X
THE HOTEL X. was a vast grandiose place with a classical facade, and at one side a little dark doorway like a rat-hole, which was the service entrance. I arrived at a quarter to seven in the morning. A stream of men with greasy trousers were hurrying in and being checked by a doorkeeper who sat in a tiny office. I waited, and presently the chef du personnel, a sort of assistant manager, arrived and began to question me. He was an Italian, with a round, pale face, haggard from overwork. He asked whether I was an experienced dishwasher, and I said that I was; he glanced at my hands and saw that I was lying, but on hearing that I was an Englishman he changed his tone and engaged me.
'We have been looking for someone to practise our English on,' he said. 'Our clients are all Americans, and the only English we know is----' He repeated something that little boys write on the walls in London. 'You may be useful. Come downstairs.'
He led me down a winding staircase into a narrow passage, deep underground, and so low that I had to stoop in places. It was stiflingly hot and very dark, with only dim yellow bulbs several yards apart. There seemed to be miles of dark labyrinthine passages-actually, I suppose, a few hundred yards in all-that reminded one queerly of the lower decks of a liner; there were the same heat and cramped space and warm reek of food, and a humming, whirring noise (it came from the kitchen furnaces) just like the whir of engines. We passed doorways which let out sometimes a shouting of oaths, sometimes the red glare of a fire, once a shuddering draught from an ice chamber. As we went along, something struck me violently in the back. It was a hundred-pound block of ice, carried by a blue-aproned porter. After him came a boy with a great slab of veal on his shoulder, his cheek pressed into the damp, spongy flesh. They shoved me aside with a cry of 'Rangetoi, idiot!' and rushed on. On the wall, under one of the lights, someone had written in a very neat hand: 'Sooner will you find a cloudless sky in winter, than a woman at the Hotel X. who has her maidenhead.' It seemed a queer sort of place.
One of the passages branched off into a laundry, where an old skull-face woman gave me a blue apron and a pile of dishcloths. Then the chef du personnel took me to a tiny underground den-a cellar below a cellar, as it were-where there were a sink and some gas-ovens. It was too low for me to stand quite upright, and the temperature was perhaps 110 degrees Fahrenheit. The chef du personnel explained that my job was to fetch meals for the higher hotel employees, who fed in a small dining-room above, clean their room and wash their crockery. When he had gone, a waiter, another Italian, thrust a fierce fuzzy head into the doorway and looked down at me.
'English, eh?' he said. 'Well, I'm in charge here. If you work well'-he made the motion of up-ending a bottle and sucked noisily. 'If you don't'-he gave the doorpost several vigorous kicks. 'To me, twisting your neck would be no more than spitting on the floor. And if there's any trouble, they'll believe me, not you. So be careful.'
After this I set to work rather hurriedly. Except for about an hour, I was at work from seven in the morning till a quarter-past nine at night; first at washing crockery, then at scrubbing the tables and floors of the employees' dining-room, then at polishing glasses and knives, then at fetching meals, then at washing crockery again, then at fetching more meals and washing more crockery. It was easy work, and I got on well with it except when I went to the kitchen to fetch meals. The kitchen was like nothing I had ever seen or imagined-a stifling, low-ceilinged inferno of a cellar, red-lit from the fires, and deafening with oaths and the clanging of pots and pans. It was so hot that all the metal-work except the stoves had to be covered with cloth. In the middle were furnaces, where twelve cooks skipped to and fro, their faces dripping sweat in spite of their white caps. Round that were counters where a mob of waiters and plongeurs clamoured with trays. Scullions, naked to the waist, were stoking the fires and scouring huge copper saucepans with sand. Everyone seemed to be in a hurry and a rage. The head cook, a fine scarlet man with big moustachios, stood in the middle booming continuously, 'Ca marche, deux oeufs brouilles! Ca marche, un Chateaubriand pommes sautees!' except when he broke off to curse at a plongeur. There were three counters, and the first time I went to the kitchen I took my tray unknowingly to the wrong one. The head cook walked up to me, twisted his moustaches, and looked me up and down. Then he beckoned to the breakfast cook and pointed at me.
