This is a funny little thing I learned about Texas when I lived there. They purposely understaff the register. You get your food instantly. Yeah. The line is literally so that there's a lot. Mm-hmm. That's their marketing. So they'll have three registers, two or closed, only one person's working. You order by the time you find your table, they bring your food out. Yeah. There is no actual capacity issue. It's like a barbecue place in San Juan. Yeah. It doesn't go a job at that. That's what we're talking about. Barbecue is pro at lines. They create the line to like create the demand.