A lot of those methods work but, unfortunately in this day and age with automation in the hen houses, one may have to use more than one method to get results.
Eggs seem to be no longer consistent in shape and machines or people cannot quickly identify the correct end for packaging. Ideally the fat rounded end of an egg (where the air pocket is) should be up. Pointed end down. This helps to keep the yolk centered.
Again, not a solution to your specific question.
Another trick may be to sure to cut the egg in half with the thin side completely on the top or bottom. This thinness is not seen when presented as it becomes the bottom.
Or if cut with thinness on the side and it tears, I've always found that the yolk mixture is gooey enough to glue and hold the tear. Any really bad/ugly results are a bonus for
cook's sampler - as previously stated by CG.
In my experience, if the eggs are good enough, they rarely last long enough for the consumer to examine or critique. Flaws are usually only seen by the creator - don't be too hard on yourself.