In the restaurant industry, I definitely have. You know, whether it be my co-managers and, you know, we get into a little tiff and maybe we have a little bit of a snack with each other. It's all about coming back to it and communicating, okay, this is where I was at, this is how I was feeling, this is why I did this the way I did this, and, you know, everything worked out. We still got it all figured out. You know, I've had—the other day I had a line cook that was, you know, a little upset with how busy we were. He was swearing a little bit on the line, wasn't able to, you know, keep his cool. And, you know, I just—he tried to comfort them at the time. I was like, hey, everything's good, you're chilling, you got it, you're doing your job fine, you know, don't stress about it. And I, you know, I kind of let him just get through the rush. I didn't want to, you know, go talking to him in the middle of everything. So I let that get handled, or let us get through that part of it, and then, you know, a little bit later when things had calmed down, I went and I was like, hey, you know, we need to talk about this. The stress that you're under, the stress that it puts me under, it's not good for the team. It's not good for, you know, running this restaurant. You know, when you are stressed out, I can't—I can't correctly get the food out of the window and, you know, make sure that we're in line. And it makes communication harder, you know, when I'm trying to figure out where we're at for the next ticket or the next order or where the guests are at in line. I need to, you know, be able to see that and communicate. And so really just, you know, kind of telling them like, hey, how can I help you in that situation? You know, do you need me to come back and start, you know, tossing boneless and making sure that, you know, everything's in line? Or do you need me to, you know, am I yelling too much about where, you know, what foods I need and where we're at in the process? You know, just being that effective communicator and making sure that you can't just sit here and, you know, argue with each other and everything. It's got to be a conducive process and you have to...a restaurant industry is really high strung. So it's...you have to make sure that you are working together and taking that next step.