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When I started out as a deck apprentice in the mid sixties there was a very simple rule of thumb, if you had the twelve passengers onboard you fed okay, when you didn't it was usually crap. I put that down to a number of factors not related to the company's feeding rate which was perfectly adequate. Drunken and imcompetent cooks, likewise captains, and some rather shifty chief stewards. Perhaps the latter two I should explain. All "wine accounts" were inspected by the company head office and some of those old, and not so old masters could only survive on a couple of bottles a day; so who was best placed to cover that up? Why the good old chief steward of course, always the richest man on the boat. So when all but the rubbish cuts of meat had been sold over the wall, and you were getting shakey milk in West India Docks, who was going to complain, not your illustrious commanding officer. However, by the time I packed it in, late seventies, on the whole things had much improved and the feeding could be almost too good for someone like me who puts on weight very easily. I also agree with a previous poster that Brocks food was always pretty good though some of those curries could make you sweat.
CBoots
 
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