 uh, before I serve it that way, you know, it's, it's, it's not just piping hot. And I think, I think the moisture is better and I think it just eats better. But, uh, if it starts dropping too much, I'll throw it into a, into a Canberra or whatever, make sure it stays hot. But, but, you know, and this again is a totally different process than what I would do at home. I mean, if I had the time and I like to sleep and I, you know, one of the secrets of restaurants is once it's done, they'll put it in their warmers and I'll leave the thing sit there for a few hours.