Professional Tasting

I've found since I've started brewing professionally (and since its my job to also taste the beer almost daily to make sure I didn't fuck it up) I've found my ability to taste the differences from batch to batch has increased quite a bit. Apparently I may be more critical of my brewing than I need be... apparently the comments of late have been to the effect of "wow, your beer is great these days", and even the owner/brewmaster has said he finds the beer better than usual these days. Woot! Its good to hear that, sometimes I worry that the small things make more of an effect than they do... like not quite hitting the right mash temperature, or missing that hop addition by a few minutes. But I guess there is some give in those parameters.

Anyway, I was thinking I should write a longer post about "Advice On How To Get Into Professional Brewing" or something. I'd include my experiences plus other suggestions that I haven't actually done but heard about. Anybody out there have any specifc questions that might be good to add to this?
Cheers!