Restaurant rating form

2004-2005 Luxury Hotel & Resort Fine Dining Awards

the practical gourmet®

Gourmet Building • 7 Putter Lane • P.O. Box 102 • Middle Island, NY 11953-0102 U.S.A.

Voice:631/924-8555 • Dedicated Faxline: 631/924-3890 E-mail: PracticalGourmet@att.net

Date:__________________ Second visit_________________________

Name of Hotel/Resort:________________________________________

Restaurant Name:___________________________________________

Type of Cuisine:_____________________________________________

Address:___________________________________________________

City/State/Zip_______________________________________________

Phone/Fax:_________________________________________________

Recommended Dishes:________________________________________

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Price Range: Three-course dinner for one person with tax including one drink/tip

oInexpensive: under $15 oModerate: 16 to $30 oModerately expensive: $31 to $50 oExpensive: $51 to $75 oVery expensive: Over $76

Credit Cards: oNone oAll oMasterCard oVisa oAmEx oDiners o_________

Hours: i.e. Lunch, _______through________, ____P.M. to ___P.M.; Dinner, ________through__________, ______P.M. to_____P.M. Brunch, _____, ____P.M. to ___P.M. Other:_____________________________________________________

Closed____________________________Open_____________________________

Reservations: oNot accepted oRecommended oNecessary for oLunch oDinner

Atmosphere:________________________________________________

oSun. Brunch oWeekends oGroups of ___ or more. Dress Code____________.

oCheck off the ten most popular wines/spirits on your list.

For Internal Editorial Use Only

Photos taken by_________________________________________

Roll #______ Frames______/_______/_______/_______/_________

Names L. to R.1.__________________________2.__________________________

3.___________________________________4.____________________________

__oExecutive Chef __oSous Chef __oHead Chef __oLine Chef __ oDirector of F&B __oAss't Dir. F&B __ oSommelier/Wine Steward __ oRestaurant Manager

__oCaptain __oMaître d'hôtel__ oHead Waiter oWaiter __oWaitress __oBusboy

Service: oFair oGood oVery Good oExcellent oOutstanding oImpeccable

Rated __________STARS o Bronze o Silver o Gold o Platinum

Have Copy of Menu? oYes oNo Award Winning Wine List? oYes oNo

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