Steak case glow up after one inspector visit changed my trim style

Had a health inspector come through last month and point out my self-service steak trays looked sloppy next to the prepackaged ones. I used to just trim fat and wrap quick, but now I spend an extra 20 seconds per tray squaring off the edges and layering the marbled cuts face up. The before and after is night and day, customers actually ask for the front row ones first now. Any other folks tweak their display trimming after a rough inspection or just me?

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