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Yesterday the NYT wrote about how a number of restaurants suffer a lower letter grade just for serving things the right way. I didn't know that it's a health code violation to serve a steak medium rare, to keep meat at room temperature for a few minutes before cooking, to serve kimchi or soft cheeses at room temperature. More on this in my post: http://dopaminejunkie.blogspot.com/2012/03/nyc-restaurant-grading-why-b-is-fine.html
Do you think restaurant letter grading makes our food worse? Is it another revenue stream for the city? Appreciate any thoughts.