been working about 2 weeks at my first line cooking job and im on pantry. The avocado on the cobb salad always slows me down. For each salad we use a quarter of an avocado cut in thirds lengthwise. I've seen people do it differently but most people cut it in quarters, peel the quarter avocado out with their hands and then cut in thirds. Other people slice it in thirds before peeling it out. ive tried both ways and its hit or miss. what do you do if the skin doesn't wanna come off and it's just sticking to it? I've tried cutting it out if it's too stuck but it didn't look good. also, how do i prevent the remaining quarter from browning while it's sitting?