Restaurant Requirements & Diamond Rating Guidelines · 1. Primary business operation is food 2....
15
AAA Publishing Tourism Information Development 1000 AAA Drive Heathrow, FL 32746-5063 R e s t a u r a n t R e q u i r e m e n t s & Diamond Rating G u i d e l i n e s
Transcript of Restaurant Requirements & Diamond Rating Guidelines · 1. Primary business operation is food 2....
AAA PublishingTourism InformationDevelopment1000 AAA DriveHeathrow, FL 32746-5063
R e s t a u r a n t
R e q u i r e m e n t s
& D i a m o n d R a t i n g
G u i d e l i n e s
THA
NK
YO
U!
Ou
r go
al i
n e
stab
lish
ing
thes
e n
ew g
uid
elin
es i
s to
en
sure
th
at e
ach
rest
aura
nt
we
revi
ew m
eets
th
e b
asic
nee
ds
of
ou
r m
emb
ers,
is
con
sist
entl
yco
mp
ared
to
a s
et o
f o
bje
ctiv
e cr
iter
ia, a
nd
in
clu
des
th
e ke
y p
erso
nal
ized
,su
bje
ctiv
e el
emen
ts o
f th
e ex
per
ien
ce. T
he
ou
tco
me
of
the
com
bin
atio
n o
fth
ese
fact
ors
eq
ual
s a
AA
A d
iam
on
d r
atin
g.
The
esse
nti
al A
AA
res
tau
ran
t re
qu
irem
ents
are
co
mm
on
sen
se q
ual
ifica
tio
ns
that
pro
fess
ion
al o
per
ato
rs r
ou
tin
ely
emp
loy
and
th
at a
ny
pat
ron
wo
uld
usu
ally
exp
ect.
Th
e d
iam
on
d r
atin
g gu
idel
ines
are
just
th
at —
gu
idel
ines
. Th
eyar
e n
ot
arb
itra
ry, b
ut
refl
ect
wh
at i
s ty
pic
ally
see
n t
hro
ugh
ou
t th
e re
stau
ran
tin
du
stry
at
the
vari
ou
s le
vels
. To
cap
ture
su
ch c
rite
ria
take
s a
com
bin
ed e
ffo
rto
f m
any
ded
icat
ed i
nd
ivid
ual
s.
AA
A w
ish
es t
o a
ckn
owle
dge
an
d t
han
k th
e fo
llow
ing
rest
aura
nt
ind
ust
ryre
pre
sen
tati
ves
for
thei
r p
arti
cip
atio
n i
n t
he
Res
taur
ant
Req
uire
men
ts &
Dia
mon
dR
atin
g G
uide
lines
revi
sio
ns:
◆C
har
lie
Tro
tter
’s, C
hic
ago
, Ill
. — M
r. M
ark
Sign
ori
o
◆C
hri
stin
i’s R
isto
ran
te I
tali
ano
, Orl
and
o, F
la. —
Ms.
An
gela
Ch
rist
ini,
Mr.
Ch
ris
Ch
rist
ini
◆Fa
irm
on
t H
ote
ls &
Res
ort
s, T
oro
nto
, On
tari
o, C
anad
a —
Mr.
Serg
e Si
mar
d
◆K
ahal
a M
and
arin
Ori
enta
l H
awai
i, H
on
olu
lu, H
awai
i —
Mr.
Wo
lfga
ng
Kru
eger
◆R
enai
ssan
ce O
rlan
do
Res
ort
, Orl
and
o, F
la. —
Mr.
Hir
osh
i N
ogu
chi
◆To
ny’
s, S
t. L
ou
is, M
o. —
Mr.
Vin
cen
t B
om
mar
ito
The
fin
al o
utc
om
e o
f an
y ex
per
ien
ce i
s p
erso
nal
to
all
of
us.
It
is A
AA’
so
pin
ion
th
at t
his
su
bje
ctiv
e ex
per
ien
ce m
ust
be
incl
ud
ed i
n a
ny
rati
ng
syst
emin
ord
er f
or
it t
o b
e m
ean
ingf
ul,
ther
efo
re, o
ur
new
rat
ing
syst
em h
asin
corp
ora
ted
key
su
bje
ctiv
e el
emen
ts a
s ap
pro
pri
ate.
We
loo
k fo
rwar
d t
o y
ou
r co
nti
nu
ed s
ervi
ce f
or
AA
A m
emb
ers
at l
arge
an
dap
pre
ciat
e yo
ur
sup
po
rt o
f, a
nd
par
tici
pat
ion
in
, AA
A p
rogr
ams.
Sin
cere
ly,
Ala
n B
. Bo
rne
Man
agin
g D
irec
tor/
AA
A P
ub
lish
ing
Info
rmat
ion
in t
his
publ
icat
ion
is b
ased
on
curr
ent
stan
dard
s pr
eval
ent
in t
he r
esta
uran
t in
dust
ry a
t th
e tim
e of
pub
licat
ion.
The
req
uire
men
ts a
nd d
iam
ond
ratin
g gu
idel
ines
are
subj
ect
to m
odifi
catio
n at
any
tim
e w
ithou
t no
tice.
Dea
r R
esta
uran
t Pr
ofes
sion
al,
On
beha
lf of
AA
A,
I am
ple
ased
to
intr
oduc
e to
you
our
new
Res
tau
ran
tR
equ
irem
ents
& D
iam
on
d R
atin
g G
uid
elin
esbo
okle
t. B
y re
ques
ting
thi
s bo
okle
t,yo
u ha
ve e
xpre
ssed
an
inte
rest
in
our
diam
ond
rati
ng p
rogr
am a
nd,
mor
e im
port
antly
,in
pro
vidi
ng a
hig
h le
vel o
f ho
spit
alit
y to
AA
A/C
AA
mem
bers
. Yo
ur i
nter
est
and
invo
lvem
ent
is v
ery
muc
h ap
prec
iate
d.
Twen
ty-t
wo
year
s ex
peri
ence
“in
the
tre
nche
s,”
and
som
etim
es “
in t
he w
eeds
” of
the
Food
serv
ice
Indu
stry
has
pro
vide
d m
e w
ith
soun
d in
sigh
t to
the
cha
lleng
es o
f th
e tr
ade.
The
wor
k is
int
ense
, de
man
ding
, an
d so
met
imes
fru
stra
ting
. Th
is c
an b
e es
peci
ally
tru
ew
hen
hard
wor
k go
es u
napp
reci
ated
by
som
e th
at h
ave
grow
n to
rou
tine
ly e
xpec
t th
atw
hich
you
so
lovi
ngly
pro
vide
. In
con
tras
t, w
hen
all o
f yo
ur s
ince
re,
crea
tive
eff
orts
culm
inat
e an
d ar
e re
cogn
ized
by
your
pat
rons
, it
can
be
a fe
elin
g th
at i
s un
mat
ched
.
We
had
a sa
ying
dur
ing
my
tenu
re,
that
any
res
taur
ant
is o
nly
as g
ood
as t
he la
stpl
ate
serv
ed o
r th
e la
st i
nter
acti
on w
ith
a gu
est.
Thi
s st
atem
ent
is e
ven
mor
e re
alis
tic
inth
e lif
e of
a c
riti
c, o
r ra
ting
pro
fess
iona
l, as
the
se li
mit
ed e
lem
ents
and
int
erac
tion
ssh
ape
an o
pini
on.
As
a ch
ef,
I to
o ha
ve f
elt
the
stre
ssfu
l mom
ents
whe
n a
crit
ic c
alls,
and
have
exp
erie
nced
the
unc
erta
inty
and
app
rehe
nsio
n of
the
cri
tic’
s re
view
. In
man
yw
ays,
the
cri
tic’
s ro
le m
imic
s th
e fir
st-t
ime
patr
on y
ou t
ry s
o ha
rd t
o ke
ep.
Oft
en,
ther
eis
not
an
oppo
rtun
ity
to r
eally
stu
dy a
res
taur
ant.
Fre
quen
tly,
atti
tude
s an
d ra
ting
s ar
eba
sed
sole
ly o
n th
e su
bjec
tive
opi
nion
s of
the
ind
ivid
ual w
ho m
ay n
ot c
are
for
the
rest
aura
nt’s
indi
vidu
al c
uisi
ne,
déco
r, or
sty
le o
f se
rvic
e.
AA
A r
ecog
nize
s th
e ex
trem
e im
port
ance
of
each
res
taur
ateu
r to
dev
elop
and
mai
ntai
n a
cert
ain
crea
tive
ele
men
t th
at i
s un
ique
to
each
res
taur
ant.
In
fact
, w
eap
plau
d an
d en
cour
age
it!
Ther
efor
e, w
e ha
ve g
one
to g
reat
leng
ths
to e
nsur
e th
at t
his
revi
sion
of
our
Res
tau
ran
t R
equ
irem
ents
& D
iam
on
d R
atin
g G
uid
elin
esin
no
way
infr
inge
s up
on t
hese
cre
ativ
e fe
atur
es.
We
enco
urag
e ea
ch a
nd e
very
est
ablis
hmen
t to
kno
w y
our
cust
omer
and
pro
vide
to
them
the
foo
d, s
ervi
ce a
nd a
mbi
ance
tha
t th
ey d
esir
e. I
n do
ing
so,
you
will
be
rew
arde
dw
ith
loya
l pat
rons
at
wha
teve
r di
amon
d ra
ting
.
We
wis
h yo
u th
e be
st o
f su
cces
s!
Live
to
eat!
Mic
hael
Pet
rone
, C
EC
Dir
ecto
r/A
AA
Tou
rism
Inf
orm
atio
n D
evel
opm
ent
In
tr
od
uc
ti
on
–
Cop
yrig
ht A
AA
Mar
ch 1
996.
All
right
s re
serv
ed.
Rev
ised
Dec
embe
r 19
99.
