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.