My nephew once just yelled "more pie" and that was his whole speech.

Cold dough cracks when you roll it and you end up with a jagged mess that fights you the whole time. Room temp butter is way more forgiving and you can actually get a thin even crust without swearing at your counter. Those three people at your sale probably rushed it and blamed the dough when it was really their own impatience. I have made pies for years and never once chilled the dough before rolling, and mine come out flaky every single time. The trick is not temperature, it is handling it gently and not overworking the flour. Chilling is just a crutch for people who manhandle their pastry.

600 hours a year is about 12 hours a week, every single week, with no time off. That's a lot but not impossible if you live somewhere warm and dive every weekend. The part that gets me is the "3 years" thing. New divers pad their logs like crazy because they think the number matters. I've seen guys count pool sessions and checkout dives as full dives. If those 2000 hours were mostly 20 foot shore dives in the Gulf, then sure, the number is real but it doesn't mean what people think it means. My log after a normal year is maybe 50 to 70 dives, mostly 60 to 100 feet, and that adds up to maybe 60 hours of actual bottom time. Quality over quantity every time.