I worked as a cook in fine dining, the two and three Michelin star level, for eleven years. Outside of being awarded Michelin stars, it's a myth that reviews ha

I worked as a cook in fine dining, the two and three Michelin star level, for eleven years. Outside of being awarded Michelin stars, it's a myth that reviews have any noticeable influence on a restaurant. Never once have I ever experienced a rush of new customers after a review in the SF Weekly or the LA Times.