The
se r
equi
rem
ents
and
gui
delin
esar
e ef
fect
ive
Feb
.1,
2000
, an
d ap
ply
to a
ll es
tabl
ishm
ents
ev
alua
ted
afte
r th
at d
ate.
Re
st
au
ra
nt
R
eq
uir
em
en
ts
&
D
iam
on
d
Ra
tin
g
Gu
ide
lin
es
1
Re
st
au
ra
nt
Re
qu
ir
em
en
ts
&
Di
am
on
d
Ra
ti
ng
Gu
id
el
in
es
Ta
bl
e
of
Co
nt
en
ts
Acknow
ledgem
ents
. .
. .
. .
. .
. .
Insi
de F
ront
Cove
r
Intr
oducti
on —
Dear
Rest
aura
nt
Pro
fess
ional
. .
. .
1
Secti
on O
ne —
Ove
rvie
w.
. .
. .
. .
. .
. .
. .
. .
. .
. .
4A
AA
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. 4
AA
A P
ublis
hing
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. 5
AA
A T
ouris
m In
form
atio
n D
evel
opm
ent
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
6
Secti
on T
wo —
The D
iam
ond R
ati
ng P
rocess
.
. .
. 7
App
lyin
g fo
r a
AA
A D
iam
ond
Rat
ing
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
7D
iam
ond
Rat
ing
Req
uire
men
ts.
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. 7
The
Eval
uatio
n an
d R
atin
g P
roce
ss.
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. 8
Secti
on T
hre
e —
The D
iam
ond R
ati
ng C
rite
ria
. .
. 9
Wha
t the
Dia
mon
d R
atin
gs M
ean
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. 9
O
bjec
tive
Dia
mon
d R
atin
g G
uide
lines
(Foo
d).
. .
. .
. .
. .
. .
. .
. .
. .
10O
bjec
tive
Dia
mon
d R
atin
g G
uide
lines
(Ser
vice
).
. .
. .
. .
. .
. .
. .
. .
12O
bjec
tive
Dia
mon
d R
atin
g G
uide
lines
(Déc
or)
. .
. .
. .
. .
. .
. .
. .
. .
14S
ubje
ctiv
e D
iam
ond
Rat
ing
Gui
delin
es (F
ood)
. .
. .
. .
. .
. .
. .
. .
. .
16S
ubje
ctiv
e D
iam
ond
Rat
ing
Gui
delin
es (S
ervi
ce)
. .
. .
. .
. .
. .
. .
. .
17S
ubje
ctiv
e D
iam
ond
Rat
ing
Gui
delin
es (D
écor
).
. .
. .
. .
. .
. .
. .
. .
17
Secti
on F
our
— A
ddit
ional
Info
rmati
on
. .
. .
. .
. .
18
The
List
ing
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. 18
Res
taur
ant C
lass
ificat
ions
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
19R
esta
uran
t Sub
-Cla
ssific
atio
ns.
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
19A
cces
sibi
lity
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
20M
embe
r C
ompl
aint
Pro
cedu
res
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
21Th
e A
AA
App
eals
Pro
cess
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
22A
ddre
sses
and
Pho
ne N
umbe
rs .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
. .
23
Ov
er
vie
w5
Wh
en n
ew m
emb
ers
join
AA
A, t
hey
join
a n
etw
ork
wit
h t
he
coll
ecti
ve r
eso
urc
es t
od
evel
op
new
pro
du
cts,
ser
vice
s, a
nd
tec
hn
olo
gies
, an
d t
he
abil
ity
to i
nfl
uen
ce l
egis
lati
on
affe
ctin
g al
l m
oto
rist
s an
d t
rave
lers
.
A A
AA
lis
tin
g m
akes
go
od
bu
sin
ess
sen
se f
or
you
r re
stau
ran
t, s
ince
26
per
cen
t o
f al
l U
.S.
ho
use
ho
lds
hav
e a
AA
A m
emb
ersh
ip. A
AA
mem
ber
s ar
e an
exc
elle
nt
mar
ket
for
the
ho
spit
alit
y an
d t
ou
rism
in
du
stry
. Mem
ber
res
earc
h s
how
s:
◆75
per
cen
t o
f A
AA
mem
ber
s u
se A
AA
pu
bli
cati
on
s fo
r re
stau
ran
t in
form
atio
n
wh
en t
rave
lin
g
◆A
AA
mem
ber
s sp
end
ap
pro
xim
atel
y $3
5 b
illi
on
an
nu
ally
on
din
ing
wh
entr
avel
ing
◆A
AA
mem
ber
s re
pre
sen
t 28
per
cen
t o
f th
e to
tal
U.S
. tra
vel
volu
me
◆A
n e
stim
ated
$16
4.5
bil
lio
n i
s sp
ent
ann
ual
ly o
n t
rave
l by
AA
A m
emb
ers
AA
A P
ub
lish
ing
AA
A P
UB
LIS
HIN
G I
S O
NE
OF
TH
E W
OR
LD
’S L
AR
GE
ST
TR
AV
EL
INF
OR
MA
TIO
N P
UB
LIS
HE
RS
. Th
e ei
ght
dep
artm
ents
wit
hin
th
e p
ub
lish
ing
gro
up
wo
rk t
oge
ther
to
co
llec
t, p
rod
uce
, an
d d
istr
ibu
te, i
n b
oth
pri
nt
and
ele
ctro
nic
fo
rmat
,a
vari
ety
of
trav
el p
ub
lica
tio
ns
to A
AA
clu
bs
and
th
e re
tail
mar
ketp
lace
.
Mem
ber
-on
ly p
rod
uct
s in
clu
de
23 T
ou
rBo
ok
guid
es, fi
ve f
ore
ign
Tra
velB
oo
k gu
ides
, 14
Des
tin
atio
n G
uid
es, 1
1 C
amp
Bo
ok
guid
es, a
s w
ell
as 7
5 re
gio
nal
, sta
te, a
nd
cit
y sh
eet
map
s.Th
e co
mb
ined
cir
cula
tio
n o
f th
ese
pro
du
cts
exce
eds
100
mil
lio
n c
op
ies
ann
ual
ly.
Ad
dit
ion
ally
, AA
A P
ub
lish
ing
dev
elo
ps
new
pro
du
cts
for
con
sum
er m
arke
ts a
nd
dis
trib
ute
s a
vari
ety
of
trav
el p
ub
lica
tio
ns
incl
ud
ing
atla
ses,
tra
vel
guid
es, T
rave
ling
Wit
h Yo
ur P
et,a
nd
Bed
& B
reak
fast
gu
ides
fo
r th
e U
nit
ed S
tate
s, B
rita
in, a
nd
Fra
nce
.
AA
A P
ub
lish
ing,
in
co
-op
erat
ion
wit
h A
AA
/CA
A c
lub
s, c
reat
es a
nd
ow
ns
mo
st o
f th
ep
rod
uct
co
nte
nt
use
d i
n A
AA
pu
bli
cati
on
s in
clu
din
g th
e d
iam
on
d r
atin
gs, a
ll e
dit
ori
alco
nte
nt,
th
e O
ffic
ial
Ap
po
intm
ent
lice
nsi
ng,
an
d d
isp
lay
adve
rtis
ing.
AA
A P
ub
lish
ing R
est
au
ran
t S
trate
gy
We
will
bec
ome
the
pre-
emin
ent s
ourc
e
of r
esta
uran
t inf
orm
atio
n th
roug
hout
Nor
th A
mer
ica.
We
will
effi
cien
tly c
olle
ct c
onsi
sten
t, re
liabl
e in
form
atio
n
pert
aini
ng to
a v
arie
ty o
f res
taur
ant t
ypes
and
sty
les
that
are
not
able
, uni
que,
and
con
tain
“val
ue a
dded
”el
emen
ts fo
r ou
r m
embe
rs.
Thi
s in
form
atio
n w
ill b
e in
nova
tive,
and
will
mirr
or
curr
ent m
arke
t offe
rings
.We
will
use
this
info
rmat
ion
in a
ll A
AA
pub
licat
ions
, bot
h pa
per
and
elec
tron
ic.
SECTION ONE
AAA
AA
AA
IS
A N
OT
-FO
R-P
RO
FIT
OR
GA
NIZ
AT
ION
OF
SO
ME
90
MO
TO
R C
LU
BS
SE
RV
ING
MO
RE
TH
AN
42
MIL
LIO
N M
EM
BE
RS
IN T
HE
UN
ITE
D S
TA
TE
S A
ND
CA
NA
DA
. W
hen
tra
veli
ng
in C
anad
a, t
he
CA
A l
ogo
is
syn
on
ymo
us
wit
h A
AA
. Alt
ho
ugh
AA
A i
s ch
angi
ng
at a
rap
id p
ace,
on
e th
ing
rem
ain
s th
e sa
me
— t
he
asso
ciat
ion
’s l
ifel
on
g co
mm
itm
ent
to p
rovi
din
g sa
fety
, sec
uri
ty,
and
pea
ce o
f m
ind
to
its
mem
ber
s. A
cco
rdin
g to
AA
A’s
“Bas
ic B
elie
fs,”
“We
exis
t fo
r o
ur
mem
ber
s an
d w
ill
jud
ge e
very
thin
g w
e d
o b
y h
ow w
ell
it s
erve
s th
eir
nee
ds.
”
◆In
190
2, o
nly
23,
000
mo
tor
veh
icle
s w
ere
regi
ster
ed i
n t
he
Un
ited
Sta
tes.
Ro
ads
wer
e tr
each
ero
us
and
dri
vin
g w
as r
estr
icti
ve. M
eeti
ng
in C
hic
ago
,d
eleg
ates
fro
m n
ine
ind
epen
den
t m
oto
r cl
ub
s, r
epre
sen
tin
g fe
wer
th
an 1
,000
mem
ber
s, u
nit
ed t
o c
om
bat
un
fair
tra
ffic
law
s an
d t
o c
amp
aign
fo
r b
ette
rro
ads
and
mo
re r
elia
ble
veh
icle
s. A
AA
is
now
a f
eder
atio
n w
ith
mo
re t
han
1,10
0 se
rvic
e o
ffic
es t
hro
ugh
ou
t th
e U
nit
ed S
tate
s an
d C
anad
a. T
he
AA
AN
atio
nal
Off
ice
is l
oca
ted
in
Hea
thro
w, F
la.
