A Tuesday shift that flipped my view on presale cuts

Normally I push back on presale requests, but last week a restaurant owner in Austin asked for 2 inch thick ribeyes with the cap still on. I did it out of spite, then watched him sell every single one at a $14 markup. He came back asking for double next order, so now I keep a cooler section for custom presales. Anyone else find regular presale work beats chasing walk-in sales?

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