A prep cook in Denver told me to weigh my portions. Cost me $30 to learn why

Worked the line at a diner for 3 years. This one prep cook, Marcus, kept telling me to get a scale for my pasta sauce. I thought he was being extra. Hand scoop always worked fine. One health inspection last month. Portion came out 2 ounces light on 14 plates. Fined me $30 and flagged my station. Marcus just looked at me. Now I weigh everything. Took me 2 shifts to get used to it. My food costs dropped 8% too. Funny how that works. Anyone else ignore a coworker's advice and pay for it later? What was the cost to you?

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