 I think the beauty of kind of what we do now is that there are dedicated sinks for dedicated reasons. So we don't want anybody ever washing their hands in a wear washing sink or a food preparation sink. That's kind of where that cross-contamination can occur. So we're kind of big on making sure that you have hand sinks in specific areas. Certainly take into account employees not having to go too far to be able to wash, rinse their hands. And it's also good when we have food preparation sinks available.