Upsetspectations - the tongue-twister we came up with to describe what setting expectations as a baker and then not meeting them as a baker creates in your clients.
🛫 Listen - you're the one piloting the plane here, you get to set the expectations because likely your clients don't really have a clue what goes into baking. But when you're the pilot 💺 and don't tell the cabin to buckle up, you set yourself up for some troubled turbulence (and a bad review).
In this week's podcast, 😳 we cover things we find sugar cookiers forget to set flexible expectations that blow back in the baker's face (😭 and land you in Sugar Cookie Marketing group begging the comments not to client bash so your thread doesn't get prematurely locked).
When we see these threads pop up in the group, the first question always asked is: 🤔 What were the policies in place before this became an issue?
You'll live and die by your disclaimers, TOS, expectations, and heads-ups.
Here's the most common complaints that we see posted in the SCM group. When you find out one of these bad boys is causing an "unset expectations" issue for you, you'd pay just about any amount to travel back in time and tie these loose ends up. 🪡
These will only get ya started. The key to remember is: NO ONE IS READING YOUR TOS, DISCLAIMERS, OR WARNINGS. So you have to keep reminding clients bringing to light the expectation that fits them best.
👀 Tune into a client you suspect really wants exact color matching - then set their expectations on colors and icing.
👀 Look for clients you think may want really frequent communication schedules - then set their expectations about your response times.
👀 Check for clients with spotty communication once you've sent the invoice - then set their expectations on your "pay to reserve" booking system.