It was a good year of kind of sorting it out how we wanted to organize it, lay it out the physical size was extremely important to me. We wanted it so that every single person at the table could have one in their hands. As you know, the vast, vast majority of the time you go to a restaurant and sit down. There's one wine lists. It's usually kind of unwieldy and big and it's usually handed to the oldest man at the table. And we wanted to get away from that. So that if there's four people at the table, all four people have at their hands. You can flip through it. You can kind of have a conversation. Talk about the wines that you're looking at together as opposed to passing it around. You know, here you look you look at this And now it's your turn, what do you think we ought to get and then next thing, you know, 30 minutes have gone by, and there's still no wine on the table. So first off the physical size was was really important, I would say just how it's organized was what took a long time to suss out, it was going to be the the largest, most expensive wine program I'd ever attempted. And when you have over 400 selections, it's overwhelming for a sizable percentage of the population. Right? Why is confusing as it is, you throw a lot in there and it's it can be it can be a lot to absorb. So it was critical that the way it was designed and organized was approachable and easy to navigate. So we decided that a lot of people they quote unquote shop for wine based on grapes that they know and already like. So we decided to go that route and organize the sections by grape and then by pairs when it was sort of natural fits together. So Riesling and Gruner Veltliner, Chenin Blanc and Sauvignon Blanc, Pinot Noir and Gamay, Nebbiolo and Sangiovese and so this allows you to, if you want to come in, and you're just like, I just want a bottle of Chablis, you're able to quickly get there without having to spend a lot of time trying to find them mixed into a section of French whites, for instance. And I also didn't want to categorize things by flavor profile or, or, or add tasting notes, I find those to be subjective. And I truly believe that no wine tastes this exact same for any two people, everyone's palates different. So I may believe that a certain wine tastes a certain way, and you may perceive it a completely different way. So I think that those can add more confusion than they can be helpful at times. And then with, like you said, the months Yes, we print every two months. So there's always you know, on average, there's 50, or 60, changes within the the bottle selections. And then the entire selection of wines by the glass changes, which is usually around 16 things. And that kind of allows us to draw a line underneath one set of wines, we say goodbye. And then we start a new and part of that was just getting together with our team. So that when we meet as a group, we taste through an entire new set of buy the glass, this is what we're preparing for the next two months, we've all been to a restaurant and asked, Hey, I was thinking about a glass of Chardonnay, how is that? I'm not sure I haven't had it infuriating. It was like one of those, we want to make sure that that situation never comes up. Where we have someone in the front of house a guest asked about a wine. I'm not sure I'm I haven't tasted it. So we avoid that by tasting through everything as a complete team every two months. And then the next day, it goes live. And we when we roll it out,