I recently started working at a bakery as a counter boy. I have worked at a Japanese restaurant and at some Mexican restaurants, but never at a bakery. I must admit that it's new and there are many things that I don't know, but even with my inexperience I can see not everything is right in the bakery. Messy cakes with strawberries of all sizes that make decorations look sloppy, usage of trays without subsequent washing (the baker only tears off the wax paper and reuses the tray with a fresh one), frosting you can clearly taste the grease on and isn't smooth, etc. However what seems to me an obvious mistake is the presence of huge cracks on the cheesecakes. Now I must admit that I do not eat or bake cheesecake, I do not like it. But I always thought that cracks were a no-no, especially in a professional bakery. Am I crazy? Or is this normal?