Good Evening All and Welcome To Class

>>21327

Ahoy baker, thank you,for the tasty dough and for making the new class thread.

Looking forward to the presentation.

Anyone here like to learn to bake?

Let me know and I'll post the materials.

Like to Know About Anything Specific?

Don't have anything specific planned to teach this evening and can do whatever anyone suggests or would like - General Tips, Notables, Q Posts, Validation, Handoffs… please ask.

Otherwise we can enjoy GYB's presentation on Comms and discuss around that.

We can also have the QnA as always, so if you've any questions, ask away. This is the time.

o7

>>21354

Relax down baker, take it easy. No rush.

Good to see you.

>>21355

Hey baker, good to see you and thanks for dropping in. Let's take a look. I just saw the general breads. Looks like F88 lost connection or something, and OSS baked.

I saw mention of the Epstein docs as well. Taking a look.

>>21355

There was a Maxwell document released planned for today. They managed to delay the release of some but others were still going to be, today, Thursday.

Looks like a considerable dump and I haven't seen these before. It may be them, may not be.

If a baker doesn't note what you're posting any time, I would say just keep posting it in the thread. Anons will pick up.

>>21355

Got this wrong anon, apologies. Thought you were another baker .>>21358

>>21360

Good evening gb, good to see you. How's things? Missing your sidekick this week?

>>21357

Comms is a great idea. Always issues with them as well. I was reminding myself the other week to have better comms, or attempt to comm more clearly in the general.

It'll be interesting to see what comes up in the discussion around the presentation.

>>21356

Looks like it's been posted before, but it may have been added to, that doc cloud repository.

>>21369

Good evening anon, it's good to see you. How's tricks?

Questions - great, fire away any time, we'll all help with answers.

>>21367

Don't know, was around until 4 then left until now.

>>21371

If you've got proofs of your claims anon, anytime, regardless of what anyone says, I would just keep posting them. I'm sorry that happened with the baker.

In situations like this is sometimes best to leave things to run their course and let everyone dig and find out they're old docs (if they are).

You know what anons and autists are like, they prefer to find out themselves than take anyone's word for it.

>>21372

Was that when bf was Q'd? kek. Bf's a legend, and you are for helping him.

If covering today I was going to ask you if you wanted to pardner up, but yea, there's been coverage. Liking that as well.

>>21373

Hello friend, it's good to see you again. Thanks for stopping by. All good your end? Haven't seen you for a while.

>>21376

Yo baker, top of the evening to ya.

How's the connection?

>>21380

>That's what I did.

Good plan. So what's the deal with the Maxwell releases? You think there's not been one today?

>>21383

Understand. Not a bad idea to do that from time to time. Trying to myself atm as well, it's been a good week for cover so far.

And thanks a lot gb, but only if you want to. No problem for me if you decline anytime, I completely understand.

What's a 'fin front'?

>>21385

Got ya. So no sign of them yet?

Sometimes it benefits us all to do a fresh dig on old docs, something new may come up, and so if anyone wants to dig, cool. Sorry again that happened to you.

It happens to us all, all the time, we gotta have rhino skin in there. kek

>>21384

Agree. Not easy, but yes, a neutral position works well. I try my best and work on that all the time.

When tired and or have been baking a lot I find it's more difficult. When I find myself going where I would normally not go, I take a few days off.

>>21389

YES! Looking forward to it and the discussion around it.

>>21390

Good to see you, Bokah, thanks for comming.

>>21399

Hope it improves for you, happens a lot with all of us it seems. Frustrating and scary at the time though, if baking / note taking.

Fin - of course.

Are big things coming?

>>21400

So true.

>>21403

No need it seems. kek

But good to see you.

o7

>>21410

Think we've got info on making reports. Will check and post if so.

>>21415

Ahh. Makes sense they'd do that.

Damn

>>21417

Good evening baker, good to see you. Simple mistake, we all make em (and more). Wouldn't worry about it. Gyb's doing a presentation on Comms.

>>21426

>If there were no anons, there would be no bread to bake.

Word.

If anons weren’t dropping great digs, info and bringing the news, we’d have nothing to note and our notes would suck.

Respect for the anons is a really important quality you can have as a baker I think. We’re one hand.