◆In
190
5, A
AA
pu
bli
shed
its
firs
t ro
ad m
aps
and
, tw
o y
ears
lat
er, e
stab
lish
ed t
he
Bu
reau
of
Tou
rin
g In
form
atio
n, s
up
ply
ing
nat
ion
al i
nfo
rmat
ion
on
ro
ads,
ho
tels
, ser
vice
gar
ages
, an
d v
ehic
le r
egu
lati
on
s
◆In
191
5, A
AA
beg
an t
he
firs
t em
erge
ncy
ro
ad s
ervi
ce p
rogr
am
◆In
193
7, t
he
firs
tfi
eld
rep
rese
nta
tive
s w
ere
hir
ed t
o i
nsp
ect
lod
gin
gs a
nd
rest
aura
nts
◆In
196
3, A
AA
beg
an r
atin
g ac
com
mo
dat
ion
s as
go
od
, ver
y go
od
, exc
elle
nt,
an
do
uts
tan
din
g
◆In
197
7, t
he
dia
mo
nd
rat
ing
syst
em w
as i
ntr
od
uce
d f
or
lod
gin
g ev
alu
atio
ns
du
rin
g A
AA
’s 7
5th
an
niv
ersa
ry
◆In
198
8, w
ith
th
e co
-op
erat
ion
of
Co
rnel
l U
niv
ersi
ty, t
he
dia
mo
nd
rat
ing
syst
em f
or
rest
aura
nts
was
dev
elo
ped
◆In
198
9, t
he
dia
mo
nd
rat
ing
syst
em f
or
rest
aura
nt
eval
uat
ion
s w
as i
ntr
od
uce
d
Loo
kin
g to
th
e fu
ture
, AA
A i
s d
evel
op
ing
cust
om
ized
pro
du
cts
and
ser
vice
s —
en
han
ced
trav
el a
nd
en
tert
ain
men
t o
ffer
ings
, fin
anci
al s
ervi
ces,
im
pro
ved
au
tom
oti
ve s
ervi
ces,
an
dn
ew m
emb
ersh
ip p
rivi
lege
s —
des
ign
ed t
o m
eet
the
ever
-ch
angi
ng
nee
ds
of
ou
r m
emb
ers.
As
on
e o
f th
e w
orl
d’s
lar
gest
tra
vel
org
aniz
atio
ns,
AA
A a
nn
ual
ly:
◆Ev
alu
ates
mo
re t
han
12,
000
rest
aura
nts
, in
ad
dit
ion
to
mo
re t
han
29,
000
acco
mm
od
atio
ns
and
4,6
00 c
amp
gro
un
ds,
fo
r tr
avel
pu
bli
cati
on
s an
del
ectr
on
ic i
nfo
rmat
ion
del
iver
y
◆P
ub
lish
es n
earl
y 30
0 m
illi
on
co
pie
s o
f tr
avel
-rel
ated
mat
eria
ls f
or
the
excl
usi
veu
se o
f o
ur
mem
ber
s, i
ncl
ud
ing
mo
re t
han
38
mil
lio
n T
ou
rBo
ok®
gu
ides
,C
amp
Bo
ok®
gu
ides
, Tra
velB
oo
k® g
uid
es, a
nd
Des
tin
atio
n G
uid
es
◆Se
lls
over
$3
bil
lio
n i
n t
rave
l ag
ency
ser
vice
s
◆Se
lls
mo
re t
han
$2
bil
lio
n i
n A
mer
ican
Exp
ress
® Tr
avel
ers
Ch
equ
es
◆G
ener
ates
mo
re t
han
$3.
4 b
illi
on
in
cre
dit
car
d t
ran
sact
ion
s
4O
ve
rv
iew
Se
ct
io
n
On
e
–
Ov
er
vi
ew
AAp
ply
ing f
or
a A
AA
Dia
mon
d R
ati
ng
AA
A C
ON
SID
ER
S A
LL
VA
LID
AP
PL
ICA
TIO
NS
FO
R E
VA
LU
AT
ION
. Ea
ch e
stab
lish
men
t m
ust
in
itia
lly
mee
t A
AA
’s12
min
imu
m r
atin
g re
qu
irem
ents
(se
e b
elow
) fo
rco
nsi
der
atio
n o
f an
eva
luat
ion
fo
r a
dia
mo
nd
rat
ing.
Cu
rren
tly
list
ed e
stab
lish
men
ts n
eed
no
t re
app
ly.
A c
om
ple
ted
ap
pli
cati
on
do
es n
ot
guar
ante
e an
eva
luat
ion
by
on
e o
f o
ur
full
-tim
e, p
rofe
ssio
nal
ly-t
rain
ed t
ou
rism
ed
ito
rs. A
AA
rese
rves
th
e so
le r
igh
t to
det
erm
ine
wh
ich
res
tau
ran
ts w
ill
be
eval
uat
ed, a
ssig
ned
a d
iam
on
d r
atin
g, o
r li
sted
in
pu
bli
cati
on
s.It
is
no
t th
e in
ten
tio
n o
f A
AA
to
lis
t ev
ery
rest
aura
nt
that
mee
ts m
inim
um
rat
ing
req
uir
emen
ts. R
ath
er, o
ur
goal
is
to e
nsu
re t
hat
ou
r m
emb
ers’
tra
vel
nee
ds
are
wel
l-re
pre
sen
ted
. In
gen
eral
, ou
r d
atab
ase
inve
nto
ry r
eflec
ts m
emb
er i
nte
rest
, wit
h p
rin
cip
alco
nsi
der
atio
n g
iven
to
:
◆G
eogr
aph
ic l
oca
tio
n (
maj
or
citi
es, d
esti
nat
ion
are
as)
◆Th
ose
res
tau
ran
ts w
ith
th
e re
pu
tati
on
as
bei
ng
the
very
bes
t, w
het
her
th
ey a
resi
mp
le r
oad
sid
e ea
teri
es o
r ce
leb
rate
d, fi
ne-
din
ing
esta
bli
shm
ents
◆Va
riet
y in
cu
isin
e ty
pe
and
eth
nic
div
ersi
ty
◆A
AA
/CA
A c
lub
an
d m
emb
er r
eco
mm
end
atio
ns
◆O
ther
sig
nifi
can
t b
enefi
ts, s
uch
as,
un
iqu
e d
esig
n, s
tyle
of
op
erat
ion
, or
spec
ial
valu
e fe
atu
res
Dia
mon
d R
ati
ng R
eq
uir
em
en
tsD
IAM
ON
D R
AT
ING
RE
QU
IRE
ME
NT
S R
EF
LE
CT
TH
E B
AS
ICE
XP
EC
TA
TIO
NS
OF
AA
A/C
AA
ME
MB
ER
S A
S E
ST
AB
LIS
HE
DT
HR
OU
GH
SU
RV
EY
S A
ND
CO
NT
INU
OU
S F
EE
DB
AC
K.
Pri
or
to t
he
assi
gnm
ent
of
a d
iam
on
d r
atin
g, a
n e
stab
lish
men
t m
ust
be
able
to
mee
t th
e fo
llow
ing
req
uir
emen
ts:
1.
Pri
mar
y b
usi
nes
s o
per
atio
n i
s fo
od
2.
Esta
bli
shm
ent
is o
pen
an
d p
rep
ared
to
rea
dil
y ac
com
mo
dat
e th
e ge
ner
al p
ub
lic
3.
Esta
bli
shm
ent
is c
lean
an
d w
ell-
mai
nta
ined
4.
Man
agem
ent
wil
l re
adil
y p
rovi
de
pro
per
ty i
nfo
rmat
ion
as
req
ues
ted
by
AA
A
5.
Man
agem
ent
and
sta
ff p
rese
nt
a n
eat
app
eara
nce
6.
Man
agem
ent
and
sta
ff o
per
ate
in a
pro
fess
ion
al a
nd
eth
ical
man
ner
7.
Man
agem
ent
and
sta
ff p
rovi
de
atte
nti
ve, c
on
scie
nti
ou
s se
rvic
e to
gu
ests
8.M
anag
emen
t is
wil
lin
g to
ass
ist
in t
he
reso
luti
on
of
mem
ber
co
mp
lain
ts
9.
Esta
bli
shm
ent
loca
tio
n i
s ea
sily
acc
essi
ble
an
d i
n a
des
irab
le a
rea
10.
Esta
bli
shm
ent
is i
n c
om
pli
ance
wit
h a
ll l
oca
l, st
ate,
an
d f
eder
al c
od
es
11.
All
fo
od
an
d b
ever
age
is w
ho
leso
me,
fre
e fr
om
co
nta
min
atio
n, a
nd
pro
per
lyh
and
led
an
d s
tore
d
12.
All
pu
bli
c re
stro
om
fac
ilit
ies
hav
e p
riva
cy l
ock
s o
n s
tall
s o
r o
ne
on
th
e en
tran
ced
oo
r
Th
e
Dia
mo
nd
R
at
ing
P
ro
ce
ss
7
Se
ct
io
n
Tw
o
–
Th
e D
iam
on
d R
ati
ng
Pro
ce
ss
6O
ve
rv
iew
AA
A T
ou
rism
In
form
ati
on
Deve
lop
men
tT
HE
AA
A T
OU
RIS
M I
NF
OR
MA
TIO
N D
EV
EL
OP
ME
NT
DE
PA
RT
ME
NT
IS
TH
E D
IVIS
ION
OF
AA
A P
UB
LIS
HIN
GR
ES
PO
NS
IBL
E F
OR
TH
E D
IRE
CT
MA
NA
GE
ME
NT
OF
AA
A’S
DIA
MO
ND
RA
TIN
G P
RO
CE
SS
. Th
e d
epar
tmen
t ex
ists
to
pro
vid
e p
erti
nen
t tr
avel
info
rmat
ion
th
at e
ffec
tive
ly m
eets
AA
A/C
AA
mem
ber
nee
ds
and
exp
ecta
tio
ns.
Ou
r fu
ll-t
ime
and
pro
fess
ion
ally
-tra
ined
rep
rese
nta
tive
s ev
alu
ate
all
dia
mo
nd
rat
ed e
stab
lish
men
tsap
pea
rin
g in
AA
A t
rave
l p
ub
lica
tio
ns.
Th
ey c
oll
ect
dat
a, a
ssig
n r
atin
gs, a
nd
cre
ate
valu
able
inte
llec
tual
pro
per
ty f
or
AA
A p
ub
lica
tio
ns.
Alt
ho
ugh
AA
A P
ub
lish
ing
pro
vid
es a
var
iety
of
trav
el i
nfo
rmat
ion
, on
ly t
he
excl
usi
ve d
iam
on
d r
atin
g m
ean
s th
at t
he
esta
bli
shm
ent
has
pas
sed
a s
trin
gen
t ev
alu
atio
n c
on
du
cted
by
ou
r ex
ten
sive
ly-t
rain
ed p
rofe
ssio
nal
s.
AA
A T
ou
rism
In
form
atio
n D
evel
op
men
t re
cogn
izes
th
e im
po
rtan
ce o
f m
ain
tain
ing
acl
ose
, co
llab
ora
tive
wo
rkin
g re
lati
on
ship
wit
h t
he
ho
spit
alit
y in
du
stry
. Th
eref
ore
, we
hav
ed
evel
op
ed o
ngo
ing
rela
tio
nsh
ips
wit
h m
any
ind
ust
ry a
sso
ciat
ion
s.
AA
A T
ou
rism
In
form
ati
on
Deve
lop
men
t M
issi
on
Sta
tem
en
t
We
will
enh
ance
the
valu
e of
AA
A m
embe
rshi
p
by p
rovi
ding
AA
A/C
AA
clu
bs u
niqu
e tr
avel
info
rmat
ion
of s
uper
ior
qual
ity, t
hat m
eets
the
need
s
of o
ur m
embe
rs ..
.
SECTION TWO
TO A
PP
LY F
OR
AN
EV
ALU
ATIO
N,
RE
FE
R
TO P
AG
E 2
3 O
F T
HIS
BO
OK
LET
FO
R
CO
NTA
CT
S I
N Y
OU
R
AR
EA
TO
AS
SIS
T Y
OU
.
Th
e
Dia
mo
nd
R
at
ing
C
rit
er
ia
9
Se
ct
io
n
Th
re
e
–
Th
e D
iam
on
d R
ati
ng
Cri
teri
aT
he E
valu
ati
on
an
d R
ati
ng P
rocess
TH
E E
VA
LU
AT
ION
PR
OC
ES
S I
S M
AD
E U
P O
F T
HR
EE
PA
RT
S:
MIN
IMU
M M
EM
BE
R-R
AT
ING
RE
QU
IRE
ME
NT
S,
OB
JE
CT
IVE
RA
TIN
G G
UID
EL
INE
S,
AN
D S
UB
JE
CT
IVE
EL
EM
EN
TS
OF
TH
EIN
DIV
IDU
AL
EX
PE
RIE
NC
E.
Firs
t, a
ll e
stab
lish
men
ts m
ust
mee
t m
emb
er-r
atin
gre
qu
irem
ents
an
d b
e d
eter
min
ed t
o p
rovi
de
mem
ber
val
ue.
Th
is v
alid
atio
n i
s co
nd
uct
edth
rou
gh a
co
mb
ined
pro
cess
of
app
lica
tio
ns,
ref
erra
ls, a
nd
med
ia r
esea
rch
. If
a re
stau
ran
t is
pre
sum
ed t
o q
ual
ify,
on
e o
f o
ur
tou
rism
ed
ito
rs w
ill
visi
t an
d a
no
nym
ou
sly
din
e to
ob
serv
eth
e b
asic
fo
un
dat
ion
of
the
esta
bli
shm
ent.
Th
e to
uri
sm e
dit
or
wil
l ap
ply
a s
et o
f d
iam
on
dra
tin
g gu
idel
ines
th
at r
epre
sen
t o
bje
ctiv
e cr
iter
ia p
reva
len
t th
rou
gho
ut
the
rest
aura
nt
ind
ust
ry. I
n a
dd
itio
n, t
he
tou
rism
ed
ito
r w
ill
incl
ud
e ke
y su
bje
ctiv
e el
emen
ts e
xper
ien
ced
at
the
tim
e o
f th
e ev
alu
atio
n. T
his
eva
luat
ion
pro
cess
wil
l in
clu
de
the
revi
ew
of
thes
e ke
y d
inin
g es
sen
tial
s p
erta
inin
g to
th
e fo
llow
ing
thre
e ar
eas:
◆FO
OD
◆SE
RV
ICE
◆D
ÉCO
R A
ND
AM
BIA
NC
E
Equ
al w
eigh
t w
ill
be
give
n t
o f
acto
rs e
xper
ien
ced
fo
r fo
od
an
d s
ervi
ce. A
lth
ou
gh d
éco
rel
emen
ts a
re i
mp
ort
ant,
ou
r m
emb
ers
hav
e co
nve
yed
th
at t
hes
e as
pec
ts p
lay
a le
ss s
ign
ifica
nt
role
in
det
erm
inin
g th
eir
favo
rite
res
tau
ran
t ch
oic
es. D
esp
ite
the
less
er e
mp
has
is o
n t
he
ph
ysic
al f
eatu
res,
all
est
abli
shm
ents
mu
st b
e cl
ean
, co
mfo
rtab
le, a
nd
wel
l-m
ain
tain
ed. T
he
tou
rism
ed
ito
r w
ill
eval
uat
e ea
ch r
esta
ura
nt
and
ass
ign
a s
epar
ate
ho
use
keep
ing
and
mai
nte
nan
ce d
esig
nat
ion
as
eith
er e
xcel
lent
, go
od,
or
acce
ptab
le.
If t
he
det
erm
inat
ion
is
mad
e th
at a
n e
stab
lish
men
t sh
ou
ld b
e li
sted
, th
e to
uri
sm e
dit
or
wil
l as
sign
, or
reco
mm
end
, a d
iam
on
d r
atin
g o
r o
ther
ap
pro
pri
ate
des
ign
atio
ns.
Bec
ause
of
the
dyn
amic
nat
ure
of
the
rest
aura
nt
bu
sin
ess,
eac
h r
atin
g as
sign
men
t m
ust
be
bas
ed o
nco
nd
itio
ns
that
exi
st a
t th
e ti
me
of
the
eval
uat
ion
. War
nin
gs o
f ra
tin
g ad
just
men
ts a
rere
stri
cted
fo
r li
mit
ed c
ases
an
d a
re a
pp
lied
at
the
sole
dis
cret
ion
of
AA
A. T
he
ach
ieve
men
t o
fa
AA
A d
iam
on
d r
atin
g m
ean
s th
at a
n e
stab
lish
men
t is
on
e o
f an
exc
lusi
ve g
rou
p t
hat
has
succ
essf
ull
y co
mp
lete
d t
his
th
oro
ugh
eva
luat
ion
pro
cess
. Th
e fr
equ
ency
of
sub
seq
uen
t A
AA
eval
uat
ion
s va
ries
sli
ghtl
y, d
epen
din
g o
n t
he
clas
sifi
cati
on
an
d t
he
assi
gned
rat
ing
of
each
esta
bli
shm
ent.
If t
he
AA
A t
ou
rism
ed
ito
r d
eter
min
es t
hat
yo
ur
esta
bli
shm
ent
mee
ts t
he
max
imu
mcr
iter
ia, a
nd
th
e d
inin
g el
emen
ts r
epre
sen
t a
wo
rld
-cla
ss e
xper
ien
ce, h
e/sh
e w
ill
reco
mm
end
con
sid
erat
ion
fo
r th
e p
rest
igio
us
five
dia
mo
nd
rat
ing.
All
five
dia
mo
nd
rat
ing
reco
mm
end
atio
ns
are
forw
ard
ed t
o A
AA’
s Fi
ve D
iam
on
d C
om
mit
tee
for
tho
rou
gh r
evie
w.
On
ce t
he
com
mit
tee’
s as
sess
men
t is
co
ncl
ud
ed, t
he
esta
bli
shm
ent
wil
l b
e ad
vise
d i
n w
riti
ng
of
the
ou
tco
me.
8T
he
D
iam
on
d
Ra
tin
g
Pr
oc
es
s
SECTION THREE
AAA
A T
OU
RIS
M E
DIT
OR
S A
RE
RE
SP
ON
SIB
LE
FO
R
D
ET
ER
MIN
ING
A R
ES
TA
UR
AN
T’S
DIA
MO
ND
RA
TIN
G
B
AS
ED
ON
ES
TA
BL
ISH
ED
CR
ITE
RIA
. Th
ese
crit
eria
wer
e
es
tab
lish
ed w
ith
in
pu
t fr
om
AA
A t
rain
ed p
rofe
ssio
nal
s, m
emb
ers,
an
d
rest
aura
nt
ind
ust
ry e
xper
ts. T
hey
are
pu
rpo
sely
bro
ad t
o c
aptu
re
wh
at i
s ty
pic
ally
see
n t
hro
ugh
ou
t th
e re
stau
ran
t in
du
stry
at
each
dia
mo
nd
rati
ng
leve
l.
