Restaurants Review Quotes

But depression wasn't the word. This was a plunge encompassing sorrow and revulsion far beyond the personal: a sick, drenching nausea at all humanity and human endeavor from the dawn of time. The writhing loathsomeness of the biological order. Old age, sickness, death. No escape for anyone. Even the beautiful ones were like soft fruit about to spoil. And yet somehow people still kept fucking and breeding and popping out new fodder for the grave, producing more and more new beings to suffer like this was some kind of redemptive, or good, or even somehow morally admirable thing: dragging more innocent creatures into the lose-lose game. Squirming babies and plodding, complacent, hormone-drugged moms. Oh, isn't he cute? Awww. Kids shouting and skidding in the playground with no idea what future Hells await them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten from top to bottom.

When people write reviews, they are really writing a kind of memoir--here's what *my* experience was eating at this restaurant or getting *my* hair cut at this barbershop.

Let's just go in and enjoy ourselves,' Yvonne had said after a long moment when the Hitchens family had silently reviewed the menu—actually of the prices not the courses—outside a restaurant on our first and only visit to Paris. I knew at once that the odds against enjoyment had shortened (or is it lengthened? I never remember).

His deep voice drifted to her through the crowd of women. “…my lady when she returns. Och, there ye are, Blossom,” Faolán grinned, standing up and taking her hand so she could ease back into the restaurant booth. “These lasses were just asking if I was a stripper. I told them I doona think so,” he said, his face clouded with uncertainty. “I’m not, am I?” The inquisitive lasses in question flushed scarlet and scattered to the four corners of the room at the murderous look on Colleen’s face. “No, you’re not, but I guess I can see how they’d think that,” she muttered darkly. “What you are is a freaking estrogen magnet.

when people write reviews, they are really writing a kind of memoir—here’s what my experience was eating at this restaurant or getting my hair cut at this barbershop.

Watches and clocks are round, like the product Brick Oven serves with five-star flavor, because it's always pizza time. But I'm always split over what to order, because I make their wings disappear like I'm Amelia Earhart.

People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything. And all this mental thrashing and tossing

El Lindo tastes like the line from that famous murder mystery movie “Rambo,” when Nicolas Cage rips off his tuxedo and says, “I may be a lot of things, but I ain’t a man to call Taco Bell Mexican cuisine." I love a good romance.

Literary Teas are constantly in a state of flux. The uninitiated gravitates toward the author, the author toward the editor or publisher, the publisher toward the reviewer, and the reviewer, in desperation, toward another drink.

FOR SOME TIME, I have believed that everyone should be allowed to have, say, ten things that they dislike without having to justify or explain to anyone why they don’t like them. Reflex loathings, I call them. Mine are: Power walkers. Those vibrating things restaurants give you to let you know when a table is ready. Television programs in which people bid on the contents of locked garages. All pigeons everywhere, at all times. Lawyers, too. Douglas Brinkley, a minor academic and sometime book reviewer whose powers of observation and generosity of spirit would fit comfortably into a proton and still leave room for an echo. Color names like taupe and teal that don’t mean anything. Saying that you are going to “reach out” to someone when what you mean is that you are going to call or get in touch with them. People who give their telephone number so rapidly at the end of long phone messages that you have to listen over and over and eventually go and get someone else to come and listen with you, and even then you still can’t get it. Nebraska. Mispronouncing “buoy.” The thing that floats in a navigation channel is not a “boo-ee.” It’s a “boy.” Think about it. Would you call something that floats “boo-ee-ant”? Also, in a similar vein, pronouncing Brett Favre’s last name as if the “r” comes before the “v.” It doesn’t, so stop it. Hotel showers that don’t give any indication of which way is hot and which cold. All the sneaky taxes, like “visitor tax” and “hospitality tax” and “fuck you because you’re from out of town tax,” that are added to hotel bills. Baseball commentators who get bored with the game by about the third inning and start talking about their golf game or where they ate last night. Brett Favre. I know that is more than ten, but this is my concept, so I get some bonus ones.

I flip on my blinker. “I like reading reviews. I feel like business reviews are a reflection of the owner, and I want to know what people think of my restaurants. The constructive criticism helps. I haven’t had the kitchen experience a lot of chefs have, and critics are some of the best teachers.” “What do you get out of reading reviews about other people’s businesses?” “Nothing, really. I just find it entertaining.” “Do I have any bad ones?” Lily looks away from me, half turning so that she’s facing forward again. “Never mind, don’t answer that. I’m just going to pretend they’re all good and that everyone loves my flowers.

People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were.

