Wow, we really passed final inspection and have a CO (Certificate of Occupancy) and did they even look at that absurd thermostat in the drain that measures the rinse water and tempers it with cold water? Of course not. I guess we have to open a restaurant now! Ripping through the final varnishing and pos inputs, running to Denver three times a day, getting sprayed in the face with beer and CO2 and the exploding soda tap, watching my 20 year old random orbital pack it in after 20 years on the last table needing sanding, training some great young people, answering the question "when are you opening" twenty times, etc etc.
Thanks to every god out there that Maggie, Tony, Ox and Adam are here and sharing this stage of the process.