How diners become critics, and why chefs should defy them...

If you're a furious chef, incensed by the ignorance of the bloated bloggers or the yahoos on Yelp trashing your restaurant without mercy, training or expertise, the National Restaurant Association has some official advice for you before you pull out your MacBook and respond: "Stop, Drop and Roll."

http://www.chicagotribune.com/entertain ... 793.column
If the article appears behind the Trib's paywall, Google the subject text.

I wonder what possessed Chris Jones (the Trib theatre critic) to write this? I read it earlier today. and upon finishing it, looked like this:

Seems like good advice from the NRA. I still remember the Grahamwich guy's response to some very mild criticism from Chicago magazine (not to the former's advantage).

As for the article ... hey, it's a living.