Hey, about those military reports, how do you make sure they're not just boasting?

You're right that taste is what really counts, but getting layers even isn't just for looks. If one layer is thicker, it can throw off the balance when you frost it, and slices might be lopsided. I used to eyeball it too, but a quick weigh with a kitchen scale makes it so much easier, trust me lol. It doesn't have to be perfect, but a little effort keeps things from leaning like the Tower of Pisa. At the end of the day, as long as it's yummy, who cares, but even layers do make a difference.

Seriously though, do you think this will just become the new normal, or will cafes start charging a premium for the outlet seats? I've already seen a few places with "laptop hours" where it's more expensive to sit and work. Feels like they're finally catching up to what we need, but maybe just to find another way to make a buck off it.

My old boss at the glass shop in San Antonio had the same argument with his brother all the time. I'm totally with you on the new tools thing - we switched to diamond blades last year and it changed everything. I remember one time we had to cut 20 panels for a storefront, and doing it fast with the new saw saved us hours (and no cracks, believe it or not). Your uncle probably learned on the old equipment, so his caution makes sense, but tech has moved on. Now I wouldn't go back to slow cutting even if you paid me.