An analogy I like to use: imagine you own a Thai restaurant. People come in and love the food. Others don't like it, saying things like "You know, I really pref

An analogy I like to use: imagine you own a Thai restaurant. People come in and love the food. Others don't like it, saying things like "You know, I really prefer sushi, can you serve raw fish?" or "I really like spaghetti, can you use more tomato sauce?" You have to recognize when criticism means the customer is just not your target market ("Look -- you're in a Thai restaurant!") vs. a real complaint on an issue with your product or service ("Your waiters are rude" or "You are using too much salt."). Not all criticism is of the 2nd type. We want restaurants to be their best, authentic selves, and not some amalgam of everyone's preferences.