The peel is thicker and attached firmly to the root, so cutting off the root end first will save a lot of time and effort peeling garlic.
you can avoid stripping the peel into tiny sticky pieces or digging grooves into the clove while you gouge or scrape off the peel from the top or side.
this is another lifehack I would have appreciated learning years earlier.
Same trick goes for onions. Bonus points of you leave a little still attached for use as a pull tab.
And very lightly mash so the skin peels away easier. If you’re picking at the skin, you’re doing it wrong and are likely to get a hard bit of skin up your fingernail, which hurts.