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May 28, 2009

The Ocean City restaurants story

TuttiGusti1.JPGMuch to my surprise, the story I wrote for Sunday's travel section on Ocean City's restaurants has already been posted on the Web site. I only found out because someone e-mailed me saying Nantuckets across the state line in Delaware should have been on the list.

I keep forgetting about our new policy to get stories online as soon as they're written and edited. Unfortunately I wrote that Ocean City's Restaurant Week was starting "today," as in Sunday, May 31. I also forgot our new policy of giving actual dates instead of using "yesterday," "today" and "tomorrow."

Oh well, it didn't stay up that way long. I just hope no one goes to an Ocean City restaurant tonight and insists on getting the Restaurant Week menu because that critic in Baltimore said it started today. 

(Karl Merton Ferron/Sun photographer)

Posted by Elizabeth Large at 2:51 PM | | Comments (4)
        

Comments

Having actual dates (month/year at a minimum) should be done for anything posted on the internet. It is especially true for stories relating to financial markets and reviews of technology since something that was state of the art in 2006 isn't any longer.
I do find it ironic that while you say the dates is a new policy, your own web blog posting only has the time (2:51pm) and no date. Hmmm.

rich makes a good point. If no one comments on a post, there is no way to date it except by seeing what came before or after. Now that the blog is two years old we need more of a date (including the year, please!)

Yes, your and Sam's posts that only have the time have caused confusion for me several times. If you look at his archived posts there is no way to tell what the date is because the comments are omitted. I checked yours too. There is no actual date on the post but there is a date at the start of the days posts.

Are the Tutti Gusti folks Bengals fans? Poor devils!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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