(tips at the end . . . don’t miss them!)
That’s how you participate in the conversation. If you see a hashtag that you know something about popping up on Twitter, jump in and use the hashtag, too!!!
On Facebook and Google +, searching a hashtag will bring up any posts that have that hashtag attached.
On Instagram (I used gramfeed.com to search the hashtags), you see all of the pictures with that hashtag attached.
On Pinterest, though, you see posts containing the hashtag AND the word itself without the # symbol in front.
Where and How:
Facebook Hashtag Search for #MTMMixer
Google + Hashtag Search for #MTMMixer
Gramfeed Hashtag Search for #DoYourMakeup (which my daughter is obsessed with right now)
Pinterest Hashtag Search for #cocktails
(which I am obsessed with right now)
Twitter Hashtag Search for #MTMMixer
Finally, how to make the most of hashtags – here’s some tips I learned:
- Use personalized hashtags. If you talk about food on your blog, come up with a unique hashtag that falls under your genre. To check and see if it is unique, just do a search for it. Then USE IT!
- Only use 2 hashtags when posting. I know it’s tempting to overload a tweet or post with a ton of hashtags but if you do that you are going to annoy your readers and that means they won’t stick around to read all the wonderful things that you are using hashtags for!
- Pick 6 – 8 hashtags that you feel you can use for posts and try to stick to them as much as possible. Having your posts show up in a feed that you are writing about over and over will make you look like an expert!
- Avoid Acronyms – they are confusing to people who don’t know what you are talking about. For example, #GOT is one of my favorite cable TV shows . . . do you know what it is? Not if you don’t watch it and that’s annoying.
- Capitalize the first letter of each word in a hashtag. #RockingRecipes is so much easier to understand than #rockingrecipes, isn’t it?
- Keep it relevant – don’t use a hashtag that has nothing to do with your post. That’s just misleading and annoying.