--- title: "Down and Out in Paris and London" author: "George Orwell" languages: [en] shelf: "Literature" section: 12 of 38 url: https://scriptura.si/works/orwell-down-and-out-fp20180314/12/ cite: "George Orwell, Down and Out in Paris and London, section 12. Scriptura (scriptura.si), https://scriptura.si/works/orwell-down-and-out-fp20180314/12/" --- # Down and Out in Paris and London *George Orwell* > * A Distributed Proofreaders Canada eBook * > This eBook is made available at no cost and with very few restrictions. These restrictions apply only if (1) you make a change in the eBook (other than alteration for different display devices), or (2) you are making commercial use of the eBook. If either of these conditions applies, please contact an FP administrator before proceeding. > This work is in the Canadian public domain, but may be under copyright in some countries. If you live outside Canada, check your country's copyright laws. IF THE BOOK IS UNDER COPYRIGHT IN YOUR COUNTRY, DO NOT DOWNLOAD OR REDISTRIBUTE THIS FILE. > Title: Down and Out in Paris and London Date of first publication: 1933 Author: George Orwell (1903-1950) Date first posted: Mar. 14, 2018 Date last updated: Mar. 14, 2018 Faded Page eBook #20180314 > This eBook was produced by: Delphine Lettau, Howard Ross & the online Distributed Proofreaders Canada team at http://www.pgdpcanada.net > GEORGE ORWELL > _Down and Out_ _in Paris and London_ > O scathful harm, condicion of poverte! CHAUCER > PENGUIN BOOKS > First published by Victor Gollancz 1933 > Copyright 1933 by Eric Blair > [The end of _Down and Out in Paris and London_ by George Orwell] ## 12. Chapter XII Source: https://scriptura.si/works/orwell-down-and-out-fp20180314/12/ · cite a paragraph as https://scriptura.si/works/orwell-down-and-out-fp20180314/12/#p-N [¶0] By far my best time at the hotel was when I went to help the waiter on the fourth floor. We worked in a small pantry which communicated with the _cafeterie_ by service lifts. It was delightfully cool after the cellars, and the work was chiefly polishing silver and glasses, which is a humane job. Valenti, the waiter, was a decent sort, and treated me almost as an equal when we were alone, though he had to speak roughly when there was anyone else present, for it does not do for a waiter to be friendly with _plongeurs_. He used sometimes to tip me five francs when he had had a good day. He was a comely youth, aged twenty-four but looking eighteen, and, like most waiters, he carried himself well and knew how to wear his clothes. With his black tailcoat and white tie, fresh face and sleek brown hair, he looked just like an Eton boy; yet he had earned his living since he was twelve, and worked his way up literally from the gutter. Crossing the Italian frontier without a passport, and selling chestnuts from a barrow on the northern boulevards, and being given fifty days' imprisonment in London for working without a permit, and being made love to by a rich old woman in a hotel, who gave him a diamond ring and afterwards accused him of stealing it, were among his experiences. I used to enjoy talking to him, at slack times when we sat smoking down the lift shaft. [¶1] My bad day was when I washed up for the dining-room. I had not to wash the plates, which were done in the kitchen, but only the other crockery, silver, knives and glasses; yet, even so, it meant thirteen hours' work, and I used between thirty and forty dishcloths during the day. The antiquated methods used in France double the work of washing up. Plate-racks are unheard-of, and there are no soap-flakes, only the treacly soft soap, which refuses to lather in the hard Paris water. I worked in a dirty, crowded little den, a pantry and scullery combined, which gave straight on the dining-room. Besides washing up, I had to fetch the waiters' food and serve them at table; most of them were intolerably insolent, and I had to use my fists more than once to get common civility. The person who normally washed up was a woman, and they made her life a misery. [¶2] It was amusing to look round the filthy little scullery and think that only a double door was between us and the dining-room. There sat the customers in all their splendour—spotless table-cloths, bowls of flowers, mirrors and gilt cornices and painted cherubim; and here, just a few feet away, we in our disgusting filth. For it really was disgusting filth. There was no time to sweep the floor till evening, and we slithered about in a compound of soapy water, lettuce-leaves, torn paper and trampled food. A dozen waiters with their coats off, showing their sweaty armpits, sat at the table mixing salads and sticking their thumbs into the cream pots. The room had a dirty mixed smell of food and sweat. Everywhere in the cupboards, behind the piles of crockery, were squalid stores of food that the waiters had stolen. There were only two sinks, and no washing basin, and it was nothing unusual for a waiter to wash his face in the water in which clean crockery was rinsing. But the customers saw nothing of this. There were a coco-nut mat and a mirror outside the dining-room door, and the waiters used to preen themselves up and go in looking the picture of cleanliness. [¶3] It is an instructive sight to see a waiter going into a hotel dining-room. As he passes the door a sudden change comes over him. The set of his shoulders alters; all the dirt and hurry and irritation have dropped off in an instant. He glides over the carpet, with a solemn priest-like air. I remember our assistant _maître d'hôtel_, a fiery Italian, pausing at the dining-room door to address an apprentice who had broken a bottle of wine. Shaking his fist above his head he yelled (luckily the door was more or less soundproof): [¶4] '_Tu me fais chier._ Do you call yourself a waiter, you young bastard? You a waiter! You're not fit to scrub floors in the brothel your mother came from. _Maquereau!_' [¶5] Words failing him, he turned to the door; and as he opened it he farted loudly, a favourite Italian insult. [¶6] Then he entered the dining-room and sailed across it dish in hand, graceful as a swan. Ten seconds later he was bowing reverently to a customer. And you could not help thinking, as you saw him bow and smile, with that benign smile of the trained waiter, that the customer was put to shame by having such an aristocrat to serve him. [¶7] This washing up was a thoroughly odious job—not hard, but boring and silly beyond words. It is dreadful to think that some people spend whole decades at such occupations. The woman whom I replaced was quite sixty years old, and she stood at the sink thirteen hours a day, six days a week, the year round; she was, in addition, horribly bullied by the waiters. She gave out that she had once been an actress—actually, I imagine, a prostitute; most prostitutes end as charwomen. It was strange to see that in spite of her age and her life she still wore a bright blonde wig, and darkened her eyes and painted her face like a girl of twenty. So apparently even a seventy-eight-hour week can leave one with some vitality.