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 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.