San Diego Restaurants.com : Writing Guidelines

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Writing Guidelines

Article Guidelines

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Restaurant Review Guidelines

Overview

Above all, we are looking for restaurant reviews that are clear, precise, and accurate. Your review will be used by thousands of readers to determine whether to visit a restaurant without ever having seen it, sometimes without having ever been to the city. Your review should convey a detailed account of a typical dining experience that will help readers evaluate whether they should visit the restaurant. Extremely biased opinions, personal taste preferences and special circumstances that are unique to one experience are not helpful to our readers; rather, vivid descriptions of dishes, ambiance, and features that other diners are likely to also experience are much more valuable. We are sending you on an assignment to write a restaurant review, not a critique.

Components of an Assignment

Each of the following components is explained in detail below. The first four components are required with every assignment; the last five are only required for some restaurants.

Short Review - all restaurants
Restaurant Review - all restaurants
Dinner Menu - all restaurants
Features - all restaurants
Chef Profile - some restaurants
Chef Photo - some restaurants
Signature Recipe - some restaurants
Restaurant Photo - some restaurants
Wine List (wines by the glass only) some restaurants

Example Restaurant Assignments

We recommend that you view several examples of completed restaurant assignments that we feel represent the quality and comprehensiveness we are looking for. You may wish to read the profiles, including the short review, restaurant review, chef profile, and signature recipe) of the following restaurants:

Alize (Las Vegas)
Barclay Prime (Philadelphia)
Georges California Modern (San Diego)
Yamashiro (Los Angeles)

Some Submission Basics

Each component of your restaurant assignment will be uploaded directly through our online writer's center, so please do not worry about formatting details such as fonts or font sizing - this information will be lost upon submitting your review.

You should always keep a copy of each component of your assignment until you see the components posted on our website. We cannot compensate you if your review is lost through the submission process. Additionally, you may be asked to revise or add to your review after you have submitted it.

There are several style elements that are unique to our website. Please be sure that you:

Do not use HTML tags in your submission; please submit text only.
Do not indent paragraphs; instead place an extra line between paragraphs.
Capitalize all major words of each menu item that you mention in your review. However, do not capitalize ingredients in or accompaniments to the dish (e.g., "Pepper-Crusted Filet Mignon, served with fingerling potatoes and roasted asparagus")

Audience

Our audience is a mix of San Diego locals and visitors looking for fine dining restaurants in the San Diego area. Rather than passing judgment on restaurants, our reviews aim to provide our readers with a sense of what it is like to dine there. We suggest that you read a variety of reviews on our website to familiarize yourself with our style prior to committing to write your first review. Our writers consider themselves restaurant reviewers, not restaurant critics.

Length

Some components of the assignment must fall between a minimum and maximum length. For these components, the below guidelines provide a suggested word length as well as a minimum and maximum number of allowable characters. The word length is intended as a guide; however, the minimum/maximum character guideline must be followed for the component to upload. This number of characters includes spaces, punctuation, letters and numbers. If you are using Microsoft Word, the "word count" feature in the "tools" menu provides a count of "characters (with spaces)" that proves a reliable guide. If you do not have access to a word processor with this feature, staying within the suggested word length should keep you within the character limit.

Components of the Restaurant Assignment:

Title: Suggested length: 1-5 words; Maximum allowable characters: 50; The title for your restaurant review should be interesting, relevant, and succinct. While we appreciate a good title, we also don't consider the title when evaluating a review, so we suggest you don't spend too much time trying to come up with something clever. Your title will be treated as a suggestion, which our editors may use, edit, or replace at their discretion.

Short Review: Suggested length: 150-200 words; Minimum allowable characters: 700; Maximum allowable characters: 2000; The short review should be no more than one paragraph, and should summarize the food, ambiance, location, and one or two unique details of the restaurant. The short review will be the first information our readers will see about a restaurant and should entice them to view other components of the restaurant's listing, including the restaurant review. The short review should capture the essence of the restaurant and define what sets it apart from other establishments. At the same time it should be factual and straightforward, meaning you should avoid the use of superlatives (such as best, greatest) and similar claims unless they can be backed up. The short review should be written in the third person.