'Do you see that? That is the type of plongeur they send us nowadays. Where do you come from, idiot? From Charenton, I suppose?' (There is a large lunatic asylum at Charenton.)
'From England,' I said.
'I might have known it. Well, mon cher monsieur l'Anglais, may I inform you that you are the son of a whore? And now, fous-moi le camp to the other counter, where you belong.'
I got this kind of reception every time I went to the kitchen, for I always made some mistake; I was expected to know the work, and was cursed accordingly. From curiosity I counted the number of times I was called maquereau during the day, and it was thirty-nine.
At half-past four the Italian told me that I could stop working, but that it was not worth going out, as we began again at five. I went to the lavatory for a smoke; smoking was strictly forbidden, and Boris had warned me that the lavatory was the only safe place. After that I worked again till a quarter-past nine, when the waiter put his head into the doorway and told me to leave the rest of the crockery. To my astonishment, after calling me pig, mackerel, etc., all day, he had suddenly grown quite friendly. I realised that the curses I had met with were only a kind of probation.
'That'll do, mon p'tit,' said the waiter. 'Tu n'es pas debrouillard, but you work all right. Come up and have your dinner. The hotel allows us two litres of wine each, and I've stolen another bottle. We'll have a fine booze.'
We had an excellent dinner from the leavings of the higher employees. The waiter, grown mellow, told me stories about his love-affairs, and about two men whom he had stabbed in Italy, and about how he had dodged his military service. He was a good fellow when one got to know him; he reminded me of Benvenuto Cellini, somehow. I was tired and drenched with sweat, but I felt a new man after a day's solid food. The work did not seem difficult, and I felt that this job would suit me. It was not certain, however, that it would continue, for I had been engaged as an 'extra' for the day only, at twenty-five francs. The sour-faced doorkeeper counted out the money, less fifty centimes which he said was for insurance (a lie, I discovered afterwards). Then he stepped out into the passage, made me take off my coat, and carefully prodded me all over, searching for stolen food. After this the chef du personnel appeared and spoke to me. Like the waiter, he had grown more genial on seeing that I was willing to work.
'We will give you a permanent job if you like,' he said. 'The head waiter says he would enjoy calling an Englishman names. Will you sign on for a month?'
Here was a job at last, and I was ready to jump at it. Then I remembered the Russian restaurant, due to open in a fortnight. It seemed hardly fair to promise working a month, and then leave in the middle. I said that I had other work in prospect-could I be engaged for a fortnight? But at that the chef du personnel shrugged his shoulders and said that the hotel only engaged men by the month. Evidently I had lost my chance of a job.
Boris, by arrangement, was waiting for me in the Arcade of the Rue de Rivoli. When I told him what had happened, he was furious. For the first time since I had known him he forgot his manners and called me a fool.
'Idiot! Species of idiot! What's the good of my finding you a job when you go and chuck it up the next moment? How could you be such a fool as to mention the other restaurant? You'd only to promise you would work for a month.'
'It seemed more honest to say I might have to leave,' I objected.
'Honest! Honest! Who ever heard of a plongeur being honest? Mon ami'-suddenly he seized my lapel and spoke very earnestly-'mon ami, you have worked here all day. You see what hotel work is like. Do you think a plongeur can afford a sense of honour?'
'No, perhaps not.'
'Well, then, go back quick
ly and tell the chef du personnel you are quite ready to work for a month. Say you will throw the other job over. Then, when our restaurant opens, we have only to walk out.'
'But what about my wages if I break my contract?'
Boris banged his stick on the pavement and cried out at such stupidity. 'Ask to be paid by the day, then you won't lose a sou. Do you suppose they would prosecute a plongeur for breaking his contract? A plongeur is too low to be prosecuted.'
I hurried back, found the chef du personnel, and told him that I would work for a month, whereat he signed me on. This was my first lesson in plongeur morality. Later I realised how foolish it had been to have any scruples, for the big hotels are quite merciless towards their employees. They engage or discharge men as the work demands, and they all sack ten per cent. or more of their staff when the season is over. Nor have they any difficulty in replacing a man who leaves at short notice, for Paris is thronged by hotel employees out of work.