The waves of refugees who washed into London, escaping from Hitler, and then from Stalin, were bone-poor, often threadbare, and lived as they could on a translation here, a book review, language lessons. They worked as hospital porters, on building sites, did housework. There were a few cafés and restaurants as poor as they were, catering for their nostalgic need to sit and drink coffee and talk politics and literature. They were from universities all over Europe, and were intellectuals, a word guaranteed to incite waves of suspicion in the breasts of the xenophobic philistine British, who did not necessarily think it a commendation when they admitted that these newcomers were so much better educated than they were.

Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that, sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were.

Kids shouting and skidding in the playground with no idea what future Hells awaited them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that, sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything.

People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly

Inarguably, a successful restaurant demands that you live on the premises for the first few years, working seventeen-hour days, with total involvement in every aspect of a complicated, cruel and very fickle trade. You must be fluent in not only Spanish but the Kabbala-like intricacies of health codes, tax law, fire department regulations, environmental protection laws, building code, occupational safety and health regs, fair hiring practices, zoning, insurance, the vagaries and back-alley back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

Writing down Tasks serves a dual purpose. First, having a record of an open task makes it easier to remember even when you’re away from your journal, partly due to a phenomenon known as the Zeigarnik effect. Russian psychiatrist and psychologist Bluma Wulfovna Zeigarnik observed that the staff at her local restaurant was able to remember complex unfilled orders until they were filled, at which point they forgot the details. The friction of an unfinished Task actively engages your mind. Second, by logging Tasks and their state, you’ll also automatically create an archive of your actions. This becomes immensely valuable during Reflection (this page), or when you review your notebook days, months, or years from now. You’ll always know what you were working toward.

FETTUCCINI “PORCINI” (Australian Fettuccini) Trudi’s 1st Note: We just returned from a trip to Australia. This is my version of a recipe we experienced in Sydney. It’s easy to make and a wonderful flavor. For the Pasta: Prepare a package of your favorite brand fettuccini pasta as instructed on the package. Use the size that serves 4. When the pasta is cooked, drain it, give it a stir to keep it from sticking together, cover it loosely with foil and set it aside on a cold burner to wait for its yummy sauce. For the Sauce: ¼ pound bacon (regular sliced, not thick) ½ pound (8 ounces) fresh mushrooms sliced, or chopped ½ cup chopped onions (regular yellow onions or green onions—if you use green onions, you can use up to 2 inches of the stem) 4-inch square of fresh salmon filet 15-ounce (approximate—if it’s a bit more, that’s okay) jar of prepared Alfredo sauce Pan fry the bacon until it’s crispy and lift it out of the fat with a slotted spoon to drain it on paper towels. Use the remaining bacon fat in the pan to fry the mushrooms until they are very well done. Add the onions to the pan and continue to fry until the onions are translucent and fully cooked. Cut the raw salmon into cubes and add it to the pan. Fry it until the salmon is fully cooked. Add the drained bacon pieces to the pan and add the Alfredo sauce. Stir everything together until it’s well-combined and heated through. Arrange the pasta you’ve cooked on 4 plates. Ladle the delicious mixture in the frying pan over the pasta and serve to rave reviews! Trudi’s 2nd Note: The porcini is in quotes because I’m sure the restaurant used them, but regular mushrooms work just as well and are easier on the budget. Fresh salmon works great but since it sort of falls apart in the cooking anyway, you probably could use canned or packaged salmon and get the same results. If you prefer, you could also use packaged Alfredo sauce mix and prepare it yourself.

I can’t help but think of one of my favorite moments in any Pixar movie, when Anton Ego, the jaded and much-feared food critic in Ratatouille, delivers his review of Gusteau’s, the restaurant run by our hero Remy, a rat. Voiced by the great Peter O’Toole, Ego says that Remy’s talents have “challenged my preconceptions about fine cooking … [and] have rocked me to my core.” His speech, written by Brad Bird, similarly rocked me—and, to this day, sticks with me as I think about my work. “In many ways, the work of a critic is easy,” Ego says. “We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends.

IN JANUARY 1959 Police Chief Herbert Jenkins found a poem tacked to a bulletin board at his departmental headquarters. Tellingly, the anonymous author had titled it “The Plan of Improvement,” in sarcastic tribute to Mayor Hartsfield’s 1952 program for the city’s expansion and economic progress. The poem looked back over a decade of racial change and spoke volumes about the rising tide of white resentment. It began with a brief review of the origins of residential transition and quickly linked the desegregation of working-class neighborhoods to the desegregation of the public spaces surrounding them: Look my children and you shall see, The Plan of Improvement by William B. On a great civic venture we’re about to embark And we’ll start this one off at old Mozeley Park. White folks won’t mind losing homes they hold dear; (If it doesn’t take place on an election year) Before they have time to get over the shock, We’ll have that whole section—every square block. I’ll try something different for plan number two This time the city’s golf courses will do. They’ll mix in the Club House and then on the green I might get a write up in Life Magazine. And now comes the schools for plan number three To mix them in classrooms just fills me with glee; For I have a Grandson who someday I pray Will thank me for sending this culture his way. And for my finale, to do it up right, The buses, theatres and night spots so bright; Pools and restaurants will be mixed up at last And my Plan of Improvement will be going full blast. The sarcasm in the poem is unmistakable, of course, but so are the ways in which the author—either a policeman himself or a friend of one—clearly linked the city’s pursuit of “progress” with a litany of white losses. In the mind of the author, and countless other white Atlantans like him, the politics of progress was a zero-sum game in which every advance for civil rights meant an equal loss for whites.

