A customer told me my lamb chops were cut too thick, took me 3 weeks to adjust

Guy comes in last month, points at my rack of lamb and says 'these are for a dinner party, not a steakhouse.' I was doing 1.5 inch cuts out of habit. Switched to 1 inch and now I sell more chops per rack, less trimming waste too. Anyone else get stuck on an old cut size and have a customer snap them out of it?

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