Blind Willow, Sleeping Woman Page 0,10

his late forties. Tall and broad-shouldered, his build suggested that he had been a sportsman in his youth, but excess flesh was now beginning to accumulate on his belly and chin. His short, stiff hair was thinning at the crown, and a special aging bachelor smell clung to him—like newsprint that had been stored in a drawer with cough drops. She had a bachelor uncle who smelled like that.

The manager always wore a black suit, white shirt, and bow tie—not a clip-on bow tie, but the real thing, tied by hand. It was a point of pride for him that he could tie it perfectly without looking in the mirror. He performed his duties adroitly day after day. They consisted of checking the arrival and departure of guests, keeping abreast of the reservation schedule, knowing the names of regular customers, greeting them with a smile, lending a respectful ear to any complaints that might arise, giving expert advice on wines, and overseeing the work of the waiters and waitresses. It was also his special task to deliver dinner to the room of the restaurant’s owner.

“The owner had his own room on the sixth floor of the same building where the restaurant was,” she said. “An apartment, or office or something.”

Somehow she and I had gotten on to the subject of our twentieth birthdays—what sort of day it had been for each of us. Most people remember the day they turned twenty. Hers had happened more than ten years earlier.

“He never, ever showed his face in the restaurant, though. The only one who saw him was the manager. It was strictly his job to deliver the owner’s dinner to him. None of the other employees knew what he looked like.”

“So basically, the owner was getting home delivery from his own restaurant.”

“Right,” she said. “Every night at eight, the manager had to bring dinner to the owner’s room. It was the restaurant’s busiest time, so having the manager disappear just then was always a problem for us, but there was no way around it because that was the way it had always been done. They’d load the dinner onto one of those carts that hotels use for room service, the manager would push it into the elevator wearing a respectful look on his face, and fifteen minutes later he’d come back empty-handed. Then, an hour later, he’d go up again and bring down the cart with empty plates and glasses. Every day, like clockwork. I thought it was really weird the first time I saw it happen. It was like some kind of religious ritual, you know? But after a while I got used to it, and never gave it a second thought.”

The owner always had chicken. The recipe and the vegetable sides were a little different every day, but the main dish was always chicken. A young chef once told her that he had tried sending up the same exact roast chicken every day for a week just to see what would happen, but there was never any complaint. A chef wants to try different ways of preparing things, of course, and each new chef would challenge himself with every technique for chicken that he could think of. They’d make elegant sauces, they’d try chickens from different suppliers, but none of their efforts had any effect: they might just as well have been throwing pebbles into an empty cave. In the end, every one of them gave up and sent the owner some run-of-the-mill chicken dish every day. That’s all that was ever asked of them.

Work started as usual on her twentieth birthday, November 17. It had been raining on and off since the afternoon, and pouring since early evening. At five o’clock the manager gathered the employees together to explain the day’s specials. Servers were required to memorize them word for word and not use crib sheets: veal Milanese, pasta topped with sardines and cabbage, chestnut mousse. Sometimes the manager would play the role of a customer and test them with questions. Then came the employees’ meal: waiters in this restaurant were not going to have growling stomachs as they took their customers’ orders!

The restaurant opened its doors at six o’clock, but guests were slow to arrive because of the downpour, and several reservations were simply canceled. Women didn’t want their dresses ruined by the rain. The manager walked around tight-lipped, and the waiters killed time polishing the salt and pepper shakers or chatting with the chef about cooking. She