Rejection Cost. From the perspective that my profit is someone else’s loss, and someone else’s profit is my loss, the fact that I have to reject an opportunity to make money for my circumstances is a loss for me and an act of giving someone else a profit. In other words, my added value is not determined solely by productivity but also by the marginal utility generated by the law of supply and demand. Therefore, my labor price should reflect the value that I have given up—the profit I could have gained. If the rejection cost is not included in my profit, I will be at a loss to that extent. Failing to account for rejection costs in production expenses is not wise, but foolish, because it risks my survival. There is no absolute value in this world. All economic values are relative. - Joseph’s “just my thoughts”
In Japanese cuisine, sushi omakase is an approach where patrons rely on the chef’s curated menu and follow the sequence of courses without making personal selections. Since diners don’t choose their dishes, the chef must ensure that the flavors and quality of the ingredients are top-notch. A failure to meet diners’ expectations can spoil the experience of a wonderful meal. This process hinges on the chef’s confidence and the patrons’ trust. While the chef’s skills are crucial, they must also consider the diners’ eating habits, including their pace and frequency of intake, to create a pleasurable dining experience. Ultimately, successful commerce rests on mutual satisfaction, but it can only thrive if the recipients are truly content. - Joseph’s “just my thoughts”