So why didn’t I intervene? Certainly not because I was held back by the kind of moral paralysis that can mask as journalistic objectivity. On the contrary, something new—something loathsome and servile—had infected me, along with the kitchen odors that I could still sniff on my bra when I finally undressed at night. In real life I am moderately brave, but plenty of brave people shed their courage in POW camps, and maybe something similar goes on in the infinitely more congenial milieu of the low-wage American workplace. Maybe, in a month or two more at Jerry’s, I might have regained my crusading spirit. Then again, in a month or two I might have turned into a different person altogether—say, the kind of person who would have turned George in.
But this is not something I was slated to find out. When my monthlong plunge into poverty was almost over, I finally landed my dream job—housekeeping. I did this by walking into the personnel office of the only place I figured I might have some credibility, the hotel attached to Jerry’s, and confiding urgently that I had to have a second job if I was to pay my rent and, no, it couldn’t be front-desk clerk. “All right,” the personnel lady fairly spits, “so it’s housekeeping,” and marches me back to meet Millie, the housekeeping manager, a tiny, frenetic Hispanic woman who greets me as “babe” and hands me a pamphlet emphasizing the need for a positive attitude. The pay is $6.10 an hour and the hours are nine in the morning till “whenever,” which I am hoping can be defined as a little before two. I don’t have to ask about health insurance once I meet Carlotta, the middle-aged African American woman who will be training me. Carlie, as she tells me to call her, is missing all of her top front teeth.
On that first day of housekeeping and last day—although I don’t yet know it’s the last—of my life as a low-wage worker in Key West, Carlie is in a foul mood. We have been given nineteen rooms to clean, most of them “checkouts,” as opposed to “stay-overs,” and requiring the whole enchilada of bed stripping, vacuuming, and bathroom scrubbing. When one of the rooms that had been listed as a stay-over turns out to be a checkout, she calls Millie to complain, but of course to no avail. “So make up the motherfucker,” she orders me, and I do the beds while she sloshes around the bathroom. For four hours without a break I strip and remake beds, taking about four and a half minutes per queen-sized bed, which I could get down to three if there were any reason to. We try to avoid vacuuming by picking up the larger specks by hand, but often there is nothing to do but drag the monstrous vacuum cleaner—it weighs about thirty pounds—off our cart and try to wrestle it around the floor. Sometimes Carlie hands me the squirt bottle of “Bam” (an acronym for something that begins, ominously, with “butyric”—the rest of it has been worn off the label) and lets me do the bathrooms. No service ethic challenges me here to new heights of performance. I just concentrate on removing the pubic hairs from the bathtubs, or at least the dark ones that I can see.
I had looked forward to the breaking-and-entering aspect of cleaning the stay-overs, the chance to examine the secret physical existence of strangers. But the contents of the rooms are always banal and surprisingly neat—zipped-up shaving kits, shoes lined up against the wall (there are no closets), flyers for snorkeling trips, maybe an empty wine bottle or two. It is the TV that keeps us going, from Jerry to Sally to Hawaii Five-0 and then on to the soaps. If there’s something especially arresting, like “Won’t Take No for an Answer” on Jerry, we sit down on the edge of a bed and giggle for a moment, as if this were a pajama party instead of a terminally dead-end job. The soaps are the best, and Carlie turns the volume up full blast so she won’t miss anything from the bathroom or while the vacuum is on. In Room 503, Marcia confronts Jeff about Lauren. In 505, Lauren taunts poor cheated-on Marcia. In 511, Helen offers Amanda $10,000 to stop seeing Eric, prompting Carlie to emerge from the bathroom to study Amanda’s troubled face. “You take it, girl,” she advises. “I would for sure.”
The tourists’ rooms that we clean and, beyond them, the far more expensively appointed interiors in the soaps begin after a while to merge. We have entered a better world—a world of comfort where every day is a day off, waiting to be filled with sexual intrigue. We are only gate-crashers in this fantasy, however, forced to pay for our presence with backaches and perpetual thirst. The mirrors, and there are far too many of them in hotel rooms, contain the kind of person you would normally find pushing a shopping cart down a city street—bedraggled, dressed in a damp hotel polo shirt two sizes too large, and with sweat dribbling down her chin like drool. I am enormously relieved when Carlie announces a half-hour meal break, but my appetite fades when I see that the bag of hot dog rolls she has been carrying around on our cart is not trash salvaged from a checkout but what she has brought for her lunch.
Between the TV and the fact that I’m in no position, as a first dayer, to launch new topics of conversation, I don’t learn much about Carlie except that she hurts, and in more than one way. She moves slowly about her work, muttering something about joint pain, and this is probably going to doom her, since the young immigrant housekeepers—Polish and Salvadoran—like to polish off their rooms by two in the afternoon, while she drags the work out till six. It doesn’t make any sense to hurry, she observes, when you’re being paid by the hour. Already, management has brought in a woman to do what sounds like time-motion studies and there’s talk about switching to paying by the room.6 She broods, too, about all the little evidences of disrespect that come her way, and not only from management. “They don’t care about us,” she tells me of the hotel guests; in fact, they don’t notice us at all unless something gets stolen from a room—“then they’re all over you.” We’re eating our lunch side by side in the break room when a white guy in a maintenance uniform walks by and Carlie calls out, “Hey you,” in a friendly way, “what’s your name?”
“Peter Pan,” he says, his back already to us.
“That wasn’t funny,” Carlie says, turning to me. “That was no kind of answer. Why did he have to be funny like that?” I venture that he has an attitude, and she nods as if that were an acute diagnosis. “Yeah, he got a attitude all right.”
“Maybe he’s a having a bad day,” I elaborate, not because I feel any obligation to defend the white race but because her face is so twisted with hurt.
When I request permission to leave at about 3:30, another housekeeper warns me that no one has so far succeeded in combining housekeeping with serving at Jerry’s: “Some kid did it once for five days, and you’re no kid.” With that helpful information in mind, I rush back to number 46, down four Advils (the name brand this time), shower, stooping to fit into the stall, and attempt to compose myself for the oncoming shift. So much for what Marx termed the “reproduction of labor power,” meaning the things a worker has to do just so she’ll be ready to labor again. The only unforeseen obstacle to the smooth transition from job to job is that my tan Jerry’s slacks, which had looked reasonably clean by 40-watt bulb last night when I hand washed my Hawaiian shirt, prove by daylight to be mottled with catsup and ranch-dressing stains. I spend most of my hour-long break between jobs attempting to remove the edible portions of the slacks with a sponge and then drying them over the hood of my car in the sun.
I can do this two-job thing, is my theory, if I can drink enough caffeine and avoid getting distracted by George’s ever more obvious suffering.7 The first few days after the alleged theft, he seemed not to understand the trouble he was in, and our chirpy little conversations had continued. But the last couple of shifts he’s been listless and unshaven, and tonight he looks like the ghost we all know him to be, with dark half-moons hanging from his eyes. At one point, when I am briefly immobilized by the task of filling little paper cups with sour cream for baked potatoes, he comes over and looks as if he’d like to explore the limits of our shared vocabulary, but I am called to the floor for a table. I resolve to give him all my tips that night, and to hell with the experiment in low-wage money management. At eight, Ellen and I grab a snack together standing at the mephitic end
of the kitchen counter, but I can only manage two or three mozzarella sticks, and lunch had been a mere handful of McNuggets. I am not tired at all, I assure myself, though it may be that there is simply no more “I” left to do the tiredness monitoring. What I would see if I were more alert to the situation is that the forces of destruction are already massing against me. There is only one cook on duty, a young man named Jesus (“Hay-Sue,” that is), and he is new to the job. And there is Joy, who shows up to take over in the middle of the shift dressed in high heels and a long, clingy white dress and fuming as if she’d just been stood up in some cocktail bar.
