After more than 40 years in hospitality—as a chef, restaurateur, former co-owner of Melbourne’s 2½ Hat Gowings restaurant, 1 Hat Gowings Grace Darling, and a restaurant judge—I’ve learnt that great dining is about far more than what’s on the plate.

What makes a truly great regional restaurant? Is it the destination itself, the quality of local produce, warm hospitality, or exceptional food?

The answer is all of the above.

How to rate a restaurant

A memorable dining experience is rarely defined by a single outstanding dish. It’s the sum of hundreds of thoughtful details that come together seamlessly, from the moment you make your booking until you’re thanked at the door.

Before you post that glowing review—or devastating critique—on social media, take a moment to consider the complete experience. If you’re in the hospitality industry, this checklist also serves as a practical reminder that excellence lies in the details.

One of my personal pet peeves? Lightweight cutlery that slides into the centre of the plate when you’ve finished eating. Well-balanced cutlery should rest comfortably on the rim of the plate. It’s a small detail, but great restaurants understand that every touchpoint matters.

Beautiful glassware, thoughtful lighting and spotless bathrooms are equally important. And while it’s tempting to document every course for Instagram, my advice is simple: put your phone away and immerse yourself in the experience. Great hospitality deserves your full attention.

Restaurant reviewing has changed

There was a time when a handful of respected restaurant critics could influence the success of a restaurant. Writers such as Rita Erlich, Claude Forell, the food critics of The Age, and The Sydney Morning Herald, The Australian were trusted voices whose reviews were based on years of dining experience, culinary knowledge and an understanding of hospitality.

“You’re not simply buying a plate of food—you’re investing in an experience.“- Sam Gowing

Their critiques carried weight because they assessed restaurants against recognised standards, often visiting anonymously and more than once before publishing an opinion.

The best restaurant reviews don’t simply tell us whether someone enjoyed dinner—they help us understand why.

Today, the dining landscape has changed. Google Reviews, Instagram, Facebook and TikTok have given every diner a platform to share their experience instantly. This democratisation of restaurant reviewing has brought greater transparency and encouraged businesses to remain accountable, but it has also blurred the line between a personal experience and a professional critique.

There’s nothing wrong with sharing your opinion. In fact, genuine customer feedback is invaluable. However, it’s worth remembering that one busy Friday night, one delayed meal or one outstanding dish rarely tells the whole story. A professional reviewer looks beyond a single moment to consider consistency, technical execution, hospitality, value and the overall guest experience.

As both a restaurateur and a former restaurant judge, I’ve seen the industry from both sides of the table. My advice is simple: enjoy sharing your experiences, but review with fairness, perspective and kindness. Behind every service is a team of chefs, waitstaff, kitchen hands and managers working together to create something memorable.

A great restaurant is about much more than the food on the plate. Every detail matters—from the first phone call to make a booking through to the farewell at the door. Whether you’re dining in a bustling city or discovering a hidden regional gem, a professional restaurant review considers the complete guest experience, including food, service, atmosphere and hospitality.

This practical restaurant review checklist will help you look beyond individual dishes and assess what truly makes a memorable dining experience. In the end, the best restaurants aren’t simply places to eat—they’re places that leave a lasting impression.

Why do restaurant prices vary?

One of the most common criticisms I see online is that a restaurant is “too expensive”. Yet very few diners consider what they’re actually paying for.

When you dine in a full-service restaurant, you’re not simply buying a plate of food. You’re paying for skilled chefs, professional waitstaff, quality ingredients, rent, insurance, linen, glassware, crockery, cleaning, utilities, licensing, training and countless hours of preparation before the first guest arrives.

By contrast, many Australian surf clubs, RSL clubs and licensed clubs operate under a very different business model. Guests typically order and pay at the bar or kiosk, collect their meal when a buzzer sounds and often clear their own table afterwards. These venues may also benefit from higher beverage sales, gaming revenue or membership income, allowing them to price meals differently from an independent restaurant offering full table service.

Neither approach is right or wrong—they deliver different experiences.

When comparing prices, ask yourself what is included. Are you being welcomed by knowledgeable staff? Is someone taking your order, serving each course, recommending wine, refilling your glass and ensuring your evening runs smoothly? Great hospitality has value, and highly skilled professionals deliver exceptional service.

A restaurant should always represent fair value for money, but value isn’t measured by price alone. It’s measured by the quality of the food, the professionalism of the service and the memories you take home.

How to be a great guest

Great hospitality is a partnership between the restaurant and the diner. Arriving on time, advising dietary requirements in advance, treating staff with courtesy and recognising that busy services can occasionally encounter delays all contribute to a positive experience. Respect is a two-way street, and the best dining experiences are created when both guests and hospitality professionals work together.

What reviewers are really looking for

Professional restaurant reviewers don’t judge a restaurant on one exceptional dish or a single disappointing moment. They assess the complete dining experience over the course of a meal, looking for consistency, technical skill, ingredient quality, flavour, presentation, timing and hospitality. Every course contributes to the final impression, and the best restaurants deliver the same high standard to every guest, every service.

The changing role of the restaurant critic

The art of professional restaurant criticism has changed dramatically over the past two decades. Once, newspaper critics and recognised restaurant guides played an important role in shaping Australia’s dining culture. Their reviews were based on experience, consistency and an understanding of culinary technique, hospitality and service.