It’s useful as well to give feedback on why you haven’t noted something. I messed up last week and said “I don’t think it’s notable” w/o saying why. Was tired and tired of comm’ing at the time. Enochele then posted on twitter that the baker had refused to add something. MAN…

>>21433

Yo baker. Sup?

>>21408

This

>>21422

Good points right there, they make for a comfy bread.

>>21423

Personally, I don’t think bad form if the eyes are on that subject again, as you say it can lead to a fresh perspective. I would try and add them sparingly in between new, fresh digs though, but that’s just me.

And yes, research.ch archives all QR threads.

What do you think about this, bakers, note takers, anons?

About adding previous digs to lead to a fresh perspective?

>>21429

Feel for you. Hopefully the new gear solves it.

And yep, always mad in the kitchen. Kek

>>21432

Again, good points and things to aim for.

>>21437

Great points gyb. Comms can make the bread comfy and keep things running smoothly.

>>21453

Yo B

>>21461

Nice. Makes sense.

>>21464

Thanks, and I hear you about including discussions. ‘Anons discuss ….’ or ‘anons thoughts on…’.

I like to read them in the notes when catching up, and appreciate the bakers who have put them there. A lot of the time you want to know what anons are saying / thinking about a subject / news just broke. It can lead to fresh insights and connections.

>>21436

Truth.

>>21447

Sweet. Busy bread week for ya as well. We’ve had pretty good coverage so far though, it’s good.

>>21467

Nice.

>>21475

Fingers crossed for ya. Sounds like it’s whatcha need.

>>21479

Feel for you tx. These are the kind of comms or confusing comms that cause the most frustration and trouble i think.

Maybe if you think someone’s comm’ing you could say, “come again, anon?” … or “any comms missed please repost, was busy baking” or something.

In the end we’re busy, focused on baking and it’s easy to miss comms. Add to that confusing comms and you have a plate of spaghetti sometimes. The kitchen’s crazy a lot of the time.

>>21483

>you may not always agree with the comments and some may be a bit colorful but this is why people come here imo.

>No filters (unless you want one)

So true

>>21486

Fingers crossed bf.

And yeah, thanks to TX for stepping up.

>>21487

Good to see you wb, thanks for coming.

Great answers here. Second them.

>>21493

>>21496

>>21498

Exactly. That baker should now have re-considered his comms style that time.

>>21501

I hear you. Confusion reigns. Kek.

We’ve got a couple of newish bakers who are working on their comms, it could have been them, or could have been someone else. You don’t know. I’d have done the same as you if tired, and hung around to keep an eye.

>>21504

Damn right, that’s a LOT of time to do in one session. Here’s hoping. I keep an eye and can step in anytime from 11am for the next few.

>>21507

I can cover tomorrow Tx, if you’ve things to do.

>>21509

>>21511

Second what guy’s said.

Newsfag’s posts if you were to note them all would be a 30 line notable list of just his. I note some highly relevant ones and leave the rest.

>>21510

So true.

>>21518

Appreciate that, and cool. Will check in at 11 then, see what’s up, if you can bake then great stuff.

>>21519

*gy

>>21519

>>21524

*gb

Dammit

>>21449

Geeze baker. You’ve a lot on your plate there.

Feel for you. Sorry I missed your post.

So some things you can do -

• deep lags are an issue for us all, especially bad lately. What I do is bake at 650 if there’s lag, then there’s plenty of time to wait for your thread to drop and bake w/o the stress of maybe you’ll be late.

Open up another catalog page and check the amount of posts on the general from there. If lag is bad on the general, when dropping the fresh bread post I guess.

Baking early is the key I think. It doesn’t matter if you’re too early.. if there’s a fresh bread it all works out, better than being late.

I’ll reply to the other Q’s now.

>>21531

Will do gyb, Kek. Thanks a lot.

Feel free to decline as well. Easy.

>>21449

Disappearing pastes - do you mean on your pc or pastebin or qbin?

If on your pc, do you save your paste? Good idea to save it as soon as you get it, so if your pc crashes you don’t lose it. Save all your changes constantly as well. Save it on your desktop for quick access any time, then file it away when you finish.

More to come.

>>21449

VPN - take a look at the settings and see what you’ve got. There should be a way (setting) to stay on one connection.

Any ideas on this folks?

VPN jumping connections?

>>21449

Reply box freeze -

Happens to us all and again, more so recently.

