Bonzer Words!: Running the Ship
Rodney Gascoyne tells of life aboard a Union-Castle passenger liner.
The crew, including the officers, signed on to the ship's Articles, a legal contract between them and the Master, or Captain, who was the ultimate authority onboard. The Master was obliged to feed the crew a stated minimum diet. He also maintained discipline and could fine crew for offences at sea or in port while under Articles, including self imposed injuries such as being sunburned and unable to work. In those days he was also charged with burying people at sea and could even perform marriages in deep ocean. His word was law. He ran the ship with a team of senior officers, one of those being the Purser. The official Ship's Log, maintained by the Purser, recorded all official matters including all disciplinary measures taken and fines imposed.
Union-Castle was unusual in that all our crew were British and signed on in Southampton.
Most of the Deck, Radio and Engineering Departments ran a 'Watch' system, working 4 hours on and then 8 hours off, on either a 12-4, 4-8 or 8-12 Watch each half of each day. The senior officers, Pursers and Catering Department worked dayshifts from as early as 5am some days through to midnight, taking time off during the day as appropriate. For example, we could get up at about 5 am when due into port early or worked till the end of the entertainments when at sea. Most afternoons, stations were staffed minimally between lunch and 4pm. Overtime was earned by crew many days and we all earned paid leave in lieu for working weekends at sea or in port.
Soon after breakfast had finished daily, the Catering and some Deck crew started cleaning the ship in what was known as 'Happy Hour', where everything was polished and made to shine, such as all the brass fittings and all surfaces. After their morning meeting, the Captain and senior officers would then tour the ship on inspection making sure everything was shipshape. This was the main means of keeping the cleaning and maintenance systems up to the Company's high standards.
The Deck department comprised the officers, all trained navigators and certified master mariners, plus about 40 seamen under the Bo's'un, Bo's'un's Mates, Carpenters and Quartermasters, who were the main leading hands, in addition to two Masters-at-Arms. They oversaw different levels of seamen, from Able Seamen (ABs), through to Efficient Deck Hands (EDHs) and down to Ordinary Seamen (OSs) and Deck Boys. Much of the instruction and tuition was shore based in colleges, but then sea time was needed for certification, as they progressed. The eight boy ratings were just starting their training but this was not the only means to get a first step on the ladder. They worked the most menial tasks and served as messengers on Bridge duty or for the leading hands. The main Deck duties involved steering and handling the ship, particularly all ropes and anchors when entering or leaving harbour, or rigging the cargo hoists, as well as sanding and varnishing all the exposed woodwork, and painting the ship's exterior. We normally also carried four Radio officers, a Surgeon, the Nursing Sister and a male nurse.
Apart from the many engineering officers, including electricians and refrigeration engineers, all trained and certified ashore initially, there were about 20 greasers and cleaners, under a few leading hands. They assisted the engineers in all the heavy maintenance work and repairs that needed to be carried out. There was a workshop aboard where they could machine certain parts not found in the stores, when needed.
The Catering Department was by far the largest group, led by three officers and many leading hands in each of the sections. In the Galley, there were many areas, with a hierarchy of chefs, bakers and butchers, ably assisted by those learning these trades or just handling the cleaning duties. There were many stewards who worked in different parts of the First Class or Tourist areas, and a few general workers, like the Printer, the Masseur, a Boots and four Bellboys, two each for the Pursers and the Catering officers, to act as general messengers. Boy ratings were aged 16 or 17, then they moved into adult positions. In the Laundry there were two leading hands and a team of four ladies and four boy ratings to do the main work. Storemen and barmen made up the remaining roles. Like the other departments, much training was first received ashore before going to sea. .
