Oh what’s the point

if we can count comics, Moore's Promethea too, one of the volumes is a trip around the Tree of Life, i think the whole narrative can be mapped on the Tarot Majors too

Mark Danielewski's Only Revolutions is a book length prose poem that you read from the ends in to the center. i haven't gotten through it but respect the ambitious structure

i feel like Hal Duncan's Vellum & Ink had something interesting structurally between them but i don't think i finished them, specifically bc i waited too long to start Ink after Vellum & got completely lost

Honorable mention/not sure if it counts but the language was interesting enough that I'm tempted to include it: The Tide Will Erase All by Justin Hellstrom is an Improbability Drive-style apocalypse told by a ten(?) year old but might also be a radio/satellite announcement of their story after the fact? needs a revisit

OH SHIT Koji Suzuki's Ring Cycle. Ring is a horror novel that happens on an entirely different level of operation than what we find out about it on Spiral & Loop

Jeff Vandermee's Dead Astronauts, i actually don't know how to describe what he did with it but it's nuts

Blake Butler's There Is No Year is decidedly nonlinear, bordering on nonsensical, with upsetting vibes and such perfect pacing that I couldn't put it down

Matt Bell plays in this territory a lot; pretty much anything by him is going to be fighting you back a little but my introduction was the short story "The Cartographer's Girl"

John Elizabeth Stintzi takes a pretty oblique approach to structure in Vanishing Monuments and, I understand, in My Volcano. (Disclaimer: they are also a friend of mine, but I make the recommendation in earnest)

The Library at Mount Char by Scott Hawkins is like if Warren Ellis tried to write House of Leaves, and I mean that as a compliment

I'm sure you're aware of Our Share of Night by Mariana Enriquez, but it is, in fact, all that and a bag of chips, especially in its structure

Monica Ojeda does some fun things with structure, especially in Nefando but definitely also in Jawbone, though I'll note that Nefando especially deals in some very dark territory

Steven Millhauser's short stories are pretty distinctly nonlinear and often outright weird in a very fun way -- I love his collection The Barnum Museum, notably the source of the short story that inspired the movie The Illusionist

I feel like Ayse Papatya Bucak's The Trojan War Museum fits here, but I also just feel like that collection is underrated, so cum grano salis

I think the movie is better-known, but Laszlo Krasznahorkai's Satantango is formally and topically very weird in a way that I found delightful

The Bridge by Iain Banks

and

Marabou Stork Nightmares by Irvine Welsh

(both have the dude in a coma)

See Under: Love by David Grossman. It's in four parts, two of them are straightforward lit fic, one is salmon point-of-view, if I recall correctly, one is a story told in dictionary definitions.

And short stories:

Stet by Sarah Gailey (the story emerges from the footnotes)

She was basically like hell no!! I hate that perspective. I'm already complete! I want someone who complements me. I want someone who challenges me to grow and shows up and cares about me. But I'm a whole entire self-sufficient person all by myself.

Coriolanus Snow and Sejanus Plinth as the tragedy of Cain and Abel

When i started as a dishwasher, i was trained by an old career dish pit man named Claudio. He'd spent his whole life washing dishes. It allowed him to move to just about any city in the world that he wanted to and get a job without having to deal with complex hiring processes or strict resumé requirements. Which was the main thing he wanted out of a career. I still think about him.

He'd seen a lot of people come through that station who either didn't consider it a real job or thought it was beneath them, on their way to "better" or "more important" things. And, in retrospect, those first two days he was sort of doing the minimum with me that he could do and still respect himself when he told the manager he'd trained me.

But, maybe it was because i was really interested in learning all the positions there were in a restaurant because i knew they were ALL important, or because i was a hard worker, or maybe it was because i tried to have real conversations with him in my broken spanish and did my best to not make him speak any english unless he wanted to, but after a couple days there was a big shift in the way he and i worked together, and he started to really teach me.

That place ran the dish pit with one dishwasher, so when he was done training me I was going to be doing the job on my own.

The thing that stuck with me the most, for the rest of my restaurant career, was this... and it wasn't just the actual things he was saying, but a completely new way of looking at what i was doing within the context of how the restaurant ran. I came in for my 3rd day and he said

"When you work alone, you want to go home by midnight?"

we clocked on at 3:30 and took a half hour lunch break and usually skipped our tens, so, yeah i absolutely did want to get off work by midnight

Then, even tho i already knew where most of everything was by that time, he took me around and showed me all the dishes, cups, pots and pans, spatulas, silverware, had me look at all of it. Then he told me to remember that almost every one of the dishes I was looking at would be used more than once by the end of our shift- we were clocking on to wash the entire building full of dishes multiple times.

Then he led me back over to the industrial dishwasher most restaurants have, which looks like this:

and then this 60 year old career dishwasher from Mexico City said the thing that changed how I looked at restaurant jobs forever

"This machine takes two full minutes to run a cycle. We are on the clock for 8 hours. That means we have a maximum of 240 times we can run this machine. If you want to wash all those dishes, clean your station, mop, and clock off by midnight? This machine has to be on and running every second of the shift.

If you don't have a full load of dishes collected, scraped, rinsed, stacked, and ready to go into the dishwasher the second it's done every single time? You can't do it. If, over the course of 8 hours, you let this machine lay idle for just one minute in between finishing each load and being turned on again? Instead of 240 loads, you'll do 160 loads.

[like, literally, he had done this math, he had these exact figures]

160 loads instead of 240 loads means you are doing 20 loads in an hour instead of 30 loads. That means the dishes are going to pile up. The cooks will run out of pots and pans and will have to stop and wait for you, the servers will run out of plates and cups and have to stop and wait for you, and your night is going to SUCK. Every part of how this restaurant works can grind to a halt because of that idle minute between dish loads, and if it does you'll have an entire building of people in a hurry and all waiting on you.

And it means you're going to be here until 2 am doing the 200+ loads of dishes this restaurant goes through every night.

For this to work, you MUST have this dishwasher on and running every minute of the shift. As soon as you turn it on you have two minutes to have the next load ready. See these large items i put to the side down here? One or two of them takes up all the space in the machine. I keep them here so that if the machine finishes and shuts off before i'm ready for it i can stick one of these in there and turn it on again immediately. You have to think like that to do this job without stress."

The way he was looking at how the whole restaurant ran, the way he was looking at how he'd spend each minute of the entire shift, the way he broke down what the physical limits were and how to max them out so he could do his job and go home on time without stressing out... The way this 60 year old guy, who had never had professional ambitions beyond being a dishwasher, was still such a competent and brilliant expert in his field.

It was all such an important lesson, and one that stayed with me through every position i went on to work in restaurants, dish pit, busser, server, cook, all the way up through manager before I finally got out of my restaurant career

Claudio never wanted to be anything but a dishwasher who didn't stay any later than he had to.

But he knew how that restaurant ran better than most of the other people in it. I never had a chance to truly thank him for the specific lesson he taught me, because while it had an immediate impact, I didn't really understand how valuable a lesson it was until much later.

Sometimes love is finally getting the courage to give flowers to the girl you like, because you found them growing in the meadows and they reminded you of her, wild and beautiful and free

you held me the whole way through

when i couldn’t say the words like you

i was scared, indigo, but i wanted to

i was scared, indigo, but i wanted to