Friday night rush went weirdly smooth, almost suspicious

Had a Friday where we sold through 14 beef briskets before 6pm, which never happens at my shop in Toledo. Normally by that point I'm sweating through my apron and trying to keep the saw blade from binding on a frozen rib section. But this time everything just clicked, the new guy remembered to sharpen the boning knives first thing, and the phone only rang twice during the whole evening. I even had time to actually trim a pork shoulder properly instead of rushing it, which felt like a tiny victory. We closed out 20 minutes early, which has happened maybe three times in the last two years. Anyone else ever had a shift that felt too calm, and did you just wait for the other shoe to drop the next day?

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