The Dark Side of NY Restaurant Grades

New York’s letter grading system for restaurants is stirring up some controversy – not for the grades, necessarily, but for the requirements behind them. The NY Times reports on some of those requirements that seemingly pit taste against safety: soft cheese served cold, pork and chicken cooked to 165 degrees, etc. Not to mention the glove requirement that some sushi chefs are ignoring in favor of dexterity.

Even as chefs and operators strive to avoid the stigma of earning less than an A rating, they navigate a gray area, balancing fidelity to their training and culture with adherence to health regulations.

Read the rest of the story here:   New York City Restaurants Skirt Inspections’ Finer Points   NY Times

 

And for another perspective on this issue, Josh Barro at Forbes blogs that the letter grades may be to blame for his less-than-stellar dining experience: Restaurant Letter Grades Make Your Food Worse   [Forbes}