I Reviewed Restaurants for 12 Years. They've Changed, and Not for the Better

In his final column as a restaurant critic for The New York Times, Pete Wells reflects on the significant changes in the dining experience over the past 12 years, noting a decline in personal interactions. He highlights the rise of technology in restaurants, such as touch screens for ordering and payment, which have replaced traditional human interactions. Wells expresses concern that these advancements, while convenient, have stripped away the personal touch that once characterized dining out. He recalls a time when restaurants were places of genuine human connection, contrasting it with the current trend where many interactions occur through screens. The shift towards online reservations and delivery apps has further alienated diners from the people who prepare and serve their food. Wells also critiques the modern dining culture, where many patrons visit restaurants primarily for social media validation rather than a genuine culinary experience. He notes that while some small, personal eateries thrive, the overall trend leans towards faceless dining experiences. Ultimately, Wells argues that while efficiency in dining has improved, it often comes at the cost of meaningful connections, leaving diners feeling empty despite faster service.

- Pete Wells concludes his tenure as a restaurant critic, reflecting on the loss of personal interactions in dining.

- Technology, such as touch screens and reservation apps, has replaced many traditional human interactions in restaurants.

- The modern dining culture often prioritizes social media validation over genuine culinary experiences.

- Small, personal eateries are gaining popularity, contrasting with the trend of faceless dining experiences.

- Wells emphasizes that while dining efficiency has improved, it often leads to a lack of meaningful connections.