The 3 AM prep shift at that 24 hour diner near Nashville made me question my whole knife routine

Stopped for coffee after a gig last Tuesday. Watched the line cook break down a case of onions with a serrated bread knife. Guy said he got tired of sharpening his chef knife so he just used what was lying around. The cuts were jagged, he was fighting the skin, took him twice as long. I grabbed a peeler from my car and showed him the pinch grip on his actual knife. Ten minutes later he was flying through the next case. Does anyone else see cooks in short order places just give up on blade care completely? Is it a training thing or a budget thing?

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