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john gill
17th August 2012, 02:30 PM
Working for Cunard for most of the Sixties on various ships both from Liverpool & Southampton, there was a head chef, who, i think was on either the Carinthia or the Sylvania.He ruled his galley with a rod of iron and had little respect for his staff whom he treated abominably. When Cunard moved to Soton, many crew members decided to pack in and find shore employment in the catering line. Myself i continued to sail from Southamton 'til i finished in the late Sixties leaving Queen Elizabeth just before she was retired from service. Coming ashore, i decided to find employment as a driver (hgv,which i still do on a casual basis). One day i was delivering catering stores to what was then Fords in Halewood. Entering the kitchen to get my notes signed, I thought I was back on board! The kitchen was manned by at least half a dozen of the Cunard ex chefs. Chatting to one of them i asked about their former boss from Cunard (who will remain nameless), he indicated an older man peeling spuds in the scullery.''thats him there'. apparently the only position he could get was kp as it transpired that he didn't have a qualification to his name, bluffed his way to a top job, maybe greasing a few palms along the way. Asking about their attitude towards him since the tables had been turned, reply was they bore no malice towards him, his downfall was deemed punishment enough and being surrounded by those whom he formerly ill treated.
gilly

john sutton
17th August 2012, 02:37 PM
someone once said to a famous english actor(cant remember his name.its a senior thing)always be nice to people on the way down as you might meet then again on your way up.still cant think of his name
john sutton.
thats my name ,not his.i think (remembered.Edmund Purdom)

john gill
17th August 2012, 03:01 PM
looks as though that comment you quote, John, by that famous actor, should maybe be the other way round.(or up). or perhaps it's just me having a senior age moment.
gilly

Tony Morcom
17th August 2012, 03:17 PM
I think its John having a senior moment Gilly. Either that or he's been on the san Gria again:rolleyes:

John Albert Evans
17th August 2012, 03:23 PM
My mother god rest her soul always said, "It costs nothing to be nice".
Thats not a bad way to live i think.

John Albertr Evans

john sutton
17th August 2012, 03:59 PM
no.he was on his way down and the woman who made the quote was known for her cruel sense of humour
john sutton

I think it was louella parsons who was a hollywood columist at the time and apparently purdom was a bit of a prima donna
john sutton

Frederick Lacey
17th August 2012, 04:17 PM
Always be nice to people on the way up, because you'll meet the same people on the way down.

Wilson Mizner. U.S. Screenwriter. (1876--1933)


Fred.

Peter Trodden
17th August 2012, 04:49 PM
Never Kick the ar..se that one day you may have to Kiss. (David Niven):rolleyes:

Jim Brady
17th August 2012, 06:33 PM
Talking of qualifications for Chefs,Confectioners,Cold Larder,Soup Cooks and Short Order Cooks etc as far as I'm aware none of them went to college and recieved diplomas or whatever other certificates.They joined Cunard,CPR and many of the passenger liners as boy cook and were taught the trade by the men that they worked with.The trade was passed down over the years and the things that they knocked up was second to none,they were craftsmen at the game but coming ashore they were unqualified.You speak to people and they will tell you that they went away to sea as a chef,he may have in fact been a veg cook.There was only ever one chef on the ship and he was the boss man and could go on any corner.Qualified maybe not but knowing the job yes.I had the priviledge of drinking with a CPR chef in my local and he in fact finished his time in Fords.
Regards.
Jim.B.

len mazza
17th August 2012, 09:02 PM
Hi,
Alot of the Meat,Asst.Cks etc in the Orient Line,1950s were ex Army guys,couldn't settle down after doing their Nat.Serv.

Len.

John Callon
17th August 2012, 09:14 PM
You are quite right there Jim regarding the training of cooks in Cunard and CPR. With reference to the chef in post #1, I know who John is referring to but he shall also remain nameless by me.
Rgds
John