For what my opinion is worth (or about 2 cents.....
)
When I lived in Atlanta we, as Chefs, lived and died by the pen of Elliot Mackle. In the circles I ran we actually had another name for him but I won't mention it here.
I will say it sounded like his first name though.
Anyhow, I hated it. We all did....for the most part. The theory behind opinions are like..............everyone has one and they all smell....comes to mind about many of his reviews and not just his reviews of my work.
As a Chef who has been critiqued by a couple food critics over the years....... all I suggest is be fair, be honest, be objective and show some compassion. As a Chef, I believe that there are those out there that don't belong in a kitchen. Yet for those that do, they have a bad day's and it happens to be the one day you visit, they also work for unreasonable, unethical, irresponsible and inmature owners (This is now way should reflect on the Chef but often does) and they are doing their level best to make ends meet or tur a loaf of bread into 50 with no divine intervention...just skill, gut's and a great deal of determination.
Maybe show a bit of compassion for those that may be suffering through the things I mentioned as well as show some respect for the poor guy or gal that is wading their way through a sea of menutia trying to do the best they can. It's all a personal opinion in the end. In other words, be a good shepard of the flock of many mindless folks that use the review instead of drawing their own conclusion.