You've put a lot of emphasis on service, obviously, with the Green Apron project. What does that look like in terms of staffing, though. I mean, you obviously have to hire more people, but more importantly, you have to retrain a lot of your existing staff as well.How, I guess, receptive have they been to that. And have you faced any challenges. You know, I got to give our partners a lot of credit.They really have embraced both the back to Starbucks strategy and the green Apron service standard. And when I'm ...