I had something like that happen when I was running a breakfast spot years back. A younger guy on eggs showed me a way to crack and drop without the little wrist flick I had been doing since culinary school, and it cut down my time on the flat top a lot. It felt sloppy at first and I kept going back to my old way for a couple shifts. What got me to stay with it was watching him on a Saturday rush, he was not any less careful with the food, just faster at the parts that did not matter. I ended up keeping his method for the fast dishes and saving my textbook cuts for the plates where it actually showed.