Wh
at
the D
iam
on
d R
ati
ngs
Mean
One
Dia
mon
dTh
ese
esta
bli
shm
ents
ap
pea
l to
a d
iner
see
kin
g go
od
, wh
ole
som
e, n
o-n
on
sen
se e
atin
g at
an
affo
rdab
le p
rice
. Th
ey t
ypic
ally
pro
vid
e si
mp
le, f
amil
iar,
and
un
ado
rned
fo
od
s se
rved
in
a s
ensi
ble
,ca
sual
, or
self
-ser
vice
sty
le. O
ften
qu
ick
serv
ice
and
fam
ily
ori
ente
d.
Exam
ple
s in
clu
de
coff
ee s
ho
ps,
din
ers,
caf
eter
ias,
sh
ort
ord
er, a
nd
mo
des
t fu
ll s
ervi
ce e
ater
ies.
Two
Dia
mon
dTh
ese
esta
bli
shm
ents
pro
vid
e fo
r d
inin
g n
eed
s th
at a
re i
ncr
easi
ngl
y co
mp
lex,
bu
t st
ill
reas
on
ably
pri
ced
. Th
ey t
ypic
ally
exh
ibit
no
tice
able
eff
ort
s in
ris
ing
abov
e th
e o
rdin
ary
in m
any
asp
ects
of
foo
d,
serv
ice,
an
d d
éco
r. Se
rvic
e is
typ
ical
ly f
un
ctio
nal
yet
am
bit
iou
s, p
erio
dic
ally
co
mb
inin
g in
form
al s
tyle
wit
h l
imit
ed s
elf-
serv
ice
elem
ents
. Oft
en w
ell-
suit
ed t
o t
rad
itio
nal
, sp
ecia
l o
ccas
ion
, an
d f
amil
y d
inin
g.
Exam
ple
s in
clu
de
a va
ried
ran
ge o
f sp
ecifi
c co
nce
pt
(th
eme)
an
d m
ult
i-p
urp
ose
est
abli
shm
ents
.
Thre
e D
iam
ond
Thes
e es
tab
lish
men
ts i
mp
art
an i
ncr
easi
ngl
y re
fin
ed a
nd
up
scal
e, a
du
lt-o
rien
ted
exp
erie
nce
. Th
is i
sth
e en
try
leve
l in
to fi
ne
din
ing.
Cre
ativ
e an
d c
om
ple
x m
enu
s o
ffer
a b
len
d o
f tr
adit
ion
al a
nd
tre
nd
yfo
od
s. T
he
serv
ice
leve
l is
typ
ical
ly s
emi-
form
al w
ith
kn
owle
dge
able
an
d p
rofi
cien
t st
aff.
Ro
uti
nel
y,th
ese
rest
aura
nts
ap
pea
l to
th
e d
iner
in
sea
rch
of
an e
xper
ien
ce r
ath
er t
han
just
a m
eal.
Exam
ple
s in
clu
de
hig
h-c
alib
er, c
hic
, bo
uti
qu
e, a
nd
co
nve
nti
on
al r
esta
ura
nts
.
Four
Dia
mon
dTh
ese
esta
bli
shm
ents
im
par
t a
luxu
rio
us
and
so
cial
ly r
efin
ed e
xper
ien
ce. T
his
is
con
sist
ent
fin
ed
inin
g. M
enu
s ty
pic
ally
refl
ect
a h
igh
deg
ree
of
crea
tivi
ty a
nd
co
mp
lexi
ty, f
eatu
rin
g el
abo
rate
pre
sen
tati
on
s o
f m
arke
t-d
rive
n o
r tr
adit
ion
al d
ish
es. A
cu
ltu
red
, pro
fess
ion
al, a
nd
hig
hly
pro
fici
ent
staf
f co
nsi
sten
tly
dem
on
stra
tes
a p
rofo
un
d d
esir
e to
mee
t o
r ex
ceed
gu
est
exp
ecta
tio
ns.
Res
tau
ran
ts
of
this
cal
iber
are
gea
red
to
in
div
idu
als
wit
h a
n a
pp
etit
e fo
r an
eli
te, fi
ne-
din
ing
exp
erie
nce
. Ex
amp
les
incl
ud
e d
inin
g ro
om
s as
soci
ated
wit
h l
uxu
ry l
od
gin
gs, o
r ex
clu
sive
in
dep
end
ent
rest
aura
nts
oft
en f
ou
nd
in
met
rop
oli
tan
are
as.
Five
Dia
mon
dO
ften
ren
own
ed, t
hes
e es
tab
lish
men
ts i
mp
art
a w
orl
d-c
lass
an
d o
pu
len
t, a
du
lt-o
rien
ted
exp
erie
nce
.Th
is i
s “h
aute
cu
isin
e” a
t it
s b
est.
Men
us
are
oft
en c
utt
ing
edge
, wit
h a
n o
bvi
ou
s d
edic
atio
n t
o u
se o
fo
nly
th
e fi
nes
t in
gred
ien
ts a
vail
able
. Eve
n t
he
clas
sic
dis
hes
bec
om
e ex
trao
rdin
ary
un
der
th
e m
aste
rfu
ld
irec
tio
n o
f h
igh
ly a
ccla
imed
ch
efs.
Pre
sen
tati
on
s ar
e sp
ecta
cula
r, re
flec
tin
g im
pec
cab
le a
rtis
try
and
awar
enes
s. A
n e
xper
t, f
orm
aliz
ed s
taff
co
nti
nu
ou
sly
anti
cip
ates
an
d e
xcee
ds
gues
t ex
pec
tati
on
s. S
taff
mem
ber
s’ u
nfa
ilin
g at
ten
tio
n t
o d
etai
l ap
pea
rs e
ffo
rtle
ss, w
ell-
reh
ears
ed, a
nd
un
ob
tru
sive
.U
nd
ou
bte
dly
, th
ese
rest
aura
nts
ap
pea
l to
th
ose
in
sea
rch
of
the
ult
imat
e d
inin
g ex
per
ien
ce.
Exam
ple
s in
clu
de
ren
own
ed d
inin
g ro
om
s as
soci
ated
wit
h l
uxu
ry l
od
gin
gs, o
r ex
clu
sive
ind
epen
den
t re
stau
ran
ts o
ften
fo
un
d i
n m
etro
po
lita
n a
reas
.
Ob
jec
tiv
e
Dia
mo
nd
R
at
ing
G
uid
eli
ne
s
11
ON
E D
IAM
ON
DT
WO
DIA
MO
ND
10
Th
e
Dia
mo
nd
R
at
ing
C
rit
er
ia
TH
RE
E D
IAM
ON
DFO
UR
DIA
MO
ND
FIV
E D
IAM
ON
D
1.
Pre
senta
tion
Una
dorn
ed a
nd s
trai
ghtfo
rwar
dLi
mite
d us
e of
com
mon
gar
nish
es.
Gar
nis
h—
A d
ecor
ativ
e, e
dibl
eac
com
pani
men
t to
finis
hed
dish
es
from
app
etiz
ers
to d
esse
rts
Obv
ious
use
of c
ompl
imen
tary
gar
nish
esto
enh
ance
ove
rall
appe
al.N
o se
lf-se
rvic
eas
pect
s (b
uffe
ts, s
alad
bar
s, e
tc.)
.
3pl
us p
reci
se a
ttent
ion
to fo
odpl
acem
ent a
nd d
esig
n.C
reat
ive
and
artis
tic u
se o
f gar
nish
es to
refl
ect s
ome
aspe
ct o
f the
rec
ipe
conc
ept.
Sel
ectio
npr
ovid
es v
arie
ty in
text
ure,
col
or,
subs
tanc
e, th
eme,
and
tem
pera
ture
.
4pl
us e
xtre
mel
y im
agin
ativ
e an
dex
clus
ive
in c
once
pt a
nd o
utst
andi
ng in
exec
utio
n.A
ll in
gred
ient
s ar
e un
ique
toea
ch d
ish
and
met
icul
ousl
y in
tegr
ated
with
the
plat
e de
sign
.
2.
Ingre
die
nts
Bas
ic, c
omm
on, p
alat
able
incl
udin
g an
obvi
ous
use
of c
onve
nien
ce fo
ods
Co
nven
ien
ce F
oo
ds
—pr
e-pr
epar
edin
som
e m
anne
r (c
anne
d, fr
ozen
, pr
e-ba
ked,
pre
-por
tione
d, in
divi
dual
lyw
rapp
ed, e
tc.)
Com
mon
, pal
atab
le.L
ess
evid
ence
of
con
veni
ence
food
s.Li
mite
d us
e of
spec
ialty
item
s.
Sp
ecia
lty
Item
s—
hig
h gr
ades
or
unco
mm
on v
arie
ties
of m
eat,
fish,
vege
tabl
es, f
resh
her
bs, s
pice
s, e
tc.
Ofte
n re
flect
ing
regi
onal
mar
ket
avai
labi
lity.
Incr
ease
d us
e of
spe
cial
tyite
ms.
Lim
ited
evid
ence
of t
he u
se o
fco
nven
ienc
e fo
ods.
3pl
us fr
eque
nt u
se o
f spe
cial
ty it
ems.
No
evid
ence
of t
he u
se o
f con
veni
ence
food
s.
4pl
us p
redo
min
ant u
se o
f spe
cial
tyan
d ex
otic
item
s.O
ften
refle
cts
glob
alm
arke
t ava
ilabi
lity.
3.
Pre
para
tion
Lim
ited
degr
ee o
f tec
hnic
al s
kill
isev
iden
t.In
corp
orat
es li
mite
d va
riety
of
coo
king
tech
niqu
es.F
ood
typi
cally
requ
ires
limite
d pr
epar
atio
n an
d is
ofte
npr
epar
ed in
adv
ance
.
Mod
erat
e de
gree
of t
echn
ical
ski
ll is
evid
ent.
