Monika Berg

But basically in this competition, it's just about understanding the time, place and space that you are and do what is asked of you, which is essentially the same thing that you do every day at work.

Someone comes in and says, I would like this, this and that.

then you should make this, this and that.

If you can add a little personal twist from the bar, from the country, from the city you are in, great.

But if not, just give them what they ask for.

And in world class, they will test you on many things, on your creativity within one subject, on your efficiency, on your ability to make a round really fast and still delicious, which is very hard apparently.

Yeah.

I mean, as within any industry, it's always challenging when you have to deal with people.

But I think that, you know, one element that always is slightly different for people in our industry is that we also have the guests.

And in the past, the guests was always looked upon as these kind of

almost dictator that would dictate everything.

So if the guest says anything, they're always right, even if they're wrong.

Whatever they want, they can get.

Whatever they do is always okay.

And even if they're drunk, because of course, you're serving them alcohol.

Absolutely.

And I think that that's kind of something that has shifted.

And I think that's

You know, I always said that anyone should have as their kind of right of passage into adulthood, they should have to serve three months in a bar.

Yes, because can you imagine if every politician had to work three months in a bar, how much their choices in life would be different?