Michael Cunningham - A Home at the End of the World

“Oh, this is won derful,” Erich cried. The restaurant had closed for the day, although half the tables were still full of customers finishing up. Marlys and Gert greeted us with their particular mix of comradely good cheer and fleeting, untraceable hatred. I found that I was vaguely embarrassed by Erich’s pallor and thinness—it seemed I had brought some perversity of mine, some unpleasant secret, into the place where I had effectively simulated innocence.

Marlys took Bobby into the kitchen to show him what needed reordering, and to point out the leak she had managed, temporarily, to plug in the dishwasher. I’d learned that even a small, successful restaurant operated in a continual state of crisis. The machinery broke down, caught fire, failed when it was needed most. Produce arrived bruised or unripe, mealworms tunneled into the flour. The customers’ appetites followed distinct but unpredictable patterns, so that the ingredients we ran out of one week would spoil on our shelves the next. The profits, though steady, were small, and it seemed that literally every hour it was time to bake more pies, cut more potatoes, haggle with the vegetable man about a carton of wilted lettuce. Sometimes I’d walk into the dining room and see, with a certain astonishment, that people sat at every table eating without concern or particular attention, talking to one another about the facts of their lives. They believed this was a restaurant, they found it unextraordinary that we’d fought decay and parasites, the endless petty dishonesty of suppliers, to get this simple food onto these white ceramic plates. On the rare occasions when a customer complained that his eggs were overcooked or his bacon underdone, I had to force myself not to scream, “Don’t you realize how lucky you are that we do this at all? Don’t you get it? Where’s your gratitude, for God’s sake?” I’d begun to better understand the appeal of the flash-frozen, the freeze-dried or microwavable. This tastes almost as good, and it’s predictable. It’s already diced or kneaded, already rolled or chopped. It can’t rot. It will keep until the customers decide they want to order it again. Less than two years ago, the proprietors of all those brightly lit, desolate roadside cafés had seemed like our enemies, selling corrupted food out of greed and laziness. Now I saw them as victims of a more practical, seductive kind of defeat.

Gert asked Erich and me if we’d like anything. The coffee was still on, she said, and when last she checked there were still two pieces of blueberry pie. Did she know Erich was sick? Was that the true cause of her solicitude? I could tell Erich was charmed by Gert, for she was in fact charming, a strong-faced, ruddy woman with long gray hair who had left a good job in publishing to live up here with Marlys. She dressed like a farm wife, in print dresses and cardigan sweaters, but she spoke Russian and had edited the work of a great poet. After we’d said no thank you to coffee and pie and she’d returned to the customers, I had to work to keep from whispering, “We think she’s stealing from the register.”

Erich said in his new, overanimated voice, “This place looks so sweet.”

“Part of the package,” I said. “An integral aspect of our appeal to our target audience.”

“Who are all these children?” he asked, meaning the photographs on the walls.

“Strangers,” I said. “Five for a dollar at a junk store up the Hudson. Half of them are alcoholics or Jesus freaks or inmates at the state penitentiary by now. The other half live in trailer parks with their six kids.”

He nodded approvingly, as if those were good ends for grown children. Bobby came out of the kitchen followed by Marlys, a hefty, freckled woman with apricot hair. “I think the dishwasher may be shot,” he said. “It looks, you know, pretty bad.”

“Great,” I said. “It’ll take them weeks to get a new dishwasher up here. You know how they are.”

Marlys threw me a shadow punch. “Hey, butch,” she said.

I threw my hands up over my head. “Ooh, don’t hurt me,” I answered. This was the method Marlys and I worked out for threading our way through the maze of sexuality and power. She earned good money at our restaurant and was constantly pummeling us, pinching our cheeks too hard or slapping our asses. I was her boss, and I feigned a physical terror not wholly unrelated to my actual feelings. Marlys was broad and calm and competent in worldly matters. She had repaired the dishwasher in the midst of the morning rush. She was an expert sailor and skier, and she knew the names of trees.

“Well, we’ll have to manage with this one until it breaks down completely,” Bobby said. “You and I may have to be back there washing dishes by hand for a while. And hope the health inspector doesn’t stop by.”

“The glamorous life of a restaurant owner,” I said to Erich, who nodded agreeably.

We had dinner at home, and talked mainly about the baby. Clare and I used Erich as an audience for our own interest in the minutiae of child-rearing. As we passed around the corn and the hamburgers and the tomato salad we clamored over each other to tell the next story of Rebecca’s peculiarities, our own shock at the various moral and bodily issues of parenthood, and our assorted resolutions about how to usher her, relatively undamaged, into a life of love and wages. Erich, whose good manners might have been imprinted on his genes, feigned or actually felt ardent, blinking interest in our talk. There was no telling.

After dinner, we put Rebecca to bed and watched one of the movies Clare had rented. (“We are not, ” she’d said, “relying on conversation alone this weekend. I’m laying in movies, games, whatever. I’d hire a dog act if I knew where to find one around here.”) After the movie, we stretched and yawned and talked of how weary we were—a partial truth. Yes, we agreed, it was just about time for bed. Erich sat folded into his chair, with his hands slipped between his knees as if the room was freezing. He was so small, and so determined to be a good, unobtrusive guest—one who agreed to everything, who insisted that his hosts’ desires exactly matched his own. Almost before I knew I’d do it, I said, “Erich, how long have you been like this?”

He looked at me with a mingled expression of surprise and disappointment, blinking rapidly. It occurred to me that he might consider me the source of his illness. As in fact I might have been.

“I wasn’t sure if it showed,” he said. He spoke so softly I could barely hear him. His voice was mild as a radiator’s hiss. But he blinked furiously, and pressed his thighs tighter around his hands. “I’ve been feeling better, ” he said. “I mean, well, I thought I looked all right.”

“How long has it been?” Clare asked. Before I’d spoken she had stood, on the pretext of making herb tea, and she remained standing, fixed in place beside the sofa. Bobby, still seated, watched in silence.

Erich hesitated, as if struggling to remember. “Well, I’d been feeling sick for more than a year,” he said. “I couldn’t believe it, I mean it seemed so strange to have imagined these symptoms so clearly and then start having them. I thought for a while that maybe I was just being a hypochondriac. But then, well. I got the diagnosis about five months ago.”

“And you didn’t call me?” I said.

“What good would it have done?” he said. Now his voice cut through the air cleanly as a cable through fog. His voice had lost its polite, enthusiastic tone and taken on a bitterness I’d never heard from him. “It’s not like there’s a cure,” he said. “It’s not like you could do anything but worry about it.”

“I’ve seen you when you were sick,” I said. “You didn’t mention it.”