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PSA: A customer taught me to feel for bone fragments instead of just looking
I had a lady come back to the shop last month complaining about a piece of bone in her pork chops. I was sure I had cleaned them up nice, but she showed me the piece and I felt pretty bad. So I asked her how she caught it, and she said she runs her fingers along the cut edge after every trim. I started doing that myself, and it made a huge difference. You can feel tiny splinters you would never see, especially on rib bones. Now I run my hand over every cut before it goes in the case. Has anyone else picked up a trick like that from a tough customer?
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