Responseto question one
WhenI am the chef, I will admit being part of “IfOnly”following the approaches and good values that are essential in therestaurant business as discussed below. The literature indicates thatamong those who visited the restaurants alluded what the critismmeant since the main essence was to give the public service somekinds of literacy. Being part of “Ifonly”is crucial since it gives us an idea of what we prefer and what wewould like to be as our city’s top tastemaker. When real values aretaken up by restaurant owners and chefs, we get to know the basicfacts that surround the facts on food, service and also theatmosphere that exist. On the opinions which come out of the critics,it enlightens, and at the same time, it gives an idea of what toinclude in dining. The further extent is that critic in somecircumstances can lead to a spike in business and more reservationsmade due to the right ideas and food services.
Responseto question two
Yes,it is possible to make objectivity from critics, and in this manner,a chef or a restaurant owner will have an alarming relationship dueto destructors on the business path. Often, if a negative reviewexists, the end results are withdrawal of stars, and when thisscenario happens, there is possibility of diminish from the topconsumers in the industry. Following harsh criticism, the chefs andrestaurant owners mainly located in San Francisco will face morepressure, and therefore that outside will have the advantage. It istrue that the relationship will be alarming due to the factsportrayed in the literature which indicates that, in San Francisco,some individuals within the restaurant community feel the pressuresince Michael Murphy manipulates them in his critics.
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