I would just mention again that we are identifying cost savings. One of the examples the general gave was on this idea of contingencies.
To help people understand, the standard operating procedure when you're on an international commercial flight is that you would be given a choice between two meals, chicken or fish. Ordering enough meals to make sure you have a balance of those and you allow that choice is an art. It's an art the caterers and the steward work through in order to have a balance between service and overage or waste.
As the general mentioned, the number of contingency meals that have been ordered in the past has been strictly reduced over the last few years. We've now decided, as one of the outcomes of the discussions we've undertaken since this became clear to us, to forgo choice altogether. So on the recent trip to London, there were no choices. That reduces the number we have to order, because everybody's eating the same thing. That's one. Obviously that doesn't apply if there are dietary restrictions, but we are able to identify those things in advance and make sure we have a robust system of checks and flags so that we're able to work together and avoid these exorbitant costs.