Fillet knife angles on lamb racks are all over the place lately

Been noticing a bunch of new guys in the shop treating lamb racks like they're cutting brisket, leaving way too much meat on the bone and hacking the frenched ends. A proper rack should have a clean 1.5 inch bone exposed, not a mess of scrap. I've seen three different trainees this month miss the angle entirely and tear the eye instead of slicing under it. It's not about muscle, it's about letting the knife do the work with a steady wrist, maybe 20 degrees off the spine. Anyone else seeing this in their shop or is it just the younger crews around here?

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