You have to look at those numbers with a keener eye. We must remember that our industry employs people at the entry level; it allows people to get into the workforce while they're going to school. We employ people 24 hours a day; we employ people who want a second income with the flexibility to work at a different time than, maybe, their spouse.
Our industry—and that's hospitality, the hospitality sector that is the front line, food and beverage servers and those kinds of things—doesn't factor in, for the most part, gratuities. I'd like our industry to be compared with other opportunities at entry-level, second-wage earner jobs, and also part-time employment.