IMnotalwaysHO
The same as if you had regular people who aren't around livestock judging fairs. "Oh that chicken is ugly", "that is such a cute cow", "i dont like pigs, I was attacked by one as a kid so unless it looks like Wilber, it is a loser in my book".
Maybe that is a bad example? I think it would change the way Q is cooked; might allow any semi experienced person to win comps even though they haven't done the time or made the sacrifices to get there. I think there would be more people wanting ribs and chicken to fall off the bone, and brisket that is cooked crumbley tender. I think the scores would be more spread out do to no training in criteria to look for.
If you guide them well in the same general direction, you will get more of them to the same point. I have not judged a lot of comps, but I have heard bad comments at the judges table like: "I don't like cumin", " I never give brisket high scores", and listened to two judges at the table agree that "if they serve pulled chicken, that means they messed it up". When I was at judge class, they said looks good, tastes good and, is tender but not over tender, judging everything on its own merit no matter, not comparing boxes. They also said, two people may not agree on the same box and that is part of the sport. So it isn't perfect but I think it's better than the alternative.
I have fun when I judge though. And get to eat good Q!