The Evolution of a Technical Writer – Bringing Documentation Into the Web 2.0 Age

How has technical writing evolved in the age of the Internet? How have tech writers’ jobs changed, and how should they continue to change, in response to new technologies now available for sharing knowledge with our customers?

Prologue: The Dead Tree Society

My technical writing career began twenty years ago, with the design and writing of software training courses for desktop publishing. These were delivered as printed sheets in a binder used in face-to-face classroom training.

The first manual I wrote was for an optical-character recognition software. Soon after that, I co-authored a very technical book (Publish Yourself on CD-ROM, Random House, 1993), which included a manual for Easy CD 1.0 (later named by PC World one of the 50 Best Tech Products of All Time).

The book was one of the first in the world to include a CD, for which I produced a screen-readable, hypertext-rich version of the text (the CD also contained a demo version of the software). This early experience demonstrated the power and flexibility of electronic texts, but we still had to deliver them on physical media.

Moving It Online

Between 1992 and 1995, I wrote manuals and software-based help for several versions of Easy CD and other CD recording software. Paper manuals were (and are) expensive to produce, print, and distribute. Even “online” help, when it’s deeply hooked into the software (e.g., context-sensitive help for each dialog box) could not be rev’d any more frequently than the software.

As we entered the Web 1.0 age, customers’ expectations of company responsiveness increased, and these old, familiar processes were no longer fast enough. We needed a way to provide customers with updated and expanded information about our software, on demand (in response to FAQs and newly-discovered bugs as they arose), and at low cost.

The worldwide web came to the rescue. When the small software company I worked for was bought by Adaptec, I had pages ready to post on Adaptec’s new website. I soon found myself responsible for the busiest (though not the largest) section of the Adaptec site, which eventually brought in up to 70% of overall traffic – clearly, we were providing information that customers wanted.

Usability

Meanwhile, a separate but converging trend in the industry aimed to improve software usability. After years of slaving over manuals, I realized that, for most users, RTFM is a last-ditch solution. At least where consumer software is concerned, most of us just dive in and start using it, and only look to documentation when we can’t figure out something from the UI (user interface). Users increasingly expected that they should NOT need to open a book or help file, except maybe when using advanced features – a reasonable expectation, I think.

I further observed that, when a software process or feature is difficult (as opposed to complex) to document, this usually means that something’s wrong in the software design. I began working closely with the engineers, initially during beta testing, then earlier in the design phase so that I could try to head off UI problems from the start, rather than be told later: “We won’t have time to fix that til the next release.”

And I worked directly on the UI, writing and editing text strings for dialog boxes, etc. This was obviously a job for a tech writer: the clearer the messages onscreen, the less I would have to explain in the manual.

Collaborating with the Community

Around 1993, I had begun to interact daily with customers online, and soon learned to value their knowledge. No QA (quality assurance) or tech writing team can spend as many hours with a product as a large pool of users will collectively spend with it, nor can an internal team hope to duplicate all the diverse situations in which customers will use it. When we tap into what customers know about our products, both sides benefit.

In the mid-90s, I was an active participant on Usenet forums, answering questions where I could, keeping an eye on hot issues, and conveying customers’ knowledge and issues back to the company. (NB: By late ’95/early ’96 I had handed off my manual-writing job.)

In 1996, I launched a moderated, email-based discussion list which fulfilled the same functions, but in a more controlled and congenial atmosphere. The same concept is seen today in discussion forums run by companies on company sites (which may not be moderated or even monitored).

My role as a tech writer in these virtual meeting places was to work with users to find answers to problems, then to “pretty up” and post that information to the website and, in the longer term, write it into the documentation and/or take note of it in future product design.

I did not originate all this new material (that wouldn’t have been humanly possible!), but my deep knowledge of the technology and ability to write about it in layman’s terms made me ideally suited to fit this new “outside” information into the bigger picture – I was now more a knowledge editor and manager than a writer.

Where I did create original material, it was usually in response to customer FAQs and other expressed or observed customer needs. By staying close to customers and interacting with them daily, I kept a finger on the pulse and knew what they needed/wanted, sometimes before they knew themselves. I considered myself a conduit for information between customers and the company, translating from user-speak to engineer-speak (or boss-speak) where necessary.

New Tools

In the six years since I quit my job with Roxio, the technologies available for online communication and collaboration have, of course, moved on. We now have two very powerful new tools: blogs and wikis. How should we use them, and other new tools that will doubtless show up in the future? That’s a topic for another article.

Your thoughts? If you’re a tech writer, how have you seen your role evolving, and what do you anticipate for the future?

Off the Phone in Italy

Since I’ve been in Italy, I’ve gotten out of the habit of telephoning: anywhere, anyone, for any reason. Aside from the enormous difficulties of installing a phone line in Italy and keeping it working (which, if you’re lucky, you will only suffer through once), everything involved in using a phone is simply ridiculously difficult here.

