Ludwig Bemelmans is nowadays probably best known as an artist or as the writer and illustrator of the Madeline series of children’s books. In total he wrote over forty books along with several plays and film scripts but my favourites are the three autobiographical memoirs dealing in a humorous way with his time working at the Ritz hotel in New York and when he ran his own restaurant of which this is the second, the first being Life Class and the final collection being Hotel Bemelmans. This book takes us from his first job there as a bus boy (the lowest of the low in the hierarchy of waiting staff) working at the worst tables in the restaurant facing the stairs, therefore draughty, and between the doors to the pantry, whose hinges needed oiling but never were, and the linen closet so waiters were constantly going to and fro serving other customers. The waiter assigned to these tables, Mespoulets, was probably the worst waiter imaginable, quite often ignoring his customers and eventually delivering cold or incorrect meals, sometimes both, to their table. Monsieur Victor, the maitre d’hotel regarded these tables as ideal for all the customers he didn’t like for whatever reason, complainers, poor tippers, anything that he didn’t approve of and so Mespoulets was allowed to continue for years with his appalling treatment of clients.

Gradually our narrator moves up through the ranks until at the end of the book he has made it to Assistant Banquet Manager and effectively moves into the best suite of the hotel which is permanently engaged, although seldom used, by a European multi-millionaire. He does this on the basis that he needs somewhere quiet to sleep as the job often doesn’t finish until six in the morning, even though he starts on duty during the mid afternoon so doesn’t have time to go home and come back and still get some proper rest. That he also works his way through fine wines and cigars is seen as a perk of the job, both by himself and the other staff on the banqueting team. Indeed a lot of the staff seem to make full use of the hotels food and drink especially that left over from banquets on the basis that it would be simply thrown away otherwise. One of the staff, named Kalakobe, even took to bottling the dregs from all the glasses in the dining room and drink this foul concoction the next day whilst resting from his strenuous role of the cleaner of the heavy coppers used in the kitchen.

The book ends with another story about Mespoulets, this time about him finally leaving the hotel but I particularly want to show one of the drawings that adorn the start of each chapter and also include the opening of this section where you can appreciate the word craft of Bemelmans in his description of this fallen figure. The image is a little bent as the book I’m reading is from 1947 and the spine is rather fragile so I was careful not to press too hard on the pages.

Mespoulets is suspected of being the author of death threats posted to Monsieur Victor and the chapter revolves round how best to safely get rid of him after a psychiatrist states baldy that he definitely should not be sacked as that could cause Mespoulets to carry out his threats. Needless to say that after managing to get him on a ship home to France the letters continue to arrive so nobody is any the wiser who the real culprit is.

I loved reading these short stories of the quite often disreputable life of the staff in a major luxury hotel although I doubt very much that I would want to stay there as they all had a ring of truth about them regardless of how outlandish some of them sounded. I’m glad to say that Hotel Splendide along with Hotel Bemelmans are both still in print eighty five years after they first appeared so the talent of Ludwig Bemelmans to entertain is still enjoyed by modern readers.

This has been my 350th weekly blog on the books I share my home with and I look forward to reading and writing about many more.