At the same time constructive critisim is an important idea. To see the post I wrote about this subject a couple of years ago go here.
Keep in mind that when we're in the kitchen we have no idea of what happens outside. We don't know if it seems like the food is taking forever between courses or if the food is coming out too fast. We don't know if one table had so much food they couldn't eat it or the next table snuck in an extra person so needs more food or had one person who so loves a specific dish that the rest of the table didn't get anything. Some people want one serving each and others want to take the leftovers home with them.
Detailed reactions of feasts (regardless of who cooked them) helps in planning for the future. Since I'm not sure how other people feel, I've created a
Do you cook for the SCA
How often do you do eat feast in the SCA
If a cook - how often are you in the kitchen
When eating a feast do you
How soon after feast would you like to read a review for a feast you worked on
Would you be willing to post a detailed review for a feast someone you knew (say me) made?
Preference question. You have a really cool dish that you want to serve, but not enough to go around. What do you do?