Proofreader For Me

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"It's" is such a problem. Yes... IT IS

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Dry Read FAQs What is this dry read you keep going on about? A dry read is when you read a document without having to compare it to anything else. You are not checking prices against a spreadsheet, you’re not checking that corrections have been made, you’re not comparing against a previous version to make sure that nothing dropped off. You’re just reading the document for typos, grammar, consistency in format, etc....Continue reading

SAY CHEESE! When it comes to cheeses, there is much debate. To capitalize or not to capitalize? And is it bleu cheese or blue cheese? Like wearing white after Labor Day, it’s a style thing. The best advice is to pick a style and stick to it. Pick Chicago Style. Pick AP style. Pick the dictionary. Just have something to CYA when the client asked why you didn’t capitalize the Swiss in swiss cheese (my usual answer is, when you wrote down your order for your co-worker who’s ...picking up lunch, did you capitalize the french in french fries?) If pressed, the formal answer is that you only cap a proper noun when it is being used as the literal proper noun. You will occasionally notice on menus that there is a trend toward capitalizing cheese names. I don’t generally do this unless it is the client’s style. It looks pretentious, much like bleu cheese, and that’s just silly when you’re proofing a menu where everything’s under $10. But it IS of course important to spell cheese names correctly. Here are 10 popular cheeses with their proper spelling: cheddar (yes, we pronounce it chedder. But in fact, there is only one E in cheddar. In your head say ched-DAR) swiss blue cheese (occasionally it may be client style to spell it bleu cheese, and that’s okay) brie (we pronounce it like it rhymes with FREE, but it is spelled with an ie). mozzarella (two z’s, two l’s) parmesan (yes, we pronounce it parmezhan. In your head say parMESan) american (ooh, it’s gonna be hard not to cap that! I leave it to your discretion) provolone (three o’s!!) ricotta (one c, two t’s) feta (yes, Virginia, there is a t even if we say feda, like a guy from Jersey Shore talking about those things you find on birds)

FUCHSIA FUCHSIA is one of those anomalies of the English language that is not spelled anything like how it is pronounced. We pronounce it FYU-SHUH, which really doesn’t make any sense but we are stuck with it. Defined as a purplish-reddish color, FUCHSIA is important, mainly because one of our biggest clients uses this color in its clothing a lot.With weird words like FUCHSIA, sometimes it helps to pronounce it in your head the way that it is spelled. So you would say FYU-SHUH, but think FUCH-SEE-A (which is much more fun to say).

COMPLIMENTARY Vs. COMPLEMENTARY You might think the quality of a proofreader is determined by how well they catch typos. I propose that the quality of a proofreader is determined by how much agony he or she feels when they miss one. True story: When I was just a wee proofreader first starting out, a client pulled me aside and pointed out that there were, in fact, two ways to spell complimentary/complementary. I cried for days (okay, that last part is not exactly true). But I ...DID agonize for days over it. DON’T LET THIS HAPPEN TO YOU! Think of it this way: There is COMPLIMENTARY with an I and COMPLEMENTARY with an E. COMPLIMENTS are free. Anything that is free is COMPLIMENTARY. Things that go well together are COMPLEMENTARY. The two Es in COMPLEMENTARY go well together.