Pete Wells’ review of Daniel, published yesterday in The New York Times has been pulled apart by the industry, other critics, and diners everywhere. The review earns the restaurant 3 stars, one less than the 4 it had held previously in the paper. The catch was Wells sent in another diner to eat at the same time to see how their treatment differed.

We’re curious to hear your thoughts. This is not a new trick, to write as a VIP and non, it was well worn by Ruth Reichl during her tenure. How do you handle reviewers, critics, and the like in your own operations? When a reviewer comes in, how and does service change around them? Do you have a code that the staff communicates to the kitchen? Photos of reviewers on the walls of the kitchen?

The review is here.