ODYSSEY
SEVEN Years after seeking admission to the New Zealand "Federated Cooks and Stewards Industrial Union of Workers',
I was finally admitted, and only then, by sheer chance!
The following is an account of my time on British and N.Z. ships and as a member of the 'Australian Cooks and Butchers Association'.
HISTORICAL PROLOGUE
In 1884, an entrepreneurial Scot, William Innes(1.) established the Federated Cooks & Stewards Union at Port Chalmers, Otago. Strangely enough the 1887 balance sheet stated "The federated Stewards and Cooks Union", but when Alfred Hindmarsh 2 was appointed Wellington branch President in 1894-1916 the Union reverted to its former name.
The statement of income and expenditure (featured) for 1887 indicates a balance of fixed deposits in the"Bank of N.Z"of over 700 pounds (which amounts to in present day terms of over $100,000.
However, by the time of amalgamation with the Seamen's Union in December 1989 the Union was broke for the 3rd time in the last 16 years. Our only tangible asset being the Wellington building that had been purchased during my Presidency (1974-1982) To square the 'Union's insolvency before amalgamation with the 'Seaman’s to form the 'Seafarers Union' all our members were required to pay an extra 3 months dues on top of the 12 months already paid .
A balance sheet issued in June 1990 (6 months after amalgamation) the National Secretary of the Seafarers Union (Catering) stated at the A.G.M. in Wellington, he would like to thank the members of the former 'Cooks & Stewards Union' who made a principled stand in donating 3 months dues to the Union by agreeing to have deduction from earnings commence from 01 January instead of 01 April 1990'!
Ironically, a decade later, I would be obliged to accept
the Presidency of this fractious, bankrupt organization that no one else on the executive
would touch, (nor in my opinion were capable) in making the decisions
necessary, that were long overdue!
HISTORICAL PROLOGUE
In 1884, an entrepreneurial Scot, William Innes(1.) established the Federated Cooks & Stewards Union at Port Chalmers, Otago. Strangely enough the 1887 balance sheet stated "The federated Stewards and Cooks Union", but when Alfred Hindmarsh 2 was appointed Wellington branch President in 1894-1916 the Union reverted to its former name.
The statement of income and expenditure (featured) for 1887 indicates a balance of fixed deposits in the"Bank of N.Z"of over 700 pounds (which amounts to in present day terms of over $100,000.
However, by the time of amalgamation with the Seamen's Union in December 1989 the Union was broke for the 3rd time in the last 16 years. Our only tangible asset being the Wellington building that had been purchased during my Presidency (1974-1982) To square the 'Union's insolvency before amalgamation with the 'Seaman’s to form the 'Seafarers Union' all our members were required to pay an extra 3 months dues on top of the 12 months already paid .
A balance sheet issued in June 1990 (6 months after amalgamation) the National Secretary of the Seafarers Union (Catering) stated at the A.G.M. in Wellington, he would like to thank the members of the former 'Cooks & Stewards Union' who made a principled stand in donating 3 months dues to the Union by agreeing to have deduction from earnings commence from 01 January instead of 01 April 1990'!
1 William Martin Innes was born at Anstruther, Scotland in 1831 where he trained as a fish cooper before heading to the goldfields at Ballarat and Gabriels Gulley. In 1863, with his mining earnings Innes bought land at Island Terrace, Port Chalmers; built a jetty, established a fishing industry; and married Mary Ann Hutton. As their 10 children reached adulthood, Innes built homes for them around his own, the area becoming known as Innesville!
Hiring out his fleet of sailing vessels who’s catches were smoked/cured
to supply visiting ships, Australian and local markets; and from the the
mid 1870's Union Steamship company vessels. Innes manufactured his
own 'Cod Liver Oil' which won awards locally and in Melbourne. The
extent of his trade in oysters was shown in one week in July 1873, when he
bought 4,800 dozen from Stewart Island. However, his attempts to
establish oyster beds (he fed them oatmeal) were unsuccessful due
to silting caused by dredging in the upper harbour.
In 1890, his association with the Union he had founded was terminated when they took him to court over the misuse of a 10 guinea travel payment. Wiliam Innes spent nearly 20 years on Port Chalmers councils which included 3 terms as mayor. When he died in 1917 all the vessels in port lowered their flags to half-mast.
Hiring out his fleet of sailing vessels who’s catches were smoked/cured to supply visiting ships, Australian and local markets; and from the the mid 1870's Union Steamship company vessels. Innes manufactured his own 'Cod Liver Oil' which won awards locally and in Melbourne. The extent of his trade in oysters was shown in one week in July 1873, when he bought 4,800 dozen from Stewart Island. However, his attempts to establish oyster beds (he fed them oatmeal) were unsuccessful due to silting caused by dredging in the upper harbour.
In 1890, his association with the Union he had founded was terminated when they took him to court over the misuse of a 10 guinea travel payment. Wiliam Innes spent nearly 20 years on Port Chalmers councils which included 3 terms as mayor. When he died in 1917 all the vessels in port lowered their flags to half-mast.
In 1890, his association with the Union he had founded was terminated when they took him to court over the misuse of a 10 guinea travel payment. Wiliam Innes spent nearly 20 years on Port Chalmers councils which included 3 terms as mayor. When he died in 1917 all the vessels in port lowered their flags to half-mast.
Hiring out his fleet of sailing vessels who’s catches were smoked/cured to supply visiting ships, Australian and local markets; and from the the mid 1870's Union Steamship company vessels. Innes manufactured his own 'Cod Liver Oil' which won awards locally and in Melbourne. The extent of his trade in oysters was shown in one week in July 1873, when he bought 4,800 dozen from Stewart Island. However, his attempts to establish oyster beds (he fed them oatmeal) were unsuccessful due to silting caused by dredging in the upper harbour.
In 1890, his association with the Union he had founded was terminated when they took him to court over the misuse of a 10 guinea travel payment. Wiliam Innes spent nearly 20 years on Port Chalmers councils which included 3 terms as mayor. When he died in 1917 all the vessels in port lowered their flags to half-mast.
2. Alfred Humphrey Hindmarsh. The Australian born Hindmarsh, a Dunedin trained lawyer was admitted to the Supreme Court of New Zealand as a Barrister and Solicitor at Christchurch in 1871. In the mid 1890s Hindmarsh became secretary of the Wellington Socialist Education League and later the foundation president of the of the Workers' Educational Association. In 1895, in addition to his role in the Cooks and Stewards Union, he became President of the Seamans Union's B branch in Wellington. During his tenure of the of the Seamans Union, Hindmarsh and the area secretary William Jones drew the ire of the Union's head office in Dunedin, by using branch monies to sue a local paper that had reputedly libelled Jones. Further conflict with head office witnessed the dismissal of both 'Hindmarsh and Jones', after a national ballot had sanctioned their ouster and the cancellation of the branch charter.Elected to Parliament in 1911 for the seat of Wellington South, Hindmarsh, despite a speech impediment, became leader of the independent Labour MPs'. Described as a cultured and pleasant man, Hindmarsh died during the influenza epidemic in 1918.
William Martin Innes. Port Chalmers' Early People. Ian Church
The Otago Daly Times. 1890-1970.
Harbourside Haven. Alex Innes.
