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A line cook at my spot in Cleveland told me my knife work was 'angry,' and it bugged me for a week
She was 22 and barely three months in, and she watched me break down a case of chicken and just said it. Not mean, just honest. I started slowing down and counting my cuts, and my yield went up enough that we stopped ordering a whole extra case every week. Anybody else get called out by someone way newer than them and end up thanking them for it?
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