How consistent are your cuts at home?

Obviously consistency is one of the most important things when it comes to horeca cooking, but I'm wondering how much of it do you take home?

Like, sure I can slice and dice a nice mirepoix, but if I'm just cooking for myself, I might dice one half of an onion and slice the other. Maybe leave some chunkier carrot pieces. I don't really like celery, so I usually grate it to disappear in the sauce or whatever. Same with most veggies/mushrooms tbh, some slightly undercooked pieces mixed in for the change of texture/flavour can elevate a dish for me. Maybe I'm just weird this way?

Meats generally need some consistency for proper cooking/browning, but who doesn't love a slightly charred end piece of a juicy steak or those extra crunchy tiny bits of fries/fried chicken mixed in with the regulars?

Cooking for guests, sure I'll put on my gameface, but when it's just me, I like to mix things up. Or maybe I'm just lazy? idk