Chef, There's a Restaurant Critic in Our Dining Room!
Can a restaurant actually do a better job if they recognize a restaurant critic or VIP in the dining room?
Let's face it, if a restaurant is mediocre to start with, what difference would it make?
On the other hand, if a restaurant is already above average, what extra embellishments would be necessary?
Wouldn't other tables take notice? Isn't this whole business about restaurant critics and commentators remaining "disguised" or "secretive" overdone?