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

Andre: You know, in the sexual act there’s that moment of complete forgetting, which is so incredible. Then in the next moment you start to think about things: work on the play, what you’ve got to do tomorrow. I don’t know if this is true of you, but I think it must be quite common. The world comes in quite fast. Now that again may be because we’re afraid to stay in that place of forgetting, because that again is close to death. Like people who are afraid to go to sleep. In other words: you interrelate and you don’t know what the next moment will bring, and to not know what the next moment will bring brings you closer to a perception of death! You see, that’s why I think that people have affairs. Well, I mean, you know, in the theater, if you get good reviews, you feel for a moment that you’ve got your hands on something. You know what I mean? I mean it’s a good feeling. But then that feeling goes quite quickly. And once again you don’t know quite what you should do next. What’ll happen? Well, have an affair and up to a certain point you can really feel that you’re on firm ground. You know, there’s a sexual conquest to be made, there are different questions: does she enjoy the ears being nibbled, how intensely can you talk about Schopenhauer in some elegant French restaurant. Whatever nonsense it is. It’s all, I think, to give you the semblance that there’s firm earth. Well, have a real relationship with a person that goes on for years, that’s completely unpredictable. Then you’ve cut off all your ties to the land and you’re sailing into the unknown, into uncharted seas. I mean, you know, people hold on to these images: father, mother, husband, wife, again for the same reason: ’cause they seem to provide some firm ground. But there’s no wife there. What does that mean, a wife? A husband? A son? A baby holds your hands and then suddenly there’s this huge man lifting you off the ground, and then he’s gone. Where’s that son?

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word. For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no. Since I knew his ranch was somewhat remote and likely didn’t have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I’d picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head. I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man’s kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit. I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn’t eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate. Still, he ate it. And lucky for him, his phone rang when he was more than halfway through our meal together. He’d been expecting an important call, he said, and excused himself for a good ten minutes. I didn’t want him to go away hungry--big, strong rancher and all--so when I sensed he was close to getting off the phone, I took his plate to the stove and heaped another steaming pile of fishy noodles onto his plate. And when Marlboro Man returned to the table he smiled politely, sat down, and polished off over half of his second helping before finally pushing away from the table and announcing, “Boy, am I stuffed!” I didn’t realize at the time just how romantic a gesture that had been.

But depression wasn’t the word. This was a plunge encompassing sorrow and revulsion far beyond the personal: a sick, drenching nausea at all humanity and human endeavor from the dawn of time. The writhing loathsomeness of the biological order. Old age, sickness, death. No escape for anyone. Even the beautiful ones were like soft fruit about to spoil. And yet somehow people still kept fucking and breeding and popping out new fodder for the grave, producing more and more new beings to suffer like this was some kind of redemptive, or good, or even somehow morally admirable thing: dragging more innocent creatures into the lose-lose game. Squirming babies and plodding, complacent, hormone-drugged moms. Oh, isn’t he cute? Awww. Kids shouting and skidding in the playground with no idea what future Hells awaited them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that, sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything.

Cultivating loyalty is a tricky business. It requires maintaining a rigorous level of consistency while constantly adding newness and a little surprise—freshening the guest experience without changing its core identity.” Lifetime Network Value Concerns about brand fickleness in the new generation of customers can be troubling partly because the idea of lifetime customer value has been such a cornerstone of business for so long. But while you’re fretting over the occasional straying of a customer due to how easy it is to switch brands today, don’t overlook a more important positive change in today’s landscape: the extent to which social media and Internet reviews have amplified the reach of customers’ word-of-mouth. Never before have customers enjoyed such powerful platforms to share and broadcast their opinions of products and services. This is true today of every generation—even some Silent Generation customers share on Facebook and post reviews on TripAdvisor and Amazon. But millennials, thanks to their lifetime of technology use and their growing buying power, perhaps make the best, most active spokespeople a company can have. Boston Consulting Group, with grand understatement, says that “the vast majority” of millennials report socially sharing and promoting their brand preferences. Millennials are talking about your business when they’re considering making a purchase, awaiting assistance, trying something on, paying for it and when they get home. If, for example, you own a restaurant, the value of a single guest today goes further than the amount of the check. The added value comes from a process that Chef O’Connell calls competitive dining, the phenomenon of guests “comparing and rating dishes, photographing everything they eat, and tweeting and emailing the details of all their dining adventures.” It’s easy to underestimate the commercial power that today’s younger customers have, particularly when the network value of these buyers doesn’t immediately translate into sales. Be careful not to sell their potential short and let that assumption drive you headlong into a self-fulfilling prophecy. Remember that younger customers are experimenting right now as they begin to form preferences they may keep for a lifetime. And whether their proverbial Winstons will taste good to them in the future depends on what they taste like presently.

