 Crap restaurant. You got to sell this. You got to sell it. You're doing a good job selling it. But I just feel like the chefs are back there and maybe they all have COVID. I don't know. But they're dipping their finger, they're tasting this food and they're like, oh, that's not bad. All right. I just think there's a lot of people involved and I just don't understand what's in it for them.