Restaurant Review: Suggested length: 1,500-2,500 words; Minimum allowable characters: 7,000; Maximum allowable characters: 20,000; The restaurant review is the main feature of every restaurant's profile. Its aim is to convey a comprehensive account of a typical dining experience at the restaurant. Each review should contain the following:

the neighborhood and location of the restaurant
a brief account of the restaurant's history
information including any interesting facts or details about the owners/chef
a detailed description of the atmosphere, mood, and level of formality
information about seating options including different dining spaces, outdoor seating, and private rooms
a clear and concise explanation of cuisine type
an overview of menu, w/ examples of other menu items not highlighted during the review
an overview of the wine list, specialty drinks, and bar offerings
a vivid description of at least five varied dishes from at least three courses on the menu, with special mention of ingredients, presentation, taste, texture, and overall satisfaction. All five dishes should be from the regular menu, not from daily specials.

Most restaurant reviews on our website are written in the first person, from the point of view of the diner. Please refrain from including personal anecdotes that do not directly relate to the restaurant. Please feel free to include anecdotal details that reveal something about the restaurant, such as a conversation with the sommelier or that you were impressed by the attentiveness of your waiter.

A good review will let the reader feel as if they are actually in the restaurant. We favor reviews that convey a sense of place—how does it feel when you step into the dining room? What is the noise level like? How is the lighting? Are the tables crowded together or do booths provide a private space? Who would like the setting: business diners? couples on a date? large groups? When describing the restaurant, don't make any assumptions. Remember, many of your readers will be introduced to a restaurant for the first time through your review. Rather than mentioning a feature of the restaurant, truly introduce it to your readers. For example, don't just say that you love watching the kitchen prepare each dish and assume your readers will know the restaurant has an open kitchen.

Take the same approach to the dishes you describe - put them in context. What course is it for? What on the menu enticed you to order the dish? How did it arrive? Be sure to note how the dish is presented, what accompanies it on the plate, and what sauces or garnishes adorn it. Your readers should be able to imagine themselves experiencing the dish—seeing it, smelling it, tasting it, feeling its textures—from your description. It is also important that you clearly identify what the dish is and what it is called on the menu - if a dish sounds enticing to a reader they should be able to order it during their visit.

It is important that your restaurant reviews are factually accurate. Please be sure that the names of dishes, ingredients, and preparation techniques, when mentioned, are correct. Please be sure to check spellings, especially of foreign dishes or ingredients. Use the chef's and owner's full names in your review. Ask your waiter how to spell the chef's full name if you are unsure, or pick up a business card if they are on display. Ask for a copy of the menu when you leave, or even better, check before you go to see if the menu is on the restaurant's website (although make sure the version on the website matches the current printed menu). If you forget any of this, call the restaurant the next day and ask. Double and triple check all factual information before you submit your review.

Menu: Suggested length: n/a; Maximum allowable characters: n/a; You will be asked to upload highlights from the dinner menu for each restaurant you review. This will involve uploading at least 20 menu items directly through our website, and creating menu categories, menu items, and menu item descriptions. The menu highlights you upload should mirror the restaurant's printed menu as closely as possible. The prices for each menu item must be submitted for the menu to be considered complete.; You will be guided through uploading the menu highlights by creating items in the following fields:

Menu Name:
The menu name should distinguish between breakfast, lunch, or dinner. For example, if you are entering the dinner menu, the menu name should be "Dinner Menu." You will only select one menu name per menu.
Menu Category:
The menu categories should match the categories on the restaurant's menu exactly. If a restaurant divides their menu into appetizers, entrées, and desserts, you should create categories accordingly; likewise if they divide their menu into "small plates" and "large plates," or "first course" and "second course" you should name the online categories so they match. You will create as many menu categories as there are on the restaurant's menu.
Menu Item:
There are several fields you will need to fill in when you create a new menu item. The menu item name should match the name of the item on the restaurant menu. The menu item price should always be entered, unless the dish is listed as "market price" on the menu (in which case you should check the box indicating "market price"). If a restaurant's menu includes descriptions of each item, these descriptions should be entered in the description field; if there are no descriptions on the menu, the online description field may be left blank. You will create as many menu items in each menu category as there are on the menu.

Please double check the menu for accuracy, especially spelling and prices. Make sure that each menu item is in the correct category. If you need to edit any menu item after you have uploaded it, you may do this by clicking the "edit" link next to the item.

If you are unsure how the menu will display on our website, please go to any restaurant page and click on "Dinner Menu" to see an example.

What your menu should include:

Enough menu items to give readers a sense of the range of options available at the restaurant. Twenty items is the absolute minimum you should submit; however, we strongly encourage you to submit as many items as are on the restaurant's menu.. If 20 items does not provide a full sense of the restaurant's offerings across all menu categories, we may ask you to provide more.

