If you were to ask me, 'What the hell does a musician have in common with a restaurant?' I would say a huge amount. It's show time every day, it's a team of people, like, running a circus, which is running a rock-and-roll band.
“I'm an old-timer in the business from the sense that when you do something that you feel good about there might be another person out there who feels the same way, or a hundred or a couple million.”