They keep bringing us new phone books every year, but I haven’t actually opened one in as long as I can remember. Why? Because it’s almost impossible to find any useful information in them. When I left the US in 1991, I was accustomed to using the yellow pages to find businesses or services close to home. The categories made sense to me, and were usefully cross-referenced.

With the Italian Pagine Gialle, I soon gave up. There is some logic to how businesses are described there which completely eludes me. This may have been an early lack of vocabulary on my part, but there are other problems.

What if I already know the exact business I’m looking for and its address, and simply need a number to call them? Hah! Life should be so easy. The Pagine Gialle (or Bianche – white pages) don’t help there, either.

Next time you buy something with a credit card in an Italian shop, look at the credit card receipt, which carries the official incorporated name of the business. This name is often not even remotely similar to the shop name on the sign outside.

It is this official business name which gets listed in the phone books, I suppose because all of the business’ financial and legal documents, including its phone contract, are done in this name. Which is absolutely no help to you, the consumer.

The online version of the Pagine Gialle has the same problem. At a conference I attended in Torino last December, one of the speakers was an exec from PagineGialle.it. I cornered him afterwards to ask about this.

"It’s our biggest problem," he sighed. "To have anything other than the official business name listed, they have to pay. Most don’t bother."

No concept of "doing business as", evidently.

So, if you use a business that you think you might want to call sometime, be sure to pick up a card and take it home – that’s the only way you’re ever going to find their number.

This doesn’t apply to larger and non-storefront companies – most of those are listed under the name you’re familiar with, so you can find a number and just call, right?

Wrong.

Not many Italian companies seem to be using voicemail, which phone-tree-scarred Americans might think is a relief. In Italy, you call a central switchboard number, you get a live person.

But who have you got? As Michelle points out, it’s not necessarily a receptionist. I have seen with my own eyes security guards at the entrance to one of Fastweb’s corporate HQs in Milan, attempting to shepherd visitors through an elaborate entry process (including printed badges with photographs) – while simultaneously answering switchboard and tech support calls!

It’s no wonder, then, that no receptionist I’ve encountered in Italy has ever offered to take a message and have me called back, and they seem surprised and offended when I request it. The best you’ll get is: "He’ll be back after so-and-so time, call then."

All this probably accounts for the rapid spread of cellphones in Italy. There has never been a directory of cellphone numbers, but no one missed it because the landline directory we already knew was of limited usefulness anyway. People print their cell numbers on their business cards, so you’d better hold onto those and/or put the numbers into your phone.

With a cellphone, you don’t have to go through a switchboard, and, in the rare event that a call goes unanswered, you can always leave a message or send an SMS.

All of this fits neatly into Italy’s cultural preference for personal connections. Cold-contacting a new company (even if you want to buy something from them!) can be damned near impossible here: it all depends on who you know personally – and having their cellphone number.

Thanksgiving 2007: Martha Stewart, Move Over!

I’m leaving for India Wednesday, so we had to have our traditional Thanksgiving dinner early. The first step, which started two days in advance, was to roast and peel the chestnuts for the stuffing – unlike Martha Stewart, I cannot buy them pre-cooked and frozen or canned.

Above you see them ready to go into the oven (I had two oven pans, both almost full), with an x scored across the flat side of each with a knife, as per instructions in the Silver Palate cookbook. They didn’t all have an identifiable flat side, and I was scared of slipping with that sharp little knife and cutting my fingers.

This is how they looked partway through the roasting; it took over an hour to get the last ones done enough to peel relatively easily. Per Italian tradition I should have roasted them over an open flame in a pan with holes in the bottom (which would have been faster), but I don’t own one of those pans. Hmm. Something to get for next year.

Peeling them all took hours. Depending on degree of doneness and other mysterious factors, any given chestnut can be more or less difficult to coax out of its woody outer shell and then the papery inner one. Like walnuts, they have wrinkles and crevices from which any woody bits must be removed so that guests don’t break their teeth – you don’t always get a perfect whole chestnut as shown above.

I no longer have an oven large enough to roast a whole turkey, so in the last few years I’ve had to find another solution. An American recipe for herb-roasted turkey breast expects me to have a turkey breast with the skin still on, something you don’t find in Italy. You can order a whole turkey breast from the butcher, but it arrives skinless.

My solution was to replace the skin with thin-sliced pancetta (Italian bacon). Instead of working the herb mixture under the skin, I just slather it onto the turkey, then lay on the pancetta slices to completely cover the surface. This retains moisture in the meat, adds lots of flavor, and becomes a nice, crispy addition to the dish.

