Sure. Yes. So as it relates to our hospitality book, obviously, there has been a lot of movement over the past quarter or several quarters with the changes in rules around occupancy levels in various jurisdictions. So that's definitely had an influence. But overall, the hotel portfolio itself has held up pretty well. We spent inordinate amount of time really just kind of wrapping our arms around it, working with the customers and putting in place the structured solutions. As you can see, the largest portion of structured solutions in the sectors under focus is in the hotel portfolio. The idea that kind of bridge through 2021 and get to a better place. From a performance standpoint, in the hotel portfolio in general, off of the bottom that they were experiencing in the late spring timeframe, they've come back quite a bit. Certainly, as it relates to our portion of the hotel portfolio, not hotels necessarily in general, in the markets. And again, each market is a little bit different. We keep reminding people that although we do have a bit of a concentration to a degree in New Orleans market, we do also have hotel exposure more spread out. And in those other markets, they've come back a bit more not necessarily to kind of pre-COVID levels, but overall they've come back. And then the rest of the hospitality sector restaurant, for instance, limited service, fast food restaurants, a lot less worry. There's definitely higher costs to operate and things like that. But in general, they're performing adequately and well in some situations. On the full service restaurant side of things, I think some of the bigger format restaurants are more challenged to kind of operate and fill the space just based on the rules and guidance -- guidelines as well as just attracting the larger group that would normally go and visit those restaurants. But in some of the more smaller restaurants, the ones that also have the ability to be able to do outside dining, and things like that, they've been able to try to manage it through smaller restaurants and to the small menu choices, controlling costs. And so they're managing through it. And overall what I would say is, you can see a key metric. Although they're elevated relative to the overall bank, in hotel and restaurant, I think they're performing better than we would have expected given what we started way back in the March-April timeframe. So I'll leave it, then John you can add to it. I know you have some thoughts.