CO-HOST | Make Money by Leading with Empathy (Even When Customers Lose Their Cool)

Summary

Podcast Summary: Travis Makes Money

Episode: CO-HOST | Make Money by Leading with Empathy (Even When Customers Lose Their Cool)
Host: Travis Chappell (with producer Eric)
Date: February 19, 2026

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Episode Overview

This episode centers around how empathy – both for customers and employees – plays a critical role in building a positive business environment and making more money. Travis and Eric riff on a viral story of a customer throwing a Chipotle bowl at an employee, using it as a launchpad to discuss customer service, the “customer is always right” myth, business boundaries, and the value of empathy in work and money-making.

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Key Discussion Points & Insights

1. The Viral Chipotle Bowl Throwing Incident

• [01:06] - [02:20]
  • Eric introduces a viral video: a disgruntled Chipotle customer throws a food bowl in a worker's face after multiple remakes of her order.
  • Travis describes it vividly:

    “That was like watching an animated show where somebody throws a pie in somebody’s face. Except it wasn’t. It was real and it was a full Chipotle bowl…” (Travis, 02:20)

2. On Firing Customers & Employee Protection

• [02:32] - [03:25]
  • Travis challenges the “customer is always right” mentality, pressing the importance of firing abusive customers:

    “Bottom line, you have to be willing to fire some of your customers sometimes... I am not going to allow my team members to be berated by a crazy who is clearly never going to be happy with the final product.” (Travis, 02:32)

  • Emphasizes refunding as a dignified exit over tolerating abuse, even in face of possible bad reviews.

3. The Legal Fallout & Creative Sentencing

• [05:30] - [06:42]
  • Eric recaps the legal consequence: the customer (Rosemary Hayne) was sentenced to work 20 hours a week in fast food for two months.
  • Travis lauds the judge’s creativity:

    “That is the perfect punishment. That judge needs to be awarded something…send him a bottle of whiskey…or Chipotle…” (Travis, 05:49)

4. Should Everyone Work in Food Service Once?

• [06:32] - [09:59]
  • Discussion spurred by op-eds suggesting mandated food service work for empathy.
  • Travis’s take:

    “Requiring it by law is crazy…my thought was always, you should do something that forces you to interact with a high volume of people…But I personally don’t think it needs to be food service in particular. I just think…you should not have to be forced to work at a place like that to be a kind human being.” (Travis, 08:10, 08:19)

  • Both agree empathy should be innate rather than externally forced.

5. Navigating Ambiguous Restaurant Service Models

• [09:59] - [11:44]
  • Tangent about restaurants with unclear self-service expectations (Panera, Skinny Fats), leading to confusion and “awkward moments” for customers.
  • “You need to have a clear station that’s like, put your plates over here.” (Eric, 11:01)
  • Lighthearted banter with live Instagram audience about restaurant quirks.

6. Jobs That Build Empathy

• [12:42] - [13:44]
  • Travis reflects that door-to-door sales gave him genuine empathy—for anyone in high-interaction roles, not just food service.

    “It sort of was customer service sales—basically any job where you have to interact with a high volume of people is what it gave me empathy for. Just to know that there’s a lot of stuff going on. It’s not the easiest thing in the world.” (Travis, 15:44)

7. Empathy Goes Both Ways: Customer to Worker, and Vice Versa

• [15:44] - [17:29]
  • Travis notes that difficult employees can test customer empathy as well.
  • Strategy: disarm with friendliness—“having a bad day? Hope your day goes better.”

    “I as the customer shouldn’t have to lead the way to make you treat me like a kind human being. We should be kind to each other.” (Travis, 17:27)

8. Tipping Culture Frustrations

• [17:43] - [18:52]
  • Frustration over having to tip before service quality is known, particularly with delivery apps like DoorDash.

