It kind of pisses you off.
It's not that it pisses me off, really. It's just that you have to defend your little space. I try to respect everyone else's spaces for expression and for doing their own thing, so I need to work to preserve mine. Let's go back to your cooking. Do you think that every plate has to be a knockout, or do you tend to be more concerned with the total experience — the feeling the diner has at the conclusion of the meal?
That's a good question. I tend to think of both at the same time, honestly. Each plate is a story, but the important thing is the total experience. As a result, there are a lot of very good dishes that don't make the menu, because they'd mess with the balance of the meal. It has to be coherent.