Правда ли ресторанный критик – профессия мечты?

What's a restaurant critic's day like? Which dishes can help you determine a chef's talent? How much to tip? And is it polite to eat herring with champagne? Katya Kalina talks about her work. 00:00 Introduction 00:35 How to become a restaurant critic? 01:38 Characteristics of restaurants in Russia 01:55 A typical workday 02:32 Disadvantages of the profession 04:26 How to identify a good restaurant? 05:15 Waiter's work 06:39 Pasta – a restaurant's hallmark 07:22 How much to tip? 08:03 The right furniture 08:36 More about Russian restaurants 09:09 Which cities have the best restaurants? 09:40 The strangest restaurant trend 10:22 Consommé, affogato, demi-glace 10:51 Herring with champagne