WELCOME AGAIN: Greetings and welcome readers to the DeBortoli Pub of the Week for 2010 as the search around Melbourne and Victoria commenced 22 January and will take in around 40 hotels for the year.

This is my 15th year of reviewing (about 450 reviews) with Neil. More than ever I encourage suggestions from you about pubs/publicans who are great things in your opinion. There will be a number of revisits given most pubs over the past 5-6 years have new managements running them or significant makeovers have occurred - email tleonard@3aw.com.au.

Written reviews appear each week, along with a quick score chart. Scores out of 20, and this year I revert to scoring to a decimal, rather than half/full points, e.g: 13.4, 13.6 rather than 13.5.

WHAT I LOOK FOR:

I have said that most pubs fall between a 12-14 score by my reckoning.
 Last year from the 40 or so reviewed, 30 fell in that range, with equal numbers either side of that.  Broadly speaking, I mark on:

-  The pubs appearance on arrival//Staff looking to ready to serve,
-  First beer from the tap (no excuses if not cold enough, or has a stale taste)
-  Food, priced fairly for what you get, be it $10-40,
-  Menus; wine and food - Are they interesting to read or just joining the dots?
-  Is everything available, rather than the N/a or 'sorry we have just run out'? Is the blackboard neat and in uniform writing or is everyone having a crack with chalk?
-  Smaller touches like water, bread, brought without question and overall table presentation (glasses, napkins, butchers paper etc,). Table service is a plus.
-  Toilets - Clean, no cracked tiles etc.

And I have added new criteria – Internet. I plead to all pubs to do a search on your pub, and get rid of the out of date, totally useless information that clogs up the ether and does your business no favours. If you don't know how to, get a staff member to do it. Simply you are costing yourself business.

I have been asked what carries most weight and that is easy – The Food.

Here's some gratuitous advice to pubs; embrace a trend such as Pizza, refine old school favourites like rissoles but please, as important as they are, don't stake your kitchen's reputation on a burger or parma!!!

And don't lose sight of what a pub should be – a place of comfort and community.

All feedback is encouraged; email tleonard@3aw.com.au with your suggestions.

CRYSTAL BALL:

It is always difficult to guess what prices should/will be, but expect by year's end that $4/pot will be closer to the norm than the exception. As long as the quality is fine, no aftertaste, greasy glassware etc., then there’s no argument. As I have said before, if you pay beyond this, then make sure it's worth it.

Food prices will vary wildly, so the subjective application of value for money kicks in. With table service, good cutlery and surroundings, then mid-20s, fully plated for mains will be the mark.  A half decent parma, fully plated, is now into the low $20’s. As for pub entrees (shudder!!!) don't end up pay $12 for nachos/chicken sticks. My advice is that if you are dining with a friend, share a main.

Finally, look for different in wines especially varietals – pinot gris/grigio looks to be the major player this year. Thank goodness our love affair with tasteless, boring, SavBlancs is starting to wane. Unless the bottle is hard to source, don't be afraid to compare prices with big retailers; pubs are charging over the odds in my opinion for easy available commercial brands.

I look forward to presenting the segment each Friday around 11:40 with Neil.