Thomas Keller: I know from a personal experience how your expectations can actually diminish an experience. My first three-star experience in France was just like that. I had been reading about this restaurant for years. It was considered one of the best restaurants in the world. The chef was highly regarded, three Michelin stars. I mean an extraordinary chef. And I went to his restaurant, had lunch on my way to Arbois and I left thinking, “Wow. What’s so great about that?” Right? They served me pigeon and peas with morel mushrooms. We had a beautiful foie gras to start, and we had — I forget the dessert. And I realized three or four months later that it was a perfect meal. And it was my expectations that got in the way of my experience. This was my first three-star restaurant, and I walked in there thinking that — I don’t know what I was thinking. I was thinking that, I don’t know, fireworks. I don’t know, whatever. And it just didn’t happen. But in retrospect it was beautiful. The pigeon was beautiful. The peas were just so perfect. The morel mushrooms, everything was just right, and I didn’t appreciate it. Expectations do get in the way. So we have to — our expectations in our kitchen, in our restaurant, in our service. In everything that we do, we have to understand that our expectations have to be of the highest. The highest priority for us is that we are able to reach our own expectations. And if we do that, if we do that every day, then that’s the best we can do, and we can feel comfortable that we have given you the best. And if you appreciate it, great. If you don’t, then we’ve only failed you, we haven’t failed ourselves, and that’s an important thing for us to remember.