At the Course des Cafés, servers race through a 4 km course, carrying a tray with a coffee, a croissant, and a glass of water. In the 2025 edition, one contestant completed it in 18 minutes and 29 seconds. Carrying a restaurant tray. In Paris, where an entire restaurant is often manned by only one or two staffers, tray stacking is an art form. No running! They must walk briskly without spilling anything. Give him all your tips.
Rocco Cammarota from Georgia won this year (he spent months training). Bed-making. They’re judged on bed-making, towel-folding, flower-arranging, and speed-cleaning. But bed-making alone runs four rounds and covers precise corner tucks, quick stripping and flipping, and avoiding creases. Gold-medalists are able to do the whole thing – duvets, pillowcases and all – in under two minutes. Grocery-bagging. Now, it’s big enough for Las Vegas. The usual rules apply: Eggs above cans. Bread away from danger. Glass bottles kept apart. The bag must have balanced weight, style, and appearance. He probably loves self-checkouts. Porridge-making. Imagine telling your parents you are pursuing a career in porridge. Scotland’s Golden Spurtle World Porridge Making Championship is where to go. Yes, she brought her own water. No fancy toppings or elaborate plating method. Just an extraordinary level of commitment to breakfast.
Thailand’s Ultimate Housekeeping Challenge is held in March for 100 top hotel-room staff. The first Best Bagging contest by the National Grocers Association was held in 1987 in Dallas, USA. Contestants must pack identical orders of 30 to 38 commonly purchased items in under two minutes. The 2026 edition, held last month, saw 28-year-old Gina Saarberg from the Netherlands beating competitors with a dish made from pinhead oats, water (imported from the Netherlands), and salt.
