County fair sparked a weird cut request trend at my counter

So after the fair last month, I've had a bunch of folks coming in asking for super specific cuts, like pork chops cut extra thick or beef ribs trimmed a certain way. On one hand, it's cool to see people getting into the details and I can charge a bit more for the custom jobs. But on the other hand, it messes with my flow when I'm prepping for the week, and some requests are just plain time consuming. I had one guy want his chicken deboned but with the skin kept perfect, which took forever. I think this is great for the trade, making butchery more personal. But I also worry it's not sustainable during busy seasons. What do you all think? Should we embrace every custom request or set some limits?