After emigrating from New Orleans to his adopted city of Vancouver, Christophe Touch had worked as head

After emigrating from New Orleans to his adopted city of Vancouver, Christophe Touché had worked as head chef at a neighbourhood pub for five years while saving money and planning to open his own restaurant.

At the pub, he perfected several Cajun specialties that would form the core of the menu of his new restaurant, Cajun Sensation. After his restaurant had been open for two months, Christophe was delighted to receive a phone call from a local food critic who had dined anonymously at the restaurant the previous evening and was calling to verify some of the ingredients and techniques he used in his cooking. Two days later, delight turned to dismay as Christophe read the restaurant review.

Although the critic praised the inventiveness of some dishes, others were described as “heavy handed.” The staff was described as “charming but amateurish.” And the wine list was described as “well chosen but overpriced.” The review concluded, “In sum, this very new restaurant has both problems and promise.” It was customary to post reviews on the restaurant website and at the restaurant entrance to capture walk-by trade. At a staff meeting, opinions varied about what to do. One member suggested posting the review, as it noted that the new establishment had been open only two months. Another suggested posting only favourable excerpts from the review. A third offered to write an angry letter to the paper’s editor. Christophe wasn’t sure what to do.

What are some of the factors that might lead Christophe to make a poor decision about the review?