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 this 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 them 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 was 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 and in 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 a 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 an 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.
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