The Biggest Property Rental In Amsterdam Amsterdam has been ranked as the 13th best town to live in the globe according to Mercer contacting annual Good quality of Living Review, a place it's occupied given that 2006. Which means that the city involving Amsterdam is among the most livable spots you can be centered. Amsterdam apartments are equally quite highly sought after and it can regularly be advisable to enable a housing agency use their internet connections with the amsterdam parkinghousing network to help you look for a suitable apartment for rent Amsterdam. Amsterdam features rated larger in the past, yet continuing plan of disruptive and wide spread construction projects - like the problematic North-South town you live line- has intended a small scores decline. Amsterdam after rated inside the top 10 Carolien Gehrels (Tradition) told Dutch news company ANP that the metropolis is happy together with the thirteenth place. "Of course you want is actually the first place position, however shows that Amsterdam is a fairly place to live. Well-known places to rent in Amsterdam Your Jordaan. An old employees quarter popularised amang other things with the sentimental tunes of a quantity of local vocalists. These music painted an attractive image of the location. Local cafes continue to attribute live vocalists like Arthur Jordaan and Tante Leeni. The Jordaan is a network of alleyways and narrow canals. The section was proven in the Seventeenth century, while Amsterdam desperately needed to expand. The region was created along the design of the routes and ditches which already existed. The Jordaan is known for the weekly biological Nordermaarkt on Saturdays. Amsterdam is famous for that open air market segments. In Oud-zuid there is a ranging Jordan Cuypmarkt open year long. This part of town is a very popular spot for expats to find Expat Amsterdam flats due in part to vicinity of the Vondelpark. Among the largest community areas A hundred and twenty acres) inside Amsterdam, Netherlands. It can be located in the stadsdeel Amsterdam Oud-Zuid, western side from the Leidseplein as well as the Museumplein. The playground was exposed in 1865 as well as originally named the "Nieuwe Park", but later re-named to "Vondelpark", after the 17th one hundred year author Joost lorrie den Vondel. Every year, the recreation area has around 10 million guests. In the park can be a film art gallery, an open air flow theatre, any playground, and different cafe's and restaurants.

But depression wasn’t the word. This was a plunge encompassing sorrow and revulsion far beyond the personal: a sick, drenching nausea at all humanity and human endeavor from the dawn of time. The writhing loathsomeness of the biological order. Old age, sickness, death. No escape for anyone. Even the beautiful ones were like soft fruit about to spoil. And yet somehow people still kept fucking and breeding and popping out new fodder for the grave, producing more and more new beings to suffer like this was some kind of redemptive, or good, or even somehow morally admirable thing: dragging more innocent creatures into the lose-lose game. Squirming babies and plodding, complacent, hormone-drugged moms. Oh, isn’t he cute? Awww. Kids shouting and skidding in the playground with no idea what future Hells awaited them: boring jobs and ruinous mortgages and bad marriages and hair loss and hip replacements and lonely cups of coffee in an empty house and a colostomy bag at the hospital. Most people seemed satisfied with the thin decorative glaze and the artful stage lighting that, sometimes, made the bedrock atrocity of the human predicament look somewhat more mysterious or less abhorrent. People gambled and golfed and planted gardens and traded stocks and had sex and bought new cars and practiced yoga and worked and prayed and redecorated their homes and got worked up over the news and fussed over their children and gossiped about their neighbors and pored over restaurant reviews and founded charitable organizations and supported political candidates and attended the U.S. Open and dined and travelled and distracted themselves with all kinds of gadgets and devices, flooding themselves incessantly with information and texts and communication and entertainment from every direction to try to make themselves forget it: where we were, what we were. But in a strong light there was no good spin you could put on it. It was rotten top to bottom. Putting your time in at the office; dutifully spawning your two point five; smiling politely at your retirement party; then chewing on your bedsheet and choking on your canned peaches at the nursing home. It was better never to have been born—never to have wanted anything, never to have hoped for anything. And all this mental thrashing and tossing was mixed up with recurring images, or half-dreams, of Popchik lying weak and thin on one side with his ribs going up and down—I’d forgotten him somewhere, left him alone and forgotten to feed him, he was dying—over and over, even when he was in the room with me, head-snaps where I started up guiltily, where is Popchik; and this in turn was mixed up with head-snapping flashes of the bundled pillowcase, locked away in its steel coffin.

