Absolutely. Started doing overnight dry brines last year and it's a complete game changer. The texture is completely different, way juicier even if you accidentally overcook it a bit.

Honestly, figuring out the small stuff makes a huge difference. Try to grab the same door to board each day, and you'll start to see the same people holding it. Find a coffee shop near your exit to make the walk feel like a tiny reward. That spot by the window, third car from the front, is always my first pick now.

Spot on, @ray_chen. Overnight chilling does wonders for texture. The butter firms up completely and the flavors meld together. Cookies come out with a perfect snap and less greasy feel. Trust the process and plan ahead next bake.

Isn't the main job to stop the soil and gravel from mixing, not hold them in place? They let water through while keeping the layers separate.

Absolutely, and good for you. That pushback is just noise, man. The guys complaining about overhead have never seen what a fall does to a family or a crew, it's not a paperwork problem. Your job as the one in charge is to absorb that grumbling and wear it, because the alternative is carrying something way heavier. It transforms from an annoying rule to just how things are done, and then everyone sleeps better.