That time a 20-year veteran dishwasher showed me the right way to stack plates...
I used to just grab plates off the rack and stack them by size, biggest on bottom. Looked fine to me. Then Frank, who's been washing dishes at this diner since the 90s, pulls me aside. He says "you're gonna chip everything stacking like that." He showed me to alternate the direction of the plates, like offset them so the rims don't hit each other. Also to put a bar towel between stacks when they pile up. Been doing it his way for 6 months now and I've broken maybe 2 plates instead of like 15. Crazy how something so small makes that big a difference in a busy kitchen. Anyone else pick up weird tricks from the old timers that just work?