The microeconomics of restaurant letter grades
Many congratulations to the WSJ for putting this chart together; it says much more than the thousand-word accompanying article does. New York City restaurants are periodically graded by inspectors, and then given a grade based on how many violation points they have. And the chart demonstrates, more than any set of anecdotes ever could, that inspectors are trying very hard to give the restaurants the highest letter grade they can.
Now that’s not what the restaurants think, of course. And indeed the fiscal incentives run the other way: restaurants which get B or C grades get fined, and “the amount collected in fines has skyrocketed,” the WSJ reports, “to $42.4 million in the fiscal year that ended last month, from $32.7 million in the previous fiscal year.” (Does a 30% increase really count as “skyrocketed”? I’m not sure about that.)
One theory in the story doesn’t ring true to me at all: Columbia University statistician Roger Vaughan speculates “that restaurant owners learn, after the inspection, about the criteria they are graded on and what the thresholds of the grading system are, and do enough improvements so that at the next inspection they are able to move their scores below 14 violation points or below 28.” But restaurant inspections are much less predictable than that — it’s simply not possible to fine-tune the cleanliness of your kitchen to within a point or two.
Another Vaughan theory doesn’t compel me much either — that restaurant inspectors just don’t want the extra work involved in re-grading restaurants, something which happens to everybody getting a B or a C. The inspectors are salaried, and inspect a fixed number of restaurants: the grades they give out don’t affect that.
Which leaves the hypothesis that “pressure from restaurant groups” is driving the inspectors to give higher grades where it matters. That wouldn’t be the first time, of course, that a regulator was captured by the industry it was meant to be regulating. But of course neither restaurants nor inspectors would ever admit to such a thing, so it’s hard to nail down — until you generate a chart like the one above.
My feeling is that there could be a couple of other factors in play. Firstly, NYC restaurant inspections are harsh , and the inspectors know it. And I remember from my schooldays that the toughest and strictest teachers — the ones we were all most afraid of — were often the ones who ended up giving out the highest grades at the end of the year; something similar might be going on here.
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Many congratulations to the WSJ for putting this chart together; it says much more than the thousand-word accompanying article does. New York City restaurants are periodically graded by inspectors, and then given a grade based on how many violation
From microeconomics to text messaging, nothing was spared from our scrutiny. Our analysis evolved to the paradigm of human communication. “I do!” I replied. I have a penchant for writing letters. Kids today are ill-served by the phenomenon of
Alfred Marshall, the father of neo-classical economics, inventor of textbook supply and demand analysis, and best known for his contribution to microeconomics rather than macroeconomics, wrote in 1879 that: "The chief cause of depressions is a want of

Governments on the scale of USG aren't dictated by simple microeconomics. Deficit spending is a sound economic concept, as long the total debt is small compared to the nation's GDP, and that deficit spending is curbed during economic booms.
To say I was not motivated to study is an understatement; I barely passed every class, with the exception for one: microeconomics. I felt almost like a hidden gene was suddenly activated; I had this intuitive understanding of the subject without
Bedroom: prefer posters wallpapers | Home Improvement Tips
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@ Yup sticking with it fall is physics calc 3 cheme 203 and microeconomics. What ru taking?
I'm sitting in microeconomics studying what is wrong with this statement
What's stopping me now is this goddamn upcoming microeconomics exam...
@ not until november. But I have already studied an 8 week course in microeconomics, which is what it seems to be about.
what is meant microeconomics goods and services?
AnswersOcean.comWhat Is Microeconomics - Bookshelf
Schaum's outline of microeconomics
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What Is Microeconomics?
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What is Microeconomics?
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microeconomics: Definition from Answers.com
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Microeconomics Definition
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