I'm over the whole hand-cut pasta trend in our kitchen

Walked into the pass last Tuesday and the sous had three guys rolling out tagliatelle by hand for a Tuesday night menu. We did 214 covers and every single plate took an extra 4 minutes because of it. I get that fresh pasta tastes good, but we're a working restaurant in Philly, not a cooking class. That dough took up half the prep table and made us late on two other stations. I've done both and honestly, a good dried pasta from the right brand holds sauce just as well if you cook it right. Am I the only line cook that thinks we're romanticizing stuff that belonged in a specialty spot, not a busy dinner service? Has anyone else had their chef push this and regret it when the tickets stack up?