Sort codes and account numbers are like a recipe for a cake. The sort code is your flour—everyone uses it, but it needs to be the right kind. The account number is the secret ingredient that makes it yours. Mix them up, and you get a lumpy disaster.
When you check them, you’re taste-testing before serving. You wouldn’t serve burnt cookies to a guest, right? Don’t serve burnt transfers to your bank.
Plus, it gives you a little rush of control. It’s a tiny power move that says, “I’ve got this.”
