I didn't dislike a tremendous amount of things at my last job at K&L but, you know, if I were to be able to point to a few, I would say that two hours out of an eight-hour shift, the wine salesman would have to cashier and I never figured out why. I mean, you could have paid someone 15 bucks an hour to do it and a lot of the veterans didn't like doing it so they kind of hid off in a corner or would back away when they'd see someone coming up and, you know, I took it seriously so, you know, when I was up there I did my job but it didn't seem to make sense for a guy that was making like 65 bucks an hour when he was out on the sales floor to put him up there for two hours a day to cashier. That seemed odd and I must confess too I loathed doing inventory there because at the end of the night we'd always have, you know, something that was off and so you'd, you know, spend the rest of the night recounting the areas where you thought something was off. If we were supposed to have three of a certain bottle and we only had two, you'd, you know, go back there and it was just the person who counted it made a mistake but it felt like we spent as much time correcting mistakes as we did counting the inventory in the first place. So I thought for a company that made the kind of money that they did they could have implemented a much better, much more efficient system.