Tips from a Restaurant Reviewer

Diane Withrow has what many folks might call a dream job -- she reviews restaurants. Her words influence people's decision where to eat. Restaurateurs have told her that a good review can increase their business. Sometimes, restaurants quote her in their advertising copy.

But her goal is not to wield power or get free meals. Her primary focus, of course, is to help folks find good dining experiences. She also hopes that her reviews help restaurateurs raise their own standards of quality.

What kind of person becomes a restaurant reviewer? I'm not atypical, as they go. Most food critics I have met possess a combination of restaurant experience and culinary education. As you would expect, we love to eat out and are delighted to let readers know about great restaurants.

I am proud to say that I have extensive restaurant experience. I attended a private, classical French culinary school and earned a master's degree in hospitality management. I consult restaurant owners and I write articles about the restaurant business. I teach hotel/restaurant management and culinary technology at a local community college.

The publication for which I write my regular restaurant reviews is a magazine published each weekend to serve a medium-sized coastal community with a strong tourism base. My editor's marching orders are to review a variety of restaurants, representing the gamut of concepts and price ranges in our readership area. In addition to reviewing places handpicked by the editor, the magazine solicits suggestions from its readers to find out which establishments they would like to see scrutinized.

Once I pare my list of establishments to review, I work the telephone. I collect background information on each business, such as days and hours of operation, specialties, need for reservations, credit cards accepted, etc.