Here are most of the questions I’ve been asked in the short time I’ve been reviewing Amsterdam restaurants.

Q. If I leave a comment will it be publicly visible?
A. All comments are held for moderation until I approve them. I have the option of approval, deletion, or I can edit them. I generally approve comments other than spam and so far I haven’t had to edit any. If you don’t want your comment to be made public, simply say so in the comment. If you have counter opinions, or even negative things to say about me, feel free. If you have read the existing comments you know that I’m not scared to approve even very negative commentary. I will reserve the right to edit out profanity or anything else that I deem inappropriate, but that won’t include your general hate-mail, so post your rant.

Q. Will my email address be visible when I post a comment?
A. No. Please use a real email address. I will not publicize it and it will allow me to ask you questions and clarify anything that I might find troubling. This will improve the chances of your post being approved.

Q. Will you review my favorite restaurant?
Q. I’m a restaurant owner, will you review my restaurant?
A. Probably, if you tell me about it. Please email me, or leave a comment below, and tell me something about it. But watch out, I won’t pull any punches.

Q. You really bricked my restaurant in your review. How about a second chance?
A. Maybe. Tell me why I should.

Q. When are you going to review Pizza Hut?
A. You’ve got to be kidding.

Q. How can you say that hole-in-the-wall diner A is better than snooty-well-known restaurant B?
A. If a given restaurant is higher on the list it means that I believe it’s more likely to provide a better meal for it’s type of restaurant. To put it another way, I’d rather eat at a restaurant if it’s higher in the list, even if it’s a diner! If a restaurant is high in my list, I like what they’re doing.

Q. How do I contact you?
A. You can email me at amsterdamfood (at) yahoo.com, or leave a comment below (see the first two questions).