Appearance vs. Taste: This will weigh heavily since first appearances make a statement and already produces a predetermine factor on the potential taste. The dish will be evaluated on strictly plating right off the bat. Was it too oily, sloppy, vibrant colors, did it trigger a nostalgic mouthwatering sensation that makes you want to dive into the plate? Or, was it just plain old boring? We will then evaluate the taste.

Taste vs. Price: Expectations for this category is, is the money worth the price. We need to find out if the price equals quality. The flavors need to be dissected and have a feeling that will make a person feel like they cannot generate this at home. We are looking for a unique taste that will make us want to order that dish again and not worry about the price. If I have a side dish of Brussel sprouts that costs anywhere from $7-10 dollars, I want to know I would not hesitate to spend it again because of the great quality taste. As I stated above, I want the customers to get their true value of every dollar they spend and not feel like they got fucked with their pants on.

Ambience:  Sometimes people look on other public blogs online (ie: Yelp) before they enter in a restaurant. This also convolutes their thought of the place and can sometimes give them false hope right when they enter in the restaurant. Hiking up the prices and providing a shitty ambience is a straight shot to the nuts and will make your ratings drop before the customer has even caught a whiff of the food. However, the industrial look is very popular now and sometimes family style seating like the hofbrauhaus restaurant in Munich. We will take this into consideration as we approach every place and do our reconnaissance to prevent any preconceived notions about this restaurant.

Service: Everyone has a specific preference as what they think service is. When it comes to the introductions, whether that is the salutations, menu specials, or some type of small talk, I like to be courted. When it comes to the time I am eating, I like to go off of the whole European feel. By this I mean I like when I have to flag down a waiter after I get my food for the check with only one check in. I do not like the forced check that lies on the side after being asked if I would like anything else. I unlike some people like to take my time and shoot the shit with my guests and not just have an eating contest to see who can eat the fastest. Ratings of service will be determined with how much knowledge they have of the dishes themselves. I also want to add a personal feel to that and ask them what their favorite dish is and why. Also, I want to know what their least favorite is and why. This gives them a sense of trust and they could potentially loosen up and dive into certain selections they might suggest you try.

Ratings: The rating symbols are yet to be determined. Not sure if I will go with symbols or numbers. However, the rater will need to have a platform to go off on. We will start from worse to best.

Worse rating: The service, ambience, food, and price vs. taste is just terrible. This place would basically need to be a landfill in order to receive this rating. I am not here to bash restaurants because this I someone’s art and I’m sure they have a little pride to be somewhat successful.

Not good: Food was meh, service was tolerable, place was forgettable. Basically you wake up and have to look at your statements to remember the places’ name. This place is not a total nightmare and you might be inclined to give it another chance someday like probably in 6 months hoping new management enters in.

Great! Bomb.com:

Wholy ish! This place is Pristine: