The Complete Works - George Orwell

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francs each evening, and, by not paying for Sundays (for which of course payment was due), pocketed sixty-four francs. Also, I sometimes worked on a Sunday, for which, though I did not know it, I was entitled to an extra twenty-five francs. The doorkeeper never paid this either, and so made away with another seventy-five francs. I only realized during my last week that I was being cheated, and, as I could prove nothing, only twenty-five francs were refunded. The doorkeeper played similar tricks on any employee who was fool enough to be taken in. He called himself a Greek, but in reality he was an Armenian. After knowing him I saw the force of the proverb 'Trust a snake before a Jew and a Jew before a Greek, but don't trust an Armenian.'

      There were queer characters among the waiters. One was a gentleman—a youth who had been educated at a university, and had had a well-paid job in a business office. He had caught a venereal disease, lost his job, drifted, and now considered himself lucky to be a waiter. Many of the waiters had slipped into France without passports, and one or two of them were spies—it is a common profession for a spy to adopt. One day there was a fearful row in the waiters' dining-room between Morandi, a dangerous-looking man with eyes set too far apart, and another Italian. It appeared that Morandi had taken the other man's mistress. The other man, a weakling and obviously frightened of Morandi, was threatening vaguely.

      Morandi jeered at him. 'Well, what are you going to do about it? I've slept with your girl, slept with her three times. It was fine. What can you do, eh?'

      'I can denounce you to the secret police. You are an Italian spy.'

      Morandi did not deny it. He simply produced a razor from his tail pocket and made two swift strokes in the air, as though slashing a man's cheeks open. Whereat the other waiter took it back.

      The queerest type I ever saw in the hotel was an 'extra'. He had been engaged at twenty-five francs for the day to replace the Magyar, who was ill. He was a Serbian, a thick-set nimble fellow of about twenty-five, speaking six languages, including English. He seemed to know all about hotel work, and up till midday he worked like a slave. Then, as soon as it had struck twelve, he turned sulky, shirked his work, stole wine, and finally crowned all by loafing about openly with a pipe in his mouth. Smoking, of course, was forbidden under severe penalties. The manager himself heard of it and came down to interview the Serbian, fuming with rage.

      'What the devil do you mean by smoking here?' he cried.

      'What the devil do you mean by having a face like that?' answered the Serbian, calmly.

      I cannot convey the blasphemy of such a remark. The head cook, if a plongeur had spoken to him like that, would have thrown a saucepan of hot soup in his face. The manager said instantly, 'You're sacked!' and at two o'clock the Serbian was given his twenty-five francs and duly sacked. Before he went out Boris asked him in Russian what game he was playing. He said the Serbian answered:

      'Look here, mon vieux, they've got to pay me a day's wages if I work up to midday, haven't they? That's the law. And where's the sense of working after I get my wages? So I'll tell you what I do. I go to a hotel and get a job as an extra, and up to midday I work hard. Then, the moment it's struck twelve, I start raising such hell that they've no choice but to sack me. Neat, eh? Most days I'm sacked by half-past twelve; today it was two o'clock; but I don't care, I've saved four hours' work. The only trouble is, one can't do it at the same hotel twice.'

      It appeared that he had played this game at half the hotels and restaurants in Paris. It is probably quite an easy game to play during the summer, though the hotels protect themselves against it as well as they can by means of a black list.

      In a few days I had grasped the main principles on which the hotel was run. The thing that would astonish anyone coming for the first time into the service quarters of a hotel would be the fearful noise and disorder during the rush hours. It is something so different from the steady work in a shop or a factory that it looks at first sight like mere bad management. But it is really quite unavoidable, and for this reason Hotel work is not particularly hard, but by its nature it comes in rushes and cannot be economized. You cannot, for instance, grill a steak two hours before it is wanted; you have to wait till the last moment, by which time a mass of other work has accumulated, and then do it all together, in frantic haste. The result is that at mealtimes everyone is doing two men's work, which is impossible without noise and quarrelling. Indeed the quarrels are a necessary part of the process, for the pace would never be kept up if everyone did not accuse everyone else of idling. It was for this reason that during the rush hours the whole staff raged and cursed like demons. At those times there was scarcely a verb in the hotel except foutre. A girl in the bakery, aged sixteen, used oaths that would have defeated a cabman. (Did not Hamlet say 'cursing like a scullion'? No doubt Shakespeare had watched scullions at work.) But we were not losing our heads and wasting time; we were just stimulating one another for the effort of packing four hours' work into two hours.

      What keeps a hotel going is the fact that the employees take a genuine pride in their work, beastly and silly though it is. If a man idles, the others soon find him out, and conspire against him to get him sacked. Cooks, waiters and plongeurs differ greatly in outlook, but they are all alike in being proud of their efficiency.

      Undoubtedly the most workmanlike class, and the least servile, are the cooks. They do not earn quite so much as waiters, but their prestige is higher and their employment steadier. The cook does not look upon himself as a servant, but as a skilled workman; he is generally called 'un ouvrier', which a waiter never is. He knows his power—knows that he alone makes or mars a restaurant, and that if he is five minutes late everything is out of gear. He despises the whole non-cooking staff, and makes it a point of honour to insult everyone below the head waiter. And he takes a genuine artistic pride in his work, which demands very great skill. It is not the cooking that is so difficult, but the doing everything to time. Between breakfast and luncheon the head cook at the Hôtel X. would receive orders for several hundred dishes, all to be served at different times; he cooked few of them himself, but he gave instructions about all of them and inspected them before they were sent up. His memory was wonderful. The vouchers were pinned on a board, but the head cook seldom looked at them; everything was stored in his mind, and exactly to the minute, as each dish fell due, he would call out, 'Faites marcher une côtelette de veau' (or whatever it was) unfailingly. He was an insufferable bully, but he was also an artist. It is for their punctuality, and not for any superiority in technique, that men cooks are preferred to women.

      The waiter's outlook is quite different. He too is proud in a way of his skill, but his skill is chiefly in being servile. His work gives him the mentality, not of a workman, but of a snob. He lives perpetually in sight of rich people, stands at their tables, listens to their conversation, sucks up to them with smiles and discreet little jokes. He has the pleasure of spending money by proxy. Moreover, there is always the chance that he may become rich himself, for, though most waiters die poor, they have long runs of luck occasionally. At some cafes on the Grand Boulevard there is so much money to be made that the waiters actually pay the patron for their employment. The result is that between constantly seeing money, and hoping to get it, the waiter comes to identify himself to some extent with his employers. He will take pains to serve a meal in style, because he feels that he is participating in the meal himself.

      I remember Valenti telling me of some banquet at Nice at which he had once served, and of how it cost two hundred thousand francs and was talked of for months afterwards. 'It was splendid, mon p'tit, mais magnifique! Jesus Christ! The champagne, the silver, the orchids—I have never seen anything like them, and I have seen some things. Ah, it was glorious!'

      'But,' I said, 'you were only there to wait?'

      'Oh, of course. But still, it was splendid.'

      The moral is, never be sorry for a waiter. Sometimes when you sit in a restaurant, still stuffing yourself half an hour after closing time, you feel that the tired waiter at your side must surely be despising you. But he is not. He is not thinking as he looks at you, 'What an overfed lout'; he is thinking, 'One day, when I have saved enough money, I shall be able to imitate that man.' He is ministering to a kind of pleasure he thoroughly understands and admires. And that is why waiters are seldom Socialists, have no effective trade union, and will work twelve

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