The second half I spent in Cornwall, running a harbourside restaurant in Falmouth and two other fish and chip shops. Different world entirely. No sonar, no ocean, just customers, costs, staff, and the daily work of keeping something good alive. And yet the skill that mattered most turned out to be exactly the same one. The standard that slips a fraction with nobody flagging it. The regular who stops coming in. The problem the numbers whisper long before they shout. Business sends out faint contacts too, and most owners learn to wave them away right up until they can’t.