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First off, by all means, keep reading "clients from hell". If you're just starting out, it's a great way to figure out what the red flags are when dealing with

by kilian 17y ago

First off, by all means, keep reading "clients from hell". If you're just starting out, it's a great way to figure out what the red flags are when dealing with prospects. If you've been going at it for a while, it's a massive stress release to see that it's not just you. That being said, whenever I get into discussing this, I tell about how I went to my hairdresser (a fairly outspoken man) a while back, and while he was cutting away, I asked if he could cut it a little more in the back. He replied simply with 'no' (later explaining it). I accepted that in the instant, recognizing the parallel, yet most people (web developers and non-web developers alike) think I should've forced him to cut it as I asked. Some even get angry when I suggest that my hairdresser could do anything he want (within my given requirements), because I am paying him for his expertise. Their reasoning is that because I pay them, they should do anything I tell them to. I suspect therein lies the difference between bad clients and good clients.

ytinas 17y ago
Well, he could have explained it differently, no? I personally would prefer (and use myself) "I can if you like, but the problem will be..."
bmelton 17y ago
I guess this is somewhat offtopic, but on Valentine's Day my wife and I went to a restaurant of questionable elegance -- since our first anniversary and now, we've grown far more accustomed to eating at nicer places, and wasn't sure whether this place was going to hold up to more informed scrutiny. When ordering, I asked the waiter if I could substitute the potato gratin for something else. The waiter informed me that I could, but that I'd be making a huge mistake, as he believed that the chef's pairing with the tenderloin worked especially well. Turns out, he was right, and my skepticism was unwarranted, but I (as you) also knew well enough when to defer to more-informed opinion of the staff. I guess what most surprises me is that people, in general, don't. I don't know if they've developed a mistrust of people in that position, or if there is something particular to the design profession (as it is rather... abstract) that makes it harder to just accept things that don't look good to you. Regardless, I agree with your assessment that the 'fun' being had at the clients' expense is harmless, and sanity-protecting.

by kilian 17y ago

ytinas 17y ago

Well, he could have explained it differently, no? I personally would prefer (and use myself) "I can if you like, but the problem will be..."

bmelton 17y ago

I guess this is somewhat offtopic, but on Valentine's Day my wife and I went to a restaurant of questionable elegance -- since our first anniversary and now, we've grown far more accustomed to eating at nicer places, and wasn't sure whether this place was going to hold up to more informed scrutiny. When ordering, I asked the waiter if I could substitute the potato gratin for something else. The waiter informed me that I could, but that I'd be making a huge mistake, as he believed that the chef's pairing with the tenderloin worked especially well. Turns out, he was right, and my skepticism was unwarranted, but I (as you) also knew well enough when to defer to more-informed opinion of the staff. I guess what most surprises me is that people, in general, don't. I don't know if they've developed a mistrust of people in that position, or if there is something particular to the design profession (as it is rather... abstract) that makes it harder to just accept things that don't look good to you. Regardless, I agree with your assessment that the 'fun' being had at the clients' expense is harmless, and sanity-protecting.