How to get around -

• close the box and re-open

• remove your old reply which is probably still there (right click, select all, backspace key is the fastest way)

• if ‘reply’ button is still greyed out, click on the post number you’re at. This sets the address in your browser as that post.

• Reload the whole thread

• You’ll be back at the post you were at

These glitches makes things really tough at times. There are ways though amd you just get used to them. Really good to bring them up here.

More to come.

>>21449

Highlighting and dragging -

Go through your mouse settings in control panel. Sounds like they’re set to what you don’t want atm.

Hope that helps. Let us know how you get on. That should cover some of them and cause less stress with the ones that are left to tweak.

>>21484

Nice

>>21530

Smart !

>>21536

Nightmare. Oof.

>>21535

You made it look like it was a walk in the park. Kudos.

>>21541

YoureHired.png

Kek

>>21559

Sounds sweet

>>21564

Roger that

>>21449

>>21569

Good point, I dropped mine on a wooden floor which possessed it.

>>21574

Beaudiful.

>>21579

Of course bro, Kek.

Duly noted.

Frebe’s cool as well.

>>21577

It really helps. Post as much as possible here.

>>21590

Kekekek

>>21590

Yeah, all love bro

Any questions before we wrap the class?

What a great night of discussion. Another one.

Thanks y’all, for all you give and pass along. Rockstars.

Thanks for coming, everybody.

New bakers, we’re here to help you in whatever way you need, so keep coming and keep asking, keep learning. We all are constantly. It’s great to have you here.

Big thanks to FB for the top presentation this evening, and for keeping this class on da rails every week. You rock.

>>21570

Thanks for these baker.

Awesome.

>>21600

Rest well bakerfam. Catch ya.

>>21610

Got ya. Kek

How’s freeee?

>>21607

It’ll get easier and easier. Your handoff comms are really clear and that helps immensely.

Top job.

>>21617

Cool, lez doit. And yeah, lots of fun, every day. Kek

Okay, gonna say good night all, gonna go and check the big stream. See you out there and next week.

o7

>>21620

They’ll be knocking in your door looking for cakes n bunz. Kek. Classic.

G Night

>>21631

11am EST is around when WnB is looking for relief, and we need bakers from then until 6 to relieve doc, and later if I’ve been baking in the afternoon.

(Let me know if that’s not right wnb).

>>21629

Bless you kb, and may Kek bless you as well. Kek

>>21633

Good to hear. Thanks for coming. We all learn tonnes from each other all the time here and it’s great to see you.

>>21638

Excellent advice there.

>>21661

Thanks for coming B, it’s great to see you. Hopefully soon again.

o7

>>21663

Good. That’s my mantra btw. “Bake at 650”. Comfy. See how you get on.

>>21664

Good. Where are they disappearing from? If it’s the text inside your paste++, click ‘edit’ then ‘undo’. That gets you to the last step. I think you can do that for a few times in ++. Give me more info and we can see what’s happening.

>>21665

Great.

>>21666

Good. Does it work?

Handling all this you’re a legend. Really. And yes, it’s when you start baking that you learn the most. If things get too much you can just handoff or worst comes to the worst, ghost.. Someone will pick up… but you learn more by pushing through the stress and carrying on. It always works out somehow. You are being trained, and trained well doing this. Respect.

>>21668

Sounds like a good plan.

Let us know which issues you’re still having and we’ll help you. Godspeed baker.

>>21676

Is this when you're baking and posting the dough sections, or when posting any post?

Or when posting notables updates?

The Quick Reply box auto wipes like the post's been posted but it hasn't?

>>21679

Awesome. Thanks baker, that helps a whole lot. Think tx is dropping in as well then and has said he wants to bake a couple to help. You can work it out between you all.

>>21707

BRAVO! Now das what we're talkin' bout.

Happy for you. You've been working really hard and look at it all pay off. Well, well done.

>>21708

Beautiful. Keep going for more.

>>21709

Top shelf title right there.

>>21714

Happens to us all I think. Me anyway.

If my post doesn't go through / appear quickly I refresh / reload the page.

The bad lag usually comes at the last 100 posts. CtrlF and search for a word string you've typed. It might be there, maybe not.

When baking though, wait a few secs then refresh the page. That's when you're glad you baked super-early.

Let me know how it goes trying that.