critics could make or break a restaurant.when someone invests a ton of money to open a business and try and make an honest living for owners ,cooks ,dishwashers ,waiters and busboys a critic walks in .i have done ten openings all over the world,everything looks good on paper but it takes time to iron out the kinks ,it could take a year or more torealy be on the ball.very hard to find deticated staff to work the proper way.i think food critics should take the job of city inspectors and write up most of the restaurants in montreal for unsanitary conditions in kitchens.i have seen expensive restaurants in montreal full of rats all over the place . all chefs deserve a fair break,all the stress ,long hours,incompetent staff.i guess reviews could also be bought .