One line from a line cook changed how I season every pan

I was running a busy Friday service at a spot in Austin, and this kid who's been on the line for only 4 months told me my pans were too hot before I even added oil. I brushed him off, but then he showed me how the oil was smoking before the pan even got food, and that meant my nonstick was cooking out too fast. Since I started waiting an extra 20 seconds after the pan heats up, my omelets don't stick and my cleanup is half the time. Has anyone else had a quick tip from a junior cook that beat their old routine?

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