7 Mistakes To Avoid When Growing Your Facebook Group

Here are 7 mistakes that you should avoid if you want to grow and keep a successful Facebook Group.

7 Mistakes To Avoid When Growing Your Facebook Groups

 

  1. Only having one Facebook account as admin of Your Facebook Group, if anything happens to your Facebook account someone else will be able to take over it.
  2. Giving people who are not trustworthy admin access to your Facebook group. They could very easily delete you from the group and then you would lose control and possibly access to your Facebook Group.
  3. Allowing content that is not in keeping within the subject of the Facebook Group, so if your Facebook is about personal development you do not want people selling cars or posting lots of negative things in your group
  4. Make sure to edit group settings so that people can not post stories without getting a group admin’s permission.
  5. Don’t forget to claim your Facebook group URL before someone else claims it.
  6. Make sure that you post relevant and useful content to your Facebook group to keep your members interested and coming back again to the group regularly.
  7. Check on your group from time to time and make sure everything is okay, the content is relevant there are no spammy or highly illegal posts ETC..

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7 Mistakes To Avoid When Growing Your Facebook Group

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The Secret To You Hitting Your Target Monthly Income

 

The Secret To You Hitting Your Target Monthly Income

GETTING A JOB IS FOR LOSERS – LESSONS WITH ROBERT KIYOSAKI, RICH DAD POOR DAD

GETTING A JOB IS FOR LOSERS – LESSONS WITH ROBERT KIYOSAKI, RICH DAD POOR DAD

HOW TO GET THE FUCKING MONEY

HOW TO GET THE FUCKING MONEY

Are you thinking about quitting your job?  Make sure you do this first

I hear people all the time talking about quitting their job, and personally, I think that is a great thing for many different reasons.

Are You Thinking About Quitting Your Job? Do This First

The thing is many employees have got programmed by their job into thinking a certain way. This way of thinking does not always work well when you see yourself on the other side of the coin as a business owner.

Things like a steady weekly salary coming in on the same day every week or every month.   Trying to do as little as possible without getting fired from your job.

 

And leaving at 5.30pm and leaving your work worries at the door are not always possible when you run a proper business. At least not until you get it organized that way, and remember this is not necessarily likely to happen from day 1 of starting your business.

At the beginning when you are just starting out in your business, you will have quite a few expenses and may find yourself short of cash flow.  That is until you start getting in some customers buying your products or services.

A shortage of cash flow means it will be harder to outsource or pay staff in the beginning unless you have a significant stash of capital or savings until you get your business off the ground.

That is why if you are thinking about quitting your job, it is important to be prepared financially first.  And not just go running blindly into the world of Entrepreneurship.

 

There are some people who have a mindset that is really not cut out for it.  The great thing about starting a business online is that you can get systems up in place so you do not need to be there 24/7.

So you can get started with an online business part-time. Then when your part-time income becomes more than your weekly or monthly salary for a steady period of time. Then you can afford to leave your job knowing that you have enough money coming in to cover your lifestyle and living expenses.

Of course, if you end up being lazy, or learn that you do not like setting up or being responsible for your own business. Then you can quit knowing that your job and income will still be there for the meanwhile.  Until you work out something else that you would like to do.

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Are you thinking about quitting your job?  Make sure you do this first

Are You Going To Die Because Of Your 9 To 5

I was on Facebook this morning and I caught a glimpse of an article in the Belfast Telegraph about 10 People from Northern Ireland who had died in 2017.  Normally I wouldn’t be reading into a lot of doom and gloom articles, but out of the side of my eye I saw the name of one of the people Darren Simpson.

It just so happened that Darren used to be our next door neighbour many years ago.  Then coincidentally we both ended up working in the same Michelin star restaurant in Belfast called Roscoff which was run by Paul Rankin and his wife Jeannie.

As I ended up working with Darren as a pastry chef, we both had to be into work at 7am leave the house at 6.30am every morning.

 

Darren SimpsonI remember as soon as I would arrive in to Roscoff Darren would say put on the breakfast, he used to love my poached eggs on toast that I made. I would also juice 6 oranges, and then we would have a cup of tea before getting stuck into the days work.  I remember many times Darren ended up working till very late sometimes 1am in the morning if the restaurant was busy or we had special guests arriving.

