“How’s everything so far?”Photo: iStockphoto
“As people argue over whether theNew York Timesis being classist in its scathing review of Guy Fieri’s restaurant, I’d like to point out the quieter classism that is inherent to the restaurant review: that very dispensable service employees are outed for minor errors by critics whose audience consists of those who can afford to eat at these places.” —A formerwaiter whose tableside banter was singled out and enlistedby Frank Bruni to close out hisnegative, one-star reviewof Monkey Bar in 2009 explains how servers are often the first casualties of bad reviews.[WillyStaley/TumblrviaThe Awl,Earlier]
