Or, in this case, non-fictional: 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 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 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...
Recipes and ruminations from a small house in a big city.