I was reading a review today in the New York Times of a local, suburban restaurant. The gist of the review was "I like it, there are a lot of good dishes, but some things weren't so great." Examples were given, of course, of both the hits and the misses. The "plenty of good stuff, but some things need work" review isn't unusual and got me to thinking.
How do chefs and owners react to reviews like that? Is it alway jerk/no palate/out to get me/just plain wrong or do people ever take it as constructive criticism, maybe go back, take a second look at a dish (or at aspects of service) and decide the reviewer had a point and things could be improved?