Please note: Dessert items may be included but are not required. If you are debating whether to include dessert, please keep in mind that we are really looking for an extensive listing of dinner items - so please only include dessert if you have already listed 20 items off the regular menu.

What your menu should NOT include:

Beverage options, including wines from the wine list or specialty cocktails
Items without prices. DO NOT mark an item "market price" if you do not know the price—market price is a designation reserved for items that are actually listed as "market price" on the restaurant's menu, often specialty items such as lobster or crab.
Your own descriptions of menu items. If the description doesn't appear on the restaurant's printed menu, it does not belong on the online version. If you have something to say about a dish, the appropriate place for your comments is in the restaurant review.

Restaurant Info & Features: Suggested length: n/a; Maximum allowable characters: n/a

Restaurant Info:

You will be asked to provide the following information about the restaurant. For most of the fields, you will be presented with a list of options (in parenthesis below) and asked to select the option that best applies.

Meals Served (breakfast/brunch/lunch/dinner/late)
Parking Options (street/private lot/public lot/valet)
Dress Code (casual/business casual/casual elegant/formal/jacket required)
Payment Options (visa/mc/amex/discover/diners club/jcb/cash/check)
Corkage fee and corkage note, if applicable
Year the restaurant opened
Head chef's name
Reservation status (whether reservations are: not available/available/recommended/required)

You will also be presented with the following optional fields, and we encourage you to enter this information if you know it:

When a credit card is required to hold reservations (what size party)
Contact name & title
Maitre'D name
Sommelier name
Banquet facilities
Business hours

Features:

You will be asked to upload a list of features that apply to the restaurant you are reviewing. This upload consists of a checklist of features—you simply check of the ones that apply, based on the criteria for each feature. A list of the features and their criteria appears below and is also available in Microsoft Word format on the downloads page (download the "writer's cheat sheet").

All You Can Eat - restaurants that consistently offer all-you-can-eat or buffet options
Business Dining - restaurants that have an appropriate atmosphere, level of formality, and service for business meals
BYOB - restaurants that don't serve any alcoholic beverages but allows diners to bring their own
Catering Services - restaurants that offer off-site catering
Celebrity Spotting - restaurants that celebrities are known to frequent
Chef's Table - restaurants that consistently offer a chef's table (allowing a group to sit in or near the kitchen with the chef)
Child Friendly - restaurants that offer a children's menu
Cooking Classes - restaurants that offer regular cooking classes
Dining Alone - restaurants where single diners would feel comfortable dining alone
Dog Friendly - restaurants that allow dogs inside or on a patio
Full Bar - restaurants that have a full liquor license and serve a range of cocktails
Happy Hours - restaurants that offer daily happy hours
Healthy Options - restaurants with specially designated healthy options on their menus
Hotel Dining - restaurants that are in a hotel
Late Dining - restaurants that serve food after 11 pm daily
Live Entertainment - restaurants with regularly scheduled performers
Lounge / Bar - restaurants with a separate or designated bar or lounge area
Meet for a Drink - restaurants with an appropriate setting and area for a casual drink
Ocean View - restaurants with an ocean view
Organic Ingredients - restaurants that consistently incorporate organic ingredients
Outdoor Seating - restaurants with a patio or other outdoor seating area
People Watching - restaurants with interesting crowds and a good scene
Personal Wines Allowed - restaurants that allow guests to bring own wine (corkage fee may apply)
Private Room - restaurants with at least one completely private space for private events
Prix Fixe Menu - restaurants with a daily prix fixe menu
Quick Bite - restaurants where guests can dine and be out the door in under 30 minutes
Quiet Conversation - restaurants with a low noise level and intimate setting
Romantic Dining - restaurants with an atmosphere, vibe, and service ripe for romance
Smoking Area - restaurants with specifically designated area, inside or on patio
Special Occasion - restaurants with atmosphere, service, and cuisine/prices appropriate for a special occasion
Sunday Brunch - restaurants serving weekly Sunday brunch
Takeout Available - restaurants consistently offering takeout
Tasting Menu - restaurants with daily tasting menu
Trendy / Hip - restaurants with an atmosphere and vibe that attract a hip crowd
Valet Parking - restaurants that consistently offer valet parking (fees may apply)
Vegetarian - restaurants that offer more than five vegetarian main course dishes
Wheelchair Access - restaurant as adequate ramps, restrooms, and seating areas
Winning Wine List - restaurants that have received a current Wine Spectator award
Working Fireplace - restaurants with a working fireplace in at least one room

