Seeing as I've already reviewed several restaurants, I can therefore use these to base my scores. I've decided on the following scoring system:
- Tastiness, freshness and quality - out of 30 points. This is basically for the food. Is it tasty? Do the flavours go well? Are the ingredients of good quality?
- Creativity and skill - out of 30 points. Is the chef being faithful to old favourites or does he look for a twist? Each restaurant seems to have a food philosophy - how does the chef interpret this?
- Service - out of 20 points. This is dependent on the type of restaurant it is. I don't expect Michelin-level service at a cafe, for example, or constant refills of my glass at my local Japanese restaurant.
- Ambience and decor - out of 10 points. How comfy are my surroundings? Do they detract from the meal? I have to say that this isn't that important - I could endure discomfort for truly good food.
- Value for money - out of 10 points. This is a catch-all category, basically it evaluates the 4 previous categories against the price I paid for the meal. If it was worth it (and the most expensive meals I have had have been), then the restaurant gets a high score here.
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