We use a 9-level Likert scale to accomplish 2 objectives:

1. Maintain sensitivity and precision of the distribution of our estimate (A scale with too few levels allows large error, i.e., a 3-level scale cannot distinguish between bad and inedible.)

2. Enable users to properly understand and interpret the differences among levels in the scale (A scale with too many levels is not easily interpreted, i.e., the difference between 83 and 84 on a 100-level scale is difficult to measure and explain.)

Here is the summary of our restaurant review rating scale:

9 - Perfect (like grandma would prepare from the home country of where the food originated)

8 - Excellent (like a top chef would prepare from the home country of where the food originated)

7 - Very Good (like an excellent chef would prepare)

6 - Good (enjoyable)

5 - Ok (average and forgettable)

4 - Weak (a minor problem with the food’s preparation)

3 - Bad (if the food did not improve in the next visit, you would not return)

2 - Terrible (a manager would be called to point out the significant problem with the food)

1 - Inedible (a potential health violation)