Long before Anthony Bourdain went behind the scenes of the food industry in "Kitchen Confidential," George Orwell revealed what it was like to work in a cafeterie of a Parisian hotel. 鈥淣othing could be easier, on the face of it, than this stupid scullion work, but it is astonishingly hard when one is in a hurry. One has to leap to and fro between a multitude of jobs 鈥� it is like sorting a pack of cards against the clock.鈥� Orwell recounts his days spent teetering on the brink of starvation. It鈥檚 a classic for a reason, and a book that generation after generation of working class heroes will cherish as fuel for the will to carry on.
