Quicker way to split eggs: your hand. Just crack the egg and let the albumen/ whites slip through your fingers into a bowl...or garbage. This is what I do when I don't have my muse ready and have to make a carbonara.

Setting up everything you need before you start, or have within easy reach. It sounds stupid and silly and obvious but will save you time.

Start the most complicated or time-consuming part of a complex of a meal or menu first, unless it is time sensitive. Like roast your beets first and do other stuff while that is roasting. Again, sounds silly but the trout I have seen people do...

Multiple timers with the ability to label timers is a godsend (yay default Nexus clock app!). Multitasking becomes a lot easier.

If you are cooking dry beans but didn't get the chance to soak them, double boil them. Bring them to a boil, empty water and bring fresh cold water and then finish cooking. Helps simulate the skipped soaking step.

Tapioca flour and cornstarch have double the thickening power than all purpose flour.

Don't over-crowd your pan.

Relax. Deep breathes. If you make a mistake, it is not the end of the world. You might be able to save it. Just keep calm.

Oven-mitts are awkward. Just to a folded cloth or the like. Just make sure it is dry.

Chill the bowl and beaters before you whip cream or eggs whites.

Use the right tool for the job. A chef knife to dice onions works a lot better than a pairing knife.

Olive oil has a lower smoking point than canola/veg oil. In other words, you can burn it with less heat.

Olive oil imparts flavour, veg doesn't. Keep that in mind when making vinaigrettes.

Get to know what kinds of flavour different things have (sweet, acidic, salty, etc...) this will help when trying to balance flavours and understand the interplay of each component.

Taste, taste, taste. Season appropriately. Unless for health reasons, when you don't salt something, it is obvious. And makes Angels weep. This is mostly for savoury things, but to the people who don't put that 1/4 tsp of salt in their cookie dough, trust me we know. If you can't have a 1/4-1/2 tsp of salt in your cookie dough that will make a dozen or two cookies, you probably shouldn't be eating them anyways. Again, health concerns are a different thing altogether.

And unless you know specifically that this person has an allergy or intolerance, there is a high chance they're bulltrouttng. Or I'm jaded from restaurant work. You know people "allergic" to garlic but is okay with onions. That is not how it usually works, they come from the same family and an allergy to one usually means an allergy to the other. Hey, I get it that you don't like something. Or have dietary needs. That's cool. Just don't say you're allergic or intolerant. I legit had a friend tell me she is gluten intolerant (after coming back from living in Japan for two years where the usual diet is pretty low in gluten). Needless to say, she isn't (most people aren't unless you have celiac disease). She just wanted to have a lower gluten diet because she noticed weight lost from consuming less gluten products. I could cut a bitch.

Okay, the last one was rant and I am sorry. Just stupid trout people do in restaurants.