Wine List: Suggested length: n/a; Maximum allowable characters: n/a; Some assignments require a wine list component. There are three parts to the wine list component: uploading all of the wines offered by the glass (usually a selection of 15-30 wines); writing a description of the wine list, and uploading information about the restaurant's wine program. You may also choose to upload an optional 20 additional wines by the bottle.; All three components are described below. A cheat sheet listing everything you will need to find out about a restaurant's wine list can be found on the downloads page—we suggest printing out this one-page wine list cheat sheet and bringing it with you to the restaurant.

Wine List Upload

The wine list upload process is similar to the menu upload process in that you will create categories and then create entries for wines in each category. However, unlike the menu, the wine list categories will not necessarily match the categories on the restaurant's wine list. Once you have created categories, you will be guided through uploading wines in each category.

Wine List Categories

You will create categories by selecting a wine type and serving size for each category. The wine types you can select from include "sparkling wine," "white wine," "pink & rosé wine," "red wine," and "dessert wine." There are two serving sizes to select from: "by the glass" and "by the bottle." A category name will be created that reads "[wine category] by the [serving size]," for example: White Wine by the Glass.

NOTE: There will be some restaurants that do not divide their wine list into sparkling, white, and red wines (for example, those that list their wine by grape type, such as Sauvignon Blanc, Pinot Grigio, and Chardonnay). If you are uploading wine from a list that is not organized by general wine type, you will have to carefully reassign the wines to their correct categories before you can upload them.

Wines

You will need to know the following information about each wine and will enter each field separately to create the wine entry.

Country/State - the country in which the wine was produced. For wines produced within the United States, the state in which the wine was produced is also required.
Winery - the winery that produced the wine.
Wine Type - the category of wine that the individual wine belongs to. You should select the wine type that matches the wine type listed on the restaurant's wine list, or if the restaurant's wine list is unclear, you should select the wine type that is listed on the bottle itself (this information can often be found on the winery's website). Depending on the winery and the country, the wine type of a wine can be:
- a geographic location (e.g., Bordeaux, Chianti)
- a grape type (e.g., Merlot, Pinot Grigio)
- a grape blend (e.g., Sauvignon Blanc/Semillion)
Wine Type Additional Info - additional information about the wine type not covered in the category above. Additional information could be:
- special designations such as "Reserve," "Estate," "Brut Classic," or "Grand Cru;"
- information about bottling conditions such as "Late Harvest;"
- unique names given to a wine such as "Juliet," "A by Acacia," or "Lot 20;"
- information about the vineyard (often used when a winery normally located in one region uses grapes from another for a particular wine) such as "Sueño Vineyard," or "Templeton Gap."
Vintage (year) - the year in which the wine was made. Some wines, especially Champagnes and sparkling wines, are non-vintage, meaning they were made from grapes from multiple years' harvests, which is designated by NV. If a restaurant does not list the year on their wine list, you will be able to indicate this with the abbreviation "N/A" (not available).
Bottle Size - the size of the bottle in which the wine is sold. Most wines are bottled in 750 mL bottles, however half bottles and large format bottles are offered on many wine lists.
Serving Size - the size of the serving offered by the restaurant. this field is required for wines by the glass only. You will need to indicate whether the wine is sold by the glass or half glass (by the glass is most common).
Bin Number - the location (bin) where the restaurant stores the bottle of wine. This field is optional. If a restaurant uses a Bin system, the Bin number will be listed on the wine list. If it is not listed, you can leave this field blank.
Price - the price listed on the restaurant's wine list for the serving or bottle size indicated.

Wine List Description

The wine list description should be about 100 words and should convey an overview of the restaurant's wine selection. We suggest consulting with the restaurant staff or sommelier prior to writing the wine list description. An example wine list description appears below. The description should include the following:

Serving sizes available: mention if wine is available by the glass, half glass, carafe, bottle, half bottle, or large format bottles.
Exact pour size for wines by the glass, if known, in ounces or milliliters (glasses are often 5 oz. to 7 oz. or 200 mL)
Any overriding themes, emphasis on certain wines or locations, or any information about the restaurant's or sommelier's vision or goals in compiling the list
The price range of the wines by the bottle and wines by the glass
Some standout wines or a category of standout wines, or one or two wines that are signature wines or best sellers.
Any interesting facts about the creation of the wine list or the selection
Any notable information on wine presentation

