and compensation for restaurant workers and can the industry even do that given the way it's structured? >> you know, i think the industry can. i mean, you know, new york -- in new york city, the wages are -- are higher. well-above minimum wage even for tipped employees and we're okay. i mean, as long as we can raise prices and i think we are able to right now -- um, clearly restaurants like mine that are higher priced have more elasticity in pricing than sort of the mom and pops. >> right. >> but we are also realizing we can get along with fewer people. um, but right now, there is not an issue because we are laying people off, again, because no one is coming into our restaurants. people are afraid, they are scared. so many people are sick. so many employees are sick. and so, we're -- you know, no matter where we turn, we're running into some major problems whether it's getting employees -- now that we have employees, employees are getting sick. restaurants are slowing down. um, we need help. we're -- we're going to see is -- we're back to where we are