PSA: I was salting my pasta water wrong for 8 years

Last month a sous chef at my new gig in Portland watched me drop a handful of salt into the pot and just stared. He asked how much I put in, I said a few pinches, he shook his head and told me to taste the water. It barely tasted salty, that's when it hit me. Every pasta I ever made at home or on the line was under seasoned because I was too cheap with the salt. Now I use about 2 tablespoons per 4 quarts, and the water should taste like the ocean, not a light broth. I tested it with plain noodles and the difference was huge, the salt actually gets inside the pasta. Has anyone else had that 'oh no' moment with a basic step they thought they had down? Also, do you salt the water before it boils or after? I've seen both and now I'm paranoid.