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali

A good idea is to do advance research on the Internet, since an increasing number of restaurants now post their wine lists on their Web sites. Before leaving for the restaurant, take a few minutes to scan the list, maybe even look up reviews or scores online as well. Or if the wine list isn’t on the Web site, call the restaurant to ask them to fax or e-mail it to you, or at least to discuss it over the phone. This is especially helpful if you’ll be choosing the wine for a large dinner group and makes you look like a real hero when the sommelier arrives. Not only do you make a quick choice, but you can even toss out a few comments about the region or vintage.

Over the past year, as I have been working with the global tax-accounting firm KPMG to help their tax auditors and managers become happier, I began to realize that many of the employees were suffering from an unfortunate problem. Many of them had to spend 8 to 14 hours a day scanning tax forms for errors, and as they did, their brains were becoming wired to look for mistakes. This made them very good at their jobs, but they were getting so expert at seeing errors and potential pitfalls that this habit started to spill over into other areas of their lives. Like the Tetris players who suddenly saw those blocks everywhere, these accountants experienced each day as a tax audit, always scanning the world for the worst. As you can imagine, this was no picnic, and what’s more, it was undermining their relationships at work and at home. In performance reviews, they noticed only the faults of their team members, never the strengths. When they went home to their families, they noticed only the C’s on their kids’ report cards, never the A’s. When they ate at restaurants, they could only notice that the potatoes were underdone—never that the steak was cooked perfectly. One tax auditor confided that he had been very depressed over the past quarter. As we discussed why, he mentioned in passing that one day during a break at work he had made an Excel spreadsheet listing all the mistakes his wife had made over the past six weeks. Imagine the reaction of his wife (or soon to be ex wife) when he brought that list of faults home in an attempt to make things better. Tax auditors are far from the only ones who get stuck in this

Real word of mouth dips in and out of different spaces. You eat at a good restaurant. You mention it to people at the office. One of them emails your recommendation to his wife. She emails four friends, and they have lunch there. Two mention the restaurant to other friends at a party, and one of them blogs about it. Someone reads the blog and calls a buddy about eating there. They review it online. You get the idea.

For Thanksgiving, a quote from my book, The Restaurant Reviewer, with deepest thanks for all the bounty: In the kitchen here ingredients are cherished. This restaurant remembers that food tastes good.

There is no logical reason to think that a tire company should be a food critic, but a hundred years ago, Michelin tires started reviewing rural restaurants to encourage people living in the cities to drive farther and wear their tires out more quickly. Guinness created the Guinness Book of World Records to reinforce its brand and give people something to talk about in the pubs. Similarly, I predict that one day a brand like Nike could put out its own sports programming and compete successfully against ESPN, or Amtrak could launch a publication that could stand up to Travel + Leisure.

A classroom library containing both fiction and non-fiction books should be located centrally, and include newspapers, magazines, telephone books, restaurant menus, etc. Teachers should also integrate literacy across the curriculum by reading and assigning texts that support their learning units in subjects such as mathematics, sciences, and social studies.

My friend thinks he is so smart. He said onions are the only food that makes you cry. So I threw a coconut in his face.

In places where people would help their friends by testifying, they also report a willingness to (1) give their friends insider company information, (2) lie about a friend’s medical exam to lower his insurance rates, and (3) exaggerate the quality of the cuisine at a friend’s restaurant in a published review. In these places, the “right” answer is to help your friend. People aren’t trying to distinguish themselves as relentlessly honest individuals governed by impartial principles. Instead, they are deeply loyal to their friends and want to cement enduring relationships, even if this involves illegal actions. In these places, being nepotistic is often the morally correct thing to do. By contrast, in WEIRD societies, many people think badly of those who weight family and friends over impartial principles and anonymous criteria like qualifications, merit, or effort.

