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Creative Restaurant Review
by Rebecca Wong
Like several restaurants that have recently opened in town, Creative Restaurant is different from a traditional one that provides a menu for customers to choose from. Instead, it is a new kind of restaurant that offers their dishes without a menu. Guests who are interested in trying their cuisine simply need to make a phone reservation, informing the staff in the restaurant of their budget for the meals. The restaurant will take care of the rest and there is no need for customers to worry about what they will eat. But booking well in advance is a must as the restaurant needs to prepare their food much earlier in order to meet customers' expectations. Since this kind of menuless restaurant affords high-quality food and service, guests need to be aware that they expect to pay more and the quality of the food provided by the restaurant varies according to the price they pay for. Yet, this type of restaurant strives for good reputation. The food and service they offer does reach a high standard. It is also a kind of featured restaurant whose offer of high-quality food is promised to fulfill customers' satisfaction.
My experience of eating in this kind of restaurant is superb. Once I went eat there with a couple of colleagues. We ordered a table and each one of us paid for our own share. Each dish they offered was like a piece of artwork that catered to our senses. Not only did it offer a mixture of local and exotic food, the cooking styles it afforded range from the East to the West. They blended food from different countries and cultures so well that when you savor each dish, you never experience contradiction and even cultural shock. Further, each dish comes with artistic and colorful garnishes and decorations. Even the plates and bowls that go with the cuisine are well-designed and magnificent. It is truly a tantalizing experience. No wonder that this kind of restaurant is really popular among foodies and tourists. There is also no way that you can just pop into the restaurant and eat as all the tables are fully booked for months. But eating in this type of restaurant is certainly an experience you should have in a lifetime. Don't miss it and invite your friends to join you to enjoy your time together.
Is this article a mixed review?
AYes, it gets written from a personal opinion.
BNo, it only looks from the good side.正確答案
CYes, there is a hint of confusion.
DNo, it doesn’t offer figures. 代號：4501 頁次：7－7 Plastic pollution has become one of the most pressing environmental issues, as rapidly increasing production of disposable plastic products overwhelms the world’s ability to deal with them. Plastic pollution is most visible in developing Asian and African nations, where garbage collection systems are often inefficient or nonexistent. But the developed world, especially in countries with low recycling rates, also has trouble properly collecting discarded plastics. Plastics made from fossil fuels are just over a century old. Production and development of thousands of new plastic products accelerated after World War II, so transforming the modern age that life without plastics would be unrecognizable today. Plastics revolutionized medicine with life-saving devices, made space travel possible, lightened cars and jets—saving fuel and pollution—and saved lives with helmets, incubators, and equipment for clean drinking water. The conveniences plastics offer, however, led to a throw-away culture that reveals the material’s dark side: today, single-use plastics account for 40 percent of the plastic produced every year. Many of these products, such as plastic bags and food wrappers, have a lifespan of mere minutes to hours, yet they may persist in the environment for hundreds of years. Every year, about 8 million tons of plastic waste escapes into the oceans from coastal nations. That’s the equivalent of setting five garbage bags full of trash on every foot of coastline around the world. Once at sea, sunlight, wind, and wave action break down plastic waste into small particles, often less than one-fifth of an inch across. These so-called microplastics are spread throughout the water column and have been found in every corner of the globe, from Mount Everest, the highest peak, to the Mariana Trench, the deepest trough. Microplastics are breaking down further into smaller and smaller pieces. Plastic microfibers, meanwhile, have been found in municipal drinking water systems and drifting through the air. Millions of animals are killed by plastics every year, from birds to fish to other marine organisms. Nearly 700 species, including endangered ones, are known to have been affected by plastics. Microplastics have been found in more than 100 aquatic species, including fish, shrimp, and mussels destined for our dinner plates. Once in the ocean, it is difficult to retrieve plastic waste. Mechanical systems, such as Mr. Trash Wheel, a litter interceptor in Maryland’s Baltimore Harbor, can be effective at picking up large pieces of plastic, such as foam cups and food containers, from inland waters. But once plastics break down into microplastics and drift throughout the water column in the open ocean, they are virtually impossible to recover. The solution is to prevent plastic waste from entering rivers and seas in the first place. This could be accomplished with improved waste management systems and recycling, better product design that takes into account the short life of disposable packaging, and reduction in manufacturing of unnecessary single-use plastics.
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