Re: To beef or not to beef
Originally Posted by
bakerman
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Ah, as a builder, you know full well what is up to code and what is safe. If a customer wanted you to build a deck that was completely unsafe, or made of weak, cracked wood, just because it is much cheaper,you would refuse. In that case, you know better than the customer. I imagine that you have certain standards and that you want to be proud of your workmanship. How can you be proud of your craft if that deck is poorly built ????
The same applies to a high-end restaurant. The customer is paying top dollar for a highly trained chef. A customer does not need a highly trained chef IF he insists on eating little more than a piece of leather. Any fool can cook a well done, dried out steak. Any customer who demands a well done steak is , in effect, saying, "To hell with the chef's knowledge, training and experience, I want to chew leather". He can get what he wants at a 2nd class lay-by.
On the contrary BM, I think it our duty as professionals to use all of our skills to produce the end product that the client desires, whilst at the same time maintaining the highest standards possible. After all, isn't that what our skills are for, to fulfill the wishes of our clients, rather than to be arbiters of taste which, personally, I find breathtakingly arrogant of us to do.
Anyway, in the final analysis there is an old saying that says "He who pays the piper calls the tune", so personally I certainly wouldn't suggest to a client that they go to live in a slum just because their taste is different to mine, and ultimately I would attain great satisfaction of knowing that the end product, regardless of style, was of the highest quality thanks to my skill and professionalism. Perhaps you should try it.