But, I think people are in different places, and they're trying to approach this and deal with this moment in time differently. Rick, could you just provide a little more color on the other OpEx line, obviously, down around 20% versus pre-COVID levels. These expenses were related to the voluntary early retirement incentive program and corporate restructuring completed in the first quarter of fiscal 2021. And so we're going to continue with that. But it will all depend on what the competitive set is and the economic backdrop. On the technology front, you've spent a lot of time talking about the customer facing, but what about on the operational side? During the quarter, as we saw steadily improving weekly cash flows we gained confidence in our estimated cash flow ranges. As far as what's going to drive in the short term, some more same restaurant sales is additional capacity. And that's part of our skill benefit with Olive Garden. And then the comps for Fine Dining and other big segments. So, I think there was a question earlier on whether it get to at 100%, and that 100 and 150 basis point improvement will mostly come out of labor and some cost of sales. The https:// means all transmitted data is encrypted — in other words, any information or browsing history that you provide is transmitted securely. And so that piece of it is been really exciting that they've been able to move as quickly as they possibly can. I'd like to remind you that we plan to release second quarter results on Friday, December 18th before the market opens with a conference call to follow. Now, if dining rooms can reopen completely, we should see an increase in sales. That's where the efficiencies come and technology is enabling all that. And subsequently, how sustainable are some of the cost improvements if you could maybe give a sense for how much better you think margins could be if you were to get back to say 100% of the prior sales? When I look back to Slide 16 of the presentation, can you speak to the capacity in the first quarter? So it wasn't enough. Good morning, everyone, and thank you for participating on today’s call. Thank you and good morning. I just wanted to see like how honed in that model actually is me what do you kind of seeing in terms of the variations of margins relative to you having too much labor at any point in time, too can imagine too little labor. But 22% is a pretty strong margin. Finally, LongHorn successfully opened two restaurants during the quarter. And then I had one follow up. Gene Lee, CEO of Darden Restaurants, said this in the earnings report. And we believe, that we can achieve our growth targets and our value creation metrics with the portfolio that we have. HOW IT WORKS: -- Select from 9 different grain type options. These statements are subject to risks and uncertainties that could cause actual results to differ materially from our expectations and projections. Today’s discussion and presentation includes certain non-GAAP measurements and reconciliations of these measurements are included in the presentation. That said, a 22% margin on the sales levels they have. That's helpful. Good morning. We couldn't -- we couldn't even take the demand over the phone. We believe there's a good percentage of our off-premise today is being generated by people coming to the restaurant that can't get in, because the wait is too long, and there's no place to wait inside our restaurants. Now turning to our liquidity and other matters. Your line is open. I would tell you that, the attitude is just absolutely fantastic and our team members are doing a great job. I mean as Gene mentioned, if dining room capacity don't continue to expand, we still have some levers to pull in the off-premise side. Dietary reference intake calculator displays daily nutritional requirements for vitamins and calories recommended for men and women. Overall, capacity restrictions continue to limit their top line sales, particularly in key high-volume markets like California and New Jersey where diners were closed for the majority of the quarter. And then, Gene, you kind of talked a little about it, just did it head on, the hundred partitions that were implemented last quarter to improve seating capacity, I think you said you doubled it, but curious, what has been the learnings there? And so, I would tell you that what we're seeing is, it's all being controlled by the local municipalities, that they're managing demand more than the consumer. Hey, thanks, guys. And then I guess I’ll just have a quick follow up on centers, please. Use this interactive tool to calculate daily nutrient recommendations, including energy, macronutrients, and micronutrients, for individual dietary planning based on the Dietary Reference Intakes (DRIs). And I also think it transcends itself into the dining rooms. I think that, I think eventually we're going to have some really good opportunities to do some work in Manhattan as an example, I think that, it was very difficult from a cost standpoint, pre-COVID, to justify building more restaurants there. And I think that's what I think that's what our brand builders have done for decades.
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