With experienced fingers, Mrs. Ball flipped through the cards. As usual, she observed, the peak would be 7:45, with close to a hundred and eighty calls requested. Even working at high speed, the three operators would have trouble completing that many in less than twenty minutes, which meant they would have to start early, at 7:35 - assuming they were through with the 7:30
calls by then and continue until 7:55, which would take them smack into the eight o'clock batch.
Mrs. Ball sighed. Inevitably today there would be complaints from guests to management alleging that some stupid, asleep-at-the-switchboard operator had called them either too early or too late.
One thing was to the good, though. Few guests at this time of morning were in a mood for conversation, or were likely to be amorous, the way they sometimes were at night - the reason for the locked, unmarked outer door.
Also, at eight a.m., the day operators would be coming in - a total of fifteen by the day's peak period - and by nine the night shift, including Mrs. Ball would be home and abed.
Time for another wake-up. Once more abandoning her knitting, Mrs. Ball pressed a key, letting a bell far above her ring out stridently.
Two floors below street level, in the engineering control room, Wallace Santopadre, third-class stationary engineer, put down a paperback copy of Toynbee's Greek Civilization and finished a peanut butter sandwich he had begun earlier. Things had been quiet for the past hour and he had read intermittently. Now it was time for the final stroll of his watch around the engineers' domain. The hum of machinery greeted him as he opened the control-room door.
He checked the hot-water system, noting a stepped-up temperature which indicated, in turn, that the time-controlled thermostat was doing its job. There would be plenty of hot water during the heavy demand period soon to come, when upwards of eight hundred people might decide to take morning baths or showers at the same time.
The massive air conditioners - twenty-five hundred tons of specialized machinery - were running more easily as the result of a comfortable drop in outside air temperature during the night. The comparative coolness had made it possible to shut down one compressor, and now the others could be relieved alternately, permitting maintenance work which had had to be delayed during the heat wave of the past few weeks. The chief engineer, Wallace Santopadre thought, would be pleased about that.
The old man would be less happy, though, about news of an interruption in the city power supply which had occurred during the night - around two a.m. and lasting eleven minutes, presumably due to the storm up north.
There had been no real problem in the St. Gregory, and only the briefest of blackouts which most guests, soundly asleep, were unaware of.
Santopadre had switched over to emergency power, supplied by the hoters own generators which had performed efficiently. It had, however, taken three minutes to start the generators and bring them to full power, with the result that every one of the St. Gregory's electric clocks - some two hundred all told - was now three minutes slow. The tedious business of resetting each clock manually would take a maintenance man most of the following day.
Not far from the engineering station, in a torrid, odorous enclosure, Booker T. Graham totted up the substance of a long night's labor amid the hotel garbage. Around him the reflection of flames flickered fitfully on smoke-grimed walls.
Few people in the hotel, including staff, had ever seen Booker T.'s domain, and those who did declared it was like an evangelist's idea of hell. But Booker T., who looked not unlike an amiable devil himself - with luminous eyes and flashing teeth in a sweat-shining black face - enjoyed his work, including the incinerator's heat.
One of the very few hotel staff whom Booker T. Graham ever saw was Peter McDermott. Soon after his arrival at the St. Gregory, Peter set out to learn the geography and workings of the hotel, even to its remotest parts. In the course of one expedition he discovered the incinerator.
Occasionally since then - as he made a point of doing with all departments - Peter had dropped in to inquire at firsthand how things were going. Because of this, and perhaps through an instinctive mutual liking, in the eyes of Booker T. Graham, young Mr. McDermott loomed somewhere close to God.
Peter always studied the grimed and greasy exercise book in which Booker T. proudly maintained a record of his work results. The results came from retrieving items which other people threw away. The most important single commodity was hotel silverware.
Booker T., an uncomplicated man, had never questioned how the silverware got into the garbage. It was Peter McDermott who explained to him that it was a perennial problem which management fretted about in every large hotel. Mostly the cause was hurrying waiters, busboys, and others who either didn't know, or didn't care, that, along with the waste food they shoveled into bins, a steady stream of cutlery was disappearing too.
Until several years earlier the St. Gregory compressed and froze its garbage, then sent it to a city dump. But in time the silverware losses became so appalling that an intemal incinerator was built and Booker T. Graham employed to hand feed it.
What he did was simple. Garbage from all sources was deposited in bins on trolleys. Booker T. wheeled each trolley in and, a little at a time, spread the contents on a large flat tray, raking the mess back and forth like a gardener preparing topsoil. Whenever a trophy presented itself - a returnable bottle, intact glassware, cutlery, and sometimes a guest's valuables - Booker T. reached in, retrieving it. At the end, what was left was pushed into the fire and a new portion spread out.
Today's totting up showed that the present month, almost ended, would prove average for recoveries. So far, silverware had totalled nearly two thousand pieces, each of which was worth a dollar to the hotel. There were some four thousand bottles worth two cents each, eight hundred intact glasses, value a quarter apiece, and a large assortment of other items, including - incredibly - a silver soup tureen. Net yearly saving to the hoteclass="underline" some forty thousand dollars.
Booker T. Graham, whose take-home pay was thirty-eight dollars weekly, put on his greasy jacket and went home.
By now, traffic at the drab brick staff entrance - located in an alley off Common Street - was increasing steadily. In ones and twos, night workers were trickling out while the first day shift, converging from all parts of the city, was arriving in a swiftly flowing stream.
In the kitchen area, lights were snapping on as early duty helpers made ready for cooks, already changing street clothes for fresh whites in adjoining locker rooms. In a few minutes the cooks would begin preparing the hotel's sixteen hundred breakfasts and later - long before the last egg and bacon would be served at mid-morning-start the two thousand lunches which today's catering schedule called for.
Amid the mass of simmering cauldrons, mammoth ovens and other appurtenances of bulk food production, a single packet of Quaker Oats provided a homey touch. It was for the few stalwarts who, as every hotel knew, demanded hot porridge for breakfast whether the outside temperature was a frigid zero or a hundred in the shade.
At the kitchen fry station Jeremy Boehm, a sixteen-year old helper, checked the big, multiple deep-fryer he had switched on ten minutes earlier. He had set it to two hundred degrees, as his instructions called for. Later the temperature could be brought quickly to the required three hundred and sixty degrees for cooking. This would be a busy day at the fryer, since fried chicken, southern style, was featured as a luncheon special on the main restaurant menu.
The fat in the fryer had heated all right, Jeremy observed, though he thought it seemed quite a bit smokier than usual, despite the overhanging hood and vent fan, which was on. He wondered if he should report the smokiness to someone, then remembered that only yesterday an assistant chef had reprimanded him sharply for showing an interest in sauce preparation which, he had been informed, was none of his business. Jeremy shrugged. This was none of his business either. Let someone else worry.