Comments on: Reviewer vs. Reviewee

By: tracie broom

tracie broom — Thu, 24 Jul 2008 20:04:21 +0000

brills!

By: jody flood

jody flood — Wed, 16 Jul 2008 16:08:50 +0000

Thanks for the insightful post…I must try to remember how I may be perceived in any situation – as I’m both blogger and company owner…as well as a background in media!!
jody

By: Chez US

Chez US — Mon, 14 Jul 2008 21:54:34 +0000

Great bite here! I am a blogger who also writes reviews every so often. Not professional but everyday. I do always let the restaurant know after I have dined there, to double check the facts and to let them know about the review. I have always received very positive feedback when doing so!

By: steamy kitchen

steamy kitchen — Mon, 07 Jul 2008 18:51:39 +0000

I don’t think I could ever review restaurants! As both a blogger and reporter, I love telling the story, but restaurant reviewing is just too much stress for me!

By: JSL@Palate

JSL@Palate — Mon, 07 Jul 2008 06:24:23 +0000

Great piece, Kelli, and what great successes!

As a freelance journalist and blogger, I can relate to both sides of the fence. If I’m writing for an editor, it’s all about the angle or relevance and very little about the food itself. If I’m writing as a blogger, I find it a much harder gig because bloggers, like Trekkies, really know their stuff! BTW, if I’m reviewing a restaurant, I call after I’ve visited to check my facts. Never before. Thanks again for your article.

Jen

By: Kelli Bernard

Kelli Bernard — Sat, 05 Jul 2008 17:39:10 +0000

Gerald – I don’t think one bad review will ruin a place, so I wouldn’t worry about it in particular. It’s the mix of reviews and customer word of mouth that adds up. Online readers are savvy – they’ll look at everything for the big picture. I did a quick search of your place and couldn’t find the article you mentioned in the St. Petersburgh Times, but I did find other comments/reviews (both good and bad), so I would pay more attention to that. Good luck!

Jessica – You’re right, critics don’t call ahead, but reporters generally do.

By: Jessica "Su Good Sweets"

Jessica "Su Good Sweets" — Sat, 05 Jul 2008 16:57:21 +0000

You tackled a tough topic with eloquence. I’m surprised that reporters call ahead of time though. Don’t critics come in unannounced? I’m glad that my work isn’t subjected to the same scrutiny. I would take it personally.

By: gerald hobby

gerald hobby — Sat, 05 Jul 2008 06:11:56 +0000

Need help,

Just open a new restaurant. (14 weeks old) A food reporter for the st. pete times slamed us bad. I am a new owner and tell you that I am not sure what to do. I try to touch every table and read the comment cards. 95 percent of the response is that the food is great. We have a high rate of repeat business. The article seemed to have a negative tone from the start. Your thoughts or advise.

Thank you,

Gerald Hobby
Fish Tail Willys Ocean Grill

By: Sharon

Sharon — Fri, 04 Jul 2008 23:54:45 +0000

I have enjoyed lovescool.com for quite awhile now. It is really the first “food blog” that I read and it opened up a whole new world for me on the subject of NYC bakeries.
I particularly enjoyed the insight provided in this entry.
I have been to Amai once (so far!) and tried one item. A trip to
enjoy another item is on the calendar and I’m hoping I hit the right day for a sweet potato treat!

By: Franziska

Franziska — Fri, 04 Jul 2008 15:57:04 +0000

I would never ask a waiter to stop what they do just so that I could take a picture. I order my food, a waiter brings it to the table, I wait until he is gone, then I take my pictures, then I eat it and later on I blog about it. If I want to take a picture of food that is on display I usually ask the shop owner or the restaurant owner. I have never come across someone who wouldn’t let me take a picture. I usually tell them why I want to take a picture (it looks so delicious, it looks very unusual, I have never seen anything like this, etc. etc.) As for restaurateurs being afraid someone might copy their food creation… well, copying is a form of flattery and it still comes down to taste. You can copy the look as much as you want, if you don’t get the recipe right it ain’t the same!