Mistaking making for the thing you've made (world.hey.com)

It’s like reviewing a restaurant by talking about how many cooks were in the kitchen, how long the shift lasted, how many orders they fired, or how late they stayed cleaning up. None of that tells you about the meal, the product, the customer’s experience.

Mise en place. Clean while you cook. Producing a meal efficiently from calm feels good. Calm in production leads to calm in the experience. Your process and values bleed out. It’s all Conway’s law. So keep the customer in mind at every step.