The Dictionary of New Zealand Biography-Volume Three-1901-1921
INTRODUCTION
On attaining my majority I decided to apply for entry to the "Federated Cooks and Stewards Union. Being a time served butcher plus catering experience during my military training in the N.Z.Army ( C.M.T.) and an amateur cook ( I still am) I was fairly sure in gaining employment on the Coast as it was known.However, on appearing with my references and Army papers at the Unions cubbyhole of an office in down town Auckland, the Secretary rudely closed the hatch in the door in my face without bothering to peruse my credentials.
Later, this ignorant venal Scot would claim, in my actual presence, he was responsible for my admission to the Union.
In the next few years in between butcher’s jobs and working in the freezing works during the season I would regularly call at the Secretary’s office where the answer was always emphatically negative. During this period, I met a few persons who claimed to know the secretary quite well and said they would put in a good word for me. By arrangement, one of them set up a meeting in a hotel.with the him at 5.p.m. one evening and, if the bar had not closed at 6 p.m. I probably would have run out of money buying drinks for all and sundry. One, who was a friend of an assistant steward, Willie another Scot, who was reputably influential; drank only whisky...and I did run out of money.
On my return from the U.K. I would learn 'Willie, the influential assistant steward' had become unemployable with the Union Steamship Company and as a consequence joined the Seaman’s Union as a motorman. I sailed with him twice and both times he was sacked for failing to turn to within 12 hours of joining the ship.
Taking Willie as a yard stick, this scenario appeared to be not entirely
uncommon among former members of the F.C.&S U. who could
usually find a home within the Seaman's Union as a mess-man or
motorman. Many of them were ex-home boat men, who usually blamed U.S.S Company
Chief stewards, whose clandestine, detrimental reports could find a man
unemployable with the Coasts major employer.
This issue was resolved when the new President of the F.C.S.U. Don Nee (1972/73) agreed with my proposition that as our members were obliged to pay a $6 annual levy to pay off our bank loan for our shares in (Maritime Holdings) all our members should have started with a clean slate,when Tasman Union Ltd ( an Australian company jointly owned by N.Z.Maritime Holdings T.N.T.(Thomas Nationwide Transport) took over the Union Company in January 1972. When T.N.T ( Thomas Nationwide Transport ) assumed control, the Union Company it had 47 ships and a staff of 3345 . A decade later it had downsized to 13 ships and 1619 staff.
The F.C.S.U. had purchased $20,000 shares in 'Maritime Holdings'.. the first time since the late 1870's that N.Z had again owned 50% of of the Union Company (management and policies remained the same. In 1977, as the shares had been unprofitable during the time we had held them, I induced the membership to sell them, but continue with the levy to create a building fund for the buying of our own premises in Wellington.
In 1980 the Union bought the only building it had ever owned for $97,000.Situated in Vivian Street,it comprised of 2 small shops on the round floor,a car-wash operation out back,and the top floor,previously a brothel as our office and boardroom.
This issue was resolved when the new President of the F.C.S.U. Don Nee (1972/73) agreed with my proposition that as our members were obliged to pay a $6 annual levy to pay off our bank loan for our shares in (Maritime Holdings) all our members should have started with a clean slate,when Tasman Union Ltd ( an Australian company jointly owned by N.Z.Maritime Holdings T.N.T.(Thomas Nationwide Transport) took over the Union Company in January 1972. When T.N.T ( Thomas Nationwide Transport ) assumed control, the Union Company it had 47 ships and a staff of 3345 . A decade later it had downsized to 13 ships and 1619 staff.
The F.C.S.U. had purchased $20,000 shares in 'Maritime Holdings'.. the first time since the late 1870's that N.Z had again owned 50% of of the Union Company (management and policies remained the same. In 1977, as the shares had been unprofitable during the time we had held them, I induced the membership to sell them, but continue with the levy to create a building fund for the buying of our own premises in Wellington.
In 1980 the Union bought the only building it had ever owned for $97,000.Situated in Vivian Street,it comprised of 2 small shops on the round floor,a car-wash operation out back,and the top floor,previously a brothel as our office and boardroom.
LEAP IN THE DARK
By 1961 I had given up on shipping out with this obviously corrupt Union and decided to try my luck in the U.K. Two days after arrival I secured a job as an Vegetable Chef a 5th rate central London hotel. All hotel workers in this industry were given grandiose titles which meant absolutely nothing, as exemplified by the extremely poor wages and conditions earned by most.I prepared spuds and vegs, but was not allowed to cook them as that job was done by the 3rd chef: I was simply a "roustabout"... nothing more nothing less!
I shared a room with the grubby Irish scullion who's waistcoat contained enough grease to bake a tray of spuds off.
I advised him to visit Petticoat Lane or Romford market where I used to go on a Saturday as a schoolboy,where he could pick a cheap waterproof apron.But he claimed that he sent most of his wages back to Ireland and what was left... to the local catholic church. He went to 'mass' every morning before work, which I found amiss as he rarely went out at night.
After putting up with Paddy's less than hygienic bedroom habits for two weeks I informed the chef I wanted a raise and one of the spare rooms or I was quitting. I got the room,but under no circumstances would she consider more money for a job that, in all honesty a monkey could have done.
Over a month later I used my next day off --which was one day in seven and at the Chefs discretion-- to activate my sea-going career with a visit to Labour Pool for Seamen in Dock Street with my New Zealand references and British passport. In my naivety, I figured that with twenty thousand seamen shipping out on British registered ships from the port of London, there had to be a berth for a Kiwi butcher.
Again, I was in for a disappointment, when the clerk informed me all ex-pats were now required to be back in the U. K. for at least 2 years before being eligible for membership of the N.U.S. As I reeled out the door in shock, a Cockney drunk entering, obviously assuming I was foreigner (I had a great tan, black hair and moustache) shouted in my face ‘England for the English’, yeah right).
Meanwhile back at the [Savoy] pondering my next career move, I seriously considered returning to butchering; kiwi butchers had a good reputation in the London, and, inquires at a local 'Sainburys' (London's largest meat retailers) revealed I could expect ready employment as a butcher/counter hand in one of their city shops. However, as reasonably priced single rooms were difficult to find in the metropolitan area as relative to income, I decided to stay my hand until I had discussed the situation with my Aunt Molly who lived in 'Harrow on the Hill' some 45 minutes by Tube from central London.
A month later, I journeyed to this pleasant little borough to
meet up with Molly and her husband Mac who was still employed in the
shipping industry. I explained my predicament to Molly, and was told Mac who
was Chief Superintendent Catering, for the Furness/Whithy line, would
fix things up. When Mac arrived home that evening, he confirmed he would
find me work in his company, and advised me to give the [Savoy]
notice.
Three weeks later, I joined
the 'M.V. Hornby Grange' at Amsterdam, Holland, as an
assistant cook. The ship was at anchor in the stream, and during this time the
butcher had taken his accumulated time off, to return to the U.K. As a
consequence, I was required to perform his duties, which amounted to around 2
hours a day. Frankly, I was astonished that a ship with only 14 passengers and
some 40 odd crew would have required the services of a full time butcher.
On his return, the butcher immediately proclaimed to all and sundry that under no circumstances would he consider accepting the dual position of butcher/ assistant cook and would be paying off on arrival back in the U.K. To boot, he accused me of trying to steal his job and as I was obliged to share a cabin with this Welsh militant it did make life rather difficult.
It also came about he had lived in Dunedin, Otago for a few years, and was quite bitter about his turbulent marriage and divorce from a N.Z. woman.
