In another popular review genre, the dining industry, Los Angeles Times Food Editor Russ Parsons
includes a cautionary word accompanying reviews, stating
"Please keep in mind that restaurants change over time and that any single review is just a snapshot. When a restaurant's staff changes significantly and/or the quality has gone up or down, the restaurant might get another review — and another rating.
Rating is based on food, service and ambience, with price taken into account in relation to quality."
Alas, this hobby involves arguably more subjective amateur critics and numerous members hindering the community with severely handicapped levels of maturity.