they want to know what's going on. and you've got to remember, that hospitality is often filled with young, you know, people making their way in the world. you know, it's quite often school leavers, university students, all the way through to people that are working in the industry are normally at the beginning point, in their early 20s, all the way through to their early 30s before they start reaching their senior manager point. so these are people that are going to be terrified. so it's — how do we reassure them? and that was a big thing. in a way, they're your most important resource, particularly your most skilled chefs. how many have you lost over the last year? throughout the group, we have lost quite a few. we've lost quite a few in manchester and we've lost quite a few here in london. and that was through a number of things, there were a couple of redundancies. but a lot of it was members of staff going home. they were eu nationals, a lot of them, so they were going back to italy, france, poland. and have they made it plain to you they're not coming back? yeah, a lot of them said, no, they're not coming