    “Anywhere we have to tip beforehand drives me [crazy].” (Travis, 18:07)

9. The Core Takeaway: Empathy, Humanity, and Boundaries

• [19:04] - [20:08]
  • Eric closes with a quote from the Food & Wine op-ed:

    “We’re all in this world together, and no matter how angry we might get about some perceived misdeed, no one deserves to have a burrito bowl thrown at them. And even though Hain will only have the job for two months, the lesson will stay with her for much, much longer.” (Eric, 19:05)

  • Travis reinforces:

    “If you’re a business owner, don’t let your employees also get treated like this. Step in before that happens. Or at least after assault…step in before the assault happens on your employees.” (Travis, 19:58, 20:07)

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Notable Quotes & Memorable Moments

• The “customer is always right” myth:

  “Bottom line, you have to be willing to fire some of your customers… I am not going to allow my team members to be berated by a crazy…” (Travis, 02:32)

• On the viral punishment:

  “That is the perfect punishment. That judge needs to be awarded something…” (Travis, 05:49)

• On empathy and growth:

  “You shouldn’t have to be taught empathy by working in a bad position.” (Eric, 09:33)

  “That should just be something you should have as a human being is just to be kind toward people…” (Travis, 09:38)

• Funny banter about ambiguous restaurant expectations:

  “You need to have a clear station that’s like, put your plates over here.” (Eric, 11:01)

• Business takeaway:

  “Step in before the assault happens on your employees.” (Travis, 20:07)

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Timestamps for Important Segments

• [01:06] – Chipotle bowl-throwing story introduction
• [02:32] – Travis on firing customers and employee protection
• [05:30] – The creative sentencing for the Chipotle incident
• [06:32] – Should everyone work in food service?
• [09:59] – Confusion about restaurant service expectations
• [12:42] – Jobs that teach empathy
• [15:44] – Empathy for and from service workers
• [17:43] – Tipping culture discussion
• [19:04] – Closing thoughts on empathy, humanity, and business boundaries

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Tone & Style

The episode features laid-back, humorous, and candid banter, peppered with real-life examples and a clear call for empathy toward service workers—balanced by pragmatic advice for business owners. The mood is conversational and relatable, with bits of playful sarcasm and listener interaction.

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Useful for Listeners If You Didn't Tune In

This episode not only entertains with a viral moment and witty banter but offers actionable business wisdom: lead with empathy, protect your team, know when to draw the line with customers, and nurture your own capacity for understanding—without needing to walk in every pair of work shoes. The episode’s stories and lessons will empower you to approach both customer and personnel management with more clarity and compassion.

Transcript

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[Travis]

You're listening to the Travis Makes Money podcast presented by gohighlevel.com for a free 30 day trial of the best all in one digital marketing software tool on the planet. Just go to gohighlevel.com travis. What's going on, everybody? Welcome back to another episode of the Travis Makes Money podcast where it's mission to help you make more money. Today on the show, my producer Eric is in studio and we're also live on Instagram. So if you're listening right now, go check us out a couple times a week. We're gonna start going live when we batch record these things. So if you're joining us live, what's welcome and drop a question if you got any.

[Eric]

Hey, Travis, how you doing?

[Travis]

Hey, what's up, buddy?

[Eric]

I got a video from a Chipotle.

[Travis]

I'd like to show you a video from a Chipotle.

[Eric]

I have not watched this with sound, so I have to be censored in the edit.

[Travis]

Okay.

[Eric]

If it's too crazy, but I'm going to, I'm going to build the scene for you really quick. A woman is in a Chipotle. This woman in the pink shorts that you're seeing here, she's in the Chipotle. She went to go pick up a pickup food order and she was unhappy with how the pickup order was prepared. Now, I don't want to get into this yet. Sometimes I've noticed when you place a pickup order at Chipotle, they do way smaller portions, way worse job. But I'm not.

[Travis]

Ever since Mani left.

[Eric]

Ever since Mani left. But anyway, she was unhappy with it. Yeah, the workers remade it for her. She was still unhappy with it. They remade it for her a second time. And she opened it and was saying, would you eat this? Would you eat this? And it led to this moment here.

[Travis]

Okay.

[Eric]

Which we can describe for our listeners in a moment.

[Travis]

Oh my gosh.

[Eric]

So that happened.

[Travis]

Wow.

[Eric]

Describe that for the listeners.

[Travis]

Yeah, I mean that was like. That was like a watching an animated show where somebody throws a pie in somebody's face. Except for it Wasn't. It was real and it was a full Chipotle bowl that she just threw in the face of the worker.

[Eric]

Yeah.

[Travis]

Here's the thing about being a business owner. The customer is not always right.

[Eric]

That's. That's the clip right there.

[Travis]

Bottom line, like, you have to be willing to fire some of your customers and your clients sometimes. And like, if this was me training this employee in Chipotle, I would just say, no, no problem, ma'. Am. We'll give you your money back and you're not welcome in this establishment anymore.

[Eric]

Yeah.

