RadhikaAnilkumar, you are invited to the Teahouse!

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Hi RadhikaAnilkumar! Thanks for contributing to Wikipedia.
Be our guest at the Teahouse! The Teahouse is a friendly space where new editors can ask questions about contributing to Wikipedia and get help from experienced editors like I JethroBT (talk).

We hope to see you there!

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22:03, 18 May 2017 (UTC)

Your submission at Articles for creation: Tharavadu (Restaurant) (May 18)

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Your recent article submission to Articles for Creation has been reviewed! Unfortunately, it has not been accepted at this time. The reason left by Huon was: Please check the submission for any additional comments left by the reviewer. You are encouraged to edit the submission to address the issues raised and resubmit when they have been resolved.
Huon (talk) 22:30, 18 May 2017 (UTC)Reply

Welcome

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Hello, RadhikaAnilkumar, and welcome to Wikipedia!

Thank you for your contributions to this free encyclopedia. If you decide that you need help, check out Getting Help below, ask at the help desk, or place {{Help me}} on your talk page and ask your question there. Please remember to sign your name on talk pages by clicking   or   or by typing four tildes (~~~~); this will automatically produce your username and the date. Also, please do your best to always fill in the edit summary field. Below are some useful links to facilitate your involvement. Happy editing! GtstrickyTalk or C 15:11, 19 May 2017 (UTC)Reply

Getting started
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Getting help
How you can help

Teahouse talkback: you've got messages!

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Hello, RadhikaAnilkumar. Your question has been answered at the Teahouse Q&A board. Feel free to reply there!
Please note that all old questions are archived after 2-3 days of inactivity. Message added by GtstrickyTalk or C 15:11, 19 May 2017 (UTC). (You can remove this notice at any time by removing the {{teahouse talkback}} template).Reply

Your submission at Articles for creation: Tharavadu (Restaurant) (May 27)

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Your recent article submission to Articles for Creation has been reviewed! Unfortunately, it has not been accepted at this time. The reason left by Chrissymad was:  The comment the reviewer left was: Please check the submission for any additional comments left by the reviewer. You are encouraged to edit the submission to address the issues raised and resubmit when they have been resolved.
CHRISSYMAD ❯❯❯¯\_(ツ)_/¯ 18:24, 27 May 2017 (UTC)Reply

Draft:Tharavadu (Restaurant) concern

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Hi there, I'm HasteurBot. I just wanted to let you know that Draft:Tharavadu (Restaurant), a page you created, has not been edited in 5 months. The Articles for Creation space is not an indefinite storage location for content that is not appropriate for articlespace.

If your submission is not edited soon, it could be nominated for deletion. If you would like to attempt to save it, you will need to improve it.

You may request Userfication of the content if it meets requirements.

If the deletion has already occured, instructions on how you may be able to retrieve it are available at WP:REFUND/G13.

Thank you for your attention. HasteurBot (talk) 01:35, 28 October 2017 (UTC)Reply

Your draft article, Draft:Tharavadu (Restaurant)

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Hello, RadhikaAnilkumar. It has been over six months since you last edited the Articles for Creation submission or Draft page you started, "Tharavadu".

In accordance with our policy that Wikipedia is not for the indefinite hosting of material deemed unsuitable for the encyclopedia mainspace, the draft has been nominated for deletion. If you plan on working on it further, or editing it to address the issues raised if it was declined, simply edit the submission and remove the {{db-afc}}, {{db-draft}}, or {{db-g13}} code.

If your submission has already been deleted by the time you get there, and you wish to retrieve it, you can request its undeletion by following the instructions at this link. An administrator will, in most cases, restore the submission so you can continue to work on it.

Thanks for your submission to Wikipedia, and happy editing. TKK! bark with me! 01:48, 20 December 2017 (UTC)Reply