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In June the Hogueras de San Juan (Fogueres) transform the city for several days. There is a mascletà, the daytime firecracker display, in Luceros every afternoon, barracas (festival stalls) in the streets, the night of the cremà when the monuments are burned, and thousands of people moving from one spot to another around the centre. For a bar or restaurant, that means the street comes into your place at any hour and the door sells as much as the dining room. And it isn't just the night of San Juan: it is days in a row with the place open almost non-stop.

With so many people passing through, a lot of what you sell doesn't sit down: a drink and something to eat to keep walking. With the quick bill (no table needed) you take payment at the bar or at the door, takeaway included, and the kitchen order goes out just the same. The tables inside carry on with normal service and orders reach the kitchen and the bar on their own.

These are very long days, and extra staff usually come in to cover them. They learn to take orders and payments in an afternoon, and each of them clocks in and out, which with shifts running into the early hours is the only way to square the hours afterwards.

When you close each day, the end-of-day cash-up is already done, broken down by payment method and tips. And once the festivities are over, the statistics show you how much you sold during Hogueras compared with a normal week, so you can plan for next year.