"There is no hard science about restaurant criticism because it is, without doubt, subjective. After all, I'm just one mouth, not a sample group.
So the criteria I use to evaluate a restaurant aren't exactly quantifiable. My mission isn't to score a restaurant like the College Board scores SATs.
Instead, I try to give a hint about what to expect at a given restaurant, and how high a patron's expectations should reasonably be."
This is another article about how a professional restaurant critic goes about reviewing a restaurant. It is a good reminder for restaurant owners. Michael Bauer, critic for SF Chronicle, published a more specific list earlier this month.