Food Critics Guidelines



Restaurant criticism is not an objective pursuit, yet readers expect a measure of objectivity from critics. The goals of a critic should be:

To be fair
To be honest
To understand and illuminate the cuisine about which he or she is writing.
To look beyond specific dishes and experiences to capture the whole of a restaurant and its intentions



Wearing Two Hats

The Association of Food Journalists recognizes that many critics are also tasked with reporting on restaurants. Critics should discuss with their editors which role is most important, since a critic’s position precludes him or her from participating in the food community as a reporter might. Critics should avoid functions that restaurateurs and chefs are likely to attend, such as grand openings, restaurant anniversary dinners, wine tastings or new product introductions. Critics should also avoid in-person meetings with publicists.

If a critic writes about restaurants, restaurant owners or chefs, he or she should strive to conduct interviews by phone. Also, try to steer clear of interviewing the staff of restaurants that have been recently reviewed or are on the immediate reviewing schedule.


Reviews should be conducted as anonymously as possible. The goal of restaurant criticism is to experience the restaurant just as ordinary patrons do. However, true anonymity is often no longer possible. In that case, critics should engage in the practice of anonymity. Ideally, that means keeping all photos and social-media profiles photo-free and restricting public appearances.

Even when total anonymity is impossible, restaurant critics should make every attempt to arrive at restaurants unannounced and maintain as low a profile as possible during their visits. Reservations should be made in a name other than that of the reviewer and meals should be paid for using cash or credit cards in a name other than the critic.

Installing caller ID blocking on one’s phone, maintaining a separate email account for communication with the restaurant, and maintaining one or more identities on resaturant-reservation sites is recommended.

Multiple visits

Within the constraints of time and budget, critics should visit a restaurant as many times as is needed to properly assess a restaurant. Two or more visits to a restaurant are ideal for the purposes of full-length reviews. Service, food quality and atmosphere can vary, sometimes quite dramatically, from day to day. Multiple visits give the critic a better understanding of the restaurant, helping him or her to more accurately gauge its rhythm and spirit.

When only one visit is possible, it is best to attempt to have the most typical experience diners will be seeking out at a restaurant. Do not visit at lunch to write about a restaurant specializing in dinner; if the restaurant’s specialty is a tasting menu, it would be best to order that instead of à la carte if it is financially possible. If writing a full-length review on the basis of a single visit, acknowledge the situation in the review.


Reviewers should sample the full range of the menu, from appetizers to desserts. Reviewers must taste everything ordered, or at least all the items they mention in a column. Bringing guests along helps the critic by allowing the table to order a greater variety of dishes, but guests should be properly prepped in advance on review meal protocol.

Order dishes that involve different cooking techniques (steamed, deep-fried, sautéed); different ingredients (one orders fish, another asks for beef); different styles (something traditional, something eclectic). Is there something the restaurant is known for doing well? Order it. In general, guests should avoid ordering the same thing. If the critic returns for a second visit, it may be worth again ordering a dish that was particularly wonderful or terrible to see if the experience is consistent.



If a restaurant critic is recognized, or accompanied by a person known to the kitchen, and the restaurant sends over free food, request that the cost of the items be added to the check. If such an incident occurs, it should be acknowledged in the review.


Reviews should reflect the full range of a region’s restaurants, from neighborhood haunts to luxury venues. Offer readers dining choices in a variety of price ranges, cuisine, neighborhood and style. If your publication has eligibility policies prohibiting the review of chain restaurants or advertisers, for example, they should be shared with readers.

New Restaurants





Some publications issue starred ratings along with the reviews, while others let the writing stand for itself. AFJ does not take a position on the validity of ratings. Should you use ratings, here are some suggestions for how to think about imposing them:

Ratings should reflect a reviewer’s reaction to menu, atmosphere, service and value, and should be determined with regard to what the restaurant is trying to accomplish: An Indian restaurant shouldn’t be downgraded because it doesn’t serve filet mignon, for example. A star system should not serve as a hierarchy of elegance.

Have a sense of what a star or other rating symbol mean. Although you should develop a rating system appropriate for your readership, here are some definitions to consider:



(Good) Solid example of restaurant type.


(Poor) Below-average restaurants.




Negative Reviews


Fact Checking

Follow basic journalistic precepts for accuracy. Confirm spelling of the restaurant and chef’s names; address; telephone number; hours and any other information accompanying the review. If possible, check the review against an online or printed menu.