Wait, are you really gonna let one new guy mess with what's worked for you for a decade... I mean, that flat angle was probably saving your wrist from all that extra pressure, and now you're gonna chop slower to keep your knuckles from getting a little raw? That's part of the job, man. Plus, if your blades were dulling fast, maybe you just needed to sharpen them more often instead of blaming your grip, cause a 15 degree angle on a cheap house knife is gonna chip like crazy on those pepper stems. I've seen guys chase "perfect angles" and end up with sliced fingertips or bent tips, and then they're back to flat again by the end of the week. Not saying Miguel's wrong, but I'd wait a month before you go rewriting everything you've learned...

Did you see that study about sponges holding more bacteria than toilets?

...and honestly that reminds me of my buddy Carl who did pizza delivery for like six years and kept track of every single run in a little notebook. He hit 10,000 deliveries one rainy Tuesday and said the same thing, it just stopped him mid-slice. He told me he could barely remember half the houses, but he could describe the exact smell of one guy's porch and the dog that always barked at his car. Numbers are weird like that, they don't measure what you actually carry around with you.

Wait, did the dry torque actually cause the slide pin to bind, or was it just masking a corroded pin underneath?

The health inspector angle is the real nightmare here, since that snow spray basically coated every surface in a fine layer of possible contamination. Might be worth checking your logs and doing a deep sanitize of the whole line before Monday, because that mist got into cracks you can't see. At least the hand-cracked ice gave you a solid excuse to tell the front of house why the drinks took an extra minute.