I always remember Darren was eager dedicated an absolutely brilliant pastry chef his desserts were amazing and his skills second to none.   He won the Northern Ireland chef of the year competition at the age of 21 and his mum and my mother where good friends.

Darren left Roscoff and decided to go on to other restaurants to learn more stuff and improve his experience, I think after Roscoff he went to work with Marco Pierre White.  And a number of other places.   After this he went to Australia and opened up a place in Sydney near the opera house.

I remember Darren when I knew him was very thin he was a pale or white as a sheet because of all the hours he used to work.  It was very rare for him to see the light of day as in the Roscoff kitchen there was no windows.  So until you left you would not know whether it was night or day.

I myself was used to working in restaurants in fact I started when I was 6 years waiting tables and cooking shortly after.  We opened a Greek Restaurant in Newtownards called the Symposium Greek Restaurant, then one in Botanic Avenue beside the train station.  A few years later my dad started waters edge coffee shop in Carrickfergus and then Smugglers restaurant they were both on the sea beside Carrickfergus Caste beside the Edward Albert Pier.

A fews later my dad took over the Pot Belly Restaurant in Banbridge and had that until I was about 17 years old. Due to a big extortionate rates bill he decided to close it before the RCA Bankrupted him and threw him out of his Apartment in Ardmore Terrace.

He then rented a building off the church in Main Street Holywood and opened up the Acropolis Restaurant which he had for about 5 years until the church wanted the building back. I worked in all of these restaurants I also went to catering college for three years and did my catering exams to be a chef also my advanced pastry exams and Silver Service Exams.

I worked two years 3 days a week in Roscoff Michelin Star where I was trained to be a pastry chef under Jeannie Rankin and Darren Simpson for a year.

I then was invited to be Pastry chef in Shanks Restaurant by Robbie Millar, shortly after I started working in Shanks we also got a Michelin Star while I was working there too.

 

I remember working in Shanks we worked for six days a week started at 9 or 10am and didn’t get home many nights till 2am.  All the chefs including myself where white a s a sheet due to lack of sunlight from being in a kitchen all day, we were all like zombies.

It was open from 5pm in the evening but because I had to make everything fresh from scratch daily, Breads, Cakes,Ice Creams,Fresh Egg Pasta, Petit Fours Chocolate Truffles, Blow torch fruit and fresh Jus and sweet and shortcrust pastry bases for the cold starters and desserts. It took all day to get prepped up for the evening.   It was finally the last straw for me when the head chef Robbie Millar said we were going to start doing lunches as well and the  salaries are going to stay the same..  That for me was the final straw, I waited for the Easter Holidays got my two weeks holiday pay and then left that job so I could once again have a life outside of A kitchen.

RIP 9 To 5

Like with many other chefs I loved food and cooking but was not willing to kill myself for the love of it.    My dad after having the restaurants got a job cooking in a nursing home and worked himself into the ground until he died in 2009.

Today I unfortunately came across this article that my friend and next door neighbour Darren Simpson died of a Heart Attack in June 2017 it came as a big shock to me.  I also happened to watch a documentary last night about a famous engineer who also worked 18 hours a day and died aged 55.

The thing is do you want to work yourself to death, or earn money and have a life I believe the choice is entirely up to you.

Unfortunately due to years of self neglect in my catering jobs, many hours driving a car and lots of time spent on the computer I myself have been having some health challenges lately.

The great thing is due to having some passive income streams coming in I can take time from my work so I can get myself better, an option most employees or workaholics don’t have.

What about you?

Today it is 8 years since my dad died 27th December 2009 RIP Dad Lots Of Love From Your Son Sotiris,Grandsons Aristotle,Stellios,Sotiraki,And Xander who you never got to see 🙁   XXXXXXXX OOOOOOOO  Gone but never forgotten..

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Are You Going To Die Because Of Your 9 To 5

The Truth About Network Marketing On Facebook

 

The Truth About Network Marketing On Facebook

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admin  —  November 20, 2017

New Podcast Coming Here Shortly

 

 

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The Truth About Your Birth Certificate

The Truth About Your Birth Certificate

 

 

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The Truth About Your Birth Certificate