Example: This was easily the worst experience I have ever had at any business. I had been to Miyagi's once during the summer and had a pleasant dinner, but the unprofessional, discourteous staff have forever blighted my opinion of this miserable establishment. After waiting over an hour, our party of four was seated at an undersized table they dragged in from outside. The place was packed, so we were patient and understanding. However, our server notified us that someone neglected to turn on the rice cooker and a large party recently placed orders, so they could not even start to prepare our sushi for another 20 minutes. She explicitly suggested that we leave.\n\nThe manager came over to apologize and offered to pay for our whole meal. 40 minutes after this we inquired after our orders, and only at that time did they confess that they had no fish in the restaurant. We were late for a concert, so we asked them to bring anything they had on hand. 15 minutes after that they brought a plate of nachos for the four of us. Two members of our party left to catch the final few minutes of the concert, but my friend and I stayed because we had not had any dinner yet. At that time they brought the check, billing us for the plate of nachos and a few beers, even though they promised a complimentary meal. After over 2.5 hours of misleading us, they tried to make us pay, insisting that they did nothing to entice us to stay. The manager literally shouted at us, insulting us and making excuses for the poor treatment. \n\nThe staff of Miyagi's spent 2.5 hours not serving us any food, shouting at us for not appreciating the free, nonexistent sushi, and deriding us for having stayed as long as we did. If this business manages to stay afloat, it will be in spite of its deplorable practices.
Class: threaten


Example: Definite diamond in the rough.\n\nThe crepes are fantastic, the manager/owner and staff was very friendly and attentive.\n\nThe atmosphere is nice and there is outdoor seating should weather permit.\n\nGreat place to grab lunch (highly recommend The Grand Turk) or to grab dessert.  We were too full from our savory crepes to try a sweet one, but we'll surely be back to try one.  We watched a few get made and they looked amazing.
Class: overwrought


Example: I was 4 years old the first time my mother gave me that stare - you know the one - it's open-mouthed and shocked, because she's basically just walked into the room to catch me red-handed with the scissors; I must've been standing in front of the mirror snipping away at my bangs in gleeful abandon.\n\nWhen I hit 21, I had a roommate who did hair for TIGI and I think she spoiled me rotten, because she gave me free haircuts and colors whenever I wanted and I never had to go to a salon. For the past several years I'd been cutting my own hair, and coloring it, and bleaching it. I think about a month ago when I woke up with frizzy clumps, my hair decided to reject my 'at-home' tactics and begged me to see a stylist. \n\nI've known Shauna since middle-school. She was always an amazing artist, and her artwork hangs in her studio as a testimony to this. She has an amazing eye for aesthetics and incredible style. It's classic and vintage and distinct. I love how this has translated to her shop. Mercantile is a gem; it's locally owned, filled with vintage treasures, and it makes you feel good knowing you're supporting the community and not just another annoying chain of chemically scented chair shops. \n\nShe takes wonderful care of your tresses, I promise you! She's very careful and detail-oriented, and has an eye for picking out styles that go well with your own sense of style or your own organic look. I have to say that she's truly talented as an artist and this translates amazingly well into her hair and make-up work. I don't think I'll ever go elsewhere.\n\nShe stayed after to help me pick out a gift for a friend, and even wrapped my adorable vintage scarf in a custom box with the family designed Mercantile logo. It looks truly one of a kind. I count myself truly lucky to know Shauna and I wish her all the best with this place. I couldn't be more happy with her work, and I could spend an entire day perusing the classic vintage treasures held within.
Class: overwrought