Incr
ease
d va
riety
of c
ooki
ngte
chni
ques
;les
s ev
iden
ce o
f grid
dle
fryi
ngor
dee
p fr
ying
.Foo
d ty
pica
lly r
equi
res
limite
d pr
epar
atio
n, a
nd s
ome
food
s m
aybe
pre
pare
d in
adv
ance
or a
la m
inut
e.
Incr
ease
d de
gree
of t
echn
ical
ski
llev
iden
t.V
arie
ty o
f coo
king
tech
niqu
esm
ay in
clud
e ro
astin
g, b
akin
g, s
tew
ing,
stea
min
g, g
rillin
g, p
an-f
ryin
g, o
r w
ood
smok
ing.
Incr
easi
ngly
refi
ned
tech
niqu
essu
ch a
s po
achi
ng, s
auté
ing,
hot
and
col
dsm
okin
g, p
atés
, and
mol
ds.M
ost m
ain
cour
se fo
ods
are
prep
ared
a la
min
ute.
3pl
us a
dvan
ced
degr
ee o
f tec
hnic
alsk
ill is
evi
dent
thro
ugho
ut.C
ompl
exco
okin
g te
chni
ques
ofte
n re
quire
the
effo
rts
of a
ser
ies
of s
kille
d ch
efs
tofa
cilit
ate
the
effic
ient
exe
cutio
n of
a la
min
ute
for
virt
ually
eve
ry in
gred
ient
use
din
the
mai
n co
urse
offe
rings
.Tho
se it
ems
not p
repa
red
in-h
ouse
will
be
purc
hase
dth
roug
h sp
ecia
lty p
urve
yors
.
4pl
us e
xecu
tion
of a
ll m
etho
ds is
flaw
less
and
met
icul
ous.
All
men
u ite
ms
are
prep
ared
from
scr
atch
in-h
ouse
.With
the
exce
ptio
n of
cla
ssic
dis
hes,
food
ispr
epar
ed in
a m
anne
r th
at is
hig
hly
imag
inat
ive
and
adve
ntur
ous.
Th
e d
iam
on
dra
tin
g g
uid
elin
ecr
iter
ia w
ill b
eap
plie
d t
o:
1.A
ppet
izer
s (in
clud
ing
“am
use
geue
le”c
ours
es o
ran
y ot
her
extra
whi
chm
ight
be
intro
duce
ddu
ring
a m
eal)
2.S
oups
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SECTION THREE
ONE DIAMOND TWO DIAMOND THREE DIAMOND FOUR DIAMOND FIVE DIAMOND
5. Payment/Departure/Exit
Check presented when meal served. Payat cashier (sometimes prior to eating).Usually cashier thanks guest.
Check presented after meal or uponrequest. Server handles settlement ofcheck and thanks guest.
4. Food andBeverageService
May be self-service. Varied styles andlevels of performance. Limited personalattention.
Limited self-service. Deliberate andsystem-oriented service style appropriateto overall theme. Varied levels ofperformance. Average level of personalattention.
No self-service. Deliberate service style appropriate to overall theme butadaptable to guest needs and moods.Skilled and consistent level ofperformance. Evidence of formalizedservice and desire to be of assistance.Good level of personal attention. Mayprovide team approach to table service.If wine is available, competent serviceand knowledge should be evident.
3 plus formalized, well-rehearsed withan unconditional desire to be of service;high level of personal attention. Providesa team approach to service, anticipatingand responding appropriately to guestneeds through vigilant attention to follow-up. Tableside preparations and otherspecialized services should be executedwith confidence and proficiency. Mayprovide additional surprise featuresand/or confections such as “mignardese”or “petits fours.” If wine is available,service should be confident and adept,and menu-specific knowledge should beevident.
4 plus providing a meticulous degree ofpersonal attention and guest awareness;identifying and anticipating guest needs. Consistently exceeding guestexpectations in a seamless manner which is exceptionally efficient,unobtrusive, and polished. “Amusegeuele” course typically served prior tomeal as well as a selection of confectionssuch as “mignardese” or “petits fours”after dinner. Or, may provide alternatesurprise features. If wine is available,expert service, knowledge, and adviceshould be evident.
2 plus check presented on a plate, in a folder, or on a tray. Greeter alsoacknowledges guest’s departure.
Server anticipates when guest wantscheck or presents it upon request.Clear, legible, and well-itemized checkpresented in a folder. Check presentationconsistent with décor and theme; typicallyaccompanied by some form ofcomplement such as specialty candy.Server quickly and discreetly handlessettlement of check. Server and maÎtre d’acknowledge guest’s departure.
4 plus use of guest’s name in theacknowledgements.
Serv ice
O b j e c t i v e D i a m o n d R a t i n g G u i d e l i n e s 1 31 2 T h e D i a m o n d R a t i n g C r i t e r i a
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Accepted without restrictions. Telephoneinquiries are handled appropriately,offering additional information about theestablishment (hours of operation,smoking status, directions, answers tospecific menu questions, etc.). Telephoneattendant prompts the guest for basicinformation such as time, date, number of guests, and smoking or non-smokingpreference.
3 plus answers telephone promptly,displaying a high degree of telephoneetiquette. Reviews information foraccuracy. Thanks guest for calling.
4 plus addresses guest appropriatelyby name. Will call to reconfirm or willprovide written confirmation.
2. Initial Greeting No greeting or limited greeting atentrance
Acknowledgement of arrival is prompt,polite, and friendly. Advised of expectedwaiting time as appropriate.
2 plus greeting by full-timehost/hostess. Offers a seat in waiting area if seating is delayed.
3 plus refined greeting by maÎtre d’.Personal assistance provided asappropriate.
Refinement — elegance, politeness,polish, good manners, suavity, grace, tact, cultivation, civility, affability, taste,fineness, dignity, savoir faire
4 plus addresses guest appropriatelyby name.
3. Seating Self-seating Assisted seating provided. Menupresented at time of seating.
Assisted seating managed by host orhostess. Menu and wine list (if available)presented at time of seating.Reservations honored within 10 minutes.
3 plus refined personal assistanceprovided. Extra place settings removed ifnecessary. Reservations honored withinfive minutes. Menus provided at theappropriate time.
4 plus no delay in seating. Table presetper reservation. Charges from lounge are transferred to dining room withoutexception. Addresses guest appropriatelyby name.
1. Reservations/Telephone Assistance
Typically not accepted. Telephoneinquiries are handled appropriately with limited information provided.
Sometimes accepted; restrictions mayapply for groups or large parties.Telephone inquiries are handledappropriately, offering additionalinformation about the establishment(hours of operation, smoking status,directions, answers to general menuquestions, etc.).
ONE DIAMOND TWO DIAMOND THREE DIAMOND FOUR DIAMOND FIVE DIAMOND
1. Entrance/Foyer No distinct separation between entranceand dining areas; no reception stand
Distinct separation between reception anddining areas; may have staffed receptionstand
2 plus continuously staffed receptionstand; may have coat check area
3 plus upscale appointments; securedcoat check area as required
4 plus luxurious appointments
2. Waiting Areaand/or Lounge
Not typically seen May have small waiting area or stool bar Waiting area and/or upscale lounge whichis large enough to accommodate allwaiting guests
Upscale lounge separate from entrancearea
Luxurious lounge separate from entrancearea
3. DesignElements
Basic, functional, operational 1 plus coordinated theme throughout(not plain)
2 plus noticeably distinct and highquality interior design; theme, colors,fabrics, textures, lighting, etc., are well-coordinated throughout the restaurant
3 plus high level of refinement isevident, achieving a sophisticatedatmosphere; upscale equipment andmaterials of the highest caliber; freshflowers and plants often integrated intothe theme
4 plus meticulous attention to all décorelements, achieving an extraordinaryeffect
4. Printed Materials(Menu/Wine List/etc.)
Basic, legible presentation 1 plus noticeable enhancements;menus often coated or covered withplastic
2 plus menus sometimes presented ina folder or may be coated or covered withplastic providing an innovative visualimpact
First-class formal presentation; no plasticcover or coating on menus
4 plus exclusive enhancements to allelements of print, layout, and descriptions
5. Table/Covers/Napery
Uncovered tables, paper place mats,paper napkins
May have uncovered tables, paper placemats and napkins at lunch; mayincorporate cloth napkins and tablecovers such as paper, vinyl, polyesterblends (that appear less absorbent)
Appropriately sized cloth table covers,mats or runners, cloth napkins. Ifuncovered, table surfaces should bequality finished such as granite, marble,fine wood, etc.
3 plus tables are padded or silencersused
4 plus luxury quality linen
6. Dishware Washable (may be mismatched) and/ordisposable
Washable (may be mismatched) —no plastic or disposable
High quality, matched/coordinated andappropriate pieces for menu offerings andcondiments
3 plus finest quality 4 plus utilization of varied and uniquepieces as part of the overall foodpresentation
7. Cutlery Washable (may be mismatched) and/ordisposable
Washable (may be mismatched) —no plastic or disposable
High quality, matched/coordinated andappropriate pieces for menu offerings;heavier grade stainless steel
3 plus highly-polished stainless steelwith upscale design elements
Highly polished, silver plated
8. Glassware Washable (may be mismatched) and/ordisposable
Washable (may be mismatched) —no plastic or disposable
High quality, matched/coordinated andappropriate pieces for beverage offerings
3 plus fine glass (table settings only);spotless
4 plus fine glass throughout
9. Chairs/Stools/Benches
Simple, functional, sturdy 1 plus padded seats 2 plus coordinated fabric coverings andupscale design
3 plus upholstered seats; thickpadding, may have arms (suitable forleisurely dining experiences)
Fully-upholstered seats incorporating finefabric coverings; highest degree ofcomfort and appearance
10. Table SettingEnhancements
Limited; often, not typically seen Average appeal, such as hurricane lamps,artificial flowers, children’s games, menuflyers, etc. Utensils may be rolled up innapkins.
