tim mcclurg, holt, is the personnel coordinator in cologne. the new working model is his responsibility, as it was like an improved on this day of our customer. the crucial point was the shortage of skilled workers. hamid's alters hardly because of the pandemic. we noticed a real lack of trained personnel as a company. we knew we had to do something that's including when it came to working hours is okay on the 4 day week is already in other industries and other areas. that's why not in the hotel and restaurant business to portions long and, and on the horizon and vulnerable. and i will tell her youngest on me staff now get 3 days off a week, even in the kitchen. felix fonseca is a junior chef. wouldn't the 26 year old has yet to find a drawback. as the synthetic also looks, it's a very, very big luxury, especially in the restaurant industry. desist nips and is this just haven't gotten harder in themselves? so from that point of view, it's all positive of i'm very glad with the extra day off during the week, i'd recommend it to anyone who gets