[Travis]

Quite literally. Like, like, I don't. My tolerance, like, I am not going to allow my team members to be berated by a crazy. Who is clearly never going to be happy with the final product.

[Eric]

Yeah. Like, you're kicking her out before we get to. I'm throwing a bowl at your head. Yeah, absolutely. And then after the bolster on the head, you're like, hey, just sit tight

[Travis]

after the first remake, you know, like, the second remake is insane. Like, literally at that point, it's. It's 15 bucks. I'm refunding you. Okay. I'm not gonna, I'm not gonna take your money and not give you the product that you want. Right. But I am going to refund you and ask you to never return.

[Eric]

Yeah.

[Travis]

You know, and it's like, if you want to return, you come back and you just a regular customer, that's fine. But you're, you're like, as of right now, like, you're not allowed in this establishment. Any of our employees will not be serving you moving forward. And like, the worst case scenario at that point is like, she goes and leaves a one star review.

[Eric]

Yeah.

[Travis]

It's like, okay, fine, you're going to

[Eric]

have one star review instead of leaving with arrest for assaulting for literally.

[Travis]

Yeah, yeah. For like this minimum wage employee trying to do her job, and you're going to just throw a Chipotle bowl in her face. But that, I mean, those are the, those are, those people are just like the hopeless drudge of society to me. It's like, you, you, you're just a piece of shit if you're doing that type of stuff to, to, to workers at a Chipotle.

[Eric]

So a customer snapped a photo of this lady's license plate.

[Travis]

Oh, nice.

[Eric]

And she was arrested. And the lady was arrested and charged with assault.

[Travis]

Good.

[Eric]

I have an update. So this was in 2023.

[Travis]

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[Eric]

So here's what happened after in 2023, an Ohio judge sentenced 39 year old Rosemary Hayne to two months of working 20 hours a week in a fast food restaurant.

[Travis]

That's hilarious.

[Eric]

After she lost her cool at his home and threw a breedable in the face of an employee.

[Travis]

That is the perfect punishment. That judge needs to be awarded something. Yeah, that's crazy. We don't find out who the judges and just send him a bottle of whiskey or send her a bottle of wine or whatever or Chipotle or the

[Eric]

judge goes to pick up the Chipotle is like would you eat this?

[Travis]

He's working alongside just an infinite loop of people working forced to serve 20 hours a week in a minimum wage fast food establishment.

[Eric]

So this is obviously a really great story and it's a great punishment for it. Aside from the people who work in Chipotle that have to work alongside this person.

[Travis]

Yeah. Right.

[Eric]

But. But yeah. So he, he sent this to work 20 hours a week in a fast food.

[Travis]

I didn't even know that you could sentence people to do that.

[Eric]

I've never heard. Well, I mean you can do community service. I guess you could suppose that would be. Well and you have stipulations of like you have to keep a job if you're on probation. I'm sure there's some. But it was, it was a great thing. But it did launch kind of a public discourse into something that I also know you feel passionate about. Okay, so this is from foodandwine.com There was an op ed. There's a couple pieces like this. Shout out to the Depaulia online that wrote a similar article. But this author of this food and wine article said, I have long held the belief that if everyone in this world spent some time working in customer service, people's overall behavior toward those employees would change dramatically. It only takes a few interactions with a less than perfect customer to recognize the job is demanding and takes a lot of patience. I once waited tables with a man from Hungary who told me he served in the military for two years because it was required by law in his country. After taking a hot second to be grateful that the United States hasn't yet adopted that policy, I thought wouldn't be. It'd be great if everyone in this country had to work in a restaurant for two months. Everyone would be so much nicer. Now, I know you and I, you and I have had this conversation before, and maybe we're just biased and we're dead wrong because we've never worked in fast food. When you hear someone say everyone, like, you hear this inevitably. Yeah, especially the worst are when you go out to eat with someone who's in food service and like they're stacking their plate like, you don't understand. Yeah, yeah. Being in food service, what do you think of the take that everybody should work in food service or some type of hospitality at least once in their life?

[Travis]

I mean, it's not, it's probably a good idea to do something like that. Requiring it by law is crazy. That. That's just good.

[Eric]

Well, I, Yeah, that's. That's. Except for, for this lady. If anyone should be required.