Do you date a lot?” “I suppose you could say I do,” he answered. “There are women I’m friendly with and we share certain interests. There’s a neighbor woman I’ve known for years who is a food critic for the newspaper, and sometimes she invites me along to restaurants she’s reviewing—what an opportunity! She doesn’t listen to a word I say about the food, but I love the whole experience. I have a colleague I can invite to those college parties I’m forced to attend—she’s single and doesn’t usually have a date, either. Mainly I have a number of friends who happen to be women, and if I’m looking for something to do, I might give one of them a call.” He turned and looked toward her. “Maureen, I don’t have anything romantic going on with anyone. Ridiculous as it might be to think a man my age could be a playboy, I promise you, I am not.” “I didn’t mean—” He grinned and grabbed her hand. “Of course you did, and not only am I encouraged, I’m flattered!” “Well, don’t be,” she said. “I didn’t mean that.” And then he laughed at her. George

We agreed that we wanted McDonald’s to be more than just a name used by many different people. We wanted to build a restaurant system that would be known for food of consistently high quality and uniform methods of preparation. Our aim, of course, was to insure repeat business based on the system’s reputation rather than on the quality of a single store or operator. This would require a continuing program of educating and assisting operators and a constant review of their performance. It would also require a full-time program of research and development. I knew in my bones that the key to uniformity would be in our ability to provide techniques of preparation that operators would accept because they were superior to methods they could dream up for themselves.

What’s the first thing you do now before you visit a new restaurant for the first time or book a hotel room online? You probably ask a friend for a recommendation or you check out the reviews online. Now more than ever, the story your customers tell about you is a big part of your story. Word of mouth is accelerated and amplified. Trust is built digitally beyond the village. Reputations are built and lost in a moment. Opinions are no longer only shared one to one; they are broadcasted one to many, through digital channels. Those opinions live on as clues to your story. The cleanliness of your hotel bathrooms is no longer a secret. Guests’ unedited photos are displayed alongside a hotel brochure’s digital glossies. TripAdvisor ratings are proudly displayed by hotels and often say more about the standards guests can expect than do other, more established star ratings systems, such as the Forbes Travel Guide‘s ratings. Once-invisible brands and family-run hotels have had their businesses turned around by the stories their customers tell about them. “With 50 million reviews and counting, [TripAdvisor] is shaking the travel industry to its core.” —Nathan Labenz It turns out that people are more likely to trust the stories other people tell about you than to trust the well-lit Photoshopped images in your brochure. Reputation is how your idea and brand story are spread. A survey conducted by Chadwick Martin Bailey found that six in ten cruise customers said “they were less likely to book a cruise that received only one star.” There is no marketing more powerful than what one person says to another to recommend your brand. “Don’t waste money on expensive razors.” “Nice hotel; shame about the customer service.” In a world where online reputation can increase a hotel’s occupancy and revenue, trust has become a marketing metric. “[R]eputation has a real-world value.” —Rachel Botsman When we were looking to book a quiet, off-the-beaten-track hotel in Bali, the first place we looked wasn’t with the travel agents or booking.com. I jumped online and found that one of the area’s best-rated hotels on tripadvisor.com wasn’t a five-star resort but a modest family-run, three-star hotel that was punching well above its weight. This little fifteen-room hotel had more than 400 very positive reviews and had won a TripAdvisor Travellers Choice award. The reviews from the previous guests sealed the deal. The little hotel in Ubud was perfect. The reviews didn’t lie, and of course the place was fully booked with a steady stream of guests who knew where to look before taking a chance on a hotel room. Just a few years before, this $50-a-night hotel would have been buried amongst a slew of well-marketed five-star resorts. Today, thanks to a currency of trust, even tiny brands can thrive by doing the right thing and giving their customers a great story to tell.

The Instagram versus Hipstamatic story is perhaps the canonical example of a strategy made famous by Chris Dixon’s 2015 essay “Come for the tool, stay for the network.” Chris writes: A popular strategy for bootstrapping networks is what I like to call “come for the tool, stay for the network.” The idea is to initially attract users with a single-player tool and then, over time, get them to participate in a network. The tool helps get to initial critical mass. The network creates the long term value for users, and defensibility for the company.40 There are many other examples across many sectors beyond photo apps: The Google Suite provides stand-alone tools for people to create documents, spreadsheets, and presentations, but also network features around collaborative editing, and comments. Games like Minecraft or even classics like Street Fighter can be played in single-player mode where you play against the computer, or multiplayer mode where you play with friends. Yelp started out effectively as a directory tool for people to look up local businesses, showing addresses and phone numbers, but the network eventually built out the database of photos and reviews. LinkedIn started as a tool to put your resume online, but encouraged you to build up your professional network over time. “Come for the tool, stay for the network” circumvents the Cold Start Problem and makes it easier to launch into an entire network—with PR, paid marketing, influencers, sales, or any number of tried-and-true channels. It minimizes the size requirement of an atomic network and in turn makes it easy to take on an entire network. Whether it’s photo-sharing apps or restaurant directories, in the framework of the Cold Start Theory, this strategy can be visualized. In effect, a tool can be used to “prop up” the value of the network effects curve when the network is small.

It’s the year 3012 and all food is gluten-free. No restaurant, grocery, or bakery serves anything with gluten in it, and guess what? Everything still tastes great. ... The amount of time people save by not having to ask—or answer—the question “Is that gluten-free?” when ordering food has lengthened every individual’s life span by an estimated fourteen hours. This “extra time” is used by most people to write negative reviews on the Internet of things they see or hear or have heard about.