XI
AS IT TURNED OUT, I did not break my contract, for it was six weeks before the Auberge de Jehan Cottard even showed signs of opening. In the meantime I worked at the Hotel X., four days a week in the cafeterie, one day helping the waiter on the fourth floor, and one day replacing the woman who washed up for the dining-room. My day off, luckily, was Sunday, but sometimes another man was ill and I had to work that day as well. The hours were from seven in the morning till two in the afternoon, and from five in the evening till nine-eleven hours; but it was a fourteen-hour day when I washed up for the dining-room. By the ordinary standards of a Paris plongeur, these are exceptionally short hours. The only hardship of the life was the fearful heat and stuffiness of those labyrinthine cellars. Apart from this the hotel, which was large and well organised, was considered a comfortable one.
Our cafeterie was a murky cellar measuring twenty feet by seven by eight high, and so crowded with coffee-urns, breadcutters and the like that one could hardly move without banging against something. It was lighted by one dim electric bulb, and four or five gas-fires that sent out a fierce red breath. There was a thermometer there, and the temperature never fell below 110 degrees Fahrenheit-it neared 130 at some times of the day. At one end were five service lifts, and at the other an ice cupboard where we stored milk and butter. When you went into the ice cupboard you dropped a hundred degrees of temperature at a single step; it used to remind me of the hymn about Greenland's icy mountains and India's coral strand. Two men worked in the cafeterie besides Boris and myself. One was Mario, a huge, excitable Italian-he was like a city policeman with operatic gestures-and the other, a hairy, uncouth animal whom we called the Magyar; I think he was a Transylvanian, or something even more remote. Except the Magyar we were all big men, and at the rush hours we collided incessantly.
The work in the cafeterie was spasmodic. We were never idle, but the real work only came in bursts of two hours at a time-we called each burst 'un coup de feu'. The first coup de feu came at eight, when the guests upstairs began to wake up and demand breakfast. At eight a sudden banging and yelling would break out all through the basement; bells rang on all sides, blue-aproned men rushed through the passages, our service lifts came down with a simultaneous crash, and the waiters on all five floors began shouting Italian oaths down the shafts. I don't remember all our duties, but they included making tea, coffee and chocolate, fetching meals from the kitchen, wines from the cellar, and fruit and so forth from the dining-room, slicing bread, making toast, rolling pats of butter, measuring jam, opening milk-cans, counting lumps of sugar, boiling eggs, cooking porridge, pounding ice, grinding coffee-all this for from a hundred to two hundred customers. The kitchen was thirty yards away, and the dining-room sixty or seventy yards. Everything we sent up in the service lifts had to be covered by a voucher, and the vouchers had to be carefully filed, and there was trouble if even a lump of sugar was lost. Besides this, we had to supply the staff with bread and coffee, and fetch the meals for the waiters upstairs. All in all, it was a complicated job.
I calculated that one had to walk and run about fifteen miles during the day, and yet the strain of the work was more mental than physical. Nothing could be easier, on the face of it, than this stupid scullion work, but it is astonishingly hard when one is in a hurry. One has to leap to and fro between a multitude of jobs-it is like sorting a pack of cards against the clock. You are, for example, making toast, when bang! down comes a service lift with an order for tea, rolls and three different kinds of jam, and simultaneously bang! down comes another demanding scrambled eggs, coffee and grapefruit; you run to the kitchen for the eggs and to the dining-room for the fruit, going like lightning so as to be back before your toast burns, and having to remember about the tea and coffee, besides half a dozen other orders that are still pending; and at the same time some waiter is following you and making trouble about a lost bottle of soda-water, and you are arguing with him. It needs more brains than one might think. Mario said, no doubt truly, that it took a year to make a reliable cafetier.
