 His direction is good. You know, the restaurant business changed. We talked about that. You know, it's not the glamour and glitz it used to be. You know, it's hard work. It's dedication. It's every freaking penny matters these days. And it's tough. Yeah, it is tough. And I think labor is tougher than ever. Finding it, keeping it, maintaining it. You know, all the restaurateurs that I speak to talk about how the climate has changed in the restaurant business specifically after a pandemic. Yeah.