The City was celebrating New Year’s Eve. Spelled thus, with a capital C, know it can mean but New York. In the Pink Fountain room of the Newest Hotel all those grand old forms and customs handed down to us for the occasion were being rigidly observed in all their original quaintness. The Van Dyked man who looked like a Russian Grand Duke (he really was a chiropodist) had drunk champagne out of the pink satin slipper of the lady who behaved like an actress (she was forelady at Schmaus’ Wholesale Millinery, eighth floor). The two respectable married ladies there in the corner had been kissed by each other’s husbands. The slim, Puritan-faced woman in white, with her black hair so demurely parted and coiled in a sleek knot, had risen suddenly from her place and walked indolently to the edge of the plashing pink fountain in the center of the room, had stood contemplating its shallows with a dreamy half-smile on her lips, and then had lifted her slim legs slowly and gracefully over its fern-fringed basin and had waded into its chilling midst, trailing her exquisite white satin and chiffon draperies after her, and scaring the goldfish into fits. The loudest scream of approbation had come from the yellow-haired, loose-lipped youth who had made the wager, and lost it. The heavy blonde in the inevitable violet draperies showed signs of wanting to dance on the table. Her companion–a structure made up of layer upon layer, and fold upon fold of flabby tissue–knew all the waiters by their right names, and insisted on singing with the orchestra and beating time with a rye roll. The clatter of dishes was giving way to the clink of glasses.
In the big, bright kitchen back, of the Pink Fountain room Miss Gussie Fink sat at her desk, calm, watchful, insolent-eyed, a goddess sitting in judgment. On the pay roll of the Newest Hotel Miss Gussie Fink’s name appeared as kitchen checker, but her regular job was goddessing. Her altar was a high desk in a corner of the busy kitchen, and it was an altar of incense, of burnt-offerings, and of showbread. Inexorable as a goddess of the ancients was Miss Fink, and ten times as difficult to appease. For this is the rule of the Newest Hotel, that no waiter may carry his laden tray restaurantward until its contents have been viewed and duly checked by the eye and hand of Miss Gussie Fink, or her assistants. Flat upon the table must go every tray, off must go each silver dish-cover, lifted must be each napkin to disclose its treasure of steaming corn or hot rolls. Clouds of incense rose before Miss Gussie Fink and she sniffed it unmoved, her eyes, beneath level brows, regarding savory broiler or cunning ice with equal indifference, appraising alike lobster cocktail or onion soup, traveling from blue points to brie. Things a la and things glace were all one to her. Gazing at food was Miss Gussie Fink’s occupation, and just to see the way she regarded a boneless squab made you certain that she never ate.
In spite of the I-don’t-know-how-many (see ads) New Year’s Eve diners for whom food was provided that night, the big, busy kitchen was the most orderly, shining, spotless place imaginable. But Miss Gussie Fink was the neatest, most immaculate object in all that great, clean room. There was that about her which suggested daisies in a field, if you know what I mean. This may have been due to the fact that her eyes were brown while her hair was gold, or it may have been something about the way her collars fitted high, and tight, and smooth, or the way her close white sleeves came down to meet her pretty hands, or the way her shining hair sprang from her forehead. Also the smooth creaminess of her clear skin may have had something to do with it. But privately, I think it was due to the way she wore her shirtwaists. Miss Gussie Fink could wear a starched white shirtwaist under a close-fitting winter coat, remove the coat, run her right forefinger along her collar’s edge and her left thumb along the back of her belt and disclose to the admiring world a blouse as unwrinkled and unsullied as though it had just come from her own skilful hands at the ironing board. Miss Gussie Fink was so innately, flagrantly, beautifully clean-looking that–well, there must be a stop to this description.
She was the kind of girl you’d like to see behind the counter of your favorite delicatessen, knowing that you need not shudder as her fingers touch your Sunday night supper slices of tongue, and Swiss cheese, and ham. No girl had ever dreamed of refusing to allow Gussie to borrow her chamois for a second.
To-night Miss Fink had come on at 10 P.M., which was just two hours later than usual. She knew that she was to work until 6 A.M., which may have accounted for the fact that she displayed very little of what the fans call ginger as she removed her hat and coat and hung them on the hook behind the desk. The prospect of that all-night, eight-hour stretch may have accounted for it, I say. But privately, and entre nous, it didn’t. For here you must know of Heiny. Heiny, alas! now Henri.
Until two weeks ago Henri had been Heiny and Miss Fink had been Kid. When Henri had been Heiny he had worked in the kitchen at many things, but always with a loving eye on Miss Gussie Fink. Then one wild night there had been a waiters’ strike–wages or hours or tips or all three. In the confusion that followed Heiny had been pressed into service and a chopped coat. He had fitted into both with unbelievable nicety, proving that waiters are born, not made. Those little tricks and foibles that are characteristic of the genus waiter seemed to envelop him as though a fairy garment had fallen upon his shoulders. The folded napkin under his left arm seemed to have been placed there by nature, so perfectly did it fit into place. The ghostly tread, the little whisking skip, the half-simper, the deferential bend that had in it at the same time something of insolence, all were there; the very “Yes, miss,” and “Very good, sir,” rose automatically and correctly to his untrained lips. Cinderella rising resplendent from her ash-strewn hearth was not more completely transformed than Heiny in his role of Henri. And with the transformation Miss Gussie Fink had been left behind her desk disconsolate.
Kitchens are as quick to seize upon these things and gossip about them as drawing rooms are. And because Miss Gussie Fink had always worn a little air of aloofness to all except Heiny, the kitchen was the more eager to make the most of its morsel. Each turned it over under his tongue–Tony, the Crook, whom Miss Fink had scorned; Francois, the entree cook, who often forgot he was married; Miss Sweeney, the bar-checker, who was jealous of Miss Fink’s complexion. Miss Fink heard, and said nothing. She only knew that there would be no dear figure waiting for her when the night’s work was done. For two weeks now she had put on her hat and coat and gone her way at one o’clock alone. She discovered that to be taken home night after night under Heiny’s tender escort had taught her a ridiculous terror of the streets at night now that she was without protection. Always the short walk from the car to the flat where Miss Fink lived with her mother had been a glorious, star-lit, all too brief moment. Now it was an endless and terrifying trial, a thing of shivers and dread, fraught with horror of passing the alley just back of Cassidey’s buffet. There had even been certain little half-serious, half-jesting talks about the future into which there had entered the subject of a little delicatessen and restaurant in a desirable neighborhood, with Heiny in the kitchen, and a certain blonde, neat, white-shirtwaisted person in charge of the desk and front shop.
She and her mother had always gone through a little formula upon Miss Fink’s return from work. They never used it now. Gussie’s mother was a real mother–the kind that wakes up when you come home.
“That you, Gussie?” Ma Fink would call from the bedroom, at the sound of the key in the lock.
“It’s me, ma.”
“Heiny bring you home?”
“Sure,” happily.
“There’s a bit of sausage left, and some pie if