The time between eight and half-past ten was a sort of delirium. Sometimes we were going as though we had only five minutes to live; sometimes there were sudden lulls when the orders stopped and everything seemed quiet for a moment. Then we swept up the litter from the floor, threw down fresh sawdust, and swallowed gallipots of wine or coffee or water-anything, so long as it was wet. Very often we used to break off chunks of ice and suck them while we worked. The heat among the gas-fires was nauseating; we swallowed quarts of drink during the day, and after a few hours even our aprons were drenched with sweat. At times we were hopelessly behind with the work, and some of the customers would have gone without their breakfast, but Mario always pulled us through. He had worked fourteen years in the cafeterie, and he had the skill that never wastes a second between jobs. The Magyar was very stupid, and I was inexperienced, and Boris was inclined to shirk, partly because of his lame leg, partly because he was ashamed of working in the cafeterie after being a waiter; but Mario was wonderful. The way he would stretch his great arms right across the cafeterie to fill a coffee-pot with one hand and boil an egg with the other, at the same time watching toast and shouting directions to the Magyar, and between whiles singing snatches from Rigoletto, was beyond all praise. The patron knew his value, and he was paid a thousand francs a month, instead of five hundred like the rest of us.
The breakfast pandemonium stopped at half-past ten. Then we scrubbed the cafeterie tables, swept the floor and polished the brasswork, and, on good mornings, went one at a time to the lavatory for a smoke. This was our slack time-only relatively slack, however, for we had only ten minutes for lunch, and we never got through it uninterrupted. The customers' luncheon hour, between twelve and two, was another period of turmoil like the breakfast hour. Most of our work was fetching meals from the kitchen, which meant constant engueulades from the cooks. By this time the cooks had sweated in front of their furnaces for four or five hours, and their tempers were all warmed up.
At two we were suddenly free men. We threw off our aprons and put on our coats, hurried out of doors, and, when we had money, dived into the nearest bistro. It was strange, coming up into the street from those firelit cellars. The air seemed blindingly clear and cold, like arctic summer; and how sweet the petrol did smell, after the stenches of sweat and food! Sometimes we met some of our cooks and waiters in the bistros, and they were friendly and stood us drinks. Indoors we were their slaves, but it is an etiquette in hotel life that between hours everyone is equal, and the engueulades do not count.
At a quarter to five we went back to the hotel. Till half-past six there were no orders, and we used this time to polish silver, clean out the coffee-urns, and do other odd jobs. Then the grand turmoil of the day started-the dinner hour. I wish I could be Zola for a little while, just to describe that dinner hour. The essence of the situation was that a hundred or two hundred people were demanding individually different meals of five or six courses, and that fifty or sixty people had to cook and serve th
em and clean up the mess afterwards; anyone with experience of catering will know what that means. And at this time when the work was doubled, the whole staff were tired out, and a number of them were drunk. I could write pages about the scene without giving a true idea of it. The chargings to and fro in the narrow passages, the collisions, the yells, the struggling with crates and trays and blocks of ice, the heat, the darkness, the furious festering quarrels which there was no time to fight out-they pass description. Anyone coming into the basement for the first time would have thought himself in a den of maniacs. It was only later, when I understood the working of the hotel, that I saw order in all this chaos.
At half-past eight the work stopped very suddenly. We were not free till nine, but we used to throw ourselves full length on the floor, and lie there resting our legs, too lazy even to go to the ice cupboard for a drink. Sometimes the chef du personnel would come in with bottles of beer, for the hotel stood us extra beer when we had had a hard day. The food we were given was no more than eatable, but the patron was not mean about drink; he allowed us two litres of wine a day each, knowing that if a plongeur is not given two litres he will steal three. We had the heeltaps of bottles as well, so that we often drank too much-a good thing, for one seemed to work faster when partially drunk.
Four days of the week passed like this; of the other two working days, one was better and one worse. After a week of this life I felt in need of a holiday. It was Saturday night, so the people in our bistro were busy getting drunk, and with a free day ahead of me I was ready to join them. We all went to bed, drunk, at two in the morning, meaning to sleep till noon. At half-past five I was suddenly awakened. A night-watchman, sent from the hotel, was standing at my bedside. He stripped the clothes back and shook me roughly.