I thought the topic looked familiar. Should the threads be consolidated, @moderators?
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Keep onions refrigerated, or soak in ice water for 30 minutes before prepping.
If you cook onion often, and have freezer space, devote a few hours to slicing or chopping them, and freeze flat in baggies or put them in freezer containers. Use amounts matching frequently made recipes, or not. Frozen, they break off easily and aren’t super hard to break apart with a fork. Because freezing breaks cell walls, straight from the freezer onions cook faster than freshly-prepped. This saves quite a bit of cooking time because often, cooking onions is the most time-consuming part of making dinner. As for knifework, while the rest of your hand is gripped around the handle, pinch the area of the blade that abuts the handle between thumb and index finger. It’s amazing how much more control this provides.
You do eat it when you’re done, right? 
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Kitchen machine not an idea for you? Cannot imagine spending hours just slicing onions…
Washing salad greens. I give them 3 baths. At the end of the process, the leaves are dry but I’m standing in a puddle of water, always !
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I hear you, and my back gets so tired washing them in the toilet. Bend over, grab lettuce. 
Salad spinner?
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Prison joke ?
I can’t live without one. Even bought one to have in Berlin in the summers.
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My salad spinner is waterproof (and German) but the transfer from one bath to the next is leaky (I’m a bit of a clutz). Plus what a waste of good water !
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Where are you getting your lettuce that it’s so dirty?
LOL. I don’t know how to answer your question. From the dirt? From mother Earth? From a dirty farmer? Anyway rarely from a bag 
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I just can’t imagine buying lettuce that needs to be washed 3 times. Even when I bring home lettuce from the garden and it has dirt and/or bugs it gets washed once then I shake the water off of the leaves and wrap it in a clean kitchen towel.
Isn’t it something everybody does? I’ve been taught to do it that way by my grandmother and by my mother and my wife also insists on it.
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cleaning up ketsup on kids plates etc. that smell is just a trigger for me especially when it piles up. there’s something lurking there beyond heinz idk but it’s a problem.
The 4 gem lettuce pack you can get at Aldi is a favorite of mine, but it tends to be on the dirtier side. I often have to change the water a couple of times before it’s clear & I start spinning it dry.
Above I said I disliked deep cleaning day, but the reality is that there are no kitchen tasks I dislike. I started as a dishwasher and learned to appreciate that job. As the lowest after dishwashing you get to appreciate polishing, cleaning, sharpening, restocking, and so on. As commis you learn to appreciate all of the peeling, chopping, and less glamorous jobs. As a cook you get into the fun stuff but the way it wracks your nerves jumps exponentially. You quickly master your most important skill, managing time for multiple moving parts. It is all part of the whole, serving delicious food from an orderly and pristine kitchen.
JAIL! Most of our clients are not yet convicted. In prison, they usually don’t have to deal with people at their addictive peak. Drunk/drugged people sometimes wish to test our teamwork.
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I just use running water. To each, their own.
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For the life of me, I can’t get beet greens clean. And I do dearly love the flavor of sautéed beet greens. I just can’t get them grit-free, ever. I’ve tried and tried and tried.
Then I gave up.
I still eat them sometimes, but accept a bit of teeth-wearing grit.
