Devouring Critiques: Seven Ways to Nourish Your Writing
Dawn Downey -- July 20, 2010
About three years ago, Dawn Downey's role as member of her writing group morphed into one of leadership. As facilitator and editor, she watched writers cower when their work was discussed. Many encouraging comments floated right over writers' heads into oblivion because they were too nervous to take it all in. Here is Dawn's list of suggestions, offered at the beginning of each semester.
An effective critique group spices up what's right about your writing. But it can be confusing to hear contradictory opinions about your carefully chosen words. It's often difficult to determine which comments will feed your creativity–and which ones are just empty calories. Here are seven strategies for getting the most out of your colleagues' observations.
- Taste before serving. — Read your piece out loud before you submit it to your group. Listen for words that you've repeated too often, phrases that cause you to stumble and dialog that sounds contrived. A great chef always samples while cooking.
- BYOB — In many critique groups, a facilitator reads everyone's manuscript aloud. If that is the case, bring an extra copy of your book (or story, or poem) to the meeting. Make notes next to the appropriate sections, as your colleagues offer suggestions. Like your favorite recipe, your working manuscript will be covered with dribbles of loving edits.
- Compliment the chef. — Draw plus signs on your work-in-progress next to passages that listeners praise. Jot down every positive comment. It's important to recognize your best dishes and learn to build meals around them.
- Grab second helpings. — Take note when you hear the same response for the second and third time. Pay heed when several listeners hesitate at your lead or closing or third stanza–even if they cite different reasons. Your writing is not coming across as you intended. Return to your computer and adjust the seasoning.
- Pay attention to picky eaters. — Some writers and editors have pet peeves, e.g. disjointed body parts, appearance of clichés or use of adverbs. Finicky diners will sniff out these ingredients every time; and they will assure that your piece is free of them.
- Keep the cook in the kitchen. — Resist explaining why the soufflé is flat. The critique group acts as the editor who's considering your work for publication. When you feel the urge to defend your piece, use that energy instead to jot down the offending comment. Reconsider its relevance later, when you're alone at the computer. Once it hits the submission desk, your writing must speak for itself.
- Please your own palette. — The chef gets the last word. Write what you love, in the way that you love to write it. Critiques, like recipes, are only suggestions.
Follow these seven steps and you will feast on a smorgasbord of creativity.