Is that the danger we're losing, do you think, in summary? Or how can we protect our profession and how do we advance wine culture is, I guess, a very long winded way of asking that question.

Well, I think we have to do, I would say, a new step.

We have to realize that we could be a key player in the wine market.

So we are not only persons that are serving wine in a restaurant, that are able to match food and wine, to recommend, to suggest to a customer.

We could be a key player, one, in the wine market, second, in this process to fidelize a customer experience.

in our business.

This is very important because today the richness of restaurant is to be able to invite their customer to come back.

a separate talk on that one.