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A pro tip from Times critic Pete Wells: "In a perfect world, restaurant critics would never be recognized and we'd get the same treatment as any other customer. In this world, that's not always the case, but by reserving under another name, we can at least keep the element of surprise on our side...I'm never going to review my corner pizzeria, but I've given them a fake name when I've ordered a pie for my kids." [NYT]
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