[Travis]

Well, if, And I think punishments like that should be given out more to customers like that. But yeah, for like everybody. That's silly to say that it should be a law. But ultimately, like my, My thought was always you should do something that forces you to interact with a high volume of people because it's just, it's good for you in general. Teaches you again, patience, teaches you how to deal with difficult people, teaches you how to, how to make people's day, like put a smile on your face, teach you how to communicate better. There's a lot of reasons to do that, but I personally don't think it needs to be food service in particular. I just think that, like, you shouldn't, you should not have to be forced to work at a place like that to be a kind human being with understanding and patience. Like I've never worked somewhere like that, but.

[Eric]

And that's why you're such a dick.

[Travis]

Yeah, exactly. No, but I'm a pretty easy customer. Like, I stack my plates at the end of the meal because it just

[Sponsor Voice]

makes sense to me.

[Travis]

It's like, to me, it's like, look, I got kids. If I don't stack the plates, like, they're. They might be throwing stuff here and making a bigger mess and somebody's got to clean it up. It's like, to me, it makes more sense because then it's a better experience for everybody. They don't have to reach over me and then grab this plate and this plate and then this plate and then this plate.

[Eric]

You shouldn't have to be taught empathy by exactly working in a bad position.

[Travis]

Exactly.

[Eric]

Yeah.

[Travis]

You. Like, that should just be something that you should have as a human being is just to be kind toward people and realize that people make mistakes sometimes. And sometimes it's going to be like it's going to negatively affect you, but not in a big way. You know what I mean? Like, I don't think everybody should have to work in food service to be kind people.

[Eric]

Yeah. Can I. Let's take a detour really quick because I love to do those. You know what I hate? What? You know, it really grinds my gears. What grinds your gears is when you're in a restaurant that's not quite fast food and not quite sit down.

[Travis]

Yeah.

[Eric]

Quick service and it's qsr. And it's not immediately clear to me whether or not I'm responsible for putting my plate somewhere.

[Travis]

Oh, totally. Yeah.

[Eric]

Skinny fats.

[Travis]

I always just walk up to the person at the counter. Am I supposed to be doing something with this?

[Eric]

And then you slam it into their face.

[Travis]

And then I throw it at them.

[Eric]

No, no. Because like skinny fats, I used to always feel. Which I haven't been in a long time because they decided to eradicate the location that was near me. But I. I always would be, like, sitting there and I'm like. And then you pick up your plates and the worst thing ever is when you take the plates with you to the counter and they're like, you can just leave that there. You know, I feel dumb no matter what.

[Sponsor Voice]

Exactly.

[Eric]

But it's. It's. That's. To me, that is the worst. Like, you need to have a clear station. That's like, put your plates over here.

[Travis]

Right.

[Eric]

Because then I.

[Travis]

If you expect me to clean it up, then you should have some directions.

[Eric]

Panera bread is like this. I Still don't know. I. Sometimes I go. I leave Panera bread. And then, like, you don't notice until you're at the door. And then you're like, oh, there's a tray section.

[Travis]

Yep.

[Eric]

Like, make it clear.

[Travis]

Yeah.

[Eric]

And Panera is confusing.

[Travis]

Agreed.

[Eric]

No, Panera is confusing.

[Travis]

I've been to Panera in so long.

[Eric]

Panera is confusing to me. Yeah. Sometimes I go after staples just to, like, grab a quick bite. Panera is confusing to me because they have their. They have their people behind the counter come out and ask if you need anything periodically.

[Travis]

Yeah.

[Eric]

So you're like, oh, waiter.

[Travis]

You're thinking, service.

[Eric]

But then. And sometimes they'll even take your plate. Like, are you done with that? Yeah. But still getting everything off the table is you.

[Travis]

Yeah.

[Eric]

Like just one or the other.

[Sponsor Voice]

It's confusing.

[Eric]

McDonald's Easy Boom. I know. It's on me. You're not stepping foot from behind that counter. No one has come out here in years.

[Sponsor Voice]

That's.

[Eric]

It's just on me. Wendy's Easy Boom. Panera, confusing. Skinny fats confusing.

[Travis]

Agreed.

[Eric]

Olive Garden. I know they got me, but it's that middle space. It's confusing. Red Lobster. They got me.

[Travis]

Just cleaning up your table at an Olive Garden. You're just going carrying all your plates to the kitchen?

[Eric]

I did see there was a guy at Starbucks the other day. Not coffee beans, Starbucks.

[Travis]

Brandon Burke Meyer said, you know what grinds my gears with a lap. With a laughing face.

