by Frank Wynne
IN THE AISLES
Clemens Meyer
Translated from the German by Katy Derbyshire
Clemens Meyer (1977–) is a German novelist and short story writer. He studied German Literature Institute in Leipzig, though his studies were briefly interrupted by a spell in a youth detention centre. He worked as a security guard, forklift truck driver and labourer before publishing his first novel Als wir träumten in 2006. A collection of short stories, All the Lights, was published in English translation in 2011. His second novel was published in English as Bricks and Mortar in 2016. The novel won the prestigious Bremer Literaturpreis in 2014, and was shortlisted for the Deutsche Buchpreis in 2013.
Before I became a shelf-stacker and spent my evenings and nights in the aisles of the cash-and-carry market, filling shelves, fetching pallets from high on the storage shelves with the forklift, now and then helping one of the last customers of the evening and getting to know all kinds of food, I’d been working on building sites for a couple of years.
I hadn’t given up of my own accord but I wouldn’t have kept it up all that long, even if the boss hadn’t fired me. I was a builder’s mate, lugging sacks of cement and plasterboard, gutting flats – that meant I knocked the plaster off the walls, tore out fireplaces and chimneys with a big sledgehammer we used to call ‘Rover’, until I was covered in soot and dirt and spent hours getting the soot and dust out of my nose at home. The firm didn’t even pay well and the boss was a bastard. The guy came from Bavaria; I’ve met people from Bavaria who were actually OK though.
I can’t remember exactly when all the fuss with the boss started, but I do know we were demolishing an old roof that day. We found a big pigeon’s graveyard, two pigeons still alive and perfectly still in among all the bones, piles of feathers and pigeon shit and decomposing and mummified corpses, and we could only tell by their eyes and their heads, moving slightly every now and then, that they were waiting. We fetched the Portuguese guys and they killed them with a blow of a spade. Then we tipped lime over the pigeon graveyard and shovelled it all into buckets and tipped them down the rubbish chute fastened to the scaffolding outside.
And after that we didn’t feel much like hard work any more; the pigeons had got to us. We took the tiles off another section of the roof, not exactly motivated, removed the roof battens with wrecking bars, and then we took a lunch break.
We usually had our lunch break at eleven thirty, and when the bells of the church just round the corner rang at twelve we went back to work.
But when the bells rang that day we were still sitting with the Portuguese guys. They were drinking red wine out of cartons, passing them around. The Portuguese guys spoke very bad German and earned even less than we did and lived in tiny basement flats in one of the buildings owned by the boss. They drank red wine at work because they knew the boss wouldn’t fire them – they worked too well for too little money. They did bricklaying and plastering, and sometimes they were builder’s mates like us, lugging sacks of cement, gutting flats until they were covered in soot and dust.
And then when the fuss with the boss started and I’d slapped him round the face on both sides with my cement-encrusted glove, they all came to me one after another and shook my hand, pressed it and pumped it, said, ‘You did good thing’ in broken German, laughed and said, ‘You find new job, you good worker,’ and patted me on the back.
‘Lazy bastard,’ the boss had called me, and I hadn’t even been holding a wine carton any more, I was just sitting on an upturned bucket and leaning on the wall and trying to think of nothing at all.
And I wasn’t a lazy bastard, even if I had overdone it a bit with my lunch break.
And when I started the job as a shelf-stacker in the cash and carry they noticed straight away that I wasn’t a lazy bastard. I’d got the job through someone I knew, a guy who’d been working there for four years.
I’d got him a job seven or eight years ago and he knew I’d been out of work since the fuss at the building site, so when a job came up in the ‘Shelf-filling/Night’ department he’d put my name down for it. I made a real effort, stacking the stock on the shelves where they showed me, pulling a large barred cart along behind me to put empty cartons and packaging into. They explained how to use the little manual pallet jacks for lifting and moving pallets of stock around. They had electric pallet jacks too, called ‘ants’, for transporting several pallets stacked up, but I wasn’t allowed to use those ones yet.
It wasn’t one of those cash-and-carries that anyone could shop at. The customers had to have a special card; they had to run a company, self-employed people and that kind of thing who were buying for their businesses. We had a food section and a non-food section, but I was only ever on food and beverages. It was a huge market, on two floors with clothing and electronics upstairs. The food section was on the lower floor, and made up of different departments like Processed Food, Confectionery, Frozen Food, Delicatessen, Fruit and Vegetables and a couple of other ones I can’t remember now.
The aisles between the shelves were very wide so there was space for the forklifts. The forklifts operated all day long, even when the market was open for customers. The forklift drivers fetched large pallets out of the storage shelves, which went right up to the ceiling on top of the normal shelves where the customers took the stock from and put it in their trolleys.
To start with I was always wondering why there weren’t any terrible accidents, why no pallets tipped off the forks and crushed ten customers to death, why no feet got squashed under the large iron wheels of the forklifts. But later, when I had a forklift licence of my own and whizzed along the aisles in my yellow forklift, fetching pallets of beer or milk or sacks of flour down from the shelves, I knew it was all a matter of relaxing, taking care and judging distances right – and routine. But the most important thing, I thought, was that you had to be absolutely convinced while you were transporting pallets up or down that you were in the very centre of the market.