Italian poultry takes longer to cook than the estimates given in American cookbooks. The Joy of Cooking says 10-12 minutes per pound for turkey. By this calculation, this 3.8 kg (8.4 lb) turkey breast should have cooked in less than two hours. But I knew from previous experience that this was not going to happen. The turkey was perfect at three hours – cooked through, but still moist. (I used a meat thermometer, let it reach the “poultry” marking and stay there 10-15 minutes.)

I had so many chestnuts this year that I saved some whole ones out from the stuffing and put them in the roasting pan with the turkey, adding more at the end when the turkey had shrunk and there was more room. They soaked up the gravy deliciously.

Italians don’t make the flour-thickened gravy traditional in America – it’s a lot easier to just use the pan juices as-is (had I thought about it, I should have tried adding Calvados and simmering as the recipe called for – but then there wouldn’t have been enough to go around). I simply poured the juices and chestnuts into a bowl, and people spooned it onto their slices of meat.

The above photo is by Duke, a young fashion photographer trying to make a career in a tough city (Milan). I figure, if I’m going to have my picture taken at all, I should leave it to the most competent person in the room. (He also plays a mean blues guitar.)

I was too busy cooking, serving, eating, and talking to take any pictures of the actual guests – there were about 35 people present, and during the first part of the evening we managed to get them into the taverna (instead of clustering in the dining room and kitchen as people tend to do) by putting all the wine and antipasti down there!

I wasn’t the only cook. Ivo brought his justly-famous cheeseball, plus veggies and dip. Darlene’s American/Asian style cabbage salad was a great accompaniment to the main course. There were many great desserts: Maryellen’s pumpkin pie, Fabrizio and Irene’s ricotta torte, Marianna and Zeno’s apple cake, plus various yummy store-bought sweets. Andrea and Nives also brought us some authentic Genovese pesto which we will have to eat before I leave.

And somehow we always end up with more wine than we started with at these things: I didn’t even buy any, and we have 6-8 bottles left over! We finished off the Franciacorta that San Lorenzo had donated to Web Women Weekend, and I liked very much the 2007 Novello “Falò” that Andrea and Nives brought.

It was our usual mixed crowd: mathematicians, IT geeks/bloggers, neighbors, and various other friends. I was happy they all came and enjoyed themselves and the company, though I didn’t get as much time to talk to most as I would have liked. That’s what happens when you’re the hostess. But it was worth it. Happy Thanksgiving!

KLM Makes Up, and Other Airline Experiences

I wrote 18 months ago about my disappointment with KLM’s poor handling of a bereavement situation (KLM Tries Harder… But Fails). I’m flying a lot again these days (three trips to the US this year, plus several to the UK, and now India). I still receive promotional emails from Flying Blue, the alliance which KLM and Air France have now become, to remind me that they’re waiting to serve me, but it was hard to get over that incident. (NB: I receive nothing from British Airways, with whom I was also a top-level frequent flyer until 2001; perhaps they’ve lost track of me.)

But… I still had all this mileage sitting around with KLM (58,000+), and some flexibility (for once) in planning my upcoming trip to India. So I hopped on the KLM site to see what could be done.

The awards booking process (which gets good marks on usability) informed me that I needed 70,000 miles to go to India – but they would advance me the missing mileage. This was automatic in the system, though it was a little weird – at first it looked as if that offer was only valid if I flew on Tuesday, but when I tried again a few days later, it was offered for Wednesday (my ideal departure date) as well. So I got exactly the flight I wanted for "free" (still had to pay over €200 in "taxes and fees").

In the meantime, researching other airlines, I had learned, to my horror, that the baggage limit of 20 kg from Europe to India now seems to apply to all airlines. I know that on all my previous trips I have carried two heavy suitcases in and out of Delhi, and only one of those trips was business class. I guess this is some new trick of the airlines to squeeze more money out of their hapless passengers. The standard rate for excess baggage is €30 per kilo (!!!) – no less than Air India’s rate that I was screaming about earlier this year.

However… I’m a Platinum member on Flying Blue. Turns out that that entitles me to 20 kg extra baggage – just what I need to bring Ross her winter clothing and the food goodies she craves in boarding school.

The flight I’m booked on is actually Air France, which is a bit disappointing – I much prefer KLM’s home base of Schipol airport to Charles de Gaulle – and we will have to drive to Malpensa at an ungodly hour Wednesday. I reserve judgement on comfort and service til I get there, but remember Air France as being okay (last time I flew they still allowed smoking on board, which tells you how long ago it was).

In short, treating me well as a once and maybe future frequent flyer has won big points for Flying Blue. Let’s see how well they maintain this relationship.

Share your airline experiences – who do you like (or not), and why (or why not)?

Deirdré Straughan on Italy, India, the Internet, the world, and now Australia