35 replies to this topic

[Fat Guy]

We recently posted our volunteer ethics policy for your consideration. These are the guidelines our staffers have agreed to follow for the past several years. A few highlights:

"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.

[Chris Amirault]

There's been quite a bit more eGullet buzz around the internet and traditional media these days, much of it associated with our discussions of Modernist Cuisine. And with that added interest comes... well, other kinds of interest.

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.

[Chris Amirault]

Up the Bouche topic a bit, I described our host recruitment and probation process using Dave Viola, aka vice, as an example. He's off probation now and a full-fledged host. Please join me in welcoming him by sending him a PM!

As always, don't hesitate to send me a PM if you're interested in supporting the Society as a volunteer.

[JAZ]

If you haven't yet checked out the WikiGullet Project, take a look and add to it. It's easy! And remember, it's not just a list of ingredients and cooking terms; it also includes restaurants, books, chefs and authors. If you work at a restaurant, add an entry. You've written a book? Start a page.

[Chris Hennes]

This Saturday, August 27, the eG Forums will be taken offline at noon Eastern while we migrate to a new host. This process is expected to take the bulk of the day, but we hope to have service restored by that evening. Thanks for your patience!

[Chris Hennes]

Welcome to the new, improved eG Forums website! OK, actually you shouldn't notice any changes at all: we've moved our hosting to Rackspace, but the site is the same. If you notice any problems (in particular links that worked yesterday and don't work today, images that were there yesterday but are gone now, etc.) please contact me. Thanks!