lesson: santize your bartenders inputs but also use hierarchical rbac to provide guests access to querying for amenities.
you don't book a table.you BOOOOOOoooOoOOk a table.it's not a restaurant it's a restahhhhhhhhomghowlongdoesthisjokelaasttruelythisishellomgkillmerant
veal pick-axe-a?Ravi-holyshititsaghost spaghouli and human ballschicken marsaaaaaaaawe'reallgoingtodiela wow, yeah i mean, the terrible ones really write themselves.
I think you just scoop the key tip in the bad to get a little ... bump... of that stuff. I have no idea on size of scoop. that likely correlates to purity or cut of goods.
actual technique. from others in this thread, they use key for standard scoocaple size with no extra equipment.
ah yes, Ob Wan buttholey