The irony was, I did not want this newly created position of butcher/assistant cook, for the simple reason the Chief Cook, was one of those old timers who wasn't keen in passing on knowledge; likewise the Baker, another Welshman of similar sentiments. I decided there was no point in wasting my time here and spent a considerable effort convincing the butcher to swallow his pride and remain in the ship at the conclusion of this voyage.
Back in the
U.K. 6 weeks later, although out of a job, I had what I had come 12,000 miles for, a"British Seaman's
Union book", which would allow me to ship out as a member of the "British Seaman's Union". Pay-off was on board, with the N.S.U. agent collecting Union dues, stamping
books and soliciting donations for various causes.
Mac also came on board and was emphatic
I remain with his company and promised he would try and line me up with
a more progressive cook on my next ship. In the meantime, he advised me to
secure a job in a hotel near Harrow, which I was able to do within a few days
of quitting the ship.
THE KINGS HEAD
My job in this historic establishment (it was the 2nd oldest extant hotel in London) was breakfast chef (I was coming up in the world) preparing a simple breakfast for the few live in guests and staff and, apart from the poor accommodation, the wages, and the unassuming, gregarious kitchen staff more than compensated. Stan the head chef was polish as was the 2nd chef and the rouse-about. They had all been together in the Polish Army during the War and had elected to stay in England at the cessation of hostilities.All of them were married to English women with families.
Stan ran a tight ship and everyone was totally engaged during the working day! At the beginning of my 2nd week, Stan, seeing I was committed and apparently tireless, slipped me enough money to buy proper Chefs clothes...tall hat, choker, the lot, so I could take my place when private functions were held in the V.I.P room.
This area, replete with baby grand, modern bar and large antique
dining tables which could easily accommodate a dozen persons.At some
of these soiree's, a professional pianist would play a medley of old
English ballads which was in pleasant contrast to the Beatle-mania now sweeping
the Country. The historical ambiance of the location, the music; well dressed and men and
women was certainly impressive... to someone who had spent the last decade in the 'Antipodes'.
Stan, with great flair executed the "Flambe dishes
and Grills" close and up front. My tasks were to carve the
joints of meat on request, and later, wheel around a
large trolley with deserts and confections "I had never heard off" made by the local "French
Patisserie." Stan, enlightened me what they consisted off and how to pronounce their names.
I became fairly proficient in this area, despite the Assistant general managers snide remarks that my "Lingua Franca" was on about par with my native language! This English worthy who was the only foreigner in our department tried to sack me when he found me in the public bar late one Saturday night. Employees were discouraged from drinking in any of the hotels bars unless properly attired and invited...I was.Stan kicked up hell, and the foreigner wisely let it drop.
A weekly visitor in the main dining room was the controversial Conservative M.P. Gerald Nabbaro 1 who's favourite repast was a medium rare double Lamb cutlet, which only Stan was allowed to cook. Nabbaro also used the V.I.P. room to entertain fellow Parliamentarians; his Kidderminster Electorate committee and some Dons from the nearby 'Harrow Public School'.After these events which was overseen by the Assistant Manager to much bowing and scraping,Stan would distribute the kitchen staffs (grzywlet) which I understood to be Polish for gratuities,which would sometimes... exceed my weekly wage!
When Nabbaro was knighted in 1963 I was actually present at the celebratory luncheon in the V.I.P. room with an excess of the bowing and scraping ritual... including me.
1 Sir Gerald Nabbaro entered Parliament in 1950 as member for Kidderminster: was a proponent of Capital punishment; supported Enoch Powell's "Rivers of Blood" speech; opposed Britain's entry into the 'European Common Market' and was Parliaments leading environmentalist!
His private members bill on "pollution and smog" (which I had witnessed in London as a schoolboy in 1948, that brought the City's transport to a virtually standstill) led to the 1956 "Clean Air Act" the worlds first "genuine anti-pollution legislation. Nabbaro was also responsible for bringing electricity to the Country's remote villages and Hamlets.
Barely 3 months after commencing work at the "Kings Head" on my weekly visit to Molly and Mac's house in Harrow,Molly informed me Mac had a position lined up for me and to give Stan, my notice. When I demurred about leaving this well paid and very interesting job,Molly spoke of ingratitude and obligations. On explaining the situation to Stan he recognized my predicament and wished me well
PHOTO Ship
Two weeks later I joined the 9,234 tons. S.S. Hardwicke Grange at London's K.G.5 dock as an assistant cook and butcher. This was the Company's newest ship and the butchers shop was state of the art, with even a rail from the freezer to the shop for the transportation of carcasses and heavy boxes (which Molly proudly claimed was a result of Mac’s input, when the vessel was being designed.
Ron, the Chief Cook was from the Midlands, a few years younger
than me, and had been in the game since leaving school. Jim the baker, a
sunny Scot, came from my home town and could not have been more helpful in
sharing his knowledge of baking, which I found a lot more complex
than galley work.
Seventeen days later and 6,579 miles from
London the 'Hardwicke' arrived at 'Buenos Airies'1, the "Capital of Argentina."
That evening the baker and I went to the Catholic 'Mission to Seamen' and despite it being a Sunday, a dance was in full swing with alcohol being available.Entering into conversation with the elderly barmaid who had a pronounced Irish accent I casually inquired how long she been in the country? and was astonished to hear she had been born here.
A few nights later I went with the cook to a German restaurant where the waitresses spoke Spanish in a guttural tone. I would learn that many people although born in Argentina, tended to mix and marry into their own cultural groups; therefore were inclined to speak Spanish differently from the fairly dulcet tones of the so called Portenos (port people.)
Within 3 days our cargo was discharged and our passenger's replaced by a party of scientists bound for Patagonia,some 800 miles to the south of B.A.
On arrival at the area,which had been settled by Welsh sheep farmers in the mid-19th century,the Hardwicke was obliged to anchor out as the small port was unable to take a ship of this size. For the next 4 days,2 barges capable of 100 sheep each made the short journey from the shore to the ship from dawn to dusk.On arrival on board the sheep were slaughtered,dressed and taken below to be frozen.
After leaving this cold and remote place the Hardwicke headed back north,bypassing B.A. and sailing 177 miles up the Rio Parana to the the industrial complex of Rasario, Argentina's major depot for its meat exports:and the birth place in 1928 of the renowned revolutionary Che Guevara.
Returning to B.A.to pick up passenger's and mail, the ship then crossed the 200 mile wide Rio de la Plata 2. to Montevideo, the capital Uruguay.
A day later,now fully loaded,the 'Hardwicke' departed for the port of Vigo in northern Spain. Vigo, only 12 miles from the Portuguese border was a deep sea fishing Port;full of large trawlers,factory ships and numerous dockside bars that sold bottles of "Bicardi Rum" at half the price in London. Later that night we sailed for Amsterdam where all of the frozen sheep and passengers were unloaded. 2 days later we were back in London, at the completion of a voyage that had taken 55 days.
Within hours the Company's shore crew had arrived including their permanent cook who would remain in the ship until its next sailing.I was requested to work by with the cook and during the 17 days the vessel was in port he and I became good friends. The following day 'Mac" came on board and mentioned that the meat consumption for the voyage was down 37%. Frankly this did not surprise me as Ron had informed me of his problems with my predecessor which had included cooking far too much meat, most of which had been dumped before arrival back in the U.K.
9 months later my time in this great job came to an end when Mac came on board and informed me he had booked me into the next "Board of Trade cooks Certification class" and I would not be returning to the "Hardwicke Grange."
