Tell me more about that experience, what it was like, and how it shaped the way that you think about restaurant operations and culture.

Sure.

So my family started a restaurant in 1945 in my great-grandparents' living room, and it was in business for almost 60 years.

It was a pretty large operation, 8,000 square feet, and typical Friday and Saturday nights, there was a line out the door and around the building for a couple of hours.

So it was a very popular restaurant.

It was thriving for, you know, the duration of its existence.

I started in the restaurant in diapers, so I remember being paraded around to different tables by the hostess or the waitresses telling customers, "This is the fourth generation." And it was really something I was very proud of from an early age.

I am so watchful and so careful," and et cetera, et cetera, et cetera, what would you say to them?