The Chef's Dispenser, & interdepartmental collaboration

[Lord_earthfire]

We're just talking about whether or not chefs can have access to a few more liquid ingredients at the bar, we don't need to restructure station work culture to fix this problem. I'd be interested to hear your thoughts on what you have in mind for Botany in another thread, but can we please keep the discussion lower-level than this for now?

Sure i seem to have gotten the focus of the discussion wrong there. My bad