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, ‘Ça marche, deux œufs brouillés! Ça marche, un Chateaubriand pommes sautées!’ 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.