I remember sitting in my living room last season, watching Georgetown struggle through another disappointing game against Villanova. The Hoyas were down by 18 points in the second half, and frankly, it felt like watching the same old story unfold. Fast forward to this season, and what a difference a year makes. I was at the Capital One Arena last week when they dismantled Creighton by 15 points, and the energy in that building was something I haven't felt since the John Thompson III era. The transformation has been nothing short of remarkable, and if you ask me, it all comes down to one simple philosophy that Coach Patrick Ewing has embraced – he doesn't mind.

He doesn't mind letting his young players make mistakes. He doesn't mind running unconventional lineups. Most importantly, he doesn't mind challenging the traditional basketball wisdom that often holds programs back. I've been following Georgetown basketball for over twenty years, and what we're seeing this season feels different from any other resurgence attempt. Remember last year when everyone criticized Ewing for starting three freshmen in that brutal stretch against Big East opponents? Well, those same freshmen are now sophomores leading the team to a 22-6 record, including that stunning upset over then-number two Baylor back in December.

The numbers tell part of the story – their offensive efficiency has jumped from 89th nationally to 12th, and they're shooting 48.3% from the field compared to last season's 42.1%. But statistics don't capture the cultural shift that's happened within this program. I had the chance to speak with several players after their recent win against Providence, and what struck me was how relaxed they seemed. Senior center Qudus Wahab told me, "Coach doesn't get mad about missed shots or turnovers anymore. He just wants us playing hard and smart." That mentality has translated into a team that plays with incredible freedom and confidence.

Look at their game against Seton Hall last month. Down by seven with three minutes left, last year's Georgetown team would have folded. This year? They went on a 12-2 run to close the game. What changed? Well, during a crucial timeout, instead of drawing up an elaborate play, Ewing simply told his players, "I don't mind if you take the open shot. Just play your game." That trust has empowered players like sophomore guard Dante Harris to become clutch performers in big moments.

The defensive improvements have been equally impressive. They're holding opponents to just 65.8 points per game compared to last season's 72.4. But what's more interesting is how they're achieving this. Ewing has completely abandoned the traditional pack-line defense that Georgetown ran for years. Instead, they're switching everything and aggressively trapping ball handlers. During their recent win against Xavier, I counted at least six different defensive schemes they deployed throughout the game. Most coaches would stick to one or two reliable defensive sets, but Ewing? He doesn't mind experimenting, even if it means occasional breakdowns.

Their recruiting strategy has shifted dramatically too. Instead of chasing five-star prospects who might only stay for one season, they're building around three and four-star players who fit their system. Take sophomore forward Collin Holloway – he was only a three-star recruit, but he's developed into one of the most versatile forwards in the Big East. Ewing told reporters last week, "I don't mind if other schools get the highly-touted guys. We want players who want to be here and grow with us." That patient approach is paying dividends now that their core group has played together for multiple seasons.

The schedule ahead won't be easy, with tough matchups against Villanova and Connecticut looming. But this Georgetown team seems built for March in a way we haven't seen in over a decade. They're deep, they're balanced, and perhaps most importantly, they play without the weight of expectations that often crumbles teams in tournament settings. I was talking to a fellow Georgetown alum yesterday, and we both agreed – this team reminds us of the 2007 squad that made that magical Final Four run. They have that same fearless quality, that same willingness to embrace unconventional approaches.

Will they win it all? Maybe, maybe not. But what I know for certain is that this Georgetown team has rediscovered its identity by embracing a simple but powerful mindset. They play like a team that knows their coach believes in them, a team that understands that perfection isn't the goal – growth is. And in a tournament setting where pressure can be paralyzing, that mental freedom might just be their greatest advantage. As someone who's suffered through plenty of disappointing seasons, I can't tell you how refreshing it is to watch a Georgetown team that actually looks like they're enjoying themselves out there.

LIGHTING, LIGHTING, AND MORE LIGHTING
People are typically drawn to bars solely based on their atmosphere. The best way to knock your next commercial bar design out of the park is using the perfect amount and type of lighting. Use standout light fixtures as their very own statement piece, track lighting for adjustable ambiance, hanging pendant lights over tables, and ambient backlighting to display the alcohol. Bartenders need to serve and customers need to order, so make sure it’s just functional as it is attractive. 

CHOOSING YOUR BARTOP
What may seem so obvious, is often so overlooked in commercial bar design- the material of your actual bartop itself. While we realize stone and marble are as classy and elegant-looking as can be, the reality is that they just aren’t your best option for a durable and long lasting bartop. They crack, have no grip, and break way too many glasses. Opt for a high-quality wood bar instead. Oaks, maples, mahoganies, and ashes are sturdy and provide your customers with a firm grip for their glasses. 

THEME 
In a sea of millions upon millions of bars, how can you make your commercial bar design stand apart from the rest? The answer is to pick a unique, centralized theme and run with it. Whether it’s your next sit-down restaurant bar design, or remodeling the small, locally-favorite gem, you have to find out what your clientele wants. Survey the neighborhood of your establishment and find out what the demographics are there. Maybe a gritty, western bar would be a hit. Or maybe a more modern, sleek design is what’s missing in the area. Whatever theme you decide upon, hit it out of the park with the perfect lighting, wall art, music, and furniture. It’s all in the details. 

THE GUIDE TO YOUR NEXT RESTOBAR 
You’ve got the food, you’ve got the restaurant, you’ve got the customers, now all you need is a beautifully designed bar to top it all off.  Small bar designs for restaurants have a tendency to be a little thrown together and incohesive with the rest of the establishment. Stay on brand- create consistency with tying in the same color scheme, furniture, art, and overall ambiance of the pre-existing restaurant. Make sure the placement of your bar makes sense as well, have it in a place where it’s visible and easy to navigate but not in the way of servers and other guests. If the bar is going to serve food, be sure to consider the location of the kitchen to not obstruct traffic flow. Consider all of these small tips as you work through your next restaurant bar design. 

SPACE CONSTRAINT 
It’s no secret that bars have the reputation of being a little cramped, and in some cases- way too cramped. Consider all of the space constraints while designing your next commercial bar design and we can change that bad rap that bars have been holding for far too long. First and foremost, be sure to measure your bar, barstool, cabinet, and equipment height. Generally, a bar is 42” in height while a stool is 30” in height. Also be sure to allow at least 3’ of space between the bar and the alcohol for the bartender’s functionality and efficiency. Consider multiple register and drink-making stations for bartenders as well. Allowing 2’ between patrons is going to give them enough space to eat and drink, and most importantly, simply be comfortable. All of these considerations are especially helpful if it is a restaurant bar design, where the space is even more valuable.