The Invisible Maze

We've all likely heard of the lazy eye, the invisible eye, the mind's eye, the dominant eye, etc. but, have you ever heard of the Quite Eye? With eye trackers on the heads athletes, neuroscientists and kinesiologists can track eye movement to determine what information is being processed and how that helps or hinders the athlete's performance. What you find is that everyone has a quite eye, which is the pattern of movement that your eye takes to process its environment during an activity. With elite/expert athletes you find that they focus on different things than their more moderately skilled peers. And, you can train athletes to find and correct their quite eye, allowing them to perform better simply because they know where to focus their attention.
So, here is a question(s) to think about. Who is "elite" in your field/profession, and what do they focus on? What is it that they look for and how can you start training your quite eye for better performance at work, at home, and even in spiritual life?
If you want to learn more about quite eye, read up on the works of Joan Vickers, PhD

I recently heard a story about the great Leonardo Da Vinci and how he spectacularly failed at designing a kitchen. The story goes that his patron (a duke) was throwing a massive party and wanted his kitchen remodeled because he wanted to serve a massive banquette of eatable art. So, Da Vinci being Da Vinci engineered a state of the art space, with conveyor belts, larger than average high-temperature ovens, and even a never before seen sprinkler system. He designed it to meet the Duke's expectations of quickly prepared food in large quantities. But, of course, this failed on the day of the party because the cooks who had been invited to prepare the meals were not sufficiently trained nor prepared to manage such technology. Food got burned, fires broke out, sprinkler systems worked but ruined the food and my man Leo was humiliated and run out of town.

Da Vinci's issue, of course, is that he designed his kitchen for the Duke's expectation and not the cooks actually preparing the food. And, I see and read about this same failure over and over again in a variety of industries. Please, please, please remember to consider your audience when designing anything, whether big or small. Your patrons might not like it, but you'll at least get the job done and you won't be run out of town

As for Da Vinci, I'd say his career recovered mightily because he was not afraid to try and he always looked for the next challenge.