Originally Posted by autobahnal

I recently watched a behind-the-scenes documentary on ATL. One interesting thing I learned is that all sharp objects (e.g. knives in food preparation kitchens) have to either be tethered to a workspace or accounted for multiple times a day. Hadn't ever thought about that, but makes sense.

Meanwhile, over at ORD B6, they have a sharp bagel cutter just sitting there this morning: