 I might immediately, if it's breakfast, I'll go like 25% because, you know, they're not making any money on breakfast. And I was a server for many, many years. Server, busboys, a short order cook because I don't want long orders. I don't have that kind of memory. And then I was also a bartender. That's where the real money is. We used to share our tips as bartenders. We shared our tips with everybody back in the kitchen. Everybody. Servers did, too.