Posted 23 April 2011 - 06:26 AM
"When reporting is based on complimentary products or services, it must be disclosed, as must relevant potential conflicts of interest. It is usually sufficient to disclose a potential conflict or a comp, e.g., a close tie with a particular restaurateur or chef, or the fact that a meal has been provided free of charge, once. However, repeat disclosure is required when it is central to subsequent discussions."
"A volunteer involved in a debate may not act as a moderator in that debate."
"We will comply with copyright and other intellectual property laws. We will not tolerate any form of plagiarism."
"If we report on an organization or individual who funds the Society, we will disclose that relationship."
"We will not give favored editorial treatment to Society donors, underwriters, friends, volunteers, correspondents or special-interest groups."
The complete volunteer ethics policy is available here.
Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, email@example.com
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
Posted 29 April 2011 - 05:03 AM
Wikipedia defines "shill" as
a person who helps another person or organization to sell goods or services without disclosing that he or she has a close relationship with the seller.
Given the high quality of discussion here on eG Forums; given that, as a non-profit, we don't accept advertisements; given that Society members' shared, avid interest in all things culinary makes marketers swoon: we have our fair share of shills. And given how keen our members are about our mission, you're our best resource for finding them.
When you do, just click that "Report" button with the little yellow bell next to it. That will send your note to all hosts, identifying the post and the issue you have with it -- and it keeps off-topic posts from the topic itself. We all appreciate the value of having forums that are free of the sort of back-biting, flames, and other clutter you'll find elsewhere in spades, and this is our best tool for handling your feedback.
And handle it we will. Rest assured, we've got good tools back here for sniffing out and dealing shills. That is to say: we're on the case.
Posted 11 May 2011 - 05:23 AM
As always, don't hesitate to send me a PM if you're interested in supporting the Society as a volunteer.
Posted 05 July 2011 - 12:56 PM
Janet A. Zimmerman, aka "JAZ"
eG Ethics signatory
About.com guide, Cooking for Two
Ten ways you can help the Society for Culinary Arts & Letters
Posted 25 August 2011 - 10:07 AM
Director of Operations
Posted 28 August 2011 - 07:37 AM
Director of Operations