What is the best way to squeeze lemons?

Could you please elaborate on what you consider to be the optimal method for extracting juice from lemons? Are there any specific tools or techniques that you find particularly effective? Perhaps you have a preferred way of handling the lemons, such as cutting them in half or rolling them before juicing. Additionally, do you have any tips for maximizing the amount of juice extracted while minimizing waste and mess? I'm eager to learn more about your approach to this culinary task.