the physical toil. there are many people still in coal mines. and there are physical dangers in a kitchen as well. as everyone who has worked in a kitchen knows. everybody has their horror stories. i'm curious, victoria, if there's an emotional toll that service takes? you know what i mean? that is the service analog to what the physical toll of these kind of 19th century jobs? >> well, absolutely. let's say for instance you have four tables. two people over here. four here. let's make a six-top over here for fun. they're all here to have a good time. nobody goes into a restaurant looking for a bad time. it's not like you're going to the hospital, i'm sick, i've got to deal with this. to, you go for a good time. >> open restaurants, right? >> you go in there, that is your job. that responsibility is there. you're the go-between between the kitchen and your customers or your guests, as we call them. so, okay, this guest has an allergy over here. you need to address that. this guest, it's their