A prep cook in Portland told me my knife skills were slowing down the line

Back when I ran a busy dinner service in Portland, a kid working the garde manger station pulled me aside and pointed out I was doing every cut the textbook way, but it was costing me 15 seconds per order. He showed me a rough chop method that looked wrong but kept the line moving, and I fought it for a week before trying it. Anyone else ever had a younger cook change how you work, and did you stick with their way?

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