The Tribune

EDITOR, The Tribune.

I feel the need to add my two cents to this loosely used term “Five Star Restaurant.” I have been in the hospitality industry for 60 years. I’ve had the opportunity to work in Five Star Restaurants back in the day, when gourmet service was the order of the day and waiters wore tuxedos and white gloves. I wonder if some of these people who are talking five star ever been in a five star restaurant?

In the Bahamas today, the only restaurant that comes close to a five star, from my experience and personal opinion, is the Gray Cliff Restaurant. Maintaining a five-star establishment can be very costly with high standards enforcement, and consistency on a daily basis, offering exemplary services.

When you’re talking about five-stars you talking about Peacock Alley at the Waldorf Astoria fine culinary at its best, very costly, and Tavern on the Green in New York City to name a few. So please stop insulting the Five Star Standards, stick to the Blue Plate that you have become accustomed to!

KELLY D BURROWS

Freeport,

Grand Bahama

Nassau,

September 2, 2026.