It’s a big restaurant, you know, big volume. He goes, oh, I know Bobby, I know Bobby I’ll, I’ll call him out when he comes out to work the tables, sure enough, Bob Shin comes out, he’s about 30 feet away. He is like, Hey Bobby, Bobby, come over here, come over here. I’m like, I’m embarrassed. To heck, Bob Shin was so gracious, he sat and talked for a few minutes. He goes, come on, come on, take you in the kitchen, I’m gonna show you. I was so grateful for that. And he showed me, you know, various util utilitarian things that they did in their kitchen that we would need to apply on ours.