1 Established by Spain in 1536,successive cycles of predominately Spanish and Italian immigrants had made sure the Capital's architecture had retained the finest of European culture (the city was known as the "Paris of the South". They had also ensured that the Country's President was constitutionally required to be a "Roman Catholic"(it was amended in 1994). During the first World War, Argentina's exports had so enriched the nation, that in its aftermath it was able to finance the constructions of 'Buenos Aries' Subway system and updated its gas, electric, and sewer installations. The Country had done pretty well out of the second World War as well and, I distinctly remember my mother cooking with 'Argentinian' powdered eggs'.
2. Although classed as the widest river in the world, the Rio de la Plata begins in 'Brazil' and meanders through 'Uruguay' to combine with the 'Rio Parana' to form an estuary.
THE RED ENSIGN CLUB
Mr Chan, the lone tutor at the school was an articulate Londoner of mixed Scottish and Asian ancestry who, on our very first morning, laid down the rules for acceptance into his kitchen .
Punctuality was required and absenteeism meant disqualification.
No smoking during classes or drinking during the lunch break, there was a well known Bar on the premises.
All entrants must have proper chefs attire, including hats, aprons and hand towels.
One carving knife, one boning knife and a butcher's steel.
6 weeks later, the day before the test, I noted concern among a few, when the Tutor announced that an official from the 'Board of Trade' would be conducting the examination. Fortunately, Mr Chan had advised the class what the test would consist of a few days previously, thus giving us time to prepare puff pastry and a few other time consuming items beforehand. Thanks to this fine man's tuition and encouragement, all passed and were granted certification. After an impressive presentation ceremony, 14 newly minted 'Board of Trade' nautical cooks retired to a nearby hotel to celebrate (the bar in the Red Ensign club was avoided as it always appeared to be frequented by impoverished mariners.) Two hours later the 'graduates' dispersed, vowing to keep in touch, but none of our paths ever crossed again.
My time at the school had been invaluable but costly, as I had told 'Mac' I would be paying my own way as I intended to return to N.Z. having received word my sister was quite quite ill. 3 days later 'Mac' rang me at the 'Anchor Inn' to offer me an assistant cook's/ baker's position on the 6,858 iron ore carrier M.V. Oregis and, as I needed the money for my return to N.Z., I promptly accepted. After travelling to "Barrow on Furness" I boarded the ship and met the cook, a wiry Dutch Asiatic, who, before I had virtually unpacked my suitcase, commenced lecturing me on the evils of English imperialism.
Things did not improve when signing articles the following morning at the
shipping office, when on furnishing the receipts for my travel expenses, the
Captain refused to honour them. A nearby gent in a bowler hat who I
mistook for the shipping master, but was actually the ship's Chief steward
jumped in, and advised me to sign on or get lost. Attitudes changed when I
stood my ground, and threatened to ring head office in London.
During the voyage to 'Sierra Leone' the cook spurned my offer to do his butchering and refused to give me the recipe's for his tasty Indonesian he put on twice weekly. The cook was a loner and virtually had nothing to do with anyone except the 2nd Steward to whom he would hand the following days menu. The 2nd, claimed the cooks bias against the English was primarily due to his daughter having married one who was not off their faith.
The 2nd steward performed many of the Chief Stewards duties, which included preparing and typing the Menu. It appeared the bowler had never served time in the galley and virtually knew nothing about cooking. When I asked the 2nd, why he put up with it, his succinct reply was ''to prevent his wife's family in Ireland ...from dying of starvation!
However, I failed to notice any distress in Belfast or Dublin when the 'Hardwicke Grange' had once discharged chilled meat at these ports on the way back from South America. On the contrary, the pubs in these dismal cities were full of the locals drinking their vastly overrated national beverage.
Sierra Leone, had acquired infamy as the principal West African from where slaves had been dispatched to the New World for over 200 hundred years. It was now renowned for its Military Coups (3 in one year) since achieving independence. Although English was the official language, 17 different dialects were also spoken among the christian and Muslim population which no doubt added to the country's instability, and civil wars which finally ended in 2002 when England the former colonial power finally interceded.
Freetown, its capital was a depressing place with hoard's of young black children roaming the streets, and beggars and bar women on the make, struggling to survive. Independence had meant little to the vast majority here and one ponder if their lot would have better if their fore-bearers remained among the 13 million blacks transported to the new world throughout the 300 hundred years of slavery.
After departing this blighted place, the cook refused to work...citing heat exhaustion. I was skeptical, as the previous day as the 2nd steward had informed me the cook and the bowler had been arguing over victualing costs and despite I had little time for either,I would have supported the cook, if he had told me prior to this incident.
When it was obvious the cook had given work away entirely, the bowler ordered one of the catering boys into the galley to assist me, where he would remain until we arrive back in the U.K.
Perusal of the wages chits handed out by the 2nd steward steward at Port Talbot in Wales showed no increase in overtime for the boy or myself for the long hours we had spent in the galley. I took this up with the bowler and told I him this was not good enough to be promptly told what to do if I didn't like it!
Later that day, the new cook arrived with his girlfriend Gina and appeared in the galley with a large 'Star of David' prominently displayed around his thick neck. Dave was a solid expansive 30 year old Jew who came from "Aldgate East" and when I mentioned I had my apparel tailor made by a Max Cohen claimed kinship.
Dave was as a pleasure to work with and the tension our department had been labouring under soon disappeared. This was partly due to the attractive Gina, who apparently was only half-Jewish and whom everybody, including the officers, liked. Strangely enough, although only officers wives were allowed to stay on board in port, no one questioned Gina's presence.
Years later, when the the topic of trips for wives/partners at sea on N.Z. ships became a contentious issue, what I had witnessed on the 'Oregis' with Gina---certainly affected my thinking and strategy in circumventing the die-hard misogynists, among the Auckland members.
During the voyage to 'Sierra Leone' the cook spurned my offer to do his butchering and refused to give me the recipe's for his tasty Indonesian he put on twice weekly. The cook was a loner and virtually had nothing to do with anyone except the 2nd Steward to whom he would hand the following days menu. The 2nd, claimed the cooks bias against the English was primarily due to his daughter having married one who was not off their faith.
The 2nd steward performed many of the Chief Stewards duties, which included preparing and typing the Menu. It appeared the bowler had never served time in the galley and virtually knew nothing about cooking. When I asked the 2nd, why he put up with it, his succinct reply was ''to prevent his wife's family in Ireland ...from dying of starvation!
However, I failed to notice any distress in Belfast or Dublin when the 'Hardwicke Grange' had once discharged chilled meat at these ports on the way back from South America. On the contrary, the pubs in these dismal cities were full of the locals drinking their vastly overrated national beverage.
Sierra Leone, had acquired infamy as the principal West African from where slaves had been dispatched to the New World for over 200 hundred years. It was now renowned for its Military Coups (3 in one year) since achieving independence. Although English was the official language, 17 different dialects were also spoken among the christian and Muslim population which no doubt added to the country's instability, and civil wars which finally ended in 2002 when England the former colonial power finally interceded.
Freetown, its capital was a depressing place with hoard's of young black children roaming the streets, and beggars and bar women on the make, struggling to survive. Independence had meant little to the vast majority here and one ponder if their lot would have better if their fore-bearers remained among the 13 million blacks transported to the new world throughout the 300 hundred years of slavery.
