somewhereintime

I'm not IT  personnel, but at least I know some basic Internet etiquettes;
it is an open forum, everyone is welcome to participate with their input and opinion,
However, the inputs should be pertinent to the topic.
Why bother coming on board posting nothing but  irrelevent personal attack?
Start you own and say whatever you want, it is your own, why keep spamming
others?
An adult should know something about manner.
I never condemn any individual except politicans, and I tolerate name calling
and slandering which I do not deserve.
As you all know that I have only grade 8 education, yet I would not do such lowly
thing,  can't   you learn to be a gentleman?Keep accusing others BSing,   is it anything to do with you?  did anyone attack you or
your privacy?  Don't forget whenever you point a finger to someone, there are 3 fingers(of yours)
pointing at yourselves?

somewhereintime

I  have no intention to open another restaurant of my own, that is true,
too old for that.
My rating?  from what I received from school administrative
Election Canada and professional organization, 9 out of 10.Everything I say is documented, upon review. Check with my
supervisors other than guessing, no more libel please.
In fact, I'm being asked  to sit on board of a government
Marketing Agency, if time allows me

somewhereintime

My 30 years  history is on the web,
everyone can read and judge,
Why just wasting time spamming?

somewhereintime

Well MJJ, let me put u on the table:
Please read through the 32 pages, and make a sincere rating to yourself
if I have say anything irrelevent and/ or provocative?
I made my point straight, I tabled the fact and evidences I downloaded from Baidu,
I surely respect the  scholars and lawyers in China for their courage.
Well ,I could be a coward for merely protesting here in Canada.
I'm not willing to go to jail in China yet.

somewhereintime

I still interested to know which little restaurant I owned
was forced to close down in a short while.
Only thing come to my mind is I bought a restaurant in
1979 for $60,000 and sold it for $145,000  3 months later

somewhereintime

回復 324# mcjohnjohn


    Well, I did not have much education, but I  think I know how to get my
    message across. It is simple fact and does not need  white - heat arguments.
    Name calling and personal attacks  do not  score more point, just to expose
    weakness. I did learn a lesson, I do have some one who hate me, which is  
     very odd, most of my former employers became my good friends. I never
     pay for advertising, all my biz are from referral, I don't even take on new
     clients, too lazy to negotiate for price. I set the fair price and receive the
     payment in mail.  And I do not do under-table job.

somewhereintime

回復 324# mcjohnjohn

I never defend US for being bully, in fact, they are not only picking on China,
just look at how they treat NAFTA, Canadian Soft wood and beef issue,
and the penalties while they subsidize their merchants and workers.
But on the Google conflict, I  believe it is purely  business decision.
I did not deny the Baidu's  ability and potential, but  press-censorship  is
un-acceptable for me.Also, being framed and slandered over and over annoys me.  My bio is all over the
web and I deal with a broad public, slightly  mischief would spread quickly.

somewhereintime

Do not try to side track
I search Baidu and posted the result in 2 parts, the lawyers manager to seep thru
the filtering. I salute them.On the internet, there are some basic etiquettes to be honoured:
Exposing personal information is low class,
libeling and blackmailing are crimes.
There were 6 restaurants which I'm not affiliated with, used my name for advertising, I
never own any restaurant in Richmond. The one you tried to expose and blackmail me
was not even a restaurant, it was  the training lab for Hospitality study  students; opened
to public for 3 months and selling lunch for under $4. I have thousands of students every year.Try to trick me? I do not even use resume, resume is for average workers, the last time I applied
for job was in 1982.  The Head Hunting agencies have my updated profile, that would earn them
$6,000 -$10,000 if I got hired. My last restaurant employment was the catering  manager of
a large golf course, my monthly  income was $10,000  back in 1984. and I never work as chef since 1983.
For the past 15 years I seldom work inside kitchen, I do contract work(not related to sales)for restaurants
and make good pay. Teaching for Continuing Education is my recreation, not job, my students are chef instructors
and I have been teaching Canada Red Seal Curriculum for 20 years. An average culinary instructor makes
$75-$100 per hour and I do slightly better.  Sorry that teaching is not a pitiful job.
It has been 20+ occasions you posted false informations about me, I tabled the facts then you back off,
It you want to blackmail me, at least do some research work, maybe on Baidu.
I  work free lance for Rational international, best manufacturer in Germany(Mercedes is #2) doing training in
Hotels, usually at Wall Centre Downtown and Holiday Inn North Shore.

somewhereintime

The basic function of public forum is to express personal opinion anonymously,
if you consider  people are BSing on the forum, you may choose to ignore.
Losing a debate is a learning experience, nothing serious.
Picking a fight and lost for 5 times, getting frustrated and spamming the forum
with personal attack is rude  and immature. Slandering and Blackmailing are crime.
Are you willing to post your address  or work on the forum? I don't think so.
Just look at the 35 pages, half of  your posting are hatred  personal attacks and
name calling un-related to the topic. Why don't you start a topic just for
that  purpose?
It is all displayed on the forum, everyone can make their own judgement, I have no
obligation to disclose my personal info but I need to get the record straight. Nobody
would tolerate continuing  random libeling   for 3 years
I retired as a master chef in 1984, not because I cannot get employment,
the only reason is that I suffered from serious illness and took me almost
a year to recover. So do not stereotype me as a cook anymore.
What I have been doing for living in the past 15 years is designing and implementing
HACCP program and training for restaurants and manufacturers, with over
1,000 clients and archived by Public Health Authorities, so make your search easier.
I do not have resume posted on the web for employment,  they are the professional
and trade sites posting the profile of the board members/contributors
Working for Knorr is more like spokesperson, and Rational Int. is the #1 manufacturer
in Germany and I'm the Certified Master Chef/Culinary Specialist  doing training sessions
at 4 Star Hotels

somewhereintime

回復 347# sheep

He actually did it multiple  times, with all false info. and libel.
1. The "cafe" was not even a real restaurant in business, nor mine    I never own any restaurant in Richmond
2.  I manufactured  frozen lobster bisque in federal HACCP plant, Federal Inspector on site;
     Organic Pastry in a certified HACCP  KOSHER Organic Plant,       completed with Nutrition Label, Master Bar Codes, sold to hotels and fine dining restaurants
3. I sell products to schools, culinary Art teachers, and bill to Board of Education
4. I do private caterings  $100-$300 per head, weddings and banquet up to 4000 guests
I worked for the top restaurants back then:  William Tell, Valoiuse, La Cote D'Azur,
Beach House, Wedgewood Hotel etc. for some very rich people: Nelson Skalbania,
Bud Kanke Group etc. back in 80s' before I got very ill for a year