cindy ingbert is the executive chef at the waster bar, a legendary sea food restaurant and watering hole, a grand central that hopes to reopen soon. why or places like the oyster bar. so important to the vitality of new york. i mean, when you're in this restaurant and it's full up, you know, what does it feel like? it's an amazing feeling. people, it's, it's loud, it's busy, and we have a lot of happy people. is something about new york, it's a real food down. i mean, just so many foodies here, 1st, right, or very, very important employer in new york city and the chain of supplies in effects from me, dary vegetables, everything that a restaurant has to purchase and down the line is affected. everybody. last september, the oyster bar tried to reopen a 25 percent capacity. the state limit at the time, and after 8 days, it just wasn't sustainable. 2 percent revenue out of 25 percent capacity. how concerned are you about the change in work cabinets and remote work in terms of the survival of the restaurant? it's number one on my mind. you know, how long will it take to be back to normal? and