You ask an interesting question. What are the qualifications of a restaurant reviewer? If you travel 50% of the time and therefore eat 50% of your meals in a restaurant, is that sufficient experience to decide what's good and what's bad, or is this option limited to those who are professionally trained in the culinary arts? The analogy is the local music critic who is trained but has never left his small town vs. the the untrained person who has great appreciation and has been to events in many large cities. Who is better qualified to determine the merits of the performance? I'm not trying to be argumentative, I really just want to know. |