Amateur boning knives vs real ones, cant take it anymore

I see it at least twice a week now, someone walking in with a cheap flexi boner that bends like a wet noodle and complaining why their lamb leg looks like a crime scene. I get it, we all started somewhere, but if you are doing more than 10 carcasses a week you need a stiff blade, no way around it. Spent $140 on a proper curved semi stiff from the supply house in Pittsburgh three months ago and my wrist pain dropped off by half. The issue is people watch those YouTube guys with the flimsy blades and think thats the standard, but they are not breaking down whole hogs every Saturday. Have any of you had to do a full demo for a new hire just to stop them from snapping the tip off the bell? That little curved tip is for membrane work, not prying joints, and its driving me nuts.