After departing this blighted place, the cook refused to work...citing heat exhaustion. I was skeptical, as the previous day as the 2nd steward had informed me the cook and the bowler had been arguing over victualing costs and despite I had little time for either,I would have supported the cook, if he had told me prior to this incident.
When it was obvious the cook had given work away entirely, the bowler ordered one of the catering boys into the galley to assist me, where he would remain until we arrive back in the U.K.
Perusal of the wages chits handed out by the 2nd steward steward at Port Talbot in Wales showed no increase in overtime for the boy or myself for the long hours we had spent in the galley. I took this up with the bowler and told I him this was not good enough to be promptly told what to do if I didn't like it!
Later that day, the new cook arrived with his girlfriend Gina and appeared in the galley with a large 'Star of David' prominently displayed around his thick neck. Dave was a solid expansive 30 year old Jew who came from "Aldgate East" and when I mentioned I had my apparel tailor made by a Max Cohen claimed kinship.
Dave was as a pleasure to work with and the tension our department had been labouring under soon disappeared. This was partly due to the attractive Gina, who apparently was only half-Jewish and whom everybody, including the officers, liked. Strangely enough, although only officers wives were allowed to stay on board in port, no one questioned Gina's presence.
Years later, when the the topic of trips for wives/partners at sea on N.Z. ships became a contentious issue, what I had witnessed on the 'Oregis' with Gina---certainly affected my thinking and strategy in circumventing the die-hard misogynists, among the Auckland members.
The voyage to Tunisia was very pleasant with a man who was not only intelligent and witty, but had no qualms about passing on his skills. I reciprocated by showing Dave the finer points of butchering. We arrived in Tunis, the capital of this small North African country sandwiched between Algeria and Libya on a beautiful sunny day. Dave who had been here a few times before claimed 2% of the population were Jews, many of whom held posts in the Arab/Berber government of the Sorbonne educated, socialist secular lawyer, Habib Bourguiba who had previously been imprisoned and exiled by the French.
After gaining independence from France in 1956, Bourguiba became Prime Minister and promptly abolished sharia law: land belonging to clerics: disposed the "Bey of Tunis,"all religious schools and proclaimed himself the protector of women (its on his tombstone. At age 83, Bourguiba was removed from office in a bloodless coup and died a decade later.
That same afternoon gave me the afternoon off so I could visit the remnants of ancient city of "Carthage" which the Romans had leveled to the ground and salted after the 3rd Punic war which saw the defeat if Hannibal Barca in 146 B.C.
Later that evening Dave, Gina, the boys and I took in the ports "Souk" where I witnessed sights and sounds I had only seen in Hollywood movies.Bread being baked in small brick charcoal ovens; monkeys and birds of all hues, and the ladies of the night advertising their prices in Arabic on shingles of tawdry small shacks.
After leaving Tunis I let Dave know the reasons why I would be paying off back I in the U.K.; and for the rest of the voyage he brought Ben the catering boy into the galley for 4 hours every day to coach him for his elevation to my position, assuming the bowler would agree---he didn't.
12 days later we sailed up the Manchester canal to unload the ships cargo of potash at Irlam.
That same afternoon gave me the afternoon off so I could visit the remnants of ancient city of "Carthage" which the Romans had leveled to the ground and salted after the 3rd Punic war which saw the defeat if Hannibal Barca in 146 B.C.
Later that evening Dave, Gina, the boys and I took in the ports "Souk" where I witnessed sights and sounds I had only seen in Hollywood movies.Bread being baked in small brick charcoal ovens; monkeys and birds of all hues, and the ladies of the night advertising their prices in Arabic on shingles of tawdry small shacks.
After leaving Tunis I let Dave know the reasons why I would be paying off back I in the U.K.; and for the rest of the voyage he brought Ben the catering boy into the galley for 4 hours every day to coach him for his elevation to my position, assuming the bowler would agree---he didn't.
12 days later we sailed up the Manchester canal to unload the ships cargo of potash at Irlam.
The following day the cook gave me the afternoon off to visit my cousin
Jennifer who was completing a nursing course at Walton hospital, Liverpool: I
had not seen Jennifer since we were school kids during the War, as she was
now domiciled in Canada. It would be another 40 years
until we met again ....on the other side of the world. The following
day paying off in the shipping office I took the opportunity to have a
word with the bowler, who was picking up my replacement, about his negativity,
and total lack of galley experience that hardly qualified him to be head
of a catering department, however small. Although he huffed and puffed and
snorted, he did not reply.
.
I would later sail with Chief Steward's and 'Steward in Charge'on the Kiwi coast who literally could not boil an egg, knew the difference between lamb and mutton;were incapable of doing simple bookkeeping and dressed like street people! At least, the bowler remained sober during the day and looked the part on board and ashore ...in spite of his pretentious head gear.
Back in London, I booked into the 'Anchor Inn' whilst arranging my passage by air, back to New Zealand. Visiting the Mac and Molly before I left, Mac was confident I would be back before he retired: Molly was not so certain, despite my leaving some of my personal gear at their house. Molly's intuition would proved correct and I was never to see this fine man who had done so much for me or my forthright Aunt, ever again.
.
I would later sail with Chief Steward's and 'Steward in Charge'on the Kiwi coast who literally could not boil an egg, knew the difference between lamb and mutton;were incapable of doing simple bookkeeping and dressed like street people! At least, the bowler remained sober during the day and looked the part on board and ashore ...in spite of his pretentious head gear.
Back in London, I booked into the 'Anchor Inn' whilst arranging my passage by air, back to New Zealand. Visiting the Mac and Molly before I left, Mac was confident I would be back before he retired: Molly was not so certain, despite my leaving some of my personal gear at their house. Molly's intuition would proved correct and I was never to see this fine man who had done so much for me or my forthright Aunt, ever again.
On checking out of the 'Anchor Inn', I stashed my suitcase containing my winter clothes,shoes and other heavy gear in their left luggage room, advising management I would pick it up later: which turned out to be 10 years later and unsurprisingly...it was gone.
Auckland Harbour bridge photo
I
arrived back in the 'City of Sails'with my total wealth of 50 English pounds in
my Argentinian pigskin wallet. Little had changed during in my absence;
the notorious " 6 o'clock swill"1.was still in force and hotels remained
closed on Sundays and public holidays--to the satisfaction and profit of
the Liquor Trade (NZ. had the highest consumption of bottled beer per capita in
the world) abetted by the illicit after hours city beer
house operators...despite the recent Bassett Road murders.2.
My family had left the inner city for the dry Western suburb of 'New Lynn' where, despite having the railway track running through the middle of town, the "Country's first Mall" (minus a roof) had recently opened.
My family had left the inner city for the dry Western suburb of 'New Lynn' where, despite having the railway track running through the middle of town, the "Country's first Mall" (minus a roof) had recently opened.
My sister appeared to be in good health and had little to say about her illness and, frankly, I wondered why my mother had induced me to return. However, jobs were still plentiful with the N.Z. Herald and the Auckland Star advertising half a dozen positions for butchers,ever day.
On my third day back, I called in at the office of the 'Cooks& Stewards Union' to inquire about my prospects for admission. Unsurprisingly, the Secretary recognized me and asked where I had been, claiming a job had been available for me some two years ago.
