said before, talking about that's probably one of the toughest jobs to have in a restaurant, own a strauplt, all the things you have to worry about besides the food skills, your overhead, your worker's comp and just traipsing in and asking questions is a hard thing to do. this is a state department and this is support for multi use -- we are required by law if you do not have a dish washer that you have alternate methods to clean your dishes. soap with -- detergent with hot water, this is going to be a sanitizer with hot water, a 30-second bath in the sanitizer then you dry it up. this is an example of the process. nothing here is ready to eat. there is nothing here that we have to carry away. separate area. this preparation is what we're looking for. >> we are upstairs here at town hall restaurant in the kitchen for what preparation? production. >> party. >> there's pastry, you do desserts and stuff here as well, right? we are here, one of the interesting things about commercial kitchens, they have a lot of special requirements for removing the waste products of cooking. so we have steam,