Do you think we're getting to that situation again today? And what are you hearing from operators, both from the hotel perspective and the restaurants, Frank?

Yeah, you know what, Rosanna, I think back in the 1980s, the turnover was astronomically high.

We didn't have as much of an emphasis on hospitality education.

And what changed in the industry and what dropped the turnover much lower was the fact that operators started focusing on hospitality-educated students and graduates because that showed them that they were interested in the industry as opposed to a, I'm a 16-year-old, I'm looking for a job, hospitality welcomes me, retail welcomes me, and so I'm going to work there until I find a real job, so to speak.

I really think we're getting back to that stage where because of the drop in programs and cutback, I mean, the School of Hospitality at George Brown, we had something like seven different programs down to one.

That's incredible.

In one section.

Frank, how about from your perspective?

Do you think we're getting to that situation again today? And what are you hearing from operators, both from the hotel perspective and the restaurants, Frank?

Yeah, you know what, Rosanna, I think back in the 1980s, the turnover was astronomically high.

We didn't have as much of an emphasis on hospitality education.

And what changed in the industry and what dropped the turnover much lower was the fact that operators started focusing on hospitality-educated students and graduates because that showed them that they were interested in the industry as opposed to a, I'm a 16-year-old, I'm looking for a job, hospitality welcomes me, retail welcomes me, and so I'm going to work there until I find a real job, so to speak.

I really think we're getting back to that stage where because of the drop in programs and cutback, I mean, the School of Hospitality at George Brown, we had something like seven different programs down to one.

That's incredible.

In one section.

Frank, how about from your perspective?