What are the guidelines for food critics?

Below is the short version of the Association of Food Journalists Guidelines for critics.

Restaurant criticism is not an objective pursuit, yet readers expect a measure of objectivity from critics.

The core of your review is the food. Remember: It is no longer about I like it or I don’t like it. A review is about the details of a closely examined experience in real time. It is about why.

The goals of a critic should be:

• To be fair
• To be honest
• To understand and illuminate the cuisine about which he or she is writing.
• To look beyond specific dishes and experiences to capture the whole of a restaurant and its intentions.

Make sure to have, and include, the hard facts: name, address, phone/website, opening days/hours, price range, credit cards, a rating (if applicable to publication).