“Set the bar low so you can only exceed expectations.”
On the surface, this quote seems a bit bleak and a flat out crummy way to approach life. Shouldn’t you embrace people, places, and things with optimism!? Here’s the thing, a high bar leads to unrealistic expectations and inevitably leads to let down and disappointment.
Let me explain with a case study of Lune Croissanterie…
On a trip to Melbourne, I caught whiff of a must-try croissant shop, Lune Croissanterie. A quick Google search revealed that it wasn’t just any croissant. It was in fact “the best croissant in the world.” Or at least some New York Times food critic thinks so, as published in the piece “Is the World’s Best Croissant in Australia?“ Bold statement. But would it be true? There was only one way to find out.
I diligently lined up behind fellow pastry lovers outside the Fitzroy shop. “Best ___ in the World” always leads to some sort of line. Go figure.
The line moved surprisingly fast. Before I knew it, I had ordered and was seated at a gray bar with prime views of the Lune Croissanterie pastry chefs kneading, pounding, cutting, and baking various types of croissants. I bet bakers would make incredible masseuses, just saying. Did they feel like rockstars giving a performance behind a secure barrier? Or animals at a zoo locked up in a glass box? It was hard to tell.
The shiniest croissant I’ve ever seen was placed in front of me. It looked impressive, and smelled even better. I raised it to my lips with a buzzing anticipation, and delicately took a bite, trying my best to avoid a barrage of flakes all over my black pants. (If anyone has tips on how to elegantly eat a croissant, please share your secrets).
I slowly chewed, taking in the textures and flavors…..
Utter disappointment.
The flavor was nice; buttery with a bit of sweet. The texture, however, was gooey, sticky, and flat out wrong.
How could this be?! Every blog, Instagram post, and article I read put these croissants up on a golden, buttery pedestal!
I’m no croissant expert. Perhaps this was how a croissant should actually be? I took to the internet to find out what makes “the perfect croissant.” After a bit of digging I found that the perfect croissant can be judged on 5 factors:
1.Puffiness
2.A whole lot of butter
3. Flakiness
4. A crunchy top
5. Beautifully distinct layers
The croissant in front of me was a tad flakey and a tad puffy with terrible layers. It only checked two of the boxes: a lot of butter and a crunchy top.
I had set the bar too high.
If I would have wandered into Lune Croissanterie by chance with no “best in the world” preconceptions hyping up my expectations, things would have be different. I would have happily eaten it with a shrugged, “yeah it’s fine!” Instead, I left feeling disappointed.
This occurrence isn’t limited to buttery croissants.
I’ve left auditions second guessing my abilities because I was so sure I’d get a callback. I’ve gone to bed feeling sad after a travel day when I anticipated the excursion to be life changing. I’ve had many “must-try” meals that only tasted half as good as the pictures online looked. In all three examples, I could have had completely different emotional responses if I just didn’t set prior expectations.
Perspective is everything. It’s why two people can have wildly different opinions about the same experience.
“Setting the bar low” doesn’t mean you’re burying it deep into the earth and covering it with heaps of negativity. You’re just taking it down from the ceiling and placing it on the ground to a neutral resting position. Now, you can simply step over without the risk of falling short.
Walking into new places, meeting new people, and trying new dishes without expectations paves room for pleasant surprises and good times.
It just so happens that a brand new Lune Croissanterie has opened in Brisbane. I’ve always been one to give second chances… stay tuned for more!
