>>/19609/
RE how you know bakers are legit if no tripcodes.
Short answer:
You don't. You can't, you'll never know 100% beforehand. But you can watch them bake, see what they do. By their fruits, yes?

On a new board (and one where Q isn't posting), problems are not likely to be very dramatic anyways. So try not to worry too much. Focus on how you can support trust rather than rooting out evil operators. Works a lot better.

Want a functional board? Then create an environment of shared trust between all participants:
 - value trust over certainly (you can't have certainly anyways)
 - assume most people are trustworthy (coz it's mostly true)
 - give people a chance to show you they can be trusted (small responsibilities moving to larger ones)
 - if there's a question/problem, give patient feedback and see how it goes
 - treat all anons with respect (anons are smart, motivated and self-activating--they don't take shit from bossy bakers or BOs)
 - treat the board like it's for everyone, not just for the creator or current BO, especially applies to a Qresearch board (which can never really be a personal board like one on making kites or something)
 - respect the traditions of the Q movement (the rules, how boards/notes are managed,etc). Assume that if people have been doing something a certain way for a long time--e.g., organizing the dough a certain way--there is probably a good reason it.
  - Get oldfags to tell you shit (they know a lot!)
  - Spend a lot of time looking at the bred (making sure things are ok, anons have what they need, there are no problems--and that there is a baker on duty, etc). 
 - communicate clearly & be open to feedback (mgmt including bakers can be really bad about asking for it--but it's essential for developing trust).
 - don't nag (everybody hates it)

One last point: 
if you create a thriving anon community, you'll find out that the community will take care of many of the problems you're worried about. They will be your eyes and ears. They will challenge shills and point out genuine fuckery if it crops up, whether from bakers or anywhere else.