 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. 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, it's a totally different process than what I would do at home. I mean, if I had the time and I like to sleep in, 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.