There is the endless need to compete for something from the moment we are born until we die. This need is present in everything and it is beneficial because it establishes high standards. What gets my attention is the need of competition in cooking and hotels. The Michelin Red Guide book is the one giving the norm since 1926 in cooking and hotels by offering stars.
For next year the guide is presenting Las Vegas. Five red pavilions were offered to Las Vegas Wynn hotel and only other eight hotels in all North America can be proud to possess the same number, while Bellagio, Caesars Palace, Palazzo, Trump International Hotel & Tower and Ritz-Carlton on Lake Las Vegas received four pavilions. What the guide took in consideration in presenting the 32 hotels listed in was cleanliness, overall service and comfort. In order to appear on its list you had to have base standards for cleanliness, safety and reliability.
In Las Vegas version of the Michelin Red Guide was also presented 140 restaurants. The top restaurant that received three stars was that of Joel Robuchon, MGM Grand hotel. Alex at Wynn Las Vegas, Guy Savoy at Caesars Palace and Picasso at Bellagio received two stars and 13 other restaurant got one star. The awards were for the food and nothing else. All other factors like cleanliness were categorized differently.
You should know that there is no way for the owner of a restaurant or a hotel to know who is an inspector for Michelin; they all travel incognito as regular customers. So, be careful, because your next client might just be there to check you out and the next day you might get a star and become worldwide famous.



related story: http://news.yahoo.com/s/ap_travel/20081022/ap_tr_ge/travel_brief_michelin_guide_las_vegas;_ylt=AnZiG5NhxMXyUYd8vEaxHaqs0NUE

by Claudia Sonea for PocketNews (http://pocketnews.tv)

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