People prefer it, right, and you’ll notice at airports now the newly renovated airports and I know everybody on this call travels quite a bit, you’ll see these tables and counters with iPads on them. And if you’ve used them, they work pretty well. You sit down, you put in your flight number and then you order your food and somewhere in the bowels of the terminal somebody cooks it and deliver – and they deliver it to you. Well, it actually is better than the normal restaurant experience, where you’re waiting for the waitress to notice that you’re there and she brings you menu and then she has to go back and take your order and all of this. No, you have one transaction with the waiter or waitress that when they bring your food and leave it, you’ve already paid for it, you’ve already swiped your credit card, then you leave and somebody clears your dishes and we’ve been looking at that. I’m not sure we have a food and beverage outlet that fits that. But as we develop new places, we will certainly look to implement stuff like that, because that saves you a lot of payroll. And you’ll notice Starbucks, McDonalds are going that way. You can order it on your app before you even get there. And in the front desk, the Monte Carlo Casino, which I was actually instrumental in developing 25 years ago, MGM has renovated it, it’s now called the Park MGM. They actually did a really good job with it. They took out their buffet completely and replaced it with meeting room space, which has me scratching my head thinking we lose money on these buffets, can we do something smarter? But they also have almost no front desk. You go in and there’s like 25 kiosks to check in and you give it your drivers license, you give it your credit card and it spits out your room key and you go to your room. And I stood there looking at it, it’s a 3,000-room hotel and it’s almost like the self checkout at Lowe’s or Home Depot or something. And now and right next door to it, of course, is Bellagio, which is a 3,000-room hotel or a little more than 3,000 rooms. And I thought, I think, I would rather check in on a Friday night at Monte Carlo, because Bellagio might have ten desk clerks servicing people and Monte Carlo has 25 kiosks. So there are ways to use technology to actually provide better customer service with fewer employees. And I think ultimately the wage pressure is going to move our whole economy that direction and I think that’s a good thing. And in our business, we’re trying to figure out how to do some of that stuff as well.