It took me a while to learn how to drive a forklift. They let me do my practice after opening hours, when the only people in the aisles were from ‘Shelf-filling/Night’. One of the long-term staff was a registered examiner, but another long-term guy gave me practice lessons until I’d managed to learn all the secrets of driving and operating a forklift. Actually it was just the half-hour before the end of our shift at one a.m. Under his supervision, I drove his forklift – which I shared with him later – slowly along the aisles, stopped in the right position parallel to the shelf, positioned the fork and moved it upwards. Then when the fork was at the level of the pallet I steered the truck until the ends of the fork were just above the openings in the pallet. Then I pressed a lever on the control panel in front of me, and the fork lowered and slipped into the openings in the pallet. Then I pressed the other lever and the pallet rose slowly.
‘You’re doing well,’ said Bruno, his big hand next to me on the control panel, ‘just don’t raise it too quickly or you’ll bump it at the top.’
Bruno was a pretty tall, stocky man, actually more stocky than tall, probably in his mid-fifties with white hair, but when you saw him from a distance he looked like a wrestler or a heavyweight boxer. He had a big block of a head that perched directly on his shoulders, almost no neck at all between the lapels of his white overall, and his hands, one of which was now resting on the forklift control panel next to me, were the size of plates. He wore a broad leather cuff around his right wrist to protect his tendons. He worked in the beverages department, where they fetched the largest pallets down from the shelves – crates of beer and juice and other drinks, which were roped together but still swayed ominously to and fro on the pallet as we lowered them out of the shelves.
Bruno had been working in the cash and carry for over ten years, always on beverages, and even though he wasn’t the department manager it was him who kept the place running.
‘You’re doing well, Lofty,’ he said. ‘You’ll soon have your licence.’ He called me Lofty,
like most of my workmates did, because I was nearly six foot three.
‘Forget it,’ I said. ‘I know I’m making a mess of it.’
He laughed. ‘Oh, don’t worry. The longer it takes, the better for me. I have a nice quiet time with you. Better than all that hard graft.’ He pointed a thumb over at the beverages section. I heard bottles clinking through the shelves. Another workmate was lugging the last crates of the day.
‘There was one time,’ said Bruno, watching me attempt to get a pallet of salt boxes back onto the shelf, ‘one time I dropped a load of beer. Couple of years ago now. The rope tore. Shit happens.’ He reached into the pocket of his overall and took out a couple of ropes. He never threw them away when we cut them off the big beer pallets with our Stanley knives once we’d got them down in one piece. ‘Always come in handy.’ He had a little farmyard outside of town, with a stable and a few animals. He lived there with his wife; she took care of the animals and everything else while he was at work. Bruno always had this special smell to him, of animals and manure, but it wasn’t as if he stank; he just smelt faintly, and there was something else in the mixture that he brought along from his farm, something strangely sweet, more like bitter-sweet, but I never worked out what it might be.
‘Bring her down now,’ said Bruno, checking his watch, ‘time to clock off.’
‘OK,’ I said. I’d finally managed to get the salt pallet in the right gap. I extracted the fork, moved the truck back slightly, then pressed one of the levers and the fork came down very slowly from the very top, with a hissing and whooshing sound from the air expelled from the hydraulics. I waited until the fork touched the tiled floor and then positioned it so that the forks weren’t parallel to the ground. ‘Only drive with the forks tipped, never with the fork raised except when you’re stacking.’
I’d had to watch a couple of instruction films where they listed all these terrible accidents as a deterrent and then showed some of the consequences. Lopped-off limbs, flattened feet, people skewered on the fork, and the more I saw of this forklift inferno, the more often I wondered if I’d chosen the right job. But the other staff at the cash and carry were nice enough, and I didn’t intend to skewer them on the fork or drive over their feet.
‘Are you coming, Bruno?’
‘No, you drive it on your own, you know how to do it now.’ Sometimes Bruno stood on the tipped forks, even though that wasn’t allowed, and rode back to the recharging station with me. I drove off and saw him walking down the aisle in the other direction. He walked slightly hunched, his arms splayed a little way from his body as if he expected a surprise attack from one of the shelves at any moment. I tried to imagine him working on the building site with me, me explaining everything to him and showing him how to do the job, but I just couldn’t imagine the man demolishing a roof. Maybe it was his white hair, and that smell of his animals didn’t go with the dust.
I drove to the recharging station, right at the back of the warehouse by the delivery bay. I drove along the empty, brightly lit aisles, past the freezers and the long rows of refrigerated shelves against the walls. Ours was the last shift and I only saw a workmate now and then. They were standing in the aisles, doing their last chores, standing at the blue wheeled desks and writing lists of the damaged or torn-open stock we always found on the shelves; others were getting their forklifts ready for the night at the recharging station. I didn’t know all of their names yet, and even later, once I’d been working at the warehouse for a while and had scraped through the forklift test (‘It’ll end in tears, Lofty’), I took a shifty look at the name tags on their overalls when I talked to them or needed help.
