SC - advise (oop)

[Louise Sugar]

> OK... I have asked this three times... and still no answer... so I guess I
> have been barred from the list. I would have appreciated being told
> this...and I believe this is childish behaviour (being banned) for speaking
> my mind.
> kimib2

Okay it's time for "Poppa" to put on the list administrator hat again on a 
couple of topics.

First, nobody has been banned from this list. The worst thing that I have done
is to unsubscribe people if their server is screwing up and causing a lot
of bounced or trouble messages. (Note: if you all of a sudden stop recieving
messages from this list, either send out a test message or just resubscribe
to see if that is what happened.) Also, sometimes a server will cut the service
of a list. If I ever have to ban somebody from a list they will know about it
and why it happened.

Second, when replying to an earlier post please cut all but the important bits
from the message you are replying to. There are people on here with limited
space and they do not need all of that extra bandwidth used up on non-essential
items.

"Me toos."  It that is the only message you have please send it privately.
On the other hand, I do not feel it is necessary to ask whether or not you
should send information. Please send the recipe or item that you have.  If
someone isn't interested in it then they can delete it.

Sometimes a question goes unanswered for a lot of reasons. Frequently it's 
because nobody has a good answer or we are waiting for someone else to supply
it. There is no harm in repeating a question or just deciding that nobody
has a good answer.  I don't feel that anyone here gets a "cold shoulder" from
the members of this list.  If someone disagrees with you, oh baby, you'll 
know it.

Anything else?

Yers,

Gunthar
(Evil List Administrator)
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================