Thus, only the words in the four attributes for measuring dining perception/experience were employed to determine significant differences in the parameters of the terms used in reviews among restaurant dimensions using an ANOVA analysis. With the question, “Is there a difference in the means of the salience and valence parameters of four different restaurant attributes?” The study’s null hypothesis (H₀) posits no significant difference in customers’ perception (salience) and satisfaction (valence) regarding the four attributes under investigation, measured by the significance level at 0.05 of ANOVA. The results are presented in Table 3.