Then it comes, the perfect storm. Four of my tables fill up at once. Four tables is nothing for me now, but only so long as they are obligingly staggered. As I bev table 27, tables 25, 28, and 24 are watching enviously. As I bev 25, 24 glowers because their bevs haven’t even been ordered. Twenty-eight is four yuppyish types, meaning everything on the side and agonizing instructions as to the chicken Caesars. Twenty-five is a middle-aged black couple who complain, with some justice, that the iced tea isn’t fresh and the tabletop is sticky. But table 24 is the meteorological event of the century: ten British tourists who seem to have made the decision to absorb the American experience entirely by mouth. Here everyone has at least two drinks—iced tea and milk shake, Michelob and water (with lemon slice in the water, please)—and a huge, promiscuous orgy of breakfast specials, mozz sticks, chicken strips, quesadillas, burgers with cheese and without, sides of hash browns with cheddar, with onions, with gravy, seasoned fries, plain fries, banana splits. Poor Jesus! Poor me! Because when I arrive with their first tray of food—after three prior trips just to refill bevs—Princess Di refuses to eat her chicken strips with her pancake and sausage special since, as she now reveals, the strips were meant to be an appetizer. Maybe the others would have accepted their meals, but Di, who is deep into her third Michelob, insists that everything else go back while they work on their starters. Meanwhile, the yuppies are waving me down for more decaf and the black couple looks ready to summon the NAACP.
Much of what happens next is lost in the fog of war. Jesus starts going under. The little printer in front of him is spewing out orders faster than he can rip them off, much less produce the meals. A menacing restlessness rises from the tables, all of which are full. Even the invincible Ellen is ashen from stress. I take table 24 their reheated main courses, which they immediately reject as either too cold or fossilized by the microwave. When I return to the kitchen with their trays (three trays in three trips) Joy confronts me with arms akimbo: “What is this?” She means the food—the plates of rejected pancakes, hash browns in assorted flavors, toasts, burgers, sausages, eggs. “Uh, scrambled with cheddar,” I try, “and that’s—” “No,” she screams in my face, “is it a traditional, a super-scramble, an eye-opener?” I pretend to study my check for a clue, but entropy has been up to its tricks, not only on the plates but in my head, and I have to admit that the original order is beyond reconstruction. “You don’t know an eye-opener from a traditional?” she demands in outrage. All I know, in fact, is that my legs have lost interest in the current venture and have announced their intention to fold. I am saved by a yuppie (mercifully not one of mine) who chooses this moment to charge into the kitchen to bellow that his food is twenty-five minutes late. Joy screams at him to get the hell out of her kitchen, please, and then turns on Jesus in a fury, hurling an empty tray across the room for emphasis.
I leave. I don’t walk out, I just leave. I don’t finish my side work or pick up my credit card tips, if any, at the cash register or, of course, ask Joy’s permission to go. And the surprising thing is that you can walk out without permission, that the door opens, that the thick tropical night air parts to let me pass, that my car is still parked where I left it. There is no vindication in this exit, no fuck-you surge of relief, just an overwhelming dank sense of failure pressing down on me and the entire parking lot. I had gone into this venture in the spirit of science, to test a mathematical proposition, but somewhere along the line, in the tunnel vision imposed by long shifts and relentless concentration, it became a test of myself, and clearly I have failed. Not only had I flamed out as a housekeeper/server, I had forgotten to give George my tips, and, for reasons perhaps best known to hardworking, generous people like Gail and Ellen, this hurts. I don’t cry, but I am in a position to realize, for the first time in many years, that the tear ducts are still there and still capable of doing their job.
• • •
When I moved out of the trailer park, I gave the key to number 46 to Gail and arranged for my deposit to be transferred to her. She told me that Joan was still living in her van and that Stu had been fired from the Hearthside. According to the most up-to-date rumors, the drug he ordered from the restaurant was crack and he was caught dipping into the cash register to pay for it. I never found out what happened to George.
1 Eighty-one percent of large employers now require preemployment drug testing, up from 21 percent in 1987. Among all employers, the rate of testing is highest in the South. The drug most likely to be detected—marijuana, which can be detected weeks after use—is also the most innocuous, while heroin and cocaine are generally undetectable three days after use. Alcohol, which clears the body within hours after ingestion, is not tested for.
