Input: .
Generate a negative review for a place
Output: Still no improvement, I see. I have been making the hike to JD Birds and My Best Friend pet store for supplies. I'm going in soon to recheck the status of Cage World and if it looks the same way it did in August, I'm contacting authorities and rescues to make sure these folks aren't acquiring birds from them.

Input: .
Generate a positive review for a place
Output: Truly an exemplary dining experience. L'Atlelier is sort of tucked away in the MGM Grand. The restaurant's atmosphere hits you immediately. The kitchen is centrally located, the lighting is moody and the smell of the wonderful food inundates the senses. The staff is very attentive, they focus on the details. Seating is...interesting. My dc (dining companion) and I were seated at what is basically the bar. I was a little concerned at first, I was thinking they sat us here for a drink then we would get our table. Certainly not the case. The placement was great with the kitchen being open, we saw the amazing meals being prepared. Also, it was fun to watch the interaction; seeing people work with, through and around each other. Quite the orderly chaos. The menu itself can be somewhat shocking, price wise I mean. This place will give your card an intense workout. The prix fixe options weren't to our liking, so we went with individual items. A few highlights: The Spaghetti: My initial thought was "How can a high end place like this offer spaghetti?? Well that was dashed when I tried the first bite. Served with chopped pork bellies, this was an absolute treat. Le Foie Gras: Foie gras ravioli in a warm chicken broth with herbs. I'm not sure I put into words how amazingly succulent this dish was. I don't have much experience with foie gras and this dish had me clamoring for more. Also, they have Chimay Blonde, on tap, for $7. That's cheaper than a CB in Atlanta. And they give you a healthy pour, which is nice. Probably the cheapest item on the menu. Our server was a rockstar, always prompt and certainly answered our questions without hesitation. Highly Recommended.

Input: .
Generate a negative review for a place
Output: Fool me once, shame on you; fool me twice, shame on me. That is exactly where I am at with the beloved Swizzle Inn. But only with a certain semi-tall blonde (brunette w/highlights) bartender who apparently refuses to acknowledge me hanging over the bar with empty drink in hand as she prepares drinks for everybody else that walks up after me. Not on one occasion...three. Now, since I'm one to give the benefit of the doubt I can afford to give her some leeway. Here it is: 1) She is inept at her job who folds at the first sign of decent business and is unable to differentiate who was waiting first. 2) She would rather I be a six foot blonde chic who has the hots for her. 3) She is a racist that would prefer to snub me albeit I have a history of tipping well. 4) Number one and three. 5) Number two and three. 6) All of the above. 7) She can't handle the pressure of working at a small neighbor bar solo. Whatever the answer is, it's ashame because I'm all for the neighborhood bar. My last attempt was to purchase a $50 gift certificate for a friend who loves the place. I'm actually glad this chic saved me $50 by acting like a flustered nincompoop. Alright, I'm done. This place is too cool to totally abandon but I'm not giving this particular "woman"any more of my money. Thanks for reading.

Input: .
Generate a positive review for a place
Output:
Brought my wife here for her birthday and we were lucky enough to arrive on the last of three nights of the truffle dinner. I saw it online before I arrived and dismissed it, but our server (Amanda) sold us on it when we got there. In fact, her thorough and enthusiastic descriptions of each course (including each cocktail and cheese) were a highlight of the meal. Sometimes over the top ("people say it's the best meal they have had in their life" and "the chef took this week off so he could enjoy the meal as a customer--and it brought a tear to his eye") but we genuinely loved it. First, she made excellent suggestions on the cocktail (mimosa) and she helped us decide on the rest of the meal. Her recommendation to split the truffle dinner and add an appetizer was perfect. We left completely satisfied. The cheese was very good and the accoutrements well-paired. When I saw it on the plate, I didn't think it was very much but it ended up being the perfect amount. I also appreciated that they kept the bread coming, especially for the next course: a homemade pasta with pancetta, arugula and