I've used Ringwood extensively. It's a bit more labor-intensive than other yeasts. What precisely do you wish to know?
Here are a few tips:
Ensure you pitch a sufficient quantity into properly-aerated wort.
Ensure you diligently track the ferment.
You may have to rouse it.
Do not be afraid to open your fermenter and stir up the beer.
Related: It's most at home in an open fermenter, not a carboy. Since that's also easier for you to manipulate it, I strongly suggest you ferment in a pail loosely covered with a lid or acrylic sheet. Rack it when the ferment is complete.
Speaking of completion, make sure you give it a nice, long diacetyl rest.
Don't ferment too cold. The only times I've ever had problems with attenuation in open fermenters is when I was fermenting on the lower end of the range.
There's nothing wrong with Ringwood. You just have to be more proactive than we usually are as homebrewers (it's NOT a pitch-it-and-forget-it yeast). Hundreds of professional brewers can't be wrong!
If you have more specific questions or concerns, I'll answer them if I can.
Cheers!
Bob