/comms/ - COMMS

>>11694

>>11721

This is my field, have done quite a bit of layout and design.

Sorry but the more i look at this–page 1 at least, no time to look at the others yet–the less i like it

Page one is for saying who we are and Q drops imo

Broad vision, principles, Q drops

Want the welcome at the top, along with all that goes with it.

A lot of effort went into creating that "classic" look

It wasn't just thrown together.

Please don't put this on page 1:

* Questions & Practice Thread: >>6885294

Same with other newfag stuff (i created some of it but liked it the way it was - just give it its own section and it's fine imo)

Wouldn't mind taking out the "how to quickly spot a clown" and putting it elsewhere if it's still wanted.

But i want mostly to say for now: STOP.

Too much, too quickly.

Slow down and let us think more and act less for now.

Appreciate the wish to improve, but it feels like a whizzing train.

>>11721

what is the "bullshit in the bred" that is being referenced?

>>11722

>Slow down and let us think more and act less for now.

This is preferred, for the record. my opinion is only mine :D

>>11724

Answered in-bread → >>>/qresearch/8974981

>>11723

meh → >>11725

>>11707

>no reason to be so lazy… but worse than that, pastebins to replace direct live links to other threads is just self-defeating.

Not about being lazy. And pastebin's are not self-defeating, just less convenient. The task is to determine what info is most salient and how to make ALL info accessible in one way or another.

Have to figure out how to present a lot of information without overwhelming the reader.

QR Dough is pretty packed as it is.

We always have to consolidate both in order to

a. make room for new info (of sufficient value, e.g., new campaigns)

b. keep dough from explanding to 10 pages

(this was the problem on endchan qanonresearch).

We gotta stop somewhere or find ways to point to material that can't be linked directly.

Take a look at the dough for this thread.

4 pages.

Getting pretty packed with info.

So gotta figure out what to do next week.

Include all the Q and As and baker tips tricks taps to date?

If so, bread will be 5-6 pages. Pretty long.

Other alternatives:

(a) Choose the most important examples (put the total in a pastebin)

(b) Convert them all to an FAQ section (good but i want more answers first)

(c) Keep the most "important" ones and put the rest in a pastebin w/link

One way or another, material will either get

- left out or

- consolidated.

Thoughts?

>>11722

>Want the welcome at the top, along with all that goes with it.

but it's all there, isn't it?

i could do without the not-Q latin, but it's been standard forever, that's fine.

a good 3/4 of that 1st post is intro/welcome, having links designed for newfags there just made sense.

and cleared up room for the 3rd post, but with a reduced GMT map list, that's no longer an issue i guess.

>>11722

>But i want mostly to say for now: STOP.

fren don't take this the wrong way, but why so triggeredddd?

here y'all are lamenting there aren't enough willing bakers, i get sick of seeing arguing over dumb shit and jump in - ok, YES, i did come on way too strong this morning, but calmed down and just got to work.

And yes, i did have layout and design in mind: tried to have more of a logical flow in the posts regarding archives, links to threads, links to tools, etc.

As it stands there, things were simply moved around, not deleted, and there's plenty room for updates (GMT, war room, etc.)

You know it's funny, one of you earlier warning of a "slippery slope"… that's pretty damn ironic on the boards of the bakers' club. Now i don't like cliques and sure don't agree with how every baker bakes (obviously, only natural), but there are some here who are here in good faith and open to suggestions, so i do see the good in here too, don't get me wrong.

>>11728

>Not about being lazy. And pastebin's are not self-defeating, just less convenient.

true, but thinking of when catalog's down, Q posts in UK thread… sure is convenient to have that link right there.

>The task is to determine what info is most salient and how to make ALL info accessible in one way or another.

i'd say that issue's been worked on in a satisfactory way, now having posts 3 & 4 that include listed threads yet have room for more. open to specific issues pointed out.

on the dough here, not sure what to say on first look… that's indeed quite a lot… but then things are a lot less rushed, no? but eh, i'm usually for adding info rather than taking out.

>>11725

well said.

imo, no dough changes should be made too fast

no sweeping changes should be made either (imo)

when i make dough changes, i make little changes and see how anons and bakers respond - often these are changes that have been discussed or proposed by anons, not baker

>>11729

>but it's all there, isn't it?

positioning matters just not content

yes, the welcome page has a lot of CEREMONY

It's an impressive achievement for whomever created it.

>>11722

when anons started calling me triggered, i start wondering about motives.

no gonna getting into a dispute about aesthetics, no time anyway.

One last thing:

we have traditions here, important to keep things organic – slow & careful.

over and out, gotta get ready for class.

o7

>>11729

>that's pretty damn ironic on the boards of the bakers' club.

<some club 'eh?

those rumors still rankle

you see this place for what it is

an open forum for those with interest in baking

>>11732

>for whomever created it.

a collaborative effort that evolved over time

>>11731

>>Too much, too quickly.

ok then, what's too much?

where does it go over?

the newfag section, the international threads section, and room for both WarRoom and GMT anons crowded in the 3rd post, all have been ongoing issues for weeks now. weeks.

i recognize i did come in changing too many things today, but walked it back and - again, correct me if i'm wrong - there's nothing removed from the dough, things only moved around a bit, mainly between 3/4, in order to have a more logical sequence.

none of this came out of nowhere, just me coming over here and not being fluent in the baking clique traditions, prefering a more anon-oriented approach. Personal opinions not being a hindrance to constructive work here, hopefully.

