How difficult are the concepts of "per man hour" and "square feet" to understand? I've seen several threads lately where people in this business are truly clueless as to these things. How can you stay in business if you don't understand this stuff? Square footage is simple math, and the Per Man Hour business is even simpler. Why is it surprising that if one guy charges $60 per hour that 2 guys would charge $120? Normally, this stuff doesn't bug me until I've had a few, but tonight it's started halfway through my first Sierra Nevada Pale Ale. Not a good sign.