So, when I worked at New York Life, I didn't experience any challenging clients per se because a lot of people I worked with, I picked myself and they were all from people I knew. But when I was in the food industry, I met my fair share of challenging clients or guests. But the most thing that I learned from that is also just listening to what the client or the guest would like and make sure that you hear what their problems are so you can absolutely fix the problem and just communicate is the biggest key in all of that.