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Rating System

Ratings

The ratings system provided will be based on the standard American primary school grading system. The range is 0-100pts, 65 is passing as edible, 75 represents what is considered average or mediocre quality. This average is better than the rubbish that the average American consumes at the average meal. It is a standard used by this system for the purpose of scaling. Once there are a fair number of ratings, the audience will be more in tune with the system and its representations.

Also, some of the usual words associated with expression of quality, such as great, good, very good, mediocre, etcetera will be giving approximate numerical ranges. The numerical system was chosen with this large range so that a more exact comparison might be made between subjects than other popular media guides or a 5 star system. A synopsis of the scale and categories follows:

Score

100 – Perfection, not possible.

90-99 – Very good, great, exceptional are associated terms. All scores in this range should be noted.

80-89 – OK, good, very good are associated terms. Minimum scores for a destination.

70-79 – Sub-par, mediocre, OK are associated terms. 75 is average as determined to be “average” by the author. This does not imply the average garbage you would eat if you just chose it randomly. The former is certainly much higher than the latter.

65-69 – Really derisive words are all associated terms. Borderline criminal. Please do not patronize under any circumstances.

Below 65 will be mentioned with a grade of F. How bad is that? I think unacceptable for human consumption would be putting it kindly. I doubt there will be many, if any, entries with this grade. Why? Pre-screening is a huge part of the process but some mistakes will surely slide through.

I am sure there will be other words used to describe the ratings and as they pop up they will be assigned to a numerical approximation.

The ratings translate similarly to all categories. Now on to these various categories and their descriptions used to rate restaurants and other food related merchants. All categories are not always applicable to all entities subjected to a rating.

FOOD

Obviously, the main focus here. It is judged for quality and taste in the Michelin style, i.e. , what is on the plate. Though, hopefully, this claim is adhered to more here than at the tire company. There are no points added for creativity for its own sake. If the chef makes a dish foam of cauliflower with beef cheek, inside out ravioli and frozen nitroglycerin tomato water and it tastes like crap, it will get a crap rating.

If a chef makes a chicken grand-mere that just makes you say, wow, now that is what this dish should taste like, it is mindblowingly good, the ratings will be as high as need be. It is very difficult to judge the food on the plate without the influence of the class, service and price of the establishment having an influence. A best effort will be put forth to do so.

Some ratings are based on a single visit, some on multiple which is possibly not a fair comparison but note that high-level consistency is what separates some of the very best from those a notch or two below. If one knows for sure the experience will be great, as opposed to sometimes or usually, the rating will reflect that with a higher score.

A few subcategories of the Food rating could be introduced, execution, menu, presentation, etc. but those will be dealt with in the future if it is deemed necessary.

VIBE

This category encompasses many factors. The highlights or especially glaring factor for each example might change but some typical examples are interior design, seating comfort, acoustics, views and type of crowd.

SERVICE

This rating starts when first walking in through the door and ends when walking out. The best service at the table is that which is seamlessly integrated. As much assistance as desired by the customer should be provided and no more. Obviously, the employees should be well-mannered, helpful, prompt and receptive to the desires of the customer. This last point has its limits to those that fall within reason. An occasional, reasonable error is to be tolerated without penalty since even the best staffs are human. If dealt with properly, a small mistake will not reduce a service rating.

Also, an overly involved staff is not the ideal choice for these ratings though it is preferable to a staff that is deficient in its duties. An example of the former is an overly talkative waitperson.

Ideal service goes almost unnoticed until after the meal when, upon reflection of the experience, it is appreciated for its quality.

VALUE

This is a characteristic that seems greatly ignored. Surely, readers can make an estimation from the review result and costs but most will not automatically do so. The audience is reading to get an answer and thus they will receive another one here. Yes, it is basically a quality for price rating with wiggle room for other factors including location.

SCORE

The overall verdict. This rating takes into account all of the above and is a single measure of the joy it brings to the consumer. Again, not an exact formula but close with an extra dose of the overriding feeling it has brought to the reviewer.

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COST

An approximate cost will be put in on a per person basis. This is not a hard and fast rule since different people eat different amounts and drink different amounts.

The estimation is roughly based on a single person’s share of a bill if most people order closer to the maximum of food available and a small amount of alcohol per person is consumed.

Very fluid and very rough but for exact prices there is the web and a touch of calculation.

It is a representation of the reviewer’s expected, usual cost for dining at that restaurant.

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