This, of course, was nonsense , as he had always declined to take even my name or address. He showed complete indifference, when I produced my British, my Seaman's discharge book, and had the temerity to tell me that my Nautical Cooks ticket from the "Board of Trade" in London, meant little in New Zealand.
A few days later I started work in a West Auckland butcher's shop at a good wage and the usual free meat for the household. The following month, I arranged with my employer for the afternoon off, to travel to town to arrange my return to London by air or if possible by ship.
My visit to the Peninsular and Orient's shipping office in the City
confirmed they could arrange a one way trip to the U.K. in a galley position on
a British articled vessel at short notice. Seamen paying off sick or
deserting their ships prior to it departing had once be very common in
N.Z. However, is was less prevalent now, as seamen who were
apprehended spent a month in prison before being deported.
My brother in-law had suffered this fate, but had been allowed to stay as he was established and had family here. My brother, who had originally been a legal immigrant, but left and then re-entered the country illegally never had any problems probably because he was a member of the 'craft'.
My brother in-law had suffered this fate, but had been allowed to stay as he was established and had family here. My brother, who had originally been a legal immigrant, but left and then re-entered the country illegally never had any problems probably because he was a member of the 'craft'.
Before leaving town, I thought I would pay my respects to the man in the Palmerston building and inform him I would no longer be bothering to him for admission to his Union--it probably would have been easier joining the Masonic Lodge!
Surprisingly, for the first time in umpteen visits, the door to the office was open and genial fresh faced elderly man (Mr. Greeves) asked me my business. Emboldened, I produced all my credentials and was astonished to be told "why your just the sort of young man we are looking for". I was then advised to leave my job and find one where it would be possible to quit without giving a week’s notice.
After leaving the butcher's shop I sought engagement at 'Crown Lynn Potteries', where I was pretty sure production would not cease...if I walked out the door. On my first day day, the personnel officer gave me and another rouse-about a spiel on the history of pottery in the area, waxing lyrically on their modern policies that could see people like us, in management positions within a fairly short period.
At 11.am on my third day at 'Crown Lynn' ---I was still a rouse-about-- my sister received a call by the relieving Secretary Mr.Greeves for me to contact him; I was now the new chief cook on a collier and would be required to be on board within the hour.
1. Alcohol
and the New Zealand 6 o'clock Swill.
In common with most of Pacific neighbours Maori had no intoxicating beverages. Kava a narcotic extract from the Kawakawa tree (micropiper excelcrium) was utilized by them as a stimulant and medicine. The settlement at Kawakawa is named after the forgotten custom of Kava.
On the 21st November 1791 on H.M.S.Discovery, George Vancouver (a midshipman of Cook's on the "Resolution" and whom the city of 'Vancouver' is named after:entered into the Captains log, left Dusky Sound with a plentiful supply of smoked/salted fish and 'Rimu and Manuka' for brewing beer.
41 years later in the North Island town of Kororareka (Russell) Joel Polack established New Zealand's first commercial Brewery. Polack, an educated 'Jew' who wrote two books about NZ, maintained the sole purpose of his Brewery was to counteract the sale of deleterious imported spirits available at the Bay of Islands grog shops.
One of the Country's earliest 'duelists', Polack would duel twice with the same man on the same beach, defending his turf, had no sooner opened his doors than the 'Bays' nascent 'Temperance Society' tried to close him and the Grog shops down.
By the time the Colony's Capital had been transferred to Auckland in 1841, drunkenness was becoming a serious social problem. To compound the matter, most of the first 7 men publicly hanged in NZ primarily blamed the demon drink for downfall ( females were secondary) giving credence to the 'Temperance' Society's demand for total Prohibition.
In the first 2 decades of the 20th Century, to appease the 'Prohibitionists', punitive licensing laws were enacted by Parliament, that came close their demands; only the gerrymandering of the ballot by the politicians ( requiring a 2/3rds majority) saved the Country from going dry.
In 1916, an "Efficiency Board" set up by the Government to advise on the prosecution of the war effort, recommended that 6 o'clock closing be imposed as a "Temporary" measure for the duration of the conflict"."49 years after [the war -to end all wars] this "temporary wartime measure" was finally repealed by pressure from the young MP's within the National Government; "operators' in the Country's burgeoning ‘Tourism Industry’ and by a ballot of all taxpayers over the age of 21 years
2. The Bassett Road Murders.
The talk on the 'Coast', was, the man who reputedly supplied the sub-machine gun for the crime was a well know cook and allegedly a high Union official. Initially, it was presumed, the murders were over business rivalry, but it would be revealed years afterwards, that it was over the affections of a young woman...2 men had lost their lives.
Reference. The Bassett Road Murders.Scott Bainbridge. 2013
KAITANGATA
At 1.40.P.M.I boarded the 2486 ton Union Company collier at Wynyard wharf where the 16 year old vessel had bee laid up for its annual survey. On entering the galley I beheld the spectacle of a semi-naked man trying to ignite the oil fired range with a wad of burning newspaper.
This was Joe, who's attire of singlet, shorts and jandals (flipflops) appeared to be the standard dress for assistant cooks on the Kiwi coast.
Despite being on board from the previous day Joe admitted he had no idea how this contraption worked,as he had never been in the galley before. I called in an engineer who quickly established the problem as a blocked fuel line.
Shortly afterwards the Chief Steward turned up and, aware I was a new cook on the Coast was extremely helpful in explaining how the Catering system worked in Union Steamship Company vessels :and he passed over the last cook's "Bill of Fare" which, once I had time to study, showed a repetitive weekly Menu. The standing joke was you could tell the day of the week by it . Ron the Chief Steward was a Canadian who had sailed with Joe before as a steward and called him a lazy Aussie drunk. This was soon borne out when I asked Joe to blanch the chips and saute the onions for the evening meal, to be told he was not required to do any cooking and he had done the Union a favour in taking the job( a claim, I would hear quite a few times at the beginning of my time on the Coast.
In common with most of Pacific neighbours Maori had no intoxicating beverages. Kava a narcotic extract from the Kawakawa tree (micropiper excelcrium) was utilized by them as a stimulant and medicine. The settlement at Kawakawa is named after the forgotten custom of Kava.
On the 21st November 1791 on H.M.S.Discovery, George Vancouver (a midshipman of Cook's on the "Resolution" and whom the city of 'Vancouver' is named after:entered into the Captains log, left Dusky Sound with a plentiful supply of smoked/salted fish and 'Rimu and Manuka' for brewing beer.
41 years later in the North Island town of Kororareka (Russell) Joel Polack established New Zealand's first commercial Brewery. Polack, an educated 'Jew' who wrote two books about NZ, maintained the sole purpose of his Brewery was to counteract the sale of deleterious imported spirits available at the Bay of Islands grog shops.
One of the Country's earliest 'duelists', Polack would duel twice with the same man on the same beach, defending his turf, had no sooner opened his doors than the 'Bays' nascent 'Temperance Society' tried to close him and the Grog shops down.
By the time the Colony's Capital had been transferred to Auckland in 1841, drunkenness was becoming a serious social problem. To compound the matter, most of the first 7 men publicly hanged in NZ primarily blamed the demon drink for downfall ( females were secondary) giving credence to the 'Temperance' Society's demand for total Prohibition.
In the first 2 decades of the 20th Century, to appease the 'Prohibitionists', punitive licensing laws were enacted by Parliament, that came close their demands; only the gerrymandering of the ballot by the politicians ( requiring a 2/3rds majority) saved the Country from going dry.
