 So some of the best managers that I've probably had would have to be back about two to four years in food service. So they were about my same age, but they were actually very motivational and very encouraging. And I just think because they had worked as a crew staff before becoming a manager, obviously, they were able to understand the struggles and things that we were dealing with as crew members that we were struggling with, and they were just very encouraging because fast food service can be a bit of a struggle. So they were just very encouraging. They were slow with us and such. And I think that method worked just because of the environment and of the company. I don't feel that that method would work in every single company. I think there are different strategies for different companies in such. And once you reach like a certain leadership role and position, you understand the differences between those. So yeah, I think it was really important that they were slow and careful and cautious for that type of management, but I think that it's not always necessary for certain types of work. Like when I've done other different types of management, but I think that it's not always necessary for certain types of work. Like when I've done other different types of work, the way that the management would do things actually worked better for the position and the company and how we were rolling with things.