Re your article on Michelin stars (‘It was very difficult to hold on to’: are Michelin stars a blessing – or a curse?, 21 April), wherever I have been in Europe, Michelin-recommended restaurants have been reliable and often memorable. Not just at the upper end, but especially in the lower ratings. Recently, in Ireland, the only restaurant we really enjoyed was one we found on its easy-to-use app. I would far rather use a guide that uses professional assessors, whose consistent and unbiased views are a better indicator of quality than the vox pop approach of Tripadvisor and others.
John Summers
Abergavenny, Gwent
• Determined to speak to a human being, I telephoned the Halifax bank last week (The death of customer service: why has it become so, so bad?, 17 April). I was greeted by the question: “How may I digitally help you today?” It was so daft that I’m afraid I could only laugh, at which the employee doggedly said it again. I’m still puzzled as to how you get analogue help if you need it.
Andrew Dailey
Pantymwyn, Flintshire
