PSA: I put a dry towel under my cutting board for a month and now I cant go back

So about a month ago I got tired of my board sliding around on the stainless during a Friday rush and I threw a damp towel under it like everyone says to do. Problem was I only had dry towels left so I said whatever and used one of those. Board didnt move at all, honestly grabbed better than the wet towel ever did. I figured it was a fluke so I kept doing it for the next four weeks at my spot in Austin and it still holds up fine. Now the other guy on saute swears wet is the only way and says dry towels are a slip hazard waiting to happen. I get his point, wet pulls the board down flat, dry can bunch up if you fold it wrong, but mine hasnt budged once and I dont have to wring anything out mid shift. So which one is actually right? Is the wet towel thing just one of those things we all repeat because a chef yelled it at us in culinary school or is there a real reason dry is a bad idea? Would love to hear from anyone who runs a line all night and what they actually use.