Candles, silk flowers, fresh flowers,decorative napkin folds; utensils andglassware are preset, ready for use,providing an elegant appeal
3 plus show plate providing a first-classappeal
4 plus table is preset as perreservation
Décor & Ambiance
O b j e c t i v e D i a m o n d R a t i n g G u i d e l i n e s 1 51 4 T h e D i a m o n d R a t i n g C r i t e r i a
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S u b j e c t i v e D i a m o n d R a t i n g G u i d e l i n e s 1 71 6 T h e D i a m o n d R a t i n g C r i t e r i a
Subjective Diamond Rating Guidelines
1. BreadsTHE “OH!”ZONE:The following dining
elements are not
diamond rated, but
are assigned
“+” = very obviously
enhancing, “-” = very
obviously detracting,
or “blank” = no
obvious impact.
If not available, consideration is given as to whether it is appropriate for thecuisine or the meal. If bread is provided, the quality generally increasesthrough the rating levels, from simple processed breads to creative andimaginative offerings made in-house.
2. Condiments Such as relishes, mustard, ketchup, mayonnaise, vinegar, salt, pepper, sugar,artificial sweeteners, butter, cream, etc.
3. Complements Such as “amuse geuele,” “mignardese,” and/or “petits fours.” Typically seen at4 and 5 .
4. Taste When evaluating taste, consideration is given to the following questions: Areall the ingredients noted on the menu included? Do they complement eachother or are they conflicting? Is the dish appropriately seasoned, acidic, bitter,or sour? Do the sauces complement or conflict with the food? Do the flavorsmatch expectations?
5. Temperature Is the temperature of the food appropriate (hot food hot; cold food cold)?
6. Variety The degree to which variety affects a rating is extremely subjective in nature.It depends on such factors as a diner’s expectations, quality of existing itemsand the restaurant concept.
7. Beverages As ratings increase, generally the quality and variety of beverages improves.Custom dictates if water is poured automatically or upon request. Higherratings typically offer both sparkling and still bottled water. If alcoholicbeverages are not provided or are limited, consideration is given to prevailinglaws, restaurant concept, and regional competition. At a rating of threediamond and above, wine lists should offer wines with varying degrees ofcomplexity, price range, availability, and production style.
8. Value Consideration is given to location, décor, service, and food. Is the cost of theexperience justified?
1. Congeniality Cordial in all areas; level is more refined as the rating increases
2. Timeliness All areas and rating levels
3. Attentiveness All areas; the higher the rating, the more attention to detail expected
6. Grooming/Deportment
All areas and rating levels; the higher the rating, the more impeccable theappearance of the staff
4. Knowledge Answer questions about food and beverage offerings in their restaurant? How efficient and polished is the delivery of this information?
7. Valet Parking Expected at 4 and 5
8. Credit Cards Expected at 3 and higher
1. Exterior Architecture, location, landscaping, parking
5. Ability/Willingness toHonor SpecialRequests
Alterations to menu items for reasons of taste, preference, or healthconcerns; arrange for other special needs
Food
T H E S E I M P O R TA N T E L E M E N T S I L L U S T R AT E A M O R E S U B J E C T I V E ,P E R S O N A L A S P E C T O F T H E D I N I N G E X P E R I E N C E . No diamond rating isassigned to these individual criteria; however, depending on whether these factors have a positive,negative, or nil effect on the dining experience, they may cumulatively affect the final rating.
2. Traffic Flow Movement of guests and staff in/out/throughout facility
3. Table Spacing Placement of tables allows for easy entry/egress, access by servers, andsuitable privacy
4. TemperatureandVentilation
Comfortable temperature, well-ventilated
5. Illumination Appropriate to theme and reading of menu
8. Restrooms Appropriate to theme; ease of access; adequate facilities; clean, well-attended, and well-supplied
HOSPITALITYZONE:The following dining
elements are not
diamond rated, but
are assigned
“+” = very obviously
enhancing, “-” =
very obviously
detracting, or
“blank” = no
obvious impact.
COMFORTZONE:The following dining
elements are not
diamond rated, but
are assigned
“+” = very obviously
enhancing, “-” =
very obviously
detracting, or
“blank” = no
obvious impact.
Serv ice
Décor &Ambiance
6. Noise Level/Music/Entertainment
Appropriate to theme; able to maintain conversation as desired or expected
7. Capacity/Occupancy
Consideration will be given to the level of occupancy in relation to a facility’scapacity
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Restaurant Classifications —A L L D I A M O N D R AT E D R E S TA U R A N T S A R E C L A S S I F I E D
U S I N G F O U R K E Y D E S C R I P T I V E E L E M E N T S .
FIRST , ALL RESTAURANTS ARE CLASSIFIED BY MARKET SEGMENT:◆ Brew Pub — specializes in the brewing of beer; offers a limited menu
and full service.◆ Cafeteria — traditional eatery with line feeding, limited service, often self-
service, varied menu.◆ Casual Dining — full service, typically serves beer, wine, or liquor; typically
universal menu identity such as steaks, seafood, pasta, etc.; menu may belimited.
◆ Dinner Theater — full or limited service; typically serves beer, wine, or liquor;limited menu; entertainment provided in conjunction with the diningexperience.
◆ Family Restaurant — full or limited service; limited or varied menu; typicallydoes not serve beer, wine, or liquor; caters to children; common, traditionalelements are evident in food, service, and decor.
◆ Fine Dining — full service; varied or limited menu; typically serves beer, wine,or liquor; upscale and complex elements are evident in food, service, and décor.
◆ In-Store Feeding — typically common restaurants or snack bars that existwithin retail units.
◆ Quick Serve — fast or self-service of food; menu is typically limited.◆ Sports Bar — full service; limited menu; has sports theme atmosphere.
S E C O N D , A C U I S I N E T Y P E I S A S S I G N E D : ◆ AAA currently recognizes over 90 different cuisine types.
T H I R D , A D E T E R M I N AT I O N I S M A D E P E R TA I N I N G T O O V E R A L LC O N C E P T, A N D A R E S TA U R A N T M AY B E :
◆ Independent: Any restaurant operation consisting of no more than two separateoutlets of same name and concept. This definition includes all types ofconcepts, service levels, and menu offerings.
◆ Chain: Any restaurant operation with three or more separate outlets of samename and concept.
F I N A L LY , T H E R E S P E C T I V E S E R V I C E L E V E L I S N O T E D :◆ Full Service: Any restaurant operation that provides a full range of table services
(no self-service aspects).◆ Limited Service: Any restaurant operation that provides less than a full range of
services. This includes self-service aspects such as buffets, salad bars, cook yourown, and counter services.
Restaurant Sub-Classifications —I F A P P L I C A B L E , R E S TA U R A N T S M AY B E F U R T H E R D E F I N E D
A S :
Classic: Renowned and landmark properties, older than 25 years, known for uniquestyle and ambiance.
Historic: Properties must meet one of the following criteria: ● Listed on the National Register of Historic Places● National Historic Landmark● Located in a National Register Historic District
A d d i t i o n a l I n f o r m a t i o n 1 9
OThe Listing
O N C E A R E S TA U R A N T I S A P P R O V E D , A A A P U B L I S H I N GE S TA B L I S H E S T H E C O N T E N T A N D F O R M AT O F E A C H L I S T I N GI N A L L A A A P U B L I C AT I O N S . The basic listing is provided at no cost to theestablishment. This listing does not contain advertising or promotional phraseologypurchased by the operator.
The listing copy describing the restaurant isbased in part on objective information providedby the establishment. This listing information isupdated annually, and your establishment will becontacted either by mail, in person, or via telephone.
Failure to provide this information in a timely manner will result in the deletion of anestablishment from the AAA database.
Additionally, AAA’s professionally-trained tourism editors enhance our inventory withdescriptive prose for each establishment. This skilled degree of subjectivity captures the feelof an experience and passes along this valuable information to our members.
Each diamond rated restaurant has the opportunity to participate in the AAA OfficialAppointment program, entitling the establishment to use the renowned AAA/CAA emblemand diamond rating in its advertising and promotions. This program also entitles theestablishment to an enhanced listing in AAA publications. Personalized display advertisingin AAA publications is also available (see page 23 and back cover).
S e c t i o n F o u r –
A d d i t i o n a l I n f o r m a t i o n
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THE BASIC LISTING
IS PROVIDED AT NO COST TO
THE ESTABLISHMENT.
1 8 A d d i t i o n a l I n f o r m a t i o n
Member Complaint ProceduresA A A K E E P S A C L O S E W AT C H O N T H E N U M B E R A N D T Y P E O FC O M M E N T S R E C E I V E D F R O M M E M B E R S R E G A R D I N G L I S T E DE S TA B L I S H M E N T S . When members write to AAA expressing dissatisfaction with aparticular restaurant, this information is tracked through the AAA National Office MemberRelations department. All complaints are carefullyreviewed for validity. The establishment is thennotified of each complaint so that the restaurantmanagement has an opportunity to respond andresolve the matter within a reasonable period oftime.
Of the more than 45,000 listings in AAApublications, the average ratio of membercomplaints received by AAA/CAA clubs and thenational office is less than one per establishment.Even though a complaint may be satisfactorilyresolved, the complaint becomes a permanentpart of the establishment’s record.
As a member-driven organization, AAA ishighly sensitive to the needs of its membership.Therefore, when a restaurant receives six or morecomplaints from AAA/CAA members within six months, or a recurring problem exists, AAAreviews the restaurant’s approval status. A decision will then be made to determine anappropriate remedy, such as a warning, a changed rating assignment, or immediatedisapproval. If any member complaint is determined to be of an extreme nature, anestablishment may be disapproved immediately and without warning. This action is atAAA’s sole discretion.
If a restaurant has been disapproved for excessive member complaints, a written requestfor a reevaluation may be submitted,accompanied by an explanation of the actionstaken to limit future complaints. Note: Suchproperties may not reapply until two years haveelapsed from the date of disapproval.
