Tuesday, October 21, 2014

Things I Learned in a Real Galley

Moving down to the engine room tomorrow (yesterday, now. yay for bad internet!), so today I reflect on a month working in a real galley.

First thing is that this place is nothing like working the Piney Point galley. First off, the hours are sane (9 to 11 hours for the SA, 12-13 for the steward) and more importantly the off time really is off time, not bullshit march around and continue doing bullshit work time. The job itself is pretty similar, with most of my time spent standing over a sink, but even then just the fact that those dishes didn't get stacked up by assholes who use their spare time to make my life more difficult is a massive plus.

In fact, the biggest thing I didn't expect about working here was the general absence of assholes. Actually, that isn't right, since there are some people I can clearly tell are terrible people, but they keep their colons in check and behave with a professionalism noticeably absent from any part of Piney Point. I had been told repeatedly at school that they threw a lot of bullshit at us to make sure that we could handle the bullshit on a ship, which seemed like a plausible reason, except that there hasn't hardly been any bullshit at all on the Sam Laud. Every rule here has a definite and articulable purpose, all the paperwork is as short as it can be, every job, fun or not, actually needs to be done, and the people around me treat me like they would like to be treated, with professionalism and respect.

I also learned that nothing gets me to eat vegetables quite like Chinese food.

In fact, I learned quite a bit about cooking just from asking questions and watching and had to keep myself from turning this into a food blog. I have never liked cooking much, but I may have been looking at it wrong this whole time. I tell myself now that I will try some serious cooking when I get home, though of course I am really lazy and may not actually get around to it.

I doubt I will be going down this path, but after spending a month in a quality kitchen for the first time in my life, I really feel like I could be a good cook if I put the time in. But time, of course, is expensive, and I will probably end up spending it on video games instead.

Also, I learned the best way to peel an orange. Start by knocking off the little button at the top where the stem gets cut off, then press down on that and pull to break through the skin. This not only opens the orange without damaging the slices, it gets right to the bottom of the skin, preventing too much of the white pith from sticking to the good part.

I had come in thinking that one of the things I wanted to get away from is getting too much routine, in fear that I would get stuck back in the rut I was in, but now I realize that might have been silly. After all, the on/off work schedule alone is enough to shake things up, as well as is the constant flow of people on and off the ship. The adventures of going places, even if those places suck, and the beauty of the sea, even if it is just a big lake, makes every day substantially better than the place I was living. Perhaps, with all this, a job with fixed routines could be a good thing?

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