And the second part of the story
I am constantly amazed at the pettiness of some people. What sort of Chef de Cuisine gets upset when he discovers he has an extra kitchen porter? I have worked with Chefs so grand that they would never even condescended to notice the existence of a kitchen porter, even after they’d just tripped over one!
Let us be fair, most kitchens have too few porters. Rather than have the job done briskly and efficiently, those in authority would rather employ too few unfortunates and work them to death for a pittance, all the while moaning about the poor quality of their work. In my case isn’t even as if I complained about my accommodation; like my fellows I just found a quiet corner in a storeroom to curl up in.
I readily admit I had joined the crew of the great paddle-wheeler at short notice. Such short notice that I…
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Tallis Steelyard 