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- They Have to Face Criticism Themselves
Food critics have to deal with the feedback and reactions of their readers, as well as the restaurants and chefs they review. They have to be prepared for praise and criticism, agreement and disagreement, and appreciation and resentment. They have to be respectful and professional, and respond to comments and questions politely and constructively. They also have to be confident and honest, and stand by their reviews and ratings. They have to remember that their reviews can have a significant impact on the success or failure of a restaurant, and that their role is to inform and entertain their readers, and help them make better dining choices.
