March 1, 2012

HOW RESTAURANT LETTER GRADES make your food worse.

The New York Times looks today at what factors go into the scorecards that produce the letter grades that, for about a year, New York City restaurants have been forced to display in their front windows. Some of the rules—you’re not supposed to have rat droppings in the kitchen—are uncontroversial. But others are criticized by chefs and restaurateurs as needlessly costly or even interfering with the quality of food.

One has to do with holding and serving temperatures for foods. Certain foods, like terrines and cheese, should be served at room temperature for the best flavor. But this is either prohibited or, in the case of cheese, subject to onerous requirements.


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