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Appreciation post: the dishwasher at my first job in Toledo told me to stop crowding the pans
Worked a busy line in Toledo about 8 years ago and I kept getting yelled at for pans that came out half raw on the bottom, and I figured it was my oven. The dishwasher, a guy named Ray who had been there 14 years, pulled me aside after close and said "you're stacking those sheet pans too close, no air moves and nothing browns right." I moved them to one pan per rack with a good 2 inches between and my sheet veggies went from soggy to actually roasted the next shift. Now I space everything out even when I'm slammed, and it costs me a couple extra seconds but saves me a remake. What did a dish guy or prep cook teach you that a chef never did?
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