Well,” I said, “right now I make a living as a freelance writer and part-time English teacher. I never wanted to teach school. I want to write, but my journalism career hasn’t gone anywhere. I can’t seem to get beyond writing puff restaurant reviews for what’s basically an advertising circular, and I’m desperate to do something more meaningful, and interesting, and challenging with my life.” “Ministry is certainly all that,” he said. “But why ministry in particular?” Hearing him preach, I said, had given me the idea. I was drawn to how he immersed himself deeply in a spiritual concept, then reported back to us what he’d learned. Also, I had developed an intense interest in the church—how it functioned and what it gave to its members. “And what does a church give to its members?” I hadn’t prepared an answer to this. “I can really only speak for myself,” I said. “Church is the one place I know that privileges the soul, that focuses on spiritual values and bases a community on them.

While we currently pick a hotel founding our decision on photos, videos, and reviews only, the metaverse could provide a more immersive experience, and allow us to "visit" a destination, book a hotel room or a restaurant table, bookmark a museum while sitting on our couch, and -then- live the experience IRL. It's travel research on steroids. No static image, 2D video, or website will ever be able to deliver an equivalent experience.

The metaverse is evolutionary, not revolutionary. It will unlikely replace traveling tout-court, but it will definitely play a role in it, especially in the early, top-funnel touchpoints of the traveler's journey. Currently, we pick a hotel founding our decision based on photos, videos, and reviews only, while the metaverse could provide a more immersive experience, and allow us to immerse in a destination, book a hotel room or a restaurant table while sitting at our couch, and -eventually- live the experience in the physical world. It's what I call "travel research on steroids." No static image, 2D video, or website will ever be able to deliver a comparable experience. It's the next level of the "try before you buy" concept. And, quite frankly, we're just scratching the surface.

And while seeking out the opinions and perspectives of people like ourselves may lead to a more personal and familiar buying experience, what’s even more amazing is the impact those trusted sources have on conversion rates. B2B sales cycle data from Salesforce demonstrates that, when it comes to lead conversion, the interest that originates from customer and employee referrals converts to deals at rates fifty times higher than email campaigns!9 Furthermore, data from marketing automation giant Marketo indicates that leads originating from referrals convert to opportunities at rates of four times the average, and similar to the next three highest-converting lead sources combined (those being partner, inbound, and marketing-generated).10 My personal experience over the years greatly corroborates these statistics. For example, when I started my own sales practice, Cerebral Selling, I needed to have a logo designed. Around the same time, my friend had recently had a nice logo designed for his business. I asked him who he used, he told me, and I just did the same. No further research or investigation required. A short time later, I wanted to head out of town with my wife for an overnight trip to the beautiful Niagara wine region of Ontario to celebrate our anniversary. I didn’t know where to stay or which restaurant to go to, so instead of sifting through pages of online content and reviews, I asked a friend who runs a vineyard in the region. When he gave me his recommendations, I simply booked the places he told me. No questions asked. Were there better places to stay and eat? Potentially. Were there other creative design shops that could have generated equally if not more spectacular logos? More than likely. Do I care? Absolutely not! I love my logo and had a great anniversary outing, and feel secure in my decisions around both because of the feeling I received by selecting recommendations from people I trust. Both experiences are perfect examples of the prescriptive-led sales cycle we spoke about in chapter 2. This means that when it comes to your selling motion, one of the most unobtrusive, empathetic, and authentic ways to convert prospective buyers is simply to surround them with like-minded customers who love you.

I led the record review section with Arlo Guthrie’s Alice’s Restaurant (“excellent”),

One review examined thirteen studies and found the intake of heavier people to be less than or equal to thin people in twelve of those studies.124 In one interesting study, investigators unobtrusively observed customers at fast-food restaurants, snack bars, and ice-cream parlors and found that the fatter customers ate no more than the thin ones. These are only casual observations, of course, and this particular study may be obscured by differences

I read aloud from my phone. “‘A cappuccino with low-quality milk … the only good things is the kindness of the bartenders…’” “Are you reading the online reviews?” “Of course. This is a good one. ‘What is gruesome is the disorganization and rudeness of the staff.’ And here’s another. ‘Business lunch with pork sandwich, dirty toilets, and hallucinating prices.’” Elisa let out a laugh. “Internet translations have made Italians sound like lunatics.” “Or like a nation with a head injury. Here’s my favorite one: ‘The collation leaves it to be desired and the girl was alone and in trouble to manage everything. Sandwich was inexplicable.