>>11737

i have much respect for comms - and am just very weary of what happens over time with a bunch of tight experts - can't really blame anyone here when it happens, either. Regrettably, saying that i echo shills who spend hours complaining, and that's not what i want to do at all

>>11091

Evening Teach, excited for another class.

>>11739

>saying that i echo shills who spend hours complaining, and that's not what i want to do at all

I know

that's why I invited you here

I am very glad you came here

I am very happy you are contributing to the conversation

new view points are welcome and will be vigorously debated

as for how much change is too much too quick?

I dunno any good answer for that

>>11741

Thanks, appreciated. Of course it's hard to say just in principle, but i'm hoping it could be pointed out in the work done earlier what exactly crosses the line… it's not just moving furniture around for fun.

as i said, intent was to finally settle a few nagging issues, and you know how it is when you finally get to some housecleaning, easy to get carried away… but since i did walk the worst of it back, and wasn't alone in the work either, well, i'm not seeing so well what remains as an issue.

if the newfag help bothers at the bottom of the first post, there's room again either in 3 or 4

Evenin' all

The new class has now been posted.

I ebaked around 10mins as the baker changed up the General image. I kneejerked and thought there was no bread so made one.

Abandoned it when I realized, but now Q has posted in it.

Gonna go and sort things out.

GYB, would you take the class for a while, please?

>>11744

>it's not just moving furniture around for fun.

kek

Feng shui ?

>>11745

hehe getting wild

now this is starting to feel like a whizzing train

>>11745

oh shit, it's thursday? kek

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got a notes bun going in #11493: The News Is Fake, The War Is Real Edition

assuming a migration to it once the ebaked one is done.

input?

>>11788

>>11791

wut up dawg?

>>11788

thats what we did last time

Ron is there tinkering with code

they asked multiple times how things were going

hope they get it right

>>11788

sounds suspiciously like a plan

>>11795

>>11797

just woke up and walked into this cold.

Keep it going until it's not needed

>>11794

i'm beat yo

I got the Q's

you got the notes

I just wanna rest

keks

>>11800

I bet. it will get busy in the titled one soon..it's at 600 now. hopefully they will migrate.

can someone announce that in that ebaked bred? Can't keep the normal one, the non ebake and this class link going at once without mucho issues.

>>11805

I put a note up in red text

there are several

>>11805

racer bacer got it now

>>11813

rb took it so it's all good.

you still had it from earlier?

>>11820

all day

kek

>>11826

not healthy.

it's starting to get hot here now so I leave earlier in my morning around 9am pst or earlier depending on temp. available for breaks moar as it gets hotter here when you are deeper into shift.

>>11828

we've gotten rain so not hot now

they needed to get the code worked out

I don't mind

I might not be the best note taker but I can bake

>>11831

when it gets hot in the kitchen we can play tag. You do just fine. It's latency and most don't realize that-instead they just bitch.

It's been the fastest I can remember even when way less people on it.

text posts are almost instant. Have not really tried back to back ones with graphics.

>>11839

>with graphics.

i'd say it's inconsistent but sometimes it went as lightning fast as text

>>11839

I appreciate that very much

you must have just walked in when Q started in the ebake bread

>>11842

ya..that better description.

>>11851

Felt like I did when the beebo thing habbened..woke up right after that started too and went WTF is this???

You got me when you need me. BTW I REEEEEally appreciated the call outs on weds night. Secrets out

it's all YUGELY satisfying whether it's know or not.

>>11861

You've deserved more accolades than I could give, I'm glad you got them

I miss SFTlous but Ok, gb is cool, d'oh prolly

>>11870

you can call me whatever you want

think it's confusing once the other baker began using that-d'oh. don't think most know all three is one.

guess no class tonight… not that it breaks your heart right? kek!

>>11885

https://8kun.top/comms/res/11733.html#11862

class here

>>11887

guess I'll go and meander over. ty

>>11691

>>11689

>>11692

Just catching up on the dough change proposals.

A headsup, that GMT anon has pushed back strongly, many many times on their links being shortened.

I've tried numerous times as it seems pointless to have every map linked in the dough when they all point to the same page of all the maps in comms.

Aware that Q said 'the graphic is the key', however to me, it's still pointless having every map linked in the dough when it's short on space.

In my view there needs to be discussions before any major changes are made to the dough. I'm sure anon isn't intending to do this but breezing in and changing swathes w/o consultation isn't how the board has traditionally changed.

As other bakers and anons have said, changes are usuall organic as they give everyone on qr a chance to input.

Consulting each other is important.

>>11686

May I ask which baker you are, anon?

Not sure we know each other.

I'm NightBaker, anon who's been updating the dough since we've been at 4chan, tending it daily and ensuring any changes are discussed with all anons at QR.

May I ask what you think should be changed in the dough? Please let us know your proposals, and they'll be considered by us all.

Please don't change the dough w/o doing that. Thank you.

The latin phrases are actually military phrases which have been in the dough since the start of the op.

One time a new baker removed them and anons went absolutely ballistic.

Again, please list here anything you propose should be changed and we'll discuss it before anything is changed.

Again, please don't change the dough w/o doing this.

Thank you.

o7

>>11779

The posts by this UID are mine.

bump

boop