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eG Member Relations Team

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  1. The following rules apply to classified ads posted at the eG Forums: The Society takes no responsibility for a) the condition of any items sold through a post in our forums; b) the fairness of an agreed-upon price; c) shipping or returns, including, but not limited to, costs, packaging and insurance. Dealers, distributors or vendors may not post sales, with two exceptions:a) a restaurant, for example, may attempt to sell equipment, as long as equipment sales are not part of their usual business; b) a dealer, etc., may ask a forums manager for permission to post a ''for sale'' top
  2. The Society Volunteer Team All staff members are volunteers, contributing their time to managing and improving the Society's services. If you are interested in volunteering please contact Chris Hennes, Director of Operations. Directors Dave Scantland ("Dave the Cook", dscantland@egullet.org) After careers in music, hospitality, printing, and publishing, Dave finally arrived at the destination of so many others plagued with vague creativity: marketing. First as a technical writer and illustrator, and later as an international marketing manager, Dave traveled much of Europe and the US, paddin
  3. THIS EVENT HAS BEEN ORGANIZED THROUGH EG FORUMS BY MEMBERS BUT IS NOT SPONSORED BY THE SOCIETY FOR CULINARY ARTS AND LETTERS OR EG FORUMS. YOUR PARTICIPATION IN ANY EVENT OR ACTIVITY ARRANGED ON OR DISCUSSED IN EG FORUMS IS AT YOUR SOLE AND EXCLUSIVE RISK. BY USING AND PARTICIPATING IN THE FORUMS YOU AGREE AND UNDERSTAND (1) THAT IN CONNECTION WITH YOUR PARTICIPATION IN ANY EVENT OR ACTIVITY, YOU MAY BE EXPOSED TO A VARIETY OF HAZARDS AND RISKS ARISING FROM THOSE ACTIVITIES AND EVENTS; (2) TO THE FULLEST EXTENT ALLOWED BY LAW, YOU AGREE TO WAIVE, DISCHARGE CLAIMS, RELEASE, INDEMNIFY AND HOLD H
  4. Participating members have a one-hour window during which they can edit their posts for minor errors (but are strongly discouraged from changing the content of their post substantively). After that editing window closes, posts enter the permanent record and cannot be edited or deleted unless a host determines that they violate the Member Agreement. While hosts may edit the formatting tags or links in a member's post, they are not allowed to edit the content of any posts without the expressed, explicit permission of the member, even to correct a Member Agreement violation. If a member chooses n
  5. Let's say you were in the fortunate position of having reservations for four at Per Se for Saturday night and one of your party got stuck in Tokyo and couldn't make it. Following the event guidelines, you would simply post a topic with the title "Plan: One Seat at Per Se Sat May 26" and content something like this: Finally, you would then append the all caps disclaimer. Of course, if for any reason you don't wish to make such an offer available to all members, you can always use the PM system to get in touch with particular members that you would like to invite.
  6. Members can announce, plan, and report events in eG Forums as long as those topics follow the Member Agreement, staying on-topic in both planning and reporting discussions. To support the success of these topics, we've developed the following guidelines, with which hosts will be glad to help you: Planning Society and Non-Society Events 1. Start a new planning topic in the appropriate regional forum. The title should be in the format "[Plan] What Where When," which will aid in identifying the topics and in searches. (To clarify: you should add the relevant event details in the title, but the s
  7. The eGullet Society eG Shopping Block Auctions work like eBay auctions with an added benefit: using the eBay MissionFish program, you can designate a portion of the sale proceeds to be a tax-deductible donation to the eGullet Society. Click here for an overview of eG Shopping Block, and here for more details on how eBay’s MissionFish works. This forum is the place for members to share news about items that they've put on the eG Shopping Block. Just create a new topic with a descriptive title and post -- and be sure to include a link to the item! We also suggest that you subcribe to the topic a
  8. We've updated the eGullet Society member agreement to include guidelines for posting audio, video and animation content. Check them out here!
  9. Society for Culinary Arts & Letters Multimedia (audio, video, animation) content guidelines The Society invites members to contribute multimedia content (audio, video, animation) to eG Forums discussions. In order to ensure the quality and long-term viability of such content, please follow these guidelines: Multimedia submissions must substantially further and contribute to our food discussions. For widest video compatibility we recommend the MPEG video format at a resolution of 352x240; however, any popular video format supported by Windows Media Player and Quicktime Player is sufficient.
  10. Step right up ladies and gentlemen, step right up and see it for yourselves; the collective 8th wonder of the world, the missing link, the cure for whatever ails you . . . That’s right! It’s the all-new eGullet Stuff, available only at the eGullet Society Store! Amaze your friends with items like this eGullet Society Cap . . . Order yours now! Not getting enough respect out by the grill? Try this swell eGullet Society Apron on for size . . . Operators are standing by . . . Are you tired of wearing shirts that don’t accurately indentify you as the food maven that you are? Well, that’ll be
  11. As we announced on 12 May 2006, going forward all images in eG Forums posts will have to be hosted using the ImageGullet service. This is to avoid the increasingly common circumstance of older images disappearing when their external hosts either cease to function or reassign their URLs. In order to ease this transition, we've doubled all members' ImageGullet allocations. Participating members now have 20,480 kb (20 megabytes) and Society donors now have 204,800 kb (200 megabytes) of ImageGullet storage. In addition, we're encouraging all members to resize and compress their images in order to
  12. Society for Culinary Arts & Letters Decorum and Topicality Guidelines In order to encourage an open exchange of culinary information and views, Society members are expected to act with civility and to maintain a focus on issues pertaining to food and drink. Decorum We do not permit ad hominem arguments or personal attacks. We do not permit comments that we deem abusive or threatening, inappropriately rude or personal, invasive of privacy, or violative of any law. Excessive repetition and filibustering are not perm
  13. Society for Culinary Arts & Letters Guidelines for commercial posts and media solicitations Commercial posts Business owners and other members of the food and beverage industry are welcome in eG Forums discussions. We do not, however, permit the use of eG Forums discussions for advertising. All posts must further culinary discussion. Posting only to point out the existence of your product or business is prohibited. "Affiliate" or similar links that pay commissions to any entity other than the Society are prohibited. (Members are encouraged to use the Amazon but
  14. We're proud to publish a revised member agreement for the eGullet Society. There's a lot of information in it, and we hope you'll read it carefully. Even though we've simplified it, it still covers a lot of territory, so it might be helpful to highlight a few of the most critical changes: We have shortened nearly all of our policies and guidelines. With the exception of the ones our lawyers made us write a certain way (e.g., the privacy policy and the arbitration guidelines), we tried to keep things down to a few short, plain-language bullets. We hope this will clear up ambiguites, especiall
  15. Society for Culinary Arts & Letters Member agreement What is the Society for Culinary Arts & Letters? The Society for Culinary Arts & Letters (the “Society”) is a membership organization dedicated to increasing awareness and knowledge of the arts of cooking, eating and drinking, as well as the literature of food and drink. We carry out this purpose in many places and in many ways, but primarily through internet food media. We seek to appeal to a diverse group covering professional and amateur cooks, producers, writers and consumers. The full Society statement of purpose can be foun
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