Wine List Information

You will be asked to enter the following information about the restaurant's wine program:

Estimated number of wines on the wine list
Sommelier name(s)
Whether personal (outside) wines are allowed
If personal wines are allowed, what the corkage fee is
Any notes or criteria pertaining to the corkage fee (such as "corkage waived when another bottle is purchased from wine list.")
Whether the restaurant has been awarded a Wine Spectator award and if so, what the award level is. (There are three levels of Wine Spectator awards: Award of Excellence; Best of Award of Excellence; and Grand Award. For more information or to search restaurants that have received the award, please visit the Wine Spectator website)

Chef Profile: Suggested length: 750-800 words.; Minimum allowable characters: 2,000; Maximum allowable characters: 5,000.; If you are asked to write a chef profile, it is expected that you will set up an interview with the chef, or that you will speak in depth with the chef during your visit to the restaurant. You will also be asked to take a digital photograph of the chef to accompany the profile. (See below for photo specifications.); Chef profiles may take one of two formats. They may either be written as a biographical sketch of the chef or as an interview, in question and answer format. In the latter, a paragraph of introduction should precede the questions and answers.; We feature chef profiles on our website to provide another way for readers to become interested in or excited about a restaurant. The chef profile should focus more on what the chef is doing in the present—his unique techniques, style, or philosophy—rather than presenting a laundry list of his credentials or a chronological history of his culinary career.

Signature Recipe: Suggested length: n/a; Maximum allowable characters: n/a; For some assignments, you will be asked to submit a recipe for a signature dish. In these cases, you will be asked to upload information about the dish along with a recipe for preparing it. The signature dish should be a dish on the restaurant's menu, and should be representative of the chef's style; however, it should also be a dish that is feasible for the home cook to replicate. Often this means you may have to adapt the chef's recipe, whether that means cutting the proportions of ingredients to a manageable serving size, or asking the chef about adapting a technique. You should not select a dish that requires special equipment or that incorporates techniques that are not feasible in an average home kitchen.

Basic Information

You will be asked to enter the following about the dish:

Recipe name
Number of servings
Recipe difficulty (easy, moderate, or difficult)
Meal type (breakfast, lunch, dinner, etc.)
Dish type (appetizer, entrée, dessert, etc.)
Preparation time
Cuisine
Main ingredient
Main cooking method
Special occasion during which the dish is typically served (if applicable)
Whether the dish is vegetarian

You will also be asked to write a paragraph about the recipe, and to enter any tips the chef has provided.

About the Recipe

This paragraph will appear before the recipe on our website and should provide readers with a brief introduction to the dish. Use this paragraph to point out anything unique about the dish, for example: what is special about the dish, the history of the dish, how the chef takes a unique twist on a traditional preparation, how the chef came up with the idea for the dish, how the dish is served at the restaurant and how it is modified in this recipe, when the dish might be suitable to serve, what the dish would pair well with, or specific tips or information about the preparation method. The "about the recipe" paragraph should be no more than 100 words.

Recipe Tip

This field is optional, and should be used if the chef has specified any additional information about the recipe that is not conveyed in the recipe itself or in the about the recipe paragraph. This section will appear alongside the recipe on our website, and should include any helpful information that will help readers prepare the recipe at home. The recipe tip could suggest where to procure certain ingredients, what order to prepare parts of the recipe in, or what substitutes can be used in place of hard-to-find ingredients. You will also have the opportunity to enter "chef's notes" for each component of the recipe.

The Recipe

The recipe will be uploaded in two parts, the ingredients and the directions. You will also be able to enter specific notes if needed.

Ingredients

For each ingredient, you will need to know the quantity, the unit of measure, and the ingredient name. With the exception of ingredients such as salt and pepper, be sure that the recipe you obtain from the chef has specific quantities for each ingredient. Be sure that each ingredient used in the recipe is listed in the ingredients list, in the order in which it is to be used. Ingredient names should be as clear and specific as possible—be sure to specify:

if a particular type of an ingredient must be used (e.g., unsalted butter, extra large eggs)
if the ingredient is to be prepped a certain way (e.g., diced shallots, sliced tomatoes)

Directions

This is the section that describes the steps involved in preparing the dish. Your instructions should be clear, concise, and well organized. Mention steps in the order they should be performed, and mention each ingredient used in each step.