In 1916, an "Efficiency Board" set up by the Government to advise on the prosecution of the war effort, recommended that 6 o'clock closing be imposed as a "Temporary" measure for the duration of the conflict"."49 years after [the war -to end all wars] this "temporary wartime measure" was finally repealed by pressure from the young MP's within the National Government; "operators' in the Country's burgeoning ‘Tourism Industry’ and by a ballot of all taxpayers over the age of 21 years
2. The Bassett Road Murders.
The talk on the 'Coast', was, the man who reputedly supplied the sub-machine gun for the crime was a well know cook and allegedly a high Union official. Initially, it was presumed, the murders were over business rivalry, but it would be revealed years afterwards, that it was over the affections of a young woman...2 men had lost their lives.
Reference. The Bassett Road Murders.Scott Bainbridge. 2013
KAITANGATA
At 1.40.P.M.I boarded the 2486 ton Union Company collier at Wynyard wharf where the 16 year old vessel had bee laid up for its annual survey. On entering the galley I beheld the spectacle of a semi-naked man trying to ignite the oil fired range with a wad of burning newspaper.
This was Joe, who's attire of singlet, shorts and jandals (flipflops) appeared to be the standard dress for assistant cooks on the Kiwi coast.
Despite being on board from the previous day Joe admitted he had no idea how this contraption worked,as he had never been in the galley before. I called in an engineer who quickly established the problem as a blocked fuel line.
Shortly afterwards the Chief Steward turned up and, aware I was a new cook on the Coast was extremely helpful in explaining how the Catering system worked in Union Steamship Company vessels :and he passed over the last cook's "Bill of Fare" which, once I had time to study, showed a repetitive weekly Menu. The standing joke was you could tell the day of the week by it . Ron the Chief Steward was a Canadian who had sailed with Joe before as a steward and called him a lazy Aussie drunk. This was soon borne out when I asked Joe to blanch the chips and saute the onions for the evening meal, to be told he was not required to do any cooking and he had done the Union a favour in taking the job( a claim, I would hear quite a few times at the beginning of my time on the Coast.
At 4.30 pm after we dished up tea to the seamen, Joe claimed he was obliged to go ashore to pick up some gear and would scrub-down the galley when he came back from town.
The following morning the shore watchman shook me at 5.30.am.to tell me the assistant cook was not on board. Joe turned up over an hour later with no apologies or thanks for cleaning the galley the previous night or peeling the spuds for breakfast: it was now obvious this apology for an assistant cook was taking me for a fool!
At 9.a.m.I jumped into a taxi and proceeded to the shipping office to sign the ships articles: for first time meeting the Auckland shipping master,Mr Rod Trainer, whom I would have considerable contact with in the years ahead. I then made my way to the nearby Union office to pay my dues and receive my Book. I was very tempted to complain to Mr.Greeves about Joe, but as he had given me my start on the Kiwi coast, I kept mum.
Back on board and unsure how to handle Joe, Ron advised me to inform him there would be no half days in port, which didn't go down well with this lay-about. He started to mumble about Pom's coming out here, and slunk off into his spud locker. However, the situation never arose, as after nine days being bar-bound outside 'Westport', on the night of our arrival 'Joe' apparently injured his ribcage when he fell over returning from the Hotel; after his visit to the doctor the following morning, Ron informed me Joe had been given 3 days sick leave and as we were leaving the next day we were stuck with him. That evening I arranged with the shore watchman to wake me up at 4.30am.and when he complied, I asked "How's the Bar" which apparently was the standard query when attempting to leaving this port
The New Zealand 'Freelance' printed a story from Greymouth that
support for 'Spiritualism' was strong on the West coast. Some of the local
wiseacres held a séance during which the medium claimed to have contacted a
former Harbour master who was asked to give a message from the spirit world.
Certainly was the prompt reply...."How's the Bar"?
Needless to say Joe never turned to, on the 5 day trip back to 'Auckland' and, although I received his overtime payments of one and a half hours per day to my already 12 hour days(which with bread bakes and "Back Pans"the late meal at sea ) -- could mount up to 16 hours daily. As Joe was paying off under section 68 commonly known as (compo) I naturally assumed a replacement assistant cook would be joining the vessel on arrival in Auckland. Alas, the Union Steamship Company didn't operate this way, the job would be called only on a normal pick up day,and if it happened to be the weekend or a public holiday....tough luck; as we arrived early on the morning of Easter Friday the assistant cooks position wouldn't be called until the next working day which was 'Tuesday',5 days hence. It appeared the U.S.S.C. had no standby cooks or assistant stewards: The Chief Stewards who were members of F.C.S. U. being the only salaried staff in the catering department. This wasn't on and I let Ron know in no uncertain terms, I was not prepared to carry on under these conditions. I strongly suggested he find someone, anyone , as they could not been anymore useless than Joe, who had just quit the ship and whom I noted, appeared to have no trouble carrying two heavy suitcases from his cabin down the gangway to his taxi on the wharf.
Unsuccessful in contacting Mr.Greeves to explain the situation, I rang a young butcher I had formerly worked with in a city shop who'd once expressed an interest in going to sea. I offered him the job, with Ron agreeing to pay wages; and a recommendation for both Company employment and Union membership. With his butchering experience Ben took over that part of the job, allowing me to get ahead in the preparation of meals. I brought him into the Galley during the serving of the meals and it was obvious he would have made an excellent assistant cook and probably a chief cook in due course. After breakfast on Tuesday, Ron acquired the Company's approval for Ben to remain in vessel, providing the Union agreed. At the Union office Ron was confronted by the Secretary who had just returned from his leave, and told he had no authority to engage non-union labour and that a member of the F.C.S.U. would be picked up when the call was made at 10.30. that morning.
Naturally, Ben was most disappointed in being denied this opportunity; Ron was intensely annoyed at the Secretary's intransigence; and I was downright angry when I knew if Mr Greaves had still been at the office, there would have no problem.
Needless to say Joe never turned to, on the 5 day trip back to 'Auckland' and, although I received his overtime payments of one and a half hours per day to my already 12 hour days(which with bread bakes and "Back Pans"the late meal at sea ) -- could mount up to 16 hours daily. As Joe was paying off under section 68 commonly known as (compo) I naturally assumed a replacement assistant cook would be joining the vessel on arrival in Auckland. Alas, the Union Steamship Company didn't operate this way, the job would be called only on a normal pick up day,and if it happened to be the weekend or a public holiday....tough luck; as we arrived early on the morning of Easter Friday the assistant cooks position wouldn't be called until the next working day which was 'Tuesday',5 days hence. It appeared the U.S.S.C. had no standby cooks or assistant stewards: The Chief Stewards who were members of F.C.S. U. being the only salaried staff in the catering department. This wasn't on and I let Ron know in no uncertain terms, I was not prepared to carry on under these conditions. I strongly suggested he find someone, anyone , as they could not been anymore useless than Joe, who had just quit the ship and whom I noted, appeared to have no trouble carrying two heavy suitcases from his cabin down the gangway to his taxi on the wharf.
