You are the only barista awake in a small Filipino café at 3 AM. Customers still arrive, and every order must be prepared manually using the tools in front of you.
Move around the counter, collect the right ingredients, brew the coffee, then serve the correct customer. The more time you spend here, the more something in the café starts to learn your patterns.
Tip: Stay within the counter area, but keep looking around. You are no longer locked to one angle.
You made it until morning.