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jug6ernaut 424 days ago | link | parent

"Personally, I think that a hard working entrepreneur, particularly those working on immensely challenging problems, must always be given a benefit of doubt in early reviews."

Products should be reviewed based on there merit, "given a benefit of a doubt" is left up to the consumer.

A reviewer should review every product the same, else the reviews are worthless because there is no continuity to compare the reviews.

Do you want your reviews from some person you have never heard of or from someone well established? The answer is obvious.



monsterix 424 days ago | link

You're right. Reviewer must always be objective and review every product the same. Or at least be careful about the process used to arrive at the reportable opinion (which NYT seems to confess having missed completely! Strange?).

However, here is a beautiful piece from Anton Ego of Ratatouille:

"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto: Anyone can cook. But I realize that only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more."

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