I consider myself to be the audience I’m writing for…

I think there’s an analogy to be drawn with cooking. Theoretically, why does a chef need to have a good palate?….Well, obviously, I’d rather take my chances with a chef who likes the food they’re cooking than one who doesn’t. Only the chef who likes it is going to know when it’s exactly right, not almost right. And only the chef who likes it can put passion into it, playing with the flavors night after night, augmenting and complementing and pairing the dish with wines and so forth.

Keep this in mind … when you’re getting notes on your completed draft….
If you trust that you have a good palate — that you don’t like crap — then you can trust that when you’ve made something to fit your taste, that there will be many many people who agree with you.

Jane Espenson