Joe Weisenthal

You already hinted at it, but tell more.

Let's start with, okay, location.

What did you see in this specific spot such that you had this could be an ambitious, big investment?

Just real quickly, does the city have a finite number of pub licenses or is it just you have to meet a bar?

I mentioned at the beginning, I really was not trying to put my wife on blast by mentioning that she got scolded for her pouring.

But, you know, I take it that labor is an important factor and skilled labor is an important factor.

Absolutely.

Talk to us about the market for that and the supply and the ease with which one can hire workers.

not just a bartender who's capable of the poor, but someone who's happy and someone who, if you put such an emphasis on making the customers feel welcome and warm and so forth, what does that look like today?

If you found a skilled bartender today, would you be like, yeah, come in?

the 10 pound pile?

What's going on with that?

And is it just a few locations?

And what are you seeing pricing wise?

On Guinness specifically, people are very weird about, oh, you can't get a good Guinness in the United States, and then you're in London, you can't get a good Guinness in London.

I can never know if that's just one of these things that's in people's head, etc.

Where do you stand on the question of, is one even capable of getting a good Guinness?

Is there a certain diameter around Ireland in which the quality of your Guinness pours declines?

Do you do a lot of testing on these things?

All day long.