Chef and restauranteur, Marc Vetri, writes about social media's superlative laden tweets and the industry's loss of the true critic.
"It wasn't always like this. It used to be a basic and admirable process. First, someone opens up a restaurant. Then, someone who has restaurant and/or cooking experience and knows how to write well, visits the establishment numerous times, describes it and gives it a rating. Usually it's stars, but here in Philadelphia, it's bells -- the influence of the Liberty Bell. The important thing to note here is that the professional reviewer sets the bar. He or she has carefully defined parameters: food, wine, service, ambiance and hospitality are among the most important. The restaurant waits anxiously for the review, which for most of my professional life was considered the benchmark of success. A positive review coupled with a well-written article, meant phone calls galore the next day, as well as a full reservations book."