Serious Eats: Talk

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?

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