Watched a new hire try to clean a flat top with cold water and a scraper

I was helping open a pop-up kitchen in Austin last month and saw a guy go straight at the grill with a metal scraper while it was still hot. He said his old boss taught him that. The problem is you need to deglaze it with a splash of water first to loosen everything, or you're just grinding carbon into the surface. It leaves micro-scratches that make it rust faster and food stick worse. Anyone else have a simple trick they drill into new staff for basic equipment care?

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