My dad and I both refuse to patronize the number-one-ranked Curryland, despite the statistical significance of the additional seven five-star reviews in their favor, because as a rule we avoid restaurants that rely on a theme, especially one as nonsensical as pretending that each customer is a tourist in a mythical place called Curryland.

Unsurprisingly, a retired dentist who starts a restaurant for the sex, or to be told he's marvelous, is totally unprepared for the realities of the business. He's completely blindsided when the place doesn't start making money immediately. Under-capitalized, uneducated about the arcane requirements of new grease traps, frequent refrigeration repairs, unforeseen equipment replacement, when business drops, or fails to improve, he panics, starts looking for the quick fix. He thrashes around in an escalating state of agitation, tinkering with concept, menu, various marketing schemes. As the end draws near, these ideas are replaced by more immediately practical ones: closed on Sundays. . . cut back staff . . . shut down lunch. Naturally, as the operation becomes more schizophrenic — one week French, one week Italian — as the poor schmuck tries one thing after another like a rat trying to escape a burning building, the already elusive dining public begins to detect the unmistakable odor of uncertainty, fear and approaching death. And once that distinctive reek begins to waft into the dining room, he may as well lay out petri-dishes of anthrax spores as bar snacks, because there is no way the joint is gonna bounce back. It's remarkable how long some of these neophytes hang on after the clouds of doom gather around the place, paying for deliveries COD as if magic will happen — one good weekend, a good review, something will somehow save them. Like some unseen incubus, this evil cloud of failure can hang over a restaurant long after the operation has gone under, killing any who follow. The cumulative vibe of a history of failed restaurants can infect an address year after year, even in an otherwise bustling neighborhood. You can see it when passersby peer into the front window of the next operator; there's a scowl, a look of suspicion, as if they are afraid of contamination.

Reading a SoHo restaurant review in the New York Times for me is like reading Fifty Shades of Gravy. By the end of it, you're drooling and fully turned on for more." Kim Lee The Big Apple Took a Bite Of Me Available on Amazon Books and Kindle

Reading a SoHo restaurant review in the New York Times for me is like reading Fifty Shades of Gravy. By the end of it, you're drooling and fully turned on for more. - (done) It wasn’t always pretty in SoHo. When the moon clocked in for its night shift, the homeless community got cozy with their couture cardboard beds sprawled across the cobblestone catwalk.

The restaurant you are is the restaurant they’re reviewing.

My meal from Honey and Hickory came with a side of dysentery straight out of Oregon Trail.’” Finn now spat out the quote against the echo of Simone’s accusation, reciting from memory a review he’d found on a late-night, liquor-fueled deep dive into all things Honey and Hickory. “That’s a direct quote from a one-star review I found for Simone’s historic family restaurant online.” Simone strode forward and claimed center stage. “Written by a disgruntled cook who was fired for never showing up to work. It hardly classifies as empirical evidence.” “Look, Ms. Blake,” he said, leaning heavy on the honorific like she had, gratified when her eyes narrowed. “Beyond Honey and Hickory’s subpar reviews, your generic flavors can’t match the nuance of Finn’s Secret Sauce. You’re a mom-and-pop barbecue joint with no soul, stuck in the past.” Directing his next words to the investors, he said, “Whereas I’m all heart, focused on the future of barbecue. Sustainable, organic, outside-the-box flavor blends.” Simone clicked her tongue. “Organic? Wow, super cutting edge. If this was 1999.” Hands on her hips, she angled away from him, toward the crowd. “Honey and Hickory was farm to table long before it was fashionable, and we cook with locally sourced meat and home-grown produce.” “Like you had anything to do with that? Your grandfather probably set up those contacts while you were in diapers.” He turned his focus on the audience; two could play at that game. “Don’t let Ms. Blake fool you. She’s been at the helm of the restaurant for less than a year, yet she’s trying to convince you she played a role in Honey and Hickory’s decades of success.

When I had been writing food reviews for a number of years, there were so many restaurants and individual dishes in my brainpan that when people asked for a recommendation, I couldn’t think of a single restaurant where I’d ever actually eaten. But if the person could narrow it down to, say, Indian, I might remember one lavish Indian palace, where my date had asked the waiter for the Rudyard Kipling sampler and later for the holy-cow tartare. Then a number of memories would come to mind, of other dates and other Indian restaurants.

The problem with a competitive business goes beyond lack of profits. Imagine you’re running one of those restaurants in Mountain View. You’re not that different from dozens of your competitors, so you’ve got to fight hard to survive. If you offer affordable food with low margins, you can probably pay employees only minimum wage. And you’ll need to squeeze out every efficiency: that’s why small restaurants put Grandma to work at the register and make the kids wash dishes in the back. Restaurants aren’t much better even at the very highest rungs, where reviews and ratings like Michelin’s star system enforce