Waiters and bartenders drive chefs nuts when they try to get artistic with citrus. Chopping off the ends of the lemons, cutting wedges super thin, cutting the limes into slices instead of wedges — these unnecessary steps all lead to inconvenient and messy squeezes. Select lemons and limes that are as elongated as possible for wedges. Then, just halve, quarter, and eighth the fruit lengthwise. Flick out only the seeds you see on the surface of the wedges, using the tip of a small knife. Don't bother mining for deep seeds — it'll only yield sloppy wedges.