Today, social media has democratised restaurant reviewing. Every diner can instantly share an opinion with thousands of people—and that’s not necessarily a bad thing. Genuine customer feedback is valuable and keeps restaurants accountable.

However, there’s an important distinction between reviewing an experience and critiquing a restaurant.

A guest may have had an outstanding or disappointing evening for any number of reasons: the table location, a delayed meal during a busy service, personal expectations or even the mood they arrived in. Professional reviewers, on the other hand, aim to assess the restaurant against recognised standards, separating personal preference from objective evaluation.

Having owned award-winning restaurants and later served as a restaurant judge, I’ve seen both sides of the pass. The best critics understand that a restaurant is a living, breathing business. One service rarely tells the whole story. A thoughtful review considers consistency, craftsmanship and the countless details that contribute to a memorable dining experience.

Before posting a review, it’s worth asking yourself a simple question: Am I reviewing my experience, or am I evaluating the restaurant? There is room for both, but they are not always the same.

A thoughtful review should leave the next diner better informed and the restaurant better understood.

From the Judge’s Notebook

One exceptional service doesn’t make a great restaurant. Consistency—not perfection—is the hallmark of outstanding hospitality.

✓ Review the whole experience.

✓ Judge consistency before perfection.

✓ Distinguish value from price

✓ Give the restaurant an opportunity to rectify a problem.

✓ Be fair, constructive and respectful.

Restaurant review checklist

Take this practical checklist with you and assess every aspect of the dining experience—from the booking process to the final farewell. Created by Chef Sam Gowing, this printable guide helps you review restaurants with confidence, fairness and a trained eye.

Download your free Restaurant Review Checklist

A note from experience

During my years at the multi-award-winning Gowings restaurants, we were honoured to receive 2½ Chef Hats. Achieving this level of recognition required far more than exceptional food. Australian Hat awards recognised the complete restaurant experience, with the quality of the cuisine carrying the greatest weighting, supported by professional front-of-house service, a well-curated wine programme, ambience, consistency and attention to detail.

Every member of the team contributed to the result. From the chefs in the kitchen to the maître d’, waitstaff, sommeliers and bartenders, everyone played a role in delivering an experience worthy of recognition.

Having worked as both a restaurateur and later as a restaurant judge, I know that great restaurants are never built on food alone. Outstanding hospitality is a collaboration between the kitchen and the dining room, where seamless service, genuine warmth and meticulous attention to detail transform an excellent meal into an unforgettable experience.

About the images

The photographs featured throughout this article span two eras of my hospitality career. Archival images from Gowings Grace Darling, Melbourne (1990–1998) sit alongside photographs from a recent visit to Maison Bâtard.

While they were taken decades apart, they each illustrate the timeless principles discussed in this guide—from attentive service and table presentation to ambience and the complete dining experience. They have been included to support the article rather than as a review of any one restaurant.

Gowings Restaurant 1984-1990: A restaurant ahead of its time

When my late father, Dennis Gowing, opened Gowings at 366 Albert Street, East Melbourne in 1984, Melbourne’s restaurant scene was undergoing a remarkable transformation. Long before “experiential dining” became a marketing phrase, my father understood that a memorable restaurant was built on atmosphere, art, service and food working in harmony. Fine dining was beginning to move beyond its traditional European roots, embracing local produce, contemporary Australian cuisine and a more confident culinary identity.

Dennis had already established himself as a successful restaurateur with Jacksons in Toorak, but Gowings represented something even more ambitious. It was conceived as a destination where exceptional food, impeccable service and contemporary Australian art existed side by side. The restaurant became renowned not only for its sophisticated cuisine and warm hospitality, but also for one of Melbourne’s most significant private collections of contemporary Australian art, with works by leading artists displayed throughout the dining rooms.

For my father, dining was never just about the meal. He believed a restaurant should engage all the senses. The architecture, lighting, artwork, table settings, music and service were as carefully considered as the menu itself. Long before “dining experience” became an industry catchphrase, Dennis understood that memorable restaurants are created through the harmony of every detail.

That philosophy shaped my own career. Watching guests experience Gowings taught me that outstanding hospitality is never accidental. It is the result of thoughtful leadership, talented chefs, dedicated front-of-house professionals and an unwavering commitment to excellence.

Although Gowings has long since closed, its influence lives on in Melbourne’s dining history and in the principles that continue to guide my work today.

Final thoughts

Whether you’re a diner, food writer or hospitality professional, remember that restaurants are built on countless small moments of care. The best venues consistently deliver exceptional hospitality, not because everything is perfect, but because every detail has been considered.

When reviewing a restaurant, look beyond a single plate of food. Consider the entire guest journey—from the first phone call to the final goodbye. That’s what defines great hospitality.

About the author

Chef Samantha Gowing is a chef, clinical nutritionist, mentor, author and speaker with more than 40 years of culinary experience. A former judge for the Restaurant & Catering Association NSW, she holds a Diploma of Health Science & Nutrition and a Master of Gastronomic Tourism from Le Cordon Bleu. Through Chef Sam Gowing, she champions food as medicine and helps hospitality professionals create healthier, more sustainable dining experiences.

This article is intended to encourage higher hospitality standards across the industry. No chefs were harmed in the making of this checklist.