you'd have to tell me what you're referring to specifically bc I don't recall. I had a lot of shills on my back - who seemed to think i did something (removing green Q posts? still not know) when i wasn't even around all day - and was mainly focusing on them not on baker. They used my name specifically which is the only reason i announced myself.
yes, re the bin links, i made the list to show baker the links that needed changing. another anon, not a baker, had also tried to give the correct info, but it was hard. Couldn't think of another way to show him and the correction needed to be made. He kept saying he'd made the corrections but had not. He copypasta'd five of the seven, missed the last two. Kept checking in (between night napping) until the last link was corrected. What else could have been done?
>Leave him be.
Don't treat this baker any differently than i would anyone else, baker or anon. You had this same conversation with wnb last week bc he saw something different than you did in what was going on. That's fine, we all have a different view.
If you were around and had a different opinion than mine, that's fine too. But what i would say to you is this: i don't have a negative attitude toward this baker. I did not from the start and do not now.
But will as a rule be persistent if there is a dough mistake or if there is something unclear (like what is mean by 'bad' dough) that needs to be clarified, so anons/bakers know what kind of dough problem he's referencing. Any anon has the right to seek clarification about that.
>can someone not get to the notes w/o that special link?
well, it's hard for me to come up with a good argument to justify wanting to correct a mistake - a mistake that any competant baker would not make. The important thing is that a new baker knows how to do something properly. And if he doesn't, he needs to learn.
By the way, if you are present when i do something to which you take exception, would prefer that you mention it then, not later. Very hard to remember exact circumstances and to respond appropriately when there's no specific example.
>attacking new and old bakers
we are talking about exactly two bakers (unless you want to dredge up the example re red text scenario, really vague in my mind).
Have no regrets about interactions in these cases; but if specific examples are provided, can see if i would do something different. Could be, who knows?
Appreciate you voicing your thoughts bc i would have no idea what's up. None. Have operated the same way - for better or worse - for a long time. Watched you guise talking about new baker last week, had no opinion. Still watching, he is new, i don't know him. Just give feedback as needed, not against anyone. Sorry you think otherwise, don't know what to say.
No, no - disagree with the idea of "it's a sad day."
As far as vetting bakers go at handoffs, i've always that was fraught with problems and said so from the start. But not strongly bc i understand the need to try to vet the baker they are handing off too. It's just a hard thing to do with such limited info.
Put the responsibility back where it belongs: on BO/BVs. They have much better info than bakers, and if we had a cooperative relationship with them, it would help this vetting process a lot. But we don't. And we don't by their choice, not ours.
Bakers are trying to do so many things with a very limited set of tools. It's not the fault of bakers that a new baker has trouble getting in the kitchen (assuming this is true - i don't know, don't bake days enough). Bakers are trying to do something that's really hard to do wo support from mgmt. I'm not gonna bitch about the situation - it is what it is - but gonna say, let's not blame each other. We fukken work ourselves to the bone and them some. Do the best we can in a tough situation.
ok, let's get clear.
"every shift"
what do you mean?
are you talking about the night i was trying to get the mistakes corrected? i only posted during the shifts when i was trying to explain what had happened so on-duty baker knew what a correction was requested.
You are the first person to ever call me OCD. Nonplussed.
Yer gonna have to give examples. Makes it sound like i'm thinkin' about new baker constantly but i'm not. Not at all. I'm just in the moment, always in the moment. Say or do what seems right.
Each shift has a new baker, must re-explain. You're asking why didn't i drop it? For the same reason i stick around to correct my own mistakes: bc it's the responsible thing to do.
Don't mean i expect mgmt to do it, they will not. But they could. I liked the way it worked when i first baked. Understand if you take a different view.
Handoff problem:
sorry there is a problem, was aware but did not see it except in your case - and was sad to see that. Tried to see whether you were the real deal with that question i asked that only you would know the answer to - and then screwed it up by sending it to wrong anon. Remember it being a confusing situation at the time, as are many situations on this board. If there are any hard feelings about that mixup and how i handled it, i apologize. My help was no help at all.
You brought this up and seemingly singled me out when - as you describe what seems troubling - there are perhaps others who you might have critiqued as well. But you chose me. It's like you've been watching me and judging my actions. Forming a hypothesis about my motives.
This is just not right. Please consider stepping back and looking at the bigger picture. Because to whatever extent some sort of problem exists - a problem which makes you sad - it's very unlikely to be the fault of one person, whether that person is me or somebody else. I am not sad. I have no regrets. I take responsibility for my actions. And as you see from
am willing to apologize for mistakes for which I feel genuinely responsible.
Yes, it must be converted to Raw before downloading.
Where are you in the process? Learning how to transfer the dough from previous baker so you can work with it in notepad++?
Glad for your magnifying glasses, vision is important. I took a chance on a 32" screen bc i have eye strain problems and it helps a lot.
Yes, there is a lot of material on learning to bake. Sounds like you are working your way through it. Once you can remember the steps, practice as much as you can.
o7
-out for now