Comments on: The real cost of restaurant reviews – we speak to the chefs

By: Anonomous

Anonomous — Sun, 03 Sep 2017 12:13:06 +0000

Why do you not publish this article in the “Food” section of ALL newspapers. I believe it comes out on a Saturday. This will allow for all, the general public, the harsh wannabee critics and / or bloggers to see read our objective point of view. I agree constructive criticisms is necessary in order for restaurants improving their standards at all times. Complacency is unacceptable on behalf of restaurants. Yet destructive, venomous, unethical, uncalled for complaints and exaggerated dislikes spewed across social media, as mentioned above, is not the correct manner in which to deal with situations. Communication is the way forward. Patrons, guests must express their likes and dislikes immediately in order for the establishment to rectify the reasonable, genuine and constructive issue.

By: Rudi van Wyk

Rudi van Wyk — Thu, 31 Aug 2017 12:44:36 +0000

In reply to Kobus Schlechter.

Well said Kobus. I had to look at the definition of a narcissist….spot on!! Almost all of them finish all their food and give the waitress a good tip and leave the place seemingly very satisfied…then the writing starts. I always try to look at other reviews from that +-1% that use a review as an attack platform. Some of them even go from area to area only to attack the number 1 rated in that area. I ignore those, sorry.

By: Kobus Schlechter

Kobus Schlechter — Fri, 18 Aug 2017 10:36:11 +0000

I think we all know who we are talking about here. The issue of favorable and less favorable reviews are fine and everyone can deal with them. But when you have someone who knows nothing about food and drink, has agendas, personal issues, is narcissistic, can’t write properly, and uses their ‘blog’ as a a form of self-medication/attack platform then what can you do? Oh I know….ban them.