The Other Side of Silence

I stepped outside, locked the gun in my glove box, and went back into the hotel just as the Roses drew up in their cream Bentley convertible. I waited a moment, and then instinctively opened the heavy car door for Mrs. Rose to step out. He always drove them to the La Voile d’Or, but she always drove them back, having allowed herself just the two gin and tonics next to his six or seven whiskeys.

“Mrs. Rose,” I said pleasantly, and gallantly picked up the green chiffon scarf she dropped on the ground as she got out of the car. It matched the green dress she was wearing. Green wasn’t her color, but I wasn’t going to let that interfere with my game. “How nice to see you again.”

She answered, smiling, but I was hardly paying much attention to her; my mind was still on Spinola’s girlfriend’s gun while my eyes were now drawn to two men having an argument at the opposite end of the hotel terrace. One of them was a florid-faced Englishman who was often hanging around La Voile d’Or. The other was Harold Hennig. Automatically I opened the front door for Mrs. Rose before allowing myself a second look at Hennig and the Englishman, which revealed it was, perhaps, less of an argument and more a case of a smiling Hennig telling the Englishman what to do and the Englishman not liking it very much. He had my sympathy. I never much liked taking orders from Harold Hennig myself. But I put it quickly out of my mind and followed Jack and Julia Rose inside, and for the first time in a while Spinola and I beat them, which trumped everything until I went back to the Grand to cover for our night porter, who’d phoned in sick with a summer cold, whatever that is. I’d had a winter cold in a Soviet POW camp for about two years and that was bad enough. A summer cold sounds just awful.

I don’t mind the late shift. It’s cool and the sound of cicadas is as soothing as the night honeysuckle that adorns the walls behind the emaciated statues near the front door. Also, there are fewer guests in evidence with questions and problems to solve and I spent the first hour on duty reading Nice-Matin to help improve my French. At about one o’clock I had to go and help a very rich American, Mr. Biltmore, up to his fourth-floor suite. He’d been drinking brandy all night and had managed to empty a bottle and the bar with his obnoxious remarks, which were mostly to do with the war and how the French hadn’t quite pulled their weight, and that Vichy had been a Nazi government in all but name. I wouldn’t have argued with any of that, unless I’d been a Frenchman. As Napoleon might have said, but didn’t, “French history is the version of past events that French people have decided to agree upon.” I found Biltmore slumped in a chair and barely conscious, which is the way I prefer hotel drunks, but he started to get a little loud and unruly as I went to rouse him politely. Then he took a swing at me, and then another, so that I was obliged to tap him on the chin with my fist, just enough to daze him and save us both from further injury. That left me with a different problem because he was as big as a sequoia and just as hard to fold across my shoulder, and it took almost all of my strength to get him into the elevator, and then the rest of it to haul him out of the cage and onto his bed. I didn’t undress him. As a concierge, the last thing you want is for a drunken American to regain consciousness when you’ve got his pants halfway down his legs. Amis don’t take kindly to being undressed, especially by another man. In a situation like that it’s not just teeth that can be lost but a job as well. On the Riviera, a concierge-even a good one, with all his teeth-can be replaced in no time at all, but no hotel wants to lose a guest like Mr. Biltmore, especially when he’s paying more than fifteen hundred francs a night, which is about four hundred dollars, to stay in a suite he’s booked for three whole weeks. No one can afford to lose thirty thousand francs plus bar bills and tips.

By the time I went back downstairs I was as warm as a Chinaman’s pressing cloth. So I went back into the bar and had the barman make me an ice-cold gimlet with the good stuff-the 57 percent Plymouth Navy Strength gin they give the sailors in nuclear submarines-just to help the four weaker ones I’d already drunk at La Voile d’Or to take the strain. I hurried it down with my evening meal, which was a couple of olives and a handful of pretzels.