That's rough, dropping that kind of cash only to find out the printer was the issue the whole time. Printing straight onto the shirt to test is the move though, screens lie to you no matter how fancy they are.

Well look at you, one shift in Phoenix and suddenly you're too good for the measuring spoon. Next thing you know you'll be throwing pasta at the wall to check if it's done and calling yourself a chef. Here's the thing though, he's not wrong. Salting by taste is how it's actually done in most kitchens that aren't churning out Olive Garden specials. Recipes give you a number because they have to write something down, but water volume changes, pot size changes, and the pasta itself soaks up different amounts. Once you learn what properly salted water tastes like, you stop thinking about it. Just don't go dumping a whole box of kosher salt in there because some guy on the internet told you to trust your gut.