Photo: Mike Licht
By:Â Michael Engle
Customer feedback is regarded as invaluable among chefs, restaurateurs, and fellow foodies.Â Although few people will take stock in any one particular review, whether good or bad, most will affirm that a consensus will always be heard and, if necessary, can trigger a necessary change within the restaurant.Â As New York City recently completed its first full calendar year of sanitation grades (the initiative was launched in July 2010), Associated Press’ Cristian Salazar reports that despite some difficulties in reconciling the health code with traditional cooking methods, the city’s grading system has been a popular success.
In New York City, restaurants are inspected on a regular basis, and are awarded a letter grade of A, B, or C.Â (If a restaurant cannot fix a certain violation instantly, it can be shut down until the problem is rectified.)Â Unlike elite universities, where an A is considered a rare privilege, it is relatively shameful for a restaurant not to receive an A.Â Read More