Tracy: There's like this responsive nature of the little things that we can do. And then there's organizations that sort of proactively say, we're going to do this repeatedly and doing it repeatedly actually becomes the thing you really remember and almost look forward to. I love the example too about the pasta prima vera. What you knew about this, right, Tracy? Yeah. So there's a local restaurant here. It's an Italian restaurant with a huge jar of jelly bellies at the front desk sitting on the desk. They're always scooping their jelly bellies. That must cost them about $100 a year. Exactly. Like, oh, that's cool that