We rate each restaurant on a scale of 1 to 10 (1 being the worst and 10 the highest) in 5 distinct categories: food, service, value, ambience, and cleanliness. See below for descriptions of each category. The final overall rating is determined by the following formula:

[ (food x 2) + (service x 2) + value + ambience + cleanliness] / 7

The calculated value is rounded to the nearest tenth of a point.

Food

Many factors are considered when we rate food. First, how well is it presented? If the food is good but not presented well, points will be taken off because that is a sure appetite killer. Conversely, if the food is bad but presented very well, you might be able to fool customers into enjoying the food--at least for the first few bites.

Second, how does the food taste? The worst thing you can do to any kind of food is over season it. You want to be able to taste the natural flavors of the food you're eating and not be overwhelmed by too much salt, pepper, herbs, etc. The seasoning should be there to enhance the food, not mask it. However, you don't want to under season either. A good chef should know the delicate balance in between that will bring out the best in a dish.

Third, anything too greasy or too dry is a bad thing. Food that shouldn't be too greasy but is, or food that shouldn't come out dry but does, just goes to show how much effort a chef puts into the food. Food itself isn't the ultimate goal of the chef. The ultimate goal of a chef is to please the people eating his/her cooking. Therefore, the respect that chefs give to the food they prepare is the same respect that they're showing to their customers.

Finally, what kind of an impression does the food leave the customer after the meal? Does it leave a pleasant memory, which usually translates into additional visits to the restaurant, or does it leave a bad aftertaste that lingers to haunt the customer days after? Worse yet, if unclean or undercooked food is served to a customer, you can be sure that he/she will think twice about visiting that restaurant again.

Ambience

The ambience is judged by how the restaurant presents itself and how inviting the atmoshphere is. What kind of mood is portrayed by the decor? How well do the music and decorations complement the type of food that is being served? Does this restaurant give a sense of relaxation or a sense of energy/liveliness? Does this match the overall atmosphere of the restaurant?

Service

Emphasis is placed on how guests are treated as soon as they walk into the door. How courteous and attentive are the servers throughout the course of the meal? Do the servers anticipate your needs or are they satisfied with doing just the bare minimum? How knowledgeable are the servers? How well do they respond to questions about the menu or to special requests? Is the rest of the restaurant staff/management friendly and helpful?

Value

Value speaks for itself. Was it worth $20 for that seafood entrée? What quality of food do you get for the amount that you pay? Do you get a good deal for your money, or can you get the same thing (or something better) at a lower price elsewhere?

Cleanliness

Does the restaurant appear neat, well-kept, and clean? Are the tables, dishes, glassware, and silverware free from stains, unwashed bits of food, etc.? Are dirty dishes from previous tables immediately cleaned up or left lying around? Are the kitchen (if possible to view) and restrooms sanitary?