This year we started coffee and conversation with the foodservice director. It was a huge success. It gives hourly staff the chance to sit around the table with me and talk about what’s going on and have an outlet for ideas and frustrations, challenges, opportunities and triumphs. Next year we’re going to do that three times a year. I do it with four groups of kitchen managers, so about 15 people in each one. We say up front there’s no retaliation here. What happens here stays here, unless there’s something that needs to be corrected, and then I’ll correct it.