bar rescue guy, jon taffer joins us now, jon, that's a non- starter.ou have a restaurant and you have to keep it closed for months and months on end your restaurant goes out the door doesn't it? >> not necessarily stuart. we're spending an awful lot of money sustaining the business during a period where we have such limited revenue potential, so i could see the business decision rather than investing my money in sustaining which i might not be able to sustain for a very long period of time so maybe i should wait until the revenue potential is greater , and apply my resources to reopening then. so it's not an illogical strategy to me in many cases it makes sense. stuart: okay, especially for that kind of restaurant, which he runs, that's a white table cloth operation which you don't do well with social distancing like that. okay, now, let's talk about social distancing in a bar. how do you do that when bars reopen, how do you do social distancing when you're sitting there drinking your beer? >> well it's a major problem, stuart and the problem that i ha