Both your experiences just go to show what can be so frustrating for diners--those who are deemed "special" i.e. food bloggers, with their increasing power over the life and death of a restaurant, get special treatment. It doesn't matter that everyone in that restaurant is paying an exorbitant amount for their dinner, only those who are of interest are treated well. It just reinforces to me how much I want to avoid restaurants like that.
Just what the world needs, 100,000 amateur food critics...OMG! Scarey. If you want to be a critic why not declare open season on all computer companies who haven't perfected a computer to be compatible with MS. What about retail stores who repackage returned (often faulty) merchandise and sell it as new. Consumer goods that don't work or fall apart within a short time. What about lousy service in stores and government offices. Why pick on restaurants. If you really want to know something about restaurants get a job in one for a few months, then lets hear your "critique." When you're "critiquing," restaurants, ask yourself what kind of job your doing when you're at work...Man...make me soooo crazy...Why does EVERYONE wanna be food critique. Go have another hamburger. Then get a life.
If you are reviewing a restaurant I don't really think it right to take a free meal. In any other profession that would get you fired. Did you know that you were called a “a world-class mooch" by and article in the NY Mag?
You go! It is refreshing to see that "ordinary people" can have a voice in deciding what is great dining and what is not. If only fashion were as responsive! Bloggers are not just amateur reviewers. They provide information not only for foodies, but to real people who are just learning the joys (and the power) of good food. There are enough culinary resources out there that intimidate and discourage readers from having fun with food and thus developing healthy eating habits, using food to draw families and friends together. I will be checking back often to see how you are stirring things up!
Deborah Dowd
http://play-with-food.blogspot.com/
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