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Travel tips: Grading Bars and Restaurant Standards
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This article relates to the Development of a Tourism Database Bangkok

Everyone is welcome to contribute venues....

 

About ... Grading system for Bars and RESTAURANTS

 

 

a five point scale, after considering the food, service, ambiance, wine list, value and overall dining experience.

A separate scale is used for the cost of a meal.

Ratings represent a combination of guests and tour staff for evaluations and website users' feedback.

Everyone is asked for their feedback after their dining experience which is then factored into a restaurant's overall rating.

 

Below is a brief explanation of what guests may expect from restaurants based on their star rating.

Half stars are used to indicate restaurants that lie between more than one star rating category, or that have one or more aspects - either food, service, or ambiance - that can be rated in a higher category, but another aspect that is rated in a lower category.

For example, a restaurant with outstanding food and good but not extraordinary service might be awarded 3 1/2 stars.

 

***** 5 Stars - Extraordinary
One of a kind, flawless dining experience, with consistently exceptional food of exquisite quality and artful presentation, perfectly executed and gracious service, in an elegant and/or luxurious setting. Wine list of exceptional depth, breadth, and organization that complements cuisine; superior presentation and wine service.

 

**** 4 Stars - Excellent
Memorable dining experience, with outstanding food, fresh, high quality ingredients, distinctive and/or imaginative presentations, professional service in a refined atmosphere. Well-chosen wine list representing quality producers, with selections chosen to match cuisine, price and style; knowledgeable and helpful wine service.

 

*** 3 Stars - Very Good
Enjoyable dining experience, with skillfully prepared food, attention to presentation, well-trained, efficient service in a comfortable and enjoyable atmosphere. Appropriate and varied wine list; staff familiar with wines.

 

** 2 Stars - Good
Consistent dining experience, with fresh food prepared to order, competent service in a clean setting. Limited wine selection by the glass and bottle.

 

* 1 Star - Fair
A good value dining experience with ordinary food, adequate service, and a clean, practical setting. Limited wine selection by the glass or no wine selection.

 

No Stars - Below Average.
An unsatisfactory experience or the event has not been rated by us or through any feedback.

 

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See all "Grading Articles"  Hospitality, Tours, Restaurants and bars 

 

 



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Food & Wine Pairing is Just a Big Scam!

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Did I just say that? Yes I did. I am a firm believer that you should drink what you like, when you like with whoever you like!

 

I wouldn’t tolerate adding coke to a fine Bordeaux neither having a “bag in the box” blush wine with a delicate Kobe steak but I still advocate of drinking what you feel like. I would just like to share this list of 5 Myths from the “Savvy Sommelier” on food and wine pairing that I think summarizes it all:

 

Myth #1: Serve big red wines with spicy foods. Wines that contain high levels of tannic acid (e.g. tannins) will actually elevate the "heat" in a dish, making it even more spicy! A great outcome for dares but not so much for dates or dinner parties.

Myth #2: Serve only white wine with fish. Not necessarily. Many of today's fish dishes with interesting preparations and sauces can often warrant a delicate red. Think Pinot Noir or Gamay 

Myth #3: Champagne is for celebrations only. Champagne is actually one of the most food friendly wines because of its high acidity and palate cleansing properties. Serve it with appetizers or dessert to add a little festivity to your meal.

Myth #4: Sweet wines are best left for dessert. Sweet wines can be a great complement to salty dishes. For example, Sherry and Muscat go well with oysters, olives and nuts.

Myth #5: Food & Wine pairing is an exact science. While there are some guidelines and principles that can be learned and are relatively easy to follow - my favorite is when in doubt choose a wine from the region the cuisine originates from - food & wine pairing is as much art and practice.”

 

My five cents is that you should relax, have fun and enjoy the process of drinking wine. Don’t hesitate to ask for a suggestion and dare to try something different. We have a line of “Panoramic Wines” in our wine list that points you into unusual grapes with tasting notes – I guarantee you that it will be a very pleasant adventure!

 



-- Edited by Roaming reporter on Saturday 2nd of July 2011 02:14:14 AM

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