Service: Poor service is extremely discouraging. A food critic judges a dish visually and by smell before taking a single bite. The appearance and smell of a dish influence its taste; Karen Page and Andrew Dornenburg, authors of The Flavor Bible, state that up to 90 percent of taste sensations are influenced by the aroma. An attractive food plate has a variety of attractive colors and shapes, is balanced and has no spills or drips on the edges of the plate.
Food sometimes tastes great because it has a deep flavor, and food critics educate their palates to identify this complexity. In summary, these are, according to Roberta Schira, the 7 rules you must follow to ensure that you are eating well. However, a food critic goes one step further to explain why something tastes good, using traditional culinary terms and concepts. Food critics rate dishes that offer balanced flavors with higher scores than those that only have an authoritative taste sensation.
Also consider your mental and emotional feelings; gumbo tastes twice as good when served on Mardi Gras, and there's nothing better than a simple sausage at your first baseball game of the season. Learning to be fair but precise is a skill that comes with experience, but it's also an essential tool in your toolbag for food critics. If you want to criticize food, having a culinary education and being able to express yourself clearly in writing are crucial professional skills that you must master.