 We had to keep the wheels moving quite literally, you know, keep the wheels moving, so we can go places and we can make it work, you know, but quitting our jobs at one point or another, whatever the time frame was, and then jumping full time. And, you know, getting to the, getting to Venice, because our launch event was on Venice for our family, friends, and a few people that we invited. Yeah. Was it at a bikini or was it like when you say it was, was it at a house? Was it on a street? It was the launch of the bunny. Um, the office in which I was working with. They, it was a kind of like a multi-use place with a huge courtyard in the middle. And they had two buildings on sides, right? And that was one of the offices. And then the other person was the one renting it out. So I went up to her and I was like, listen, I'm leaving, but can I use your parking lot so that I can have my launch event? And she's like, sure, bring the vehicle over. And we drove there our first time, like my first time ever driving her for more than an hour, uh, because it takes an hour and 45 minutes to get from downtown to Venice. Yes. Yes. It was really interesting. And I was on the phone with him every minute. Cause I was like, if I break down, you're going to need to come and get me. And it happened a few times, but not on the road over there, but afterwards. And then we get there and then we do the launch event, not knowing what's going to happen and I don't have a job anymore. I don't have the income that I used to have. Right. It's like, are we going to be able to sell enough coffee for us to sustain the business, the debt in ourselves? Yeah. All of that runs through my mind and it was, it was sad. It was bleak for a moment and, you know, all of a sudden, like weeks later from parking at Venice, we get this call from, it was kind of like a broker for food trucks. And they're like, listen, I Starbucks is closing down. It's on a very busy area in Century City. Can you do a whole month, Monday through Friday, 7 a.m. to 3 p.m. to serve? And we're like, yeah, sure. Let's do it. Let's go right now. Yeah, we'll do this and we'll do that. And it was kind of like the first realization that we actually had something good without people trying us. And, you know, we, the day comes and then we're like, OK, here we go. We don't know what to expect, right? We drive up, we park, all these things are happening. Starbucks is closed and I remember looking at him because he's at the bar, I'm taking orders. And I remember looking at him and we had a line outside. And this was like about 8 30 in the morning. How good was that? It was awesome. Like the realization. It was terrifying. I've never been a barista before this. So perfect. Yeah, it was a good way to sign me up. You know, we had a line outside and I look over and I'm taking my time writing orders. I'm like, what would you like? Let me explain to you the origin of this coffee that I have today. It is great. This 85 points, whatever. And we had a line and people were starting to get angsty. You know, they were starting to be like, hurry up. Yeah. And we were just doing so inefficiently. And that moment, I remember looking at him and we had drinks at the bar. Like they just spanned everywhere. We get to like maybe like 2 45. We're out of water. We're out of coffee. We are out of our minds, like dirty. Yeah, we are tired. And we're like, what did we just get ourselves into? And we look at the sales and we're like, wow. He did get a great day. Yeah. And you know, we're like, OK, I think this is going to be fine. Then we do it the next day and another line and the next day and another line and the next day and another line. So the whole month that we were there, it was like lines out the door. And at one point, like halfway through our residency there, we were so quick, like lightning fast. I felt like that we were kind of like having multiple arms, like Dr. Strange and Avengers. Like it was just like everywhere. I was everywhere. I was grabbing ice. I was grabbing syrup. He was like pulling shots. He was like cleaning the machine. He was like, you know, all these things. Yeah. And so I think towards the end, we were like, wow, we served 200 to 250 people daily. That's a good amount. It was really good. That's a lot of tickets. That's really healthy. Truck. And what were your hours there? It was like seven to three. Seven to three. We were running out of coffee, water, and food without a doubt every single day. And then we're like, OK, this is. You found at least it gave you a. So this is the man. I tell people like serendipity is such a part of business. Yeah. And like you never know until you just do it. You'll never know. You can't business plan it. It'll happen how it happens. Nobody will ever know.