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The Guardian writes how tech insiders give their own products a wide berth. The reason is in the design of these services.
I am a compulsive social media user. I have sent about 140,000 tweets since I joined Twitter in April 2007 – six Jacks' worth. I use Instagram, Snapchat and Reddit daily. I have accounts on Ello, Peach and Mastodon (remember them? No? Don't worry). Three years ago, I managed to quit Facebook. I went cold turkey, deleting my account in a moment of lucidity about how it made me feel and act. I have never regretted it, but I haven't been able to pull the same stunt twice.
I used to look at the heads of the social networks and get annoyed that they didn't understand their own sites. Regular users encounter bugs, abuse or bad design decisions that the executives could never understand without using the sites themselves. How, I would wonder, could they build the best service possible if they didn't use their networks like normal people?
Now, I wonder something else: what do they know that we don't?
Apparently what's good for the goose isn't good for the gander.
(Score: 4, Interesting) by Runaway1956 on Sunday February 04 2018, @03:42PM (4 children)
Actually - I can make a case for the cook who doesn't want to eat at his own restaurant. Let's go overboard first. You get a job at a chocolate factory, and you're told straight up that you can eat all the chocolate you want - provided you observe sanitation guidelines. So, you pig out on the stuff for a week or two. Maybe if you're a real glutton, you pig out for a couple months. Eventually, you just get sick of the stuff. Consequently, you rarely eat chocolate for the rest of your employment, and possibly for the rest of your life. I've heard anecdotes about chocolate. Move on to chicken. Chicken is one of the more disgusting foods that food handlers have to handle. Get a job in a chicken processing plant, and you'll rapidly lose your appetite for chicken. Especially with big-agri pumping those birds full of hormones and antibiotics. A large percentage of commercial chickens arrive at the plant with tumors and deformities - you quickly get disgusted with the stuff.
So, a typical cook or chef? He isn't necessarily so immersed in a single product as the chocolate worker, or the chicken plucker. But, he IS immersed in food all day long. At the end of the day, he/she may be sick of the smell of his food. He just wants to get the hell off of work, go home, drink something to wash away the flavor/smell of his work, and eat something that doesn't remind him of - - pork, or chicken, or Italian, or Mexican - whatever he's been in all day.
(Score: 0, Interesting) by Anonymous Coward on Sunday February 04 2018, @04:02PM
Which is why you want to date a slut but not a whore.
(Score: 2, Interesting) by Ethanol-fueled on Sunday February 04 2018, @06:34PM
This is what happened to me with ramen. Back when I was a kid and my family was poor, it was Maruchan Top-ramen (and government cheese with crackers) all day every day. Now that ramen is getting big with hipsters I hear a lot about it and even rejected some from a nice restaurant that was offered to me for free. People don't understand why I'm not interested.
Anyway, Anthony Bourdain went over your point in Kitchen Confidential. He stated that he loves eating lumpy mashed potatoes and clumsily thrown-together casseroles when he's not out looking for ideas to steal.
(Score: 2) by beckett on Sunday February 04 2018, @09:05PM
Although they exist on the same spectrum, there's a world of difference between a gourmet and a gourmond.
(Score: 0) by Anonymous Coward on Monday February 05 2018, @05:35AM
So, that's why I keep seeing McDonald's employees eating at DelTaco!