And he's the person, too, that he's the mediator between the dining room and the kitchen. The small establishment, you kind of let your personality take over a little bit ... I mean, a great maitre d' has to have a big personality. But I'm not there to impress people; I want the food and the service to impress them. The biggest compliment that we have is when people leave and say, `Well, it was worth waiting.' And when they tell us that, inside of me, I have a little smile.

HATTIE: So does your point-of-purchase system tell you which of the choices they made within those courses because that price isn't different? Employee: Yes, it does that. It also breaks it down into the--it separates the food amount, wine amount, beverages amount, tax and gratuity. It separates all of that for us. I that think the most helpful thing is just our inventory. It makes our inventory so easy. We have such a small wine cellar that being able to just get a printout of the wines that are sold and just update it daily really helps a lot.

HATTIE: It's fast. It's much easier.

Employee: Oh, yes.