A Smart Harrikenator: Part II

Reviews: Distinguishing the good from the bad

When it comes to food reviews, a few uncomplicated rules ensure that diners can create helpful, engaging accounts of their experiences at restaurants, instead of devolving into the usual incessant bickering plaguing so many reviews online. Most customers should follow a few simple rules of thumb: ensure that said reviews have specificity, account for subjectivity of taste, and do not administer scales arbitrarily. Overall, we find that this system creates the optimum reviews, but what exactly do these rules entail?

We being with specificity. In a few words, it means that diners are encouraged to include more detailing in their opinions regarding the food that they wish to critique. For example, instead of simply stating that the Burgers at “Carnivore” are the “best” and a “must have”, a customer should try explaining what exactly it is that impresses them so much about the food there. Mention the cook of the patty, the balance of the sauce and the way it would complement the rest of the burger, the freshness of the produce or the quality of the sides. All of the above create a more vivid and persuasive picture in the minds of the reader that would allow them a more in-depth view into the dish that has the reviewer so enamored.

Specificity: Good reviews focus sincerely on the aspects of the meal that diners enjoyed or disliked, such as flavor, technique, presentation, etc.

Secondly, it’s best to remember to rate the dining experience holistically. Instead of putting down a random number focused on a single aspect of the meal, diners are better off individually assessing all factors that make up a dish. For example, instead of saying that “the food at Eatery A is awful! 2/10!”, take the time to isolate the causes of your displeasure: “Eatery A has a problem with execution. They offered a pasta that was overcooked, and a Bolognese that was essentially marinara sauce with instant noodles tastemaker in it. Not a wisp of meat sauce to be found. The only saving grace was the service; the wait staff were extremely courteous and thorough. A 2/10, for me.”

Ratings: A random position on an indeterminate scale is to be discouraged; instead, when making ratings, look at the state of the meal and the service holistically.

Lastly, remember that subjectivity is a large part of the human experience — and it’s no different in the culinary world. Instead of administering blanket statements, it’s best to keep in mind that people enjoy food differently. Keep an open mind to this fact, and attempt not to antagonize others. After all, two diners comparing specifically detailed and subjective accounts of differing experiences at the same establishment are going to be better off if no one reaches for insults and condescension, instead for patience and understanding.

Subjectivity: The tastes of diners vary; therefore, including details in reviews as opposed to flat-out endorsements or repudiations allows for a more thorough and honest discussion between diners. And remember, it never hurts to be courteous!

Watch the video produced for Harriken.com Limited by Order Of Knives to get a better idea.