[Eric]

It does. It grinds my gears. It makes me very upset. But the other day at Starbucks, I saw an older gentleman and he went. He just walked into the manager's office to talk to her, and she, like, escorted. She's like, no, come over here. And I was like, that's. That's me. That's me at Olive Garden. When I go to take my plates

[Travis]

back, walk into the kitchen with a platter of plates.

[Eric]

Well, let me ask you this. What job have you worked that's given you the most empathy for people that work that type of job?

[Travis]

I feel like you know the answer to this.

[Eric]

I don't feel like I do. Give me a hint.

[Travis]

Door to door. Oh, it's not. It's not just people who work in door to door jobs. It's basically he said, bro. Anybody trying to sell something?

[Eric]

Brandon just said, bro. Just listen. All the chain restaurants. Okay, well, let me just. Hold on. Let me list a couple more, actually. Popeyes. I know, it's on me. No, wait.

[Travis]

Chili's.

[Eric]

I'm trying to think of the other Ones that are in this range. Because now he's got me thinking Cafe Zupas. I've never been there.

[Travis]

Oh, really?

[Eric]

What is that?

[Travis]

It's. It's like a Panera. I think it's a little bit better. Sorry, Panera.

[Eric]

I mean, everything's better than Panera.

[Travis]

Yeah, but I think it's better than Panera. But it's basically, it's soup, salad, sandwiches. Can I say something very similar, though? I never know. Every time I'm in there, I'm like, I have to go ask somebody. Like, am I supposed to. Are you doing. What do I do here? How do I not be a dick when I leave?

[Sponsor Voice]

Basically.

[Eric]

Oh, yeah. Outback Steakhouse. I know, they got me covered. He just dropped that in the chat. Outback got me squared away. The other one that. The other one that really makes me upset. Yeah.

[Travis]

Grinds your gears

[Eric]

is when you go to Papa Murphy's and not only do they. Not only do you clean up after yourself, but you have to make the whole pizza meal.

[Travis]

What are we doing here? Papa Murphy's. How is it still a chain? I don't know.

[Eric]

You've been to Echo and Rig in Vegas.

[Travis]

Yes.

[Eric]

Do you clean up after yourself there?

[Travis]

I don't. Okay, this like, nice established steakhouse. What do I do with the bones?

[Eric]

TGI Fridays. They help.

[Sponsor Voice]

TGI Friday.

[Eric]

TGI Fridays. I feel guilty. TGI Fridays. When I. Because I tear it up at TGI Fridays.

[Travis]

Yeah.

[Eric]

And I. I feel Sampler platter. I feel guilty that it is on them. You know what place really grinds my gears? Five guys used to be able to break the peanut shells and throw them on the floor. Texas Roadhouse was like that too.

[Travis]

Yeah, you can do that now.

[Eric]

You can't do it. I went to Texas Roadhouse just recently. Even have the peanuts and yeah, they had the peanuts. And I was like. I went through it and the guy was like, no, no, no.

[Travis]

Here's the thing is I am so anti littering that when I walk into those establishments, I feel like I'm being set free. You know what I mean? Where it's like, that's like my favorite part is just like, take some peanuts out of there. Just throw them on the ground.

[Eric]

You don't even eat peanuts.

[Travis]

Don't even eat them. Just throw them. Just.

[Eric]

You're allergic.

[Travis]

Haha. This is a place where this is allowed. Littering. Littering is one of my pet peeves. I can't stand when people litter. It's the worst.

[Eric]

Brandon Berkmeyer said, I, this is just a Custom episode for Brandon. He said I ate it as sh. At PodFest with two people. I was so embarrassed. Like Chuck E. Cheese. But it feels like it's falling apart. Shakey's pizza used to have a great. The one that was near me, the location near me had a. Had the Full Metal. Or is it Full Metal Solid? What's that? The. It's the side scrolling military game.

[Sponsor Voice]

I don't know.

[Eric]

Not Metal Gear Solid, but it's Full Metal.

[Travis]

That's literally the only one I was thinking of.

[Eric]

I'm mixing that with something else. Anyway, I was goaded at that game. That's nothing to do with anything. So Door to Door gave you the most empathy. Stop.

[Sponsor Voice]

Door to Door.

[Eric]

Stop commenting on the live feed because it's distracting me.