2 According to the Fair Labor Standards Act, employers are not required to pay “tipped employees,” such as restaurant servers, more than $2.13 an hour in direct wages. However, if the sum of tips plus $2.13 an hour falls below the minimum wage, or $5.15 an hour, the employer is required to make up the difference. This fact was not mentioned by managers or otherwise publicized at either of the restaurants where I worked.
3 I could find no statistics on the number of employed people living in cars or vans, but according to a 1997 report of the National Coalition for the Homeless, “Myths and Facts about Homelessness,” nearly one-fifth of all homeless people (in twenty-nine cities across the nation) are employed in full-or part-time jobs.
4 In Workers in a Lean World: Unions in the International Economy (Verso, 1997), Kim Moody cites studies finding an increase in stress-related workplace injuries and illness between the mid-1980s and the early 1990s. He argues that rising stress levels reflect a new system of “management by stress” in which workers in a variety of industries are being squeezed to extract maximum productivity, to the detriment of their health.
5 Until April 1998, there was no federally mandated right to bathroom breaks. According to Marc Linder and Ingrid Nygaard, authors of Void Where Prohibited: Rest Breaks and the Right to Urinate on Company Time (Cornell University Press, 1997), “The right to rest and void at work is not high on the list of social or political causes supported by professional or executive employees, who enjoy personal workplace liberties that millions of factory workers can only dream about. . . . While we were dismayed to discover that workers lacked an acknowledged right to void at work, [the workers] were amazed by outsiders’ naïve belief that their employers would permit them to perform this basic bodily function when necessary. . . . A factory worker, not allowed a break for six-hour stretches, voided into pads worn inside her uniform; and a kindergarten teacher in a school without aides had to take all twenty children with her to the bathroom and line them up outside the stall door while she voided.”
6 A few weeks after I left, I heard ads on the radio for housekeeping jobs at this hotel at the amazing rate of “up to $9 an hour.” When I inquired, I found out that the hotel had indeed started paying by the room, and I suspect that Carlie, if she lasted, was still making the equivalent of $6 an hour or quite a bit less.
7 In 1996 the number of persons holding two or more jobs averaged 7.8 million, or 6.2 percent of the workforce. It was about the same rate for men and for women (6.1 versus 6.2). About two-thirds of multiple jobholders work one job full-time and the other part-time. Only a heroic minority—4 percent of men and 2 percent of women—work two full-time jobs simultaneously (John F. Stinson
Jr., “New Data on Multiple Jobholding Available from the CPS,” Monthly Labor Review, March 1997).
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Scrubbing in Maine
I chose Maine for its whiteness. A few months back, in the spring, I had been in the Portland area for a speaking engagement at a local college and was struck by what appeared to be an extreme case of demographic albinism. Not only were the professors and students white, which is of course not uncommon; so were the hotel housekeepers, the panhandlers, and the cab drivers, who, in addition to being white, also spoke English, or at least some r-less New England variant thereof. This might not make Maine an ideal setting in which to hunker down for the long haul, but it made it the perfect place for a blue-eyed, English-speaking Caucasian to infiltrate the low-wage work-force, no questions asked. As an additional attraction, I noted on my spring visit that the Portland-area business community was begging piteously for fresh employable bodies. Local TV news encouraged viewers to try out for a telemarketing firm offering a special “mothers’ shift”; the classic rock station was promoting “job fairs” where you could stroll among the employers’ tables, like a shopper at the mall, playing hard to get. Before deciding to return to Maine as an entry-level worker, I downloaded the help-wanted ads from the Portland Press Herald’s Web site, and my desktop wheezed from the strain. At least three of the thousand or so ads I scanned promised “fun, casual” workplace environments, and I pictured flannelshirted teams bantering on their afternoon cider-and-doughnut breaks. Maybe, I reasoned, when you give white people a whole state to themselves, they treat one another real nice.
Nickel and Dimed Page 5
