Story time: I used to work as a sommelier in a high-end restaurant as part of a very close-knit team of highly trained and experienced professionals. At some po

Story time: I used to work as a sommelier in a high-end restaurant as part of a very close-knit team of highly trained and experienced professionals. At some point we became so attuned to each-other, that even guests regularly asked if we were telepathic or if we were communicating wirelessly. The busier the day or the more chaotic the environment, the deeper this "connection" went. These "Team Flow" events resulted in some of the best reviews and highest/most tips too and I can still remember all of the occurrences in great detail.