The directions should be written out in clear, concise, and logical sentences. The following style conventions apply:

List the preparation steps in the order in which they are to be performed.
Separate each step with a period and begin each step by capitalizing the first letter of the first word.
Do not capitalize ingredient names unless the ingredient includes a proper noun.
Include any preparation instructions, such as preheating the oven.
Do not repeat the amount of the ingredient unless you need to specify that the step uses a portion of the total quantity. For example:
- Heat oil
- Add sugar, vanilla, eggs
- Heat 2 tablespoons butter (when ingredients list contains 3 or more tablespoons of butter)
Avoid words like "the" and "a" when referring to ingredients. (preferred: "add scallops" over: "add the scallops").
Use numerals, rather than words, to specify time, quantity, and size (preferred: "simmer for 5 minutes" over "simmer for five minutes").
Use words like "meanwhile," to indicate steps to be performed simultaneously (e.g., "Bring water to boil. Meanwhile chop onion, carrot, and celery").

Be sure to include equipment types and sizes, as well as cooking methods, temperatures, and times. If possible, include visual cues that indicate when certain steps are complete. Include as much information as needed for the reader to replicate the recipe. Instead of "sauté onions," we prefer: "in large saucepan, sauté onions over medium heat for 5 minutes or until translucent." Instead of "mix dry ingredients" we prefer "mix together flour, baking soda, cinnamon, and sugar in large bowl until well-blended." Don't be afraid to ask the chef to clarify steps in the recipe—many recipes written for a professional kitchen do not go into the level of detail as recipes aimed at the home cook, and more often than not, adaptation is needed.

Chef's Notes

If you need to include any additional information that is not specifically an ingredient or a step in the directions, that information belongs in the "chef's note." Chef's notes can include information such as where to procure hard-to-find ingredients, definitions of uncommon ingredients, or subsitution suggestions for unusual ingredients, equipment, or preparation methods. If the recipe is fairly straightforward and no additional notes are needed, simply leave this section blank. Notes should be written out in full sentences.

Chef Photograph and Restaurant Photograph:: Suggested format: 3:2 ratio; horizontal format; .jpg or .gif file; Minimum size: 600x400 pixels.; Your chef photograph should be a horizontal head shot of the chef. The background of the photograph should be clean and free of distraction. You are welcome to ask the chef whether he has a photograph he would like to provide you, however you are prohibited from uploading a photograph that has been previously published.; Your restaurant photograph should be in horizontal format. It can either be a photo of the outside of the restaurant or the interior dining room. If it is an outside shot, it may include signage or other recognizable features. If it is an interior shot, it should convey the atmosphere of the main dining room or other typical seating area. You do not need to take photographs of any dishes.; All photos should not be blurry, too dark, or too light. You may crop your photo prior to submitting it, but do not crop the photo below 400x600 pixels or it will not upload. You may wish to touch up the photo using Photoshop or other photo editing software. It is suggested that you take several pictures so that you can select between them.

Grammar & Style

Our editors will review your submission for consistency and style before approving it for publication. You may be asked to correct or revise portions of your review before it is published on our website. Your assignment will have a greater chance of being accepted with minimal edits if the components are is grammatically correct, free of spelling errors, and read clearly and eloquently. Please do not submit your restaurant review without proofreading it first. Specifically, be sure to:

Double check the spelling of the restaurant, as well as the names of the chef, owner, and your server.
Use a food dictionary or other resource to check spellings of ingredients and names of dishes.
Look up any wines or beers you discuss in your review to make sure you have the correct spelling as well as correct information on the origin and producer.

If you have grammar or punctuation usage questions, we recommend referring to the Chicago Manual of Style.

We encourage all writers to read (or re-read) Strunk and White's Elements of Style for timeless tips on brevity, clarity, and how to avoid common writing mistakes. (A digital and searchable copy of the first edition is available through Bartleby.com; the fourth and most current edition is available through Amazon.com and most bookstores and libraries.)

Contact

Address: Restaurant Agent, Inc.
835 5th Avenue Suite 308
San Diego CA 92101
Phone:: 1-866-368-3773
Fax:: 619.239.5071
General Info:: info@restaurantagent.com
Editor:: editor@restaurantagent.com

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Writing Guidelines

Article Guidelines

Restaurant Review Guidelines

Overview

Components of an Assignment

Example Restaurant Assignments

Some Submission Basics

Audience

Length

Components of the Restaurant Assignment:

Grammar & Style

Contact

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