 And so, but David did ask a good question, you know, with a cocktail program that the way you guys are doing it, ice has become such a hallmark of the different bars in D.C. And I mean, there are full out ice programs. Like, how are you guys working with that? You know, like from the long bars of ice to, you know, details like the ice cube here with your insignia on it. Can we talk about why that's a priority and what that does for the cocktails?