Actually I don't typically "judge" products, per se. I describe them in great detail. So I might rate a coffee on the presence/absence and then intensity of notes like "cereal", "burnt", "roasted", "acid", "rubber", and many others - none of which are necessarily positives nor negatives - they all work together to give the pleasant or unpleasant impression.
Sometimes we are looking for particular off notes, especially when helping a company determine its products shelf-life. Then we get to judge when things have gone too far.
Sometimes direct comparisons, but since we're trained to use a scale I most often either just rate the attributes or at least know my reference sample well enough not to have to taste it each time.
It makes eating out (or at home) challenging sometimes because I tend to notice when things aren't exactly right (like when I don't like the herb blend in the sauce, or if in a fancy restaurant I can tell the basil they used was dried instead of fresh I might get annoyed. Plus sometimes I shift into work mode and start mentally pulling things apart instead of just enjoying them.
And the coffees I've been working with aren't all that great.
Nor have the chocolates.
Do I get tired of it overall? No, not really. Some projects are less fun than others (fish oil), but it's a big part of my job so it is what it is. I do get tired of certain products, but we really don't taste them in context (like I might do tomato sauce, but not on pasta or anything) so once I get home it's different.
