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Posts by Stitches

I sell almost 100% wholesale and I use a straight mark up to set my prices. I triple (ideally I try to sell only product I can x4 my costs) the cost of my product (including labor) to set my wholesale price. That's COMPLETELY based on volume, I have minimum order amounts and charge for delivery. No volume it's my retail price.   THAN how ever much they want to mark up my products cost to their customer is up to them. Wal-Mart/big box places live off of small mark ups...
The new members experience is directly tied to the regular members behavior/ or lack of friendless no, isn't that a major part of this topic? We all could be considered snarky at time, no doubt I'm not perfect either! BUT what happens in time is behavior patterns. Moderators see that over and over, people who's posts are constantly flagged. Some websites do keep lists of those people, yes you could call it a scorecard! They warn those people over and over to stop being...
I've been here for a while and I have to admit there's a lot that I didn't (and still don't) know about this site. I've always gone right into the new posts and only look at them. I don't think I've read one sticky or even noticed them. I don't look at the front page of this forum, don't even know it there is one. So I've completely missed any rules of behavior or guidelines, etc... I never saw any plea's for recruiting moderators. I never flagged any posts unless they...
That's hard to say. Sometimes any food has condensation from the refrigerator and sometimes not. I don't know the exact scientific reason for condensation but a google search would probably tell you....and from that you would try to avoid having any. But if you do have condensation all you have to do is wait until it warms up and that will dry and evaporate. You could use paper towels to dry it too (if it's an iced ganache, not a poured ganache).
Cheesecake is basically a cooked custard, if you think about it. So no, you can't leave a custard out over night. Technically the health dept. rules are 4 hours at room temp. than throw it out. hth
Enga just quoted what was written, I saw them in thread and thought some of them were not nice answers. I can think of far worse really insulting responses that have been written to newbies about pricing. Your taking things personally DD..........which is where and when conflict begins around here.   It seems that the owners of this site need to make their own decisions, at this point there hasn't been any new ideas in 8 or so pages. There's no way to make a decision...
Other sites aren't paying their moderators either. It's up to the website owners to show their appreciation for their work. Make it a badge of honor for people to become moderators/hosts. At eGullet they asked people they thought would be good moderators- to be them, they didn't wait for someone to volunteer. Heck, I never would have thought to just volunteer to be a moderator. Do you have a post somewhere on the site asking people to volunteer? What about dividing the...
I wrote what I did from experience. I was a moderator of the Pastry & Baking Forum at eGullet.com. They had a system and it worked quite well. People are not able to 'police' themselves, if so- society wouldn't have any police. Also there are people who volunteer to moderate for free (I did) and I'm sure there are quite a few people who would love to moderate here. It's far easier to change a few people than to change everyone's natural newbie behavior. Yes, trying to work...
In my opinion the easiest way to solve this issue (on all threads) is to reprimand the "regulars" who constantly get out of hand. I can think of 3 threads where the same person wrote the same response each time someone asked about pricing. Each time, that thread got nasty. For some reason the snarky posts are allowed. Shouldn't that be a moderators job to moderate the conversation? Perhaps you need more moderators to help out.   And moderators need to be people who are...
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