A d d i t i o n a l I n f o r m a t i o n 2 1
All requests may be addressed to:
AAA Tourism Information Development1000 AAA DriveMS 51Heathrow, FL 32746-5063
AccessibilityA A A R E C O G N I Z E S T H E I M P O R TA N C E O F T H I S I S S U E F O RT R AV E L E R S W I T H D I S A B I L I T I E S . In 1997, AAA developed a two-tieredstandard to meet members’ varying degrees of need in this regard, and to provide someflexibility for properties. These levels of accessibility are defined as follows:
Level One — Fully Accessible includes all criteria to meet the needs of thosethat are significantly disabled and primarily confined to awheelchair.
Level Two — Semi-Accessible includes only some of the criteria to meet theneeds of those that are disabled, but have some mobility and arenot confined to a wheelchair. This would include people using acane or a walker, or a disabled traveler with good mobility butlimited range of arm or hand motion.
Accessibility is not a member-rating requirement and will not affect anestablishment’s diamond rating. However, we strongly encourage you to be aware ofspecial accessibility needs so that all travelers have adequate restaurant choices.
AAA accessibility requirements ensure that guests can park their vehicles, gain access tothe restaurant, and utilize the facilities therein. The criteria are consistent with theAmericans with Disabilities Act of 1990 (ADA), but do not encompass the full scope ofthe ADA architectural guidelines. The AAA representative will check for accessibility duringthe evaluation of each restaurant.
2 0 A d d i t i o n a l I n f o r m a t i o n
POLICYAre reservations guaranteed foraccessible tables?
ENTRANCEParking and Exterior Pathways
Designated accessible parking with upright signsAccessible parking spaces near main entrance5-foot wide access aisle to anaccessible route
SidewalksCurb cuts at appropriate street orparking lot walkwaysCurb cuts or level access at passengerdrop-off
Entrances and DoorsOperational with closed fistLevel or ramped main entryBeveled or flush floor thresholds at all doorsMinimum 32-inch clear width
PUBLIC AREASRamps to food and beverage outletsand accessible guest rooms
Level landings at top and bottomRamp slope 1:12 maximumHandrails on both sidesRisers meet trends without nosings on stairsExtensions at top and bottom
Elevators to food and beverage outletsand accessible guest rooms
Tactile sign on all elevator buttons and door jambs, OR help availableDoors provide at least 32-inch clearopeningMinimum 48” x 48” car platformControl buttons 48 to 54 inches from floor
RESTAURANTSMenus in braille OR reader availableAccessible route to food and beverageoutlets
5 percent of seating served byaccessible route of travel
PUBLIC RESTROOMSEntry door along accessible routeEntry door operable with closed fistGrab bars beside toiletHardware operable with closed fistMinimum 32-inch clear openingwidthGrab bar behind toilet5’ x 5’ toilet stall with out-swingingdoor and 32-inch clear opening29-inch clearance below front apron of lavatory Adequate clear turning spaceInsulated plumbing pipes beneathvanityToilet seat 17 to 19 inches from floor
AAA Accessibility CriteriaFully Accessible must include ALL shaded and unshaded items.
Semi-Accessible must include ALL shaded items.
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OF THE MORE THAN 45,000
LISTINGS
IN AAA PUBLICATIONS,
THE AVERAGE RATIO
OF MEMBER COMPLAINTS
RECEIVED BY AAA/CAA CLUBS
AND THE NATIONAL OFFICE
IS LESS THAN
ONE PER ESTABLISHMENT.
The AAA Appeals ProcessT H E A P P E A L S P R O C E S S W A S E S TA B L I S H E D A S A R E S O U R C EF O R A L L R E S TA U R A N T S , L O D G I N G S , C A M P G R O U N D S , A N DAT T R A C T I O N S E VA L U AT E D B Y T H E A A A T O U R I S MI N F O R M AT I O N D E V E L O P M E N T D E PA R T M E N T. The process was created to:
● Aid in maintaining a fair and respectful relationship with the hospitalityindustry
● Allow establishments to raise issues without fear of forfeiting futureopportunities for a fair evaluation
● Ensure that all issues are addressed in an efficient and timely manner
● Help identify policies, practices, or procedures that may be in need of review
How do I file an appeal?First, contact the AAA Customer Service Center, Monday through Friday, from 8:30 a.m.
to 5:15 p.m. EST: (407) 444-8370. In many cases, analysts will be able to resolve yourconcern immediately.
If resolution is not obtained, your call will be directed to the regional manager for yourevaluation territory.
If an issue remains unresolved after the above steps havebeen taken, an establishment is required to state itsconcerns in writing for review by the AAA AppealsCommittee. All appeals entertained by the committee mustbe in writing from the establishment only. Exercise utmostcare to state specifically your concerns and provide yourcase for the committee’s final review. Each appeal isthoroughly researched and given thoughtful considerationand substantive reply.
The AAA Appeals Committee convenes on a monthly basis and is comprised of sevenvoting members of AAA management from various business lines within the association.After consideration of your appeal, the committee will take one of three actions:
● Support the appeal
● Reject the appeal
● Table the appeal pending further information or reevaluation
Please note: The committee’s decision on your appeal will be considered as AAA’s finaldecision. You will be notified by mail as to the status of your appeal within 45 days of receipt of your written statement.
2 2 A d d i t i o n a l I n f o r m a t i o n
All appeals should besent to the attention of:
AAA Appeals Committee1000 AAA DriveMail Stop 51Heathrow, FL 32746-5063
A d d i t i o n a l I n f o r m a t i o n 2 3
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If you have additional questions, please call AAA at:
Evaluation Applications ................................ (407) 444-8370Evaluation Questions .................................... (407) 444-8370Rating and Listing Information .................... (407) 444-8370Display Advertising........................................ (407) 444-8280Official Appointments .................................. (407) 444-8280
Or write to AAA at:AAA
Tourism Information Development — Mail Stop 511000 AAA Drive
Heathrow, FL 32746-5063
Establishments located in the following areas should contact the AAA club indicated:
ARIZONA
AAA ArizonaP.O. Box 33119Phoenix, AZ 85067-3119
(602) 650-2749 (Evaluations and Ratings)(602) 650-2730 (Official Appointments
and TourBook Advertising)
CALIFORNIA (NORTHERN)
California State Automobile AssociationP.O. Box 429186San Francisco, CA 94142-9186(415) 565-2930 (Evaluations, Ratings,
and Official Appointments)(407) 444-8292 (TourBook Advertising)
CALIFORNIA (SOUTHERN)
Automobile Club of Southern CaliforniaP.O. Box 25001Santa Ana, CA 92799-5001
(714) 885-2008 (Evaluations, Ratings, and Official Appointments)
(714) 885-2410 (TourBook Advertising)
NEVADA
California State Automobile AssociationP.O. Box 429186San Francisco, CA 94142-9186
(415) 565-2930 (Evaluations, Ratings, and Official Appointments)
(407) 444-8292 (TourBook Advertising)
UTAH
California State Automobile AssociationP.O. Box 429186San Francisco, CA 94142-9186
(415) 565-2930 (Evaluations, Ratings, and Official Appointments)
(407) 444-8292 (TourBook Advertising)
A d d r e s s e s a n d P h o n e N u m b e r s –
“ W e e x i s tf o r o u r m e m b e r s
a n d w i l l j u d g e
e v e r y t h i n g w e d o
b y h o w w e l l i t s e r v e s
t h e i r n e e d s . ”
N o t e s
Business!Be a Part of the Program
That M
eans Business!B
y requ
esting th
is Restaurant R
equirements &
Diam
ond Rating G
uidelinesb
oo
klet, you
’re on
you
r way
to realizin
g the m
any b
enefi
ts of b
ecom
ing a A
AA
/CA
A A
pp
roved restau
rant.O
nce A
pp
roved, yo
ur
establish
men
t will b
e assigned
a Diam
on
d ratin
g, and
will also
receive a com
plim
entary listin
g in th
e next
editio
n o
f the A
AA
/CA
A To
urB
oo
k® guid
e for yo
u area. Th
rou
gh th
is listing, in
form
ation
abo
ut yo
ur
restauran
t will b
ecom
e available to
mo
re than
42 millio
n m
emb
ers!
AA
A/C
AA
mem
bers sp
end
app
roxim
ately $35 billio
n d
ollars an
nu
ally on
din
ing w
hen
traveling!
Alth
ou
gh yo
u are certain
to realize so
me A
AA
/CA
A b
usin
ess from
you
r com
plim
entary listin
g, you
canin
crease you
r share o
f this p
owerfu
l market by p
articipatin
g in th
e Official A
pp
oin
tmen
t (OA
) pro
gram.
The O
A p
rogram
is a licensin
g agreemen
t that allow
s you
to d
isplay th
e high
ly recogn
izable an
d tru
stedA
AA
/CA
A lo
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ur D
iamo
nd
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marketin
g materials an
d o
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ur p
remises. Th
is exclusive
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rants fo
r just a $375 an
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al fee* — th
at’s on
ly a littlem
ore th
an $1 a d
ay!
In a recen
t stud
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A/C
AA
ranked
amo
ng th
e top
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r bran
ds in
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un
try interm
s of overall q
uality —
this is yo
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ortu
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A/C
AA
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fficial Ap
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ent p
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ill also receive a R
ED
high
lighted
listing in
ou
r Tou
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ok gu
ide.
Seventy-nine percentof our TourBook users
indicate they are more likely
to select restaurants listedw
ith a red logo!
“”
It’s easier than ever to increase your custom
ers ...all because you’re partnering w
ith the name
travelers know and trust —
AAA/CAA! Mem
bers and non-mem
bers alike associate our brand and our Diam
onds with a high level of trust and
quality ... so, once you’re Approved, become a AAA/CAA Official Appointm
ent.The partnership that m
eans Business!For m
ore information call (407) 444-8280.
* Year 2000/2001 rate
5290-6/00
Approved
