 Well, I didn't come directly back. I went back to Los Angeles and worked at a restaurant called Lingerie. And it was, first I was thinking like, wow, I'll never have to work that hard again like I worked in Paris and found out I have to work harder. But in a shorter amount of time, I didn't have to do split shifts six days a week. And it was, the owner was from Lingerie in Paris. And it was just a killer team. And the food went from condiments