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So I think it's been it's been tricky to navigate a part of that, which we've all experience, is how fast this bid from you we should work from home instead of in the office to like, no, you leave your house like that happened in like six days. But I think where there's some confusion for the world right now is at this point where things. There are some things you can cancel like. Don't get me wrong. But there's a lot that's just on par. I mean, we start if we look like the NBA season and the Major League Baseball season, things are just pause. But then even in our own business world, I look at the workload that we have right now and my anxiety went from, oh, my gosh. All of this is getting pause. What does it mean to. Oh, no. How are we gonna handle when this does come back in? I'm not gonna say. I'll say it in the months to come. Right. With stuff that we already had scheduled and need to do and things that people want to play catch up on. And we have work that our clients want us to do right now that we're and able to do. They're just they're shoes that require 15 people on set. We can't do that. My cat's deciding that now is the best time, you know. And so I think what I'm seeing is right now is just a compression of work. And there'll be sort of like a hopefully not too much of a bottleneck, but there will be a moment where everything gets compressed. And I do Q3, Q4 this year are just gonna be madness unless like God forbid one were like awful situation of like some kind of Great Depression but not see not really coming. I think it's just be pent up demand. I think we're going to be, unfortunately. It's like if you're getting rest now, rest because I think later is gonna be a lot of work.

Yeah, it's interesting. I think there were a few of our clients who were well positioned for takeout. And obviously in this space, whether we take out or delivery, they were able to continue to serve people at a pretty high velocity. You know, I actually had never done the research on how many what percentage of people, actually eight out versus made food at home. And it's really, really high in terms of the number of people that it's over 50 percent of people either meals out of their home versus like in a restaurant or take to go. And so in this moment, right now, obviously, we're seeing a general just shrink of that restaurant market. And it's interesting. Talking is his own business sometimes for five years or more. And they've obviously never experienced anything like this where they they have their forced to sit on our own hands and they can't afford to just pay people payroll because it's just like it's like digging a ditch. Like they're just kind of closed right now. The good news is, is and I remind everyone, it's like now is not fun, but people are going to eat out again. And I'll tell you, you know, for those of us that are home right now, cooking, the logic would go, well. You're cooking. And so you're going to get into cooking more and you're not going want to. Yeah. I'm like five, six, seven months from now. The reality is, is that when people start to return back to normal work, all the same things take over. Meaning you are dealing with like your kids being back in school and you're juggling your your job and you. Well, yeah, I mean, again, by the fall, I really hope I'm not looking back on this video and being like, I was totally wrong. But I think by the fall. Life will resume in some capacity.

I just talked to to Ted over there, who's the marketing director, and they've made some spectacular changes. I mean, zoo is like the worst Disneyland. These are terrible places to be in business. But I mean, they have got some notes here. Actually, they are they've done a dozen live webcams, kids channel content. They've put up they've done online games and daily stories about animals. Caretakers are sharing and demonstrating stuff. I mean, the Web trap takes up 10-X, which is, you know, everyone's PIC's old and that is guess already that's happening. And he knows a quick pivot. And I think honestly, like I and a couple other conversations I've had about this kind of stuff, as discovered, 19A was changing. I think the quick, quick actions, what's going to be what keeps you going and keeps the revenue coming in and keeps your customers happy. And so, you know, like you talk about takeout and doing what you can do to have that be a part of your business for restaurants specifically is really good.