Um, so to outline my, my resume a little bit, um, I did have to update it quite a bit cause I've had a bunch of different jobs and that wasn't just a, you know, from my experience that just wasn't a good look. Um, so I have been in the restaurant industry for about 10 years. I'm going to be 28, um, in about a week. Um, I've done everything from bartending, busing, serving, um, I've worked in the highs and lows of the restaurant. I've worked in fine dining, um, I've worked in dive bars. Um, what I've noticed, um, on the fine dining end, um, it is about your sales points. You know, it's not a really a churn and burn situation where, you know, you, you have your table come in and, you know, you just want to get there, you get, you know, get them out of here in a half hour so you can get your next table. Um, it's all about the sales points. So the more money that you can have your guests, um, you know, you can sell, you can sell them, uh, print the premium items. Um, and that overall helps you and your team make, uh, the biggest.