 Oh, right. Okay. So, for those two months, I was here, you know, changing recipes a million times. Yeah. And that Friday, I opened, and we did, like, five grand. I remember. I was like, oh, my gosh. Boom. That was nice. You're right. Like, open on a Friday. That's when you're going to get that pop. Yeah. And then, just gradually, you know, I was like, oh, 10 grand a week. Wow. Yeah. 12 grand a week. Yeah.