But, um, Rizwan, Toby, anything to add into to what Al- Alistair said?

So I think it's, um, you know, totally agree with what Alistair said, uh, in terms of it is, it's the way that, you know, how you're being taught and the way everybody expects you in the beginning of your stages.

But it's also, I think, um, we, we all have joined hospitality as a point where we were taught by our mentors with how things are meant to be done.

Sometimes, um, it's like a generational, um, duty that has been passed through, um, which can sometimes also be a negative impact because it, it does stand out in a, in your new style of management because when you lead, when you learn from anyone, and then you become who you are, and then later on when you're guiding the, the younger touch, what I normally say, it's, it turns out That you need to be open and listen, like you need to have an open visual and a vision of not what you were taught has to really work for them as well.

So it's like not always saying that just because I was taught in this way, I have to taught you in this way and you have to do it this way as well.

But every generation it changes, and hospitality adapts accordingly, so we have to be open-minded as well, and then that's where, uh, you know, respect and generational values come in.

And obviously we'll touch bases on it later, but it...

But did you ever feel you had, because of the age, did you ever feel pressure with the age, um, in the sense of what the perception of the world is of you being a young general manager?