Oh wait, actually that self-checkout thing is pretty spot on though! I swear those machines have a personal vendetta against anyone trying to use a coupon that's even one day old. But hey, at least your cart wheel story is a classic - I once had a wheel that made this awful squeaking noise the entire time I shopped, and everyone just stared at me like I was causing a disturbance. The universe definitely owes you big time for that produce section drag, that sounds exhausting. You should start a list of these moments and cash them in for something good, like a free rotisserie chicken that actually honors the coupon price!

I ran a bunch of 6061 parts last fall and switched to MQL halfway through. The finish was noticeably better, no staining or residue to wipe off. Chip buildup hit me hard on a deep pocket though, had to bump up the air blast to clear everything out. Once I got the air pressure dialed in, it ran smooth with no issues. Flood coolant made a mess on the first few parts, so MQL saved me a lot of cleanup time. Definitely worth it for aluminum if you can manage the chip evacuation.

Wonder if you might be overthinking it a bit.

I used to think this kind of thing was just being pushy, but @luna_craig58's example actually makes me see it differently. Handing out beers and just asking what went wrong that week is more about listening than selling, which is kind of smart. It's a low pressure way to learn what people actually need, not just a sales pitch.

...and that's exactly why I'm asking, because I feel like a lot of people settle for "good enough" when cooking. You say you'd rather have it faster, but is the extra 10 minutes really that big of a deal compared to a noticeably better meal? I mean, we're talking about the difference between "wet" chicken and something that's actually crispy and enjoyable. It isn't like you're waiting an hour, it's one extra batch. What is it about that short wait that feels like such a hassle?