The Dashboard is where you can create new and view existing submissions.
To create a new submission, select the 'Submit' button from the top menu or the 'Create New Submission' button below the submissions grid.
The grid listing your submissions includes columns for the name of the submission, the date you created the submission and the current status of that submission. Possible values for a submission status include Draft, Awaiting Payment and Complete.
- Draft: Your entry has not yet been submitted for Emmy consideration. You must enter all required information, submit all required materials, and select a payment option to submit your entry or entries.
- Awaiting Payment: You have yet to choose a payment option to complete your submission (for example you selected "Pay Later" on the Summary page).
- Completed: your entry has been submitted for Emmy consideration and you have paid by credit card or chosen to pay by check.
In the commands section there are four possible icons.
||The pencil icon allows you to edit a previous submission.
||The 'X' icon allows you to delete the selected submissions.
||The 'Information' icon allows you to print a 'Summary' of your submission.
||The '$' icon allows you to print an invoice for your submission.
During the submission process, it is possible to select credit card payment, but defer payment to a single 'bulk' transaction at the end of the process. If you choose to take this approach instead of paying per submission, you may click the 'Make Payment' button on the Dashboard and select the submissions you wish to pay for.
The News & Documentary Emmy Rulebook, Video Upload Specifications, and essay instructions are also available on the Dashboard.
If you have any questions about the rules or submission requirements contact David Winn at 212-484-9424 / firstname.lastname@example.org, or Christine Chin at 212-484-9452 / email@example.com.
If you encounter a technical issue with the site, please contact Yangaroo Support Toll Free at 1.866.992.9902 or firstname.lastname@example.org.