Got a small arc piece myself and added to it twice, still love it.

every single one was numbered, so I had no clue whose chili I was tasting" is the whole trick right there, and the thing nobody plans for is how the pots get to the table. On our street the cook walks his own pot over and sets it down, so you can watch the door it came from. Fix is to have one neutral person collect all 14 pots in a wagon and set them out in a row, and the cooks stay home till the tasting starts. We also flipped the numbers after the pots were placed, so even the wagon guy couldn't say which was which. Takes one extra body but it kills the guessing game.

Windex bottle residue is the part nobody talks about. If you didn't rinse that thing out good, you're basically feeding your basil ammonia. Might be why it's thriving, or it might bite you later.