Restaurants beside water or greenery enjoy wonderful atmosphere and pay for it with a mosquito problem several times worse than an ordinary venue — especially at dusk, which is exactly when the money is made.

Many therefore buy a thermal fogging machine of their own, so they can treat the grounds before opening, control the timing themselves, and spend less than hiring a service every week.

But when the machine starts producing black smoke, the problem stops being mechanical and becomes about the restaurant's image, the cleanliness of its tables and what customers feel. This is the true story of one restaurant that learned it expensively.