Absolutely seconding making one’s own mayo. I do keep Duke’s mayo in the fridge for ease of use though. Busy with kindergartner/shift work/etc. Duke’s has a decent acidic zing that a lot of the other brands don’t have (imo)
Edit to add, some folks will even use pickle juice in lieu of their vinegar. Don’t be afraid to use different types of vinegar as well. I like to use apple cider vinegar or legit Spanish sherry vinegar when I’m feeling fancy.
If you need to grate softer cheeses (mozzarella/colby jack/etc.), popping them into the freezer for 15-30 minutes will firm them up so they shred more cleanly.
Another one in a similar vein is “It’s All Gone Pete Tong”. In this case, it’s a DJ who loses his hearing.