Ah. But over the last several years, food inflation has been less than inflation generally and the food-away-from-home index has been growing more slowly still – the result of enormous competition in the industry. So some percentage creep on the tip has been necessary to keep real server wages constant. We’re starting to see some indications that the restaurant cost index is now moving up more quickly than general inflation, primarlily as some of the quick serve and casual-dining chains finally give in and try to pass through higher protein costs. It’ll be interesting to see if the trend continues and what, if anything, will be the public’s reaction as regards a “standard” tip.