One customer complaint changed my blade angle approach

Had a lady bring back a chuck roast last spring, said my cuts were too thick. I argued with her for ten minutes. Then I watched her try to slice it herself. She struggled because I left the grain wrong. Next day I tested a 30 degree bias on my next batch. Nobody said a word, but I sold out before noon. Now I angle every roast cut that way. Anyone else get schooled by a customer and actually improved their work?

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