over two years now, and some of the key stakeholders, the golden gate restaurant association, the departmentd, ph, -- the dph, and we presented to the chinese chamber of commerce and others. we have done door-to-door bilingual research to smaller restaurants. we had some media attention, as well, so we have been out there talking about that, and, hopefully, this will not be a surprise to anyone when it reaches the board of supervisors. the rest of the presentation, i will talk about the financial impact in things that can be done to mediate the impact. the main point is that if you have recapturing equipment, it has to be serviced, maintained, in working. we have a discharge category, so as the sewer department, we will give you a classification in terms of what kind of fog discharge you are, and i will talk about that in a second, and it deals with how much grease you put in and how much. if you already have the equipment, we are just asking you to maintain it. we're not asking anyone to rip it out or anything. some do not know there is not a standard. they are just unaware. and then, if you