>> ...that I worked on the Japanese-American National Museum,
when I was with a large company called HOK.
And that project, I spent three and a half years working on.
So, you know, as far as the timeframe, what I do like about it is, it's very quick.
And another thing enjoyable about it is it has an architectural component,
but it has an interior design component, as well.
So, it's a -- to me, it's a lot more fun.
When you work on residential, people are really invested in it.
And that, I found, sometimes can be very tedious, to try to work with that.
But restaurants is sort of a nice mixture of how --
commercial usually is very commercial and things.
They're not so invested in it.
Whatever you show them, if they think it looks good, they like it, they go for it.
But with restaurants, you get a combination of both of those factors.
They're not totally married to some look or something that they really want,
because they're not living there.
On the other hand, restaurants for restaurant owners are a reflection of who they are.
It ends up coming out in like little details.
Like, "I want three drawers, not four."
You know, "Let's move this here."
Like it becomes really -- it can become really tedious.
And not fighting, but to make sure -- and honestly, as an architect, you know,
if you're going to provide good service, and they're going to live there, you know,
you need to address those things.
But on the other hand, as someone who's working on it, you know,
I don't find that very interesting.
That's --