it was really challenging because you simply don't know, we did have pre—bookings and people were booking because of the social—distancing space limitations, but it still meant you had a mismatch between supply and demand — where you had an unpredictable number of people coming, very heavily weather dependent in the early part, april and may, where people would cancel their bookings very last minute because they could not sit outside. and crucially, it meant it was difficult to get staff to come back to work and recruit new staff into the industry because we could not offer them a stable career choice and we could not offer them a guaranteed set of hours for them to return to hospitality. others had to wait until may to reopen indoors. even then, it wasn't business as usual. with nervous customers staying away and many others deterred by the rule of six limits. nice to be back as a team, nice to see our regulars once again. we are down financially, we are down, but we are surviving and we hope to survive.