[Travis]

But yeah, it wasn't just for Door to Door salespeople. It was just. It sort of was customer service sales. Basically any job where you have to interact with a high volume of people is what it gave me empathy for. Just to know that, you know, like, there's a lot of stuff going on. It's not the easiest thing in the world. Why am I going to try to make somebody else's job more difficult? That's just. But like I said, that shouldn't be something that you have to. You shouldn't have to go work at Shakies to understand that. You should just be a kind, generous person and understand that people. Now it sort of goes both ways a little bit, I think, because then you have, you have difficult employees at some of these places who, who like, make it difficult as a customer to be nice to them, you know what I'm saying? Where it's like, hey, look, like, have you ever been in a situation where you're at one of those places and feel. You feel bad when you ask them for something?

[Eric]

Yes.

[Travis]

Yeah, like that. I can't stand that. Where it's like, I'm sorry, am I bothering you? Like, this is literally your job to do this. Like, like you wouldn't feel like I'm asking for a fork.

[Eric]

Can I, can I propose that you wouldn't feel like that if you'd.

[Travis]

If I work.

[Eric]

No. Here's. Okay.

[Travis]

What I, what I try to do is I try to always disarm in those situations. So I'll just say something like, say something like having a bad day or like, hope your day goes better or like something like that. Like, I'll, I'll try to. But in a fun. Like most of the time it gets them to say something like, it's just been a long day or whatever. And I'm like, yeah, I get it. And they start treating me better. But it's also like, I as the customer shouldn't have to lead the way to make you treat me like a, like a kind human being. Like, we should be kind to each other.

[Eric]

It's one of the relationships you build where they say, don't come in here tomorrow. Yeah, all right. No, I, yeah, I, I definitely feel that sometimes though, where I feel like the, the empathy for the job that they're working. So then I'm like, ah, you know, I wouldn't be in the best mood every second of every day.

[Travis]

Sure.

[Eric]

But the only time I ever turn that off completely is specifically with doordash drivers when they give any guff. I had a dude one time we were ordering, it was my, my brother in law ordered. And they like, they like yelled. So, like, I hate that you have to tip beforehand. That drives me bananas.

[Travis]

Anywhere we have to tip beforehand drives me.

[Eric]

I hate it. But, but the person is betting on

[Travis]

how good or bad experience is going.

[Eric]

And so for a while, I would just, I would just put zero and add once it was done because I would tip ahead and then there'd be something wrong every time. Especially when I was like, I'm going to be extra generous with the tip. And then it was like the worst experience ever.

[Travis]

They left out your whole meal item.

[Eric]

Yeah, my brother in law ordered and the guy, I literally said, like, just go ahead and order. And then said, we'll just add a tip after and just make sure everything gets here. It's a big order. The dude went like, was going out of my house or going away from my driveway and like, yelled like, try tipping next time. And I was like, dude, I was about to like, yeah, I just don't, I just don't understand that.

[Travis]

But, well, tipping culture is a whole nother episode.

[Eric]

Yeah. Well, anyway, well, so I'm going to go ahead and close out with a really important takeaway here. And it's from this food and wine article. I think it's. We all have a lot to learn here. Are you ready?

[Travis]

Yeah.

[Eric]

I hope in two months, when she leaves her fast food job, she has a newfound respect for service workers. After standing at a counter and being yelled at by customers who think five minutes is too long to wait for a number four combo meal deal, maybe she'll think to say please and thank you the next time she goes into a restaurant. While the sentence is unusual, it'll probably teach her a valuable lesson about humanity. We're all in this world together, and no matter how angry we might get about some perceived misdeed, no one deserves to have a burrito bowl thrown at them. And even though Hain will only have the job for two months, the lesson will stay with her for much, much longer. But probably not as long as the smell of French fried grease embedded in her hair. Thank you so much for listening to this episode of the Travis Makes Money podcast.

[Travis]

Feels like everybody bow your heads, close your eyes type of a moment.

[Eric]

Actually, I just want Chipotle. So if we could wrap this up,

[Travis]

I'd love that right now. Yeah. If you're a business owner, don't let your employees also get treated like this. Step in before that happens. Or at least after assault.

[Eric]

Yeah, step in before there's typically.

[Travis]

That's. That's. Usually that. That's blanket advice I'm comfortable giving. You know, step in before the assault happens on your employees.

[Eric]

Cosigned.

[Travis]

Yeah. Well, that's it for today's episode. Remember, money only solves your money problems, but it's easier. Solve the rest of your problems. You got money in the bank? Let's start there. Here on the Travis Makes Money podcast. Thanks for tuning in. Catch you next time. Peace.