Thank you very much for the question. I think it gives me the opportunity to clarify a little bit the reference to special requests.
In our past appearance before the committee, we discussed the process whereby menus were chosen by the general's team and my team for various legs of a flight to ensure that the menus were appropriate for the length of the flight and that they met dietary needs, among other things.
In the past, standard options from menus of caterers would be adjusted to meet some of those requirements, and through this process, we have learned that the mere fact of going back and forth with a caterer who is doing specialized catering has resulted in increased costs with every adjustment.
As part of the ongoing working group, we have identified that as a specific driver, which we are eliminating from our processes. Going forward, we will be choosing standard menu items off of budget. We will be ensuring, where possible and where caterers are able to procedure it, that those options come with price tags on them. We will choose them to be cost-effective and make sure that no changes to those standard menus are sought to ensure we do not have those things going forward.