1. Portion size is too large

2. Menu does not use a variety of preparations techniques

3. Menus do not contain a proper variety of textures - for example; too many mousses in the course meal

4. Improper or confusing progression of the courses are not served in proper logical order

5. Sliced pieces on platters and plates are not arranged in the order in which they were sliced.

6. Improper balance of carbohydrates and protein on menus

7. Lack of accompanying sauces or dressings for menu

8. Improper descriptions of preparation on the menu

9. Lack of theme in flavors throughout the meal

10. The uses of classical terms without proper follow-through on the plate