Stopped dead when I read that 165 number because I did the exact same thing for two summers. Mine parks right around 151 every single time and I kept fighting it, waiting for 165 like some kind of rule. Wrapped at 151 a few weeks back and the flat came out way juicier than my old method. The number everyone repeats is just plain wrong and I wasted a lot of good cooks chasing it.

Oh man, that brings back memories! The same thing happened to me on moving day and what saved me was keeping a few old plywood boards in the truck, which I slid under the tires to get some grip and drive right out.

My husband jokes that I need a laminated flowchart just to decide what's for dinner, meanwhile this guy is running a whole shift on pure gut instinct at 3am. Honestly the diner cook probably handles more real problems before sunrise than my old boss did all quarter. Maybe the secret is just paying attention to people instead of a binder.