Man that old timer knew what he was talking about. Used to be the same way, trimming ribeyes down to nothing because I thought fat was just waste. Then a customer complained their steak was dry and I felt like an idiot. Leaving that fat cap on changed everything - the meat stays juicy and you actually get that beef flavor people pay for. Plus you're not throwing away product you paid good money for.

Funnily enough @thomas_martinez I see this same stubbornness in other trades too. My buddy runs an auto shop and still uses a 1970s timing light for tune-ups even though he's got a fancy diagnostic computer right there. It's like some folks trust the tactile feel of old tools more than a digital readout. Makes you wonder if there's just a comfort in the physical process that screens can't ever replace.

Yeah, I had a guy tell me my cat-back was just a fancy noise maker too...

Sorting punchboards actually kills the secret social contract of discovery between players at the table.

Heard that loud and clear. I used to put my grad year on resumes for years, then a buddy in HR told me to drop it. First round of applications without it, I got way more callbacks for jobs I was actually qualified for. It's wild how much people lean on that number to make snap judgments. You're totally right, nobody needs to know you finished school in 2008 if you've been shipping code for a decade.