Topic > Relationships > Judging Others >
Zero Tolerance
When Shayla McKnight applied for a job for an online printing company, she was surprised to learn that they had a zero-tolerance policy for gossip. The employees are encouraged to confront one another, instead of gossip about their fellow employees.
Occupational Hazard
My occupation is words. Whether I am writing or editing, I am using words to convey ideas so that readers can understand. I can usually see what’s wrong with someone else’s writing (though sometimes not with my own) and figure out how to fix it.
As an editor, I am paid for being critical.
Strong Words
The book titled UnChristian lists reasons why some non-Christians don’t like people who profess faith in Jesus Christ. Their major complaints have to do with the way some Christians act toward unbelievers. The unbelievers in the study tended to view Christians as being hypocritical, judgmental, harsh, and unloving toward people not like themselves.
The Benefit Of The Doubt
In 1860, Thomas Inman recommended that his fellow doctors not prescribe a medicine for a cure if they weren’t sure it would work. They were to give the patient “the benefit of our doubts.”
Judge Not!
When Jesus commanded, “Judge not,” He was not implying that we should be naïve or imprudent. Of course we need to think critically and analytically in this world where we are often confronted with error and wrongdoing.
The Speck
It was just a speck, a tiny foreign object flying through the air on a windy day while I was cutting the grass. Somehow that speck made its way into my left eye.
For the next few hours that little speck caused quite a bit of irritation. I tried washing it out. My wife, Sue, a nurse, tried everything she could think of. Finally, we went to a Med Center, where the medical personnel on duty couldn’t get it out either. Only after applying some ointment and waiting several more annoying hours did I get relief from the speck.
Garlic And Sapphires
In her fascinating book Garlic and Sapphires: The Secret Life of a Critic in Disguise, Ruth Reichl reflects on her 6 years as a New York Times restaurant critic. Because she was the most influential critic in the country, top restaurants posted her photograph so their employees could recognize her. Hoping to earn a high rating in the New York Times, the staff intended to provide her with their top service and best cuisine.
