Yes, at first, it was hard. At first I just felt like I'm young, like, I'm not even 30 yet. And I'm still learning this role. I've never been a beverage director before even Pat was like, Hey, I've never been a beverage director either, obviously, so like, you're gonna have to learn this too. And we're gonna learn this together. But like, you're, you're gonna basically start the whole systems for the group by yourself. And I'm like, okay, whatever. That's fine. So once I did that, at first, I just hit the ground running with all this fun, funky, weird stuff. And then I realized I'm like, hi, not everybody wants that, got to like, humble yourself and settl down a little bit. So I'd hear about a grape. And I would see that it's from the same importer that somebody already deals with. And I'd be like oh, kind of, I mean, they gotta have it. And then I, you know, inquire, and they're like, No, we don't carry that I'm like, but it's from Rosenthal. And they're like, Yeah, but like, we don't deal with Rosenthal like that much. I'm like, I have five skews of Rosenthal wine from you in my restaurant, right? What do you mean, you don't deal with that? And they're like, Well, you know, it's allocated that I didn't even understand allocations, really, at that point. They're like, well, it's allocated. And we'd have to order a minimum of 20 cases. So unless you want to commit to 20 cases, and I'm like, I'm like, Alright, what do you have in house? Like, what can I do? So luckily, I have really good reps. And when I was getting started, I had to be picky. But really, now lately, now that we are five restaurants deep, I realized a lot of people bring in stuff for us, which is really cool. For instance, a distributor a couple of months ago, when Alici was just first opening. They had these pet nets, and a couple I think they're like ligotti and pet nets, and they brought them in to me, and they were like, Hey, we're thinking of, you know, bringing these into the state. What do you think, like, they were consulting me in a way and I was like, I was like, damn, I made it. And then I realized I was like, wow, people are doing this a lot, actually. So, you know, people would text me later. And they'd be like, hey, just got a new drop of, you know, 20 different Italian wines. We thought of you guys first and I'm like, you would have never done that like three or four years ago. So but I also do think like, I don't want to give all of us the credit because we talk S-H-I-T and have fun. And we still we still are humble at heart. And I don't think it was all for us. Obviously. I do think especially in Georgia, it's already there in other parts of the country but in Georgia But I would like to think we helped with that in a way a little bit. But yeah, I've realized the Italian wine selection has definitely brought in almost to the point now where I don't have enough menus to place stuff on, then there's a lot of wines I taste, and I'm like, Man, these are really good. Can't really do that right now. And it might be like six months, and hopefully, it's still in stock by then, because I try to make my menus, at least two seasons out. And I make prior commitments to people. And, you know, I think it's a lot of relationships, you know, and in life, anything but especially in business, so I don't want to piss off anybody. So when I tell you, I'm going to put a wine on my menu, so long as you keep your end of the bargain, I'm going to keep my end of the bargain, you know, people will get a new thing in or something maybe that I asked about, and I totally forgot. And we're like, hey, it's finally here. And I'm like, since four months later, and now I've already picked out two more wines in front of it, you know. So it's, it's been tough, it's but it's been really fun at the same time. And I think, now in Georgia, we've definitely gotten to the point where we've got some really good juice from Italy that we can choose from, and it's doesn't seem to be slowing down either.