Reviewers should enjoy the restaurant just like regular customers. Despite your good intentions, a food critic might view your offer to pay for their meal as a bribe. Food journalists defend honesty, fairness and follow a strict code of ethics when they review a restaurant. They only resort to paying for their food as a form of apology for huge mistakes.
For example, if the kitchen took more than an hour to prepare the food or if an bug is found on the plate. Unless you're trying to make up for a mistake, compensating for a meal is largely unnecessary, as employers often reimburse critics. You have a very diverse experience, not only in the restaurant business but also in retail. How did you go from restaurants to retail and are now back in the culinary field? Do you want to talk about that? Whether it's a secret recipe for your restaurant or sensitive customer data, it's almost certain that there will be data and information that should be kept safe and classified.
The following principles are applicable to all media outlets, and members of the Association of Food Journalists are expected to respect them in all professional situations. As customers, customers, and the community lose confidence in their ability to maintain the confidentiality of information, this can have an additional negative impact on your company as a whole. It is recommended to install caller ID blocking on the phone; maintaining a separate email account to communicate with the restaurant and maintaining one or more identities on restaurant reservation sites. They can do this by organizing events for influential consumers or, even more so, by simply handing out business cards that encourage customers to review the restaurant online.
When only one visit is possible, it's best to try to have the most typical experience that diners will look for in a restaurant. In the many cases where a story doesn't refer explicitly to gender, race, religion, or other identity, food journalists must strive to include a variety of voices in their coverage. Not to mention that some critics prefer to remain anonymous or not have dinner alone, which makes them appear as repeat customers. In such a scenario, these individual employees could face consequences of violation of confidentiality due to their actions.
In addition, they suggest that restaurants are more willing to manipulate the system when they face greater competition or have a bad reputation. Critics should discuss with their publishers what role is most important, since the critic's stance prevents him from participating in the food community as a journalist would. Critics should avoid functions likely to be attended by restaurateurs and chefs, such as grand openings, restaurant anniversary dinners, wine tastings, or the presentation of new products. Journalists specializing in gastronomy should carefully weigh invitations to participate in dinners with the media and other events that can only be accessed by invitation and in which attendees are presented with food and drink.
If food journalists accept something for free, including a food or product sample, they must indicate this when covering the article or experience. Food journalists shouldn't flaunt their titles in the hope of winning favors for themselves, their friends, or their families. The Association of Food Journalists recognizes that this is no longer the case in the current media landscape, and therefore encourages its members to consult the ethics committee in times of uncertainty. .
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