 Interested in becoming a regular contributor to Wikipedia? Create an account! Your may be shared by multiple users of an educational institution, so you might receive messages on this page that were not intended for you. To have your own user pages, keep track of articles you've edited in a watchlist, and have access to a few other special features, please consider registering an account! It's fast and free. If you are unable to create an account due to your institution's IP address being blocked, follow these instructions. If you are autoblocked repeatedly, contact your network administrator or instructor and request that your school contact Wikimedia's XFF project about enabling X-Forwarded-For HTTP headers on its proxy servers so that blocks will affect only the intended user. Administrators: review contributions carefully if blocking this IP address or reverting its contributions. If a block is needed, consider a soft block using {{School block}}. In response to vandalism from this IP address, abuse reports may be sent to its network administrator for investigation.
 Educational institution staff and network administrators wishing to monitor this IP address for vandalism can subscribe to a web feed of this page in either RSS or Atom format. |
February 2011
edit
Welcome to Wikipedia. Although everyone is welcome to contribute to Wikipedia, at least one of your recent edits, such as the one you made to Renaud, did not appear to be constructive and has been reverted or removed. Please use the sandbox for any test edits you would like to make, and read the welcome page to learn more about contributing constructively to this encyclopedia. Thank you. GcSwRhIc (talk) 14:54, 25 February 2011 (UTC)
- If this is a shared IP address, and you didn't make any unconstructive edits, consider creating an account for yourself so you can avoid further irrelevant warnings.
Your submission at Articles for creation: Correspondances has been accepted
edit
The article has been assessed as Stub-Class, which is recorded on the article's talk page. You may like to take a look at the grading scheme to see how you can improve the article.
You are more than welcome to continue making quality contributions to Wikipedia. You may wish to consider registering an account so you can create articles yourself.
- If you have any questions, you are welcome to ask at the help desk.
- If you would like to help us improve this process, please consider .
Thank you for helping improve Wikipedia!
FoCuSandLeArN (talk) 02:39, 21 May 2015 (UTC)- Thanks for your 2 wonderful articles! Please consider registering and continuing your collaboration! Thanks, FoCuSandLeArN (talk) 20:23, 4 June 2015 (UTC)
May 2016
edit Hello, I'm Omni Flames. I noticed that you recently removed some content from Pascal Dusapin with this edit, without adequately explaining why. In the future, it would be helpful to others if you described your changes to Wikipedia with an edit summary. If this was a mistake, don't worry, the removed content has been restored. If you think I made a mistake, or if you have any questions, you can leave me a message on my talk page. Thanks. Omni Flames let's talk about it 07:33, 30 May 2016 (UTC)
- If this is a shared IP address, and you did not make the edits, consider creating an account for yourself so you can avoid further irrelevant notices.
June 2017
edit
Hello, I'm Hayman30. I wanted to let you know that I reverted one of your recent contributions —the one you made with this edit to J'irai dormir chez vous— because it did not appear constructive. If you would like to experiment, please use the sandbox. If you think I made a mistake, or if you have any questions, you can leave me a message on my talk page. Thanks. Hayman30 (talk) 10:27, 16 June 2017 (UTC)
 | This is the discussion page for an IP user, identified by the user's IP address. Many IP addresses change periodically, and are often shared by several users. If you are an IP user, you may create an account or log in to avoid future confusion with other IP users. Registering also hides your IP address. |