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 hotel: 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.
Someone was worrying - though not about smoke - in the hotel laundry half a block away.
The laundry, a bustling steamy province occupying an elderly two-story building of its own, was connected to the main St. Gregory structure by a wide basement tunnel. Its peppery, rough-tongued manageress, Mrs. Isles Schulder, had traversed the tunnel a few minutes earlier, arriving as usual ahead of most of her staff. At the moment the cause of her concern was a pile of soiled tablecloths.
In the course of a working day the laundry would handle some twenty-five thousand pieces of linen, ranging from towels and bed sheets through waiters' and kitchen whites to greasy coveralls from Engineering. Mostly these required routine handling, but lately a vexing problem had grown infuriatingly worse. Its origin: businessmen who did figuring on tablecloths, using ball-point pens.
"Would the bastards do it at home?" Mrs. Schulder snapped at the male night worker who had separated the offending tablecloths from a larger pile of ordinarily dirty ones. "By God! If they did, their wives'd kick their arses from here to craptown. Plenty of times I've told those jerk head waiters to watch out and put a stop to it, but what do they care?"
Her voice dropped in contemptuous mimicry. "Yessir, yessir, I'll kiss you on both cheeks, sir. By all means write on the cloth, sir, and here's another ball-point pen, sir. As long as I get a great fat tip, who cares about the goddam laundry?"
Mrs. Schulder stopped. To the night man, who had been staring open mouthed, she said irritably, "Go on home! All you've given me is a headache to start the day."
Well, she reasoned when he was gone, at least they'd caught this batch before they got into water. Once ballpoint ink got wet, you could write a cloth off because, after that, nothing short of blasting would ever get the ink out. As it was, Nellie - the laundry's best spotter - would have to work hard today with the carbon tetrachloride. With luck they might salvage most of this pile, even though Mrs. Schulder thought grimly - she would still relish a few words with the slobs who made it necessary.
And so it went, through the entity of the hotel. Upon stage, and behind - in service departments, offices, carpenters' shop, bakery, printing plant, housekeeping, plumbing, purchasing, design and decorating, storekeeping, garage, TV repair and others - a new day came awake.
2
In his private six-room suite on the hotel's fifteenth floor, Warren Trent stepped down from the barber's chair in which Aloysius Royce had shaved him. A twinge of sciatica jabbed savagely in his left thigh like hot lancets - a warning that this would be another day during which his mercurial temper might need curbing. The private barber parlor was in an annex adjoining a capacious bathroom, the latter complete with steam cabinet, sunken Japanesestyle tub and built-in aquarium from which tropical fish watched, broody-eyed, through laminated glass. Warren Trent walked stiffly into the bathroom now, pausing before a wall-width mirror to inspect the shave. He could find no fault with it as he studied the reflection facing him.
It showed a deep-seamed, craggy face, a loose mouth which could be humorous on occasion, beaked nose and deep-set eyes with a hint of secretiveness. His hair, jetblack in youth, was now a distinguished white, thick and curly still. A wing collar and neatly tied cravat complemented the picture of an eminent southern gentleman.
At other times the carefully cultivated appearance would have given him pleasure. But today it failed to, the mood of depression which had grown upon him over the past few weeks eclipsing all else. So now it was Tuesday of the final week, he reminded himself. He calculated, as he had on so many other mornings. Including today, there were only four more days remaining: four days in which to prevent his lifetime's work from dissolving into nothingness.
Scowling at his own dismal thoughts, the hotel proprietor limped into the dining room where Aloysius Royce had laid a breakfast table. The oak refectory table, its starched napery and silverware gleaming, had a heated trolley beside it which had come from the hotel kitchen at top speed ~ few moments earlier. Warren Trent eased awkwardly into the chair which Royce held out, then gestured to the opposite side of the table.
At once the young Negro laid a second place, slipping into the vacant seat himself. There was a second breakfast on the trolley, available for such occasions when the old man's whim changed his usual custom of breakfasting alone.
Serving the two portions - shirred eggs with Canadian bacon and hominy grits - Royce remained silent, knowing his employer would speak when ready.
There had been no comment so far on Royce's bruised face or the two adhesive patches he had put on, covering the worst of the damage from last night's fracas. At length, pushing away his plate, Warren Trent observed,