| Restaurant guides are used to review restaurants. | | | | published by Gault Millau, after the founder Andre |
| There are many sources now for good reviews, ranks | | | | Gayot. They use the 20 point system to rate the |
| and good information for consumers to decide which | | | | restaurants and are all polsted online. |
| suites them best. During the 12th century, you could | | | | The Good Food Guide is Australia's guide to the best |
| see signs posted around the city with the name of the | | | | places to eat. It is published by the Fairfax Newspaper |
| restaurants in the area and opinions from different | | | | Group in Australia. For outstanding restaurants, they |
| locals. | | | | award Chefs Hats which range from 1 hat through 3 |
| Today, restaurant reviews are conducted in a more | | | | hats. Included on the Good Food Guide are also |
| civilized way. In Western Europe, one famous | | | | reviews on cafes, bars and providers. Another |
| contemporary guide is the Michelin series of guides | | | | Australian restaurant guide is the The Good |
| which grants stars from one to three to restaurants | | | | Restaurant Guide. It provides reviews on the |
| with high culinary merit. | | | | establishments experienced by the public and has |
| Restaurants that gains stars in the Michelin guide are | | | | complete information on contact details and location. |
| expensive and formal establishments. In general, the | | | | Anybody can submit a review. |
| more stars gained, the higher the prices. The serious | | | | Most of the major American newspapers hire |
| competitor of Europe's Michelin Guide is the Guidebook | | | | restaurant critics and post online restaurant guides for |
| Series by Gault Millau. Unlike the Michelin guide which | | | | the cities they serve. Less papers retain a reputation |
| rates the establishment for its service and decor, Gault | | | | for meticulous review of restaurants that is based on |
| Millau on the other hand judges only the quality of the | | | | the standards of the popular published guides, but |
| food. | | | | others give more listing service. |
| In the US, The Mobil Travel Guides still rates | | | | Nowadays, Internet sites have started to put up |
| restaurants with stars which scales from 1 to 5. | | | | reviews by the public and reviews by food critics. This |
| Ratings from 3, 4 and 5 stars or diamond are almost | | | | topic is booming but the market is still not mature with |
| the same to the Michelin 1, 2, and 3 star ratings, while 1 | | | | no websites getting critical or dominant public support. |
| and 2 star ratings imply more casual places to eat. | | | | Some sites are getting popular, but their major |
| Michelin released a New York City guide in 2005, | | | | competition isn't left behind. Bloggers and search |
| which is considered first for the US. The widely known | | | | engines also play a big factor in reviews, active |
| Zagat Survey gathers customer's comments about | | | | bloggers are most of the time favored by search |
| different restaurants but doesn't submit an official | | | | engines over those big static sites. |
| critical assessment. In the United States, Gayot guide is | | | | |