It is Saturday, August 29, and there is not a soul at Ifema. The stands of the Madring are already erected, workers in yellow vests making the final touches, some curious people exercising and stopping to take photographs. Meanwhile, Javier is slicing ham at Taberna Cazorla, located opposite one of the sides of the circuit, next to the M-40. “Many people have not come to work these days because of the noise. On the Grand Prix weekend, there will be countless spectators (it is estimated that 120,000 tickets have been sold) but all the profits go to the caterings. We are prepared with more staff, on alert, but who knows…,” he explains cautiously. “The business is sometimes for just a few,” he adds.