Example: Crispy PDC salad:  A third dish I suggested to my aunt, this one was not quite as successful as those prior largely due to the \""crispy;\"" a gelatinous pork trotter fried to a golden brown and for my tastes a perfect balance to the bitter greens and bright vinaigrette.  Personally not a fan of mustard, particularly the pungent Dijon utilized here, what ended up happening was aunt enjoying the salad along with her soup while I de-Dijoned the crispy trotter and enjoyed it with a few leafs of green.\n \nPlogue \u00e0 Champlain:  Admittedly possessing a substantial sweet tooth and a fondness for every ingredient present on the plate this composition of a buckwheat pancake topped with bacon, mashed potatoes, foie gras, Ile-aux-Grues cheddar, eggs, and thick maple syrup infused pork stock was #1 on my list of things to try order at APdC and without exaggeration I'll simply say it is one of the best things I've ever put in my mouth.  A bit breakfast, a bit dessert, and entirely over-the-top savory this is probably the truest representation of what one should expect at Au Pied de Cochon and while I can't say there is anything subtle about this plate it was much like the Monte Cristo in that everything present was noteworthy; an accomplishment that I personally consider validation of Picard's skill of balance in the face of something that could seem sloppy and contrived under other circumstances.\n\nFried Chicken:  Already realizing we had ordered too much even before our main courses arrived the fact was confirmed when two 18\"" platters arrived, the first my mother's daily special of 'whole' fried chicken...and when the team at Au Pied de Cochon says whole they aren't fooling around.  Juicy and plump - apparently brined in a combination of buttermilk, maple syrup, and spices for the better part of the day - what was presented on this plate was a chicken coated head-to-toe  and fried crisp alongside house peppered pickles, maple slaw, and onion rings.  Again favoring gluttony (both in presentation and in flavor) over any semblance of restraint yet keeping an eye on balance what I particularly enjoyed about this dish was surprisingly the sweet versus savory interplay of the slaw and the pickles, both serving to as ample foil to the fried food, refreshing the palate and keeping things interesting with each bite.\n\nPied de Cochon:  ...and then there was this, APdC's signature dish featuring a whole pig's leg that was partially deboned and filled with foie gras imbued stuffing prior to being breaded and fried.  Individually tagged and plated atop creamy mashed potatoes with a gravy of foie, lard, butter, onions, broccolini, and mushrooms plus a thick slice of seared duck liver on top this was pure debauchery and although it was slow going each bite brought me back for more, a journey that ended when only approximately 25% of the potatoes, a few bones, and a bit of broccolini remained - a feat that led our waitress to fetch Chef Picard who'd apparently suggested there was \""no way were going to eat all that\"" when he saw our order and earned me a smiling nod of approval.\n\nThe Winter Sundae:  With nearly 200 minutes of digestion while watching the Canadians and Lightning play an entertaining (if not meaningful) game we returned to the same table and the same server for a second round and after joking that I was going to order a second plogue as dessert I instead went with the old adage that there is always room for (maple) ice cream - plus maple cotton candy, maple toffee, house made salty caramel, a brownie, cranberry preserves, maple nougat crumble, and whipped cream.  Creamy and crunchy, sweet and salty, chocolate, maple, and without a doubt \""winter\"" - delicious.\n\nPecan Pie for two and Sugar Pie for two:  At this point hardly paying attention to menu descriptions it didn't seem illogical to order items made \""for two\"" and unable to decide between the pecan pie or the sugar pie we opted for both...not realizing that they would arrive with a goblet of ice cream...each.  House made like everything else at APdC and each warm, decadent, and irresistible I could see both the ladies eyes glazing over into food coma status with each progressive bite and despite the late hour an Americano became requisite - free refills on the house as we sat and chatted with the wait staff and a neighboring table while enjoying the flaky pastry and creamy brown sugar custards with the occasional bite of thick vanilla bean ice cream for good measure.\n\nThe Verdict:  While I can certainly understand some of the criticisms of both the restaurant and Picard's personal style I could not have been happier with my visit to Au Pied de Cochon - it is comfort food taken to an entirely different level and it was every bit as good as I'd hoped it would be - it was good enough that I went twice in the same night and good enough that my next trip to Quebec will be predicated by a visit to Picard's Cabane au Sucre followed shortly thereafter by another visit to APdC.
Class: overwrought


Example: It's about 2.5. We live in Squirrel Hill with a lot of good restaurants and I thought this place is better than where we usually go. The pho is the cheapest in Pittsburgh but the portion is very small. The spring roll is the most expensive vietnamese spring roll. \nI ordered the Saigon soup for myself and #17 for my husband. My husband likes it because he is an america and like sweet stuff. Everything with coconut is good for him. These dishes we got doesn't look like what they showed on the photo. The Vietnamese place in Squirrel hill or the stripe is a lot better.
Class: threaten


Example: I really just dont get the hype about 5 guys. I've eaten at this location once, and the eastern location 2 or 3 times. I think they're actually on the pricier side for a generic burger and I think the fries are borderline terrible. This last trip, they forgot the bacon on my burger so when I asked about it - they asked if I minded putting it on myself and then handed me two cold pieces of bacon wrapped in foil. I took it back up there and indicated the bacon wasn't hot, and her response was its made in the morning. Okay.... so I handed back the bacon and said never mind. I mean who wants cold or room temperature bacon on their burger?? They could at least throw the bacon on a flat top for a minute to warm it back up. Seeing I was dissatisfied, they brought me a refund to my table which I think was fair. The burger fell apart and I think it doesn't taste much better than a big n tasty at McDonald's. I think In N Out or Fatburger produce a much tastier burger, and In N Out is a hell of a lot cheaper.
Class: threaten


Example: Completely obsessed and in love with this place.  The show is AMAZING. The crowd is fun loving yet mature (no fake IDs here). The service is fantastic (we had a table and literally loved our host.  Most unique \""club\"" in vegas.
Class: overwrought


Example: I received old, cold and bad tasting fries. The bun was as hard as a rock. This was not my only bad experience at this location, but it will be my last. What a waste of my money. I did not get a response to my complaint. They would have only replaced my meal and it probably would have been just as bad. So many better options out there. Avoid this location at all costs. Would have given 0 stars if possible.
Class: threaten
Classify the case below.
Been to Poppy's now several times. I a recent trip back to Charlotte, I made sure it was on my list for a breakfast stop before I left. It's busy most hours of the mornings on the weekends, but try to get there before 9am to avoid longer lines and the incoming church crowd from across the street. This will give you a better shot to sit outside.\n\nGreat for breakfast sandwiches, but also the homemade cream cheese is a winner. My fav is the jalape\u00f1o! Plenty of fruit and other breakfast items like quick omelets and lox. If bagel lunch is your thing, they've got deli sandwiches and sides ready for you.\n\nPersonal favorite is the bacon, egg & cheese on an everything bagel. Make sure to get the extra egg for 50 cents to balance out the bread.