They did not want me to take a photo of the totally deserted security area of the airport, in which some forty staff seemed to be waiting just for me.
On my way to the gate, I passed by a food counter. Does he expect to sell all those yummy-looking croissants, pretzels and sandwiches, I asked. No, the young man said. “We get fresh ones every day and then throw them away in the evening. There are so few passengers.”
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