Unsuccessful in contacting Mr.Greeves to explain the situation, I rang a young butcher I had formerly worked with in a city shop who'd once expressed an interest in going to sea. I offered him the job, with Ron agreeing to pay wages; and a recommendation for both Company employment and Union membership. With his butchering experience Ben took over that part of the job, allowing me to get ahead in the preparation of meals. I brought him into the Galley during the serving of the meals and it was obvious he would have made an excellent assistant cook and probably a chief cook in due course. After breakfast on Tuesday, Ron acquired the Company's approval for Ben to remain in vessel, providing the Union agreed. At the Union office Ron was confronted by the Secretary who had just returned from his leave, and told he had no authority to engage non-union labour and that a member of the F.C.S.U. would be picked up when the call was made at 10.30. that morning.
Naturally, Ben was most disappointed in being denied this opportunity; Ron was intensely annoyed at the Secretary's intransigence; and I was downright angry when I knew if Mr Greaves had still been at the office, there would have no problem.
10 years later when I was in a position to offer Ben employment, he regretfully declined as he was now married with children.
At 1.p.m. the new assistant cook arrived and it was soon apparent he had no idea of his duties. George was a 19 year old farm boy who had no experience whatsoever, and admitted he had only been issued his book that very morning.
Naturally, Ben was most disappointed in being denied this opportunity: Ron was intensely annoyed at the Secretary's intransigence; and I was downright angry and surmised that if Mr Greaves had still been at the office, there would have no problem in issuing Ben with a book.
After discharging its load of coal the vessel was delayed another 3 days for engine repairs. During this time, George slept overnight at his Grandmother's house in the inner City, not relishing sharing his 3 berth cabin with the 2 effete stewards.After good run around the top of the North island the ship was struck by heavy seas off 'Mount Egmont'; young George was prostrate with seasickness and was unable to work. On arrival at the Westport Bar we were denied entry for 3 days and, after loading was completed were unable to leave because of conditions at the Bar.
The Union Company's 2485 ton collier the ill fated Kaitawa 1.was also in port, and had just lost its assistant cook the previous night when he'd had fallen in the river and was never seen again. With the rise and fall of the tide and the outflow from the 'Buller river,2. the currents around the wharf were very fast and anyone falling in, especially at night and under the influence, it was invariably certain death.
News of this unfortunate tragedy, which was by no means uncommon in this port convinced young George that life on the farm where there was little chance of being drowned, was not so bad after all. However, paying off in 'Westport' was not an option on Union Company ships, unless you were "in extremis". Consequently, George would again suffer the agonies of "Mal de Mar'' on the long, slow, rough trip back to Auckland.
1.M.V/Kaitawa left Westport on the 23 rd May 1966 with nearly 3,000 tons of coal for the Chelsea sugar works in Auckland. The following night, after sending out a Mayday signal, it sank some 4.7 miles from Cape Reinga light with a loss of all hands. Navy divers,working under extreme conditions in 6 fathoms of water located the upside down wreck,which had no superstructure, bodies nor cargo. 6 days later he body of a motorman was washed up on the beach.
A marine inquiry never established the cause of the sinking. As recently as 24/10/2011, as former first officer of the Kaitawa ,writing in the 'Waikato Times' castigated the criminal frugality of the U.S.S.C. in neglecting to install Radar or Echo sounding equipment in the vessel.
Reference. The National library of N.Z. The Waikato Times.
2.Buller river proper, is 195 miles long and has its source at lake 'Rotoiti', but its many tributaries give the river a total catchment area of 2,510 square miles and the highest flood discharge of 437,00 secs ,being the maximum recorded. Some of the highest mountainous country within the area experiences a rainfall in the excess of 300 inches annually.
In my next ship I would meet members of the Union who were very aware of the machinations of the Secretary and learn of a system that had allowed the N.Z. shipping Federation ... free labour pool for nearly a Century.Dave the chief cook was a taciturn Scot (that made 2 of us) who didn’t mix with the other members of the department especially the stewards,whom Dave claimed, were always complaining about the Union, and the secretary not doing his job. Naturally, I was intrigued, and began to take note in what was being discussed at their impromptu meetings in the saloon, after meals.
The leading lights were Peter Best (bestie) whom I recognized from the Polynesian (poly) a city dance hall in the mid 50’s; the baker, H.T.Parnell (snowy) who would become a life long friend; and 'Singapore Jack' the vessels aged night watchman who'd been at sea since the previous century! I was impressed with what Peter had to say about the structure of the Union and its failure to move with the times. He elaborated how the system of a paid corner would operate when financial members were out of work. This policy of unemployment payments would strike a resonant chord and remain contentious with the younger progressive crowd in Auckland, before finally coming to fruition in 1975.
2. Jimmy Duggan quit the sea in 1974, when the service to the Cook Islands was discontinued due to the opening of Rarotonga’s new International airport. In retirement, things did not go well for this sad old man when his daughter Loren’s drug exploits became public knowledge. Fortunately, Jimmy had long passed on when Loren Cohen and her son Aaron were convicted and sentenced to death in 1996 for contravening Malaysia’s punitive narcotic laws. Only the direct intervention of New Zealand’s Prime Minister, James Bolger who had been persuaded by his fellow National M.P. John Banks, that Aaron had been born into the drug culture and was a victim of circumstances, saved the pair from the same fate as the Australian’s Chambers and Barlow a decade earlier
Two weeks later,I made a point of attending the court case on the assault charge Eric had brought against the ships first officer. It commenced at 10.15 on the Monday morning and was wrapped up in 20 minutes. Eric had no representation--none of the local lawyers were available and the judge on the evidence of the Captain, concluded Eric's injuries occurred when he fell over drunk. Frankly, I was not entirely surprised as, 'Eric being an outsider', didn't have a prayer for a fair hearing in this Masonic citadel.
The strength of the Lodge here,which I had already observed during my time on the 'Kaitangata' and on the Coast in general ,was exemplified in 1975,when I was called in by the Assistant Secretary of the Marine to resolve the hold-up of a Union Company vessel in Westport, the Captain of which had grievously assaulted its chief steward ...and got away with it!
As Fritz Von Zalinsky--no mean tippler himself, aptly put it, the only ‘flambe’ dishes Dick performed these days, was the ones that went down his throat. Nonetheless, no one every emulated Dick's feat, of travelling up to Marsden point to join a coaster (a two hour Taxi ride,(with numerous pit stops for lubricants) when the ship in question was actually berthed at Marsden wharf, a virtual stroll from the Auckland shipping office.
Three weeks later I rejoined the ship in Onehunga, to find another cook in the galley. It transpired, that Larry had run out of medication for his heart condition and collapsed on arrival at Deep Cove. Flown out by helicopter which had brought in the new cook, Larry had spent 1 day at the Westport hospital before flying back to Auckland.
Larry and Dick, not wishing to be left out, downed tools and departed daily for the Port's numerous watering holes;consequently, as no meals were being provided, the entire ship's complement were paid meal monies, whether they lived on board or not. This was Albert's first command and it was obvious Larry and Dick were taking full advantage of it. I advised him to do his job, and not to return to the 'Pateke' for any more meals. Two days later, Mokomoko bit the bullet and the Duo were sacked, but not before they had raffled off the ship's Xmas hams, cakes etc. in the local pubs. To my knowledge, neither Larry or Dick ever shipped out again.
THE WAIANA
On the 23rd of June 1964,I joined the 3,372 ton 'Waiana', who's normal run was Auckland,
Mt Maunganui, Melbourne, Sydney, Fiji, Samoa and Tonga. The previous day,
after over 6 weeks on the corner and being the only chief cook there, I was
poised to join the 'Moana Roa', as chief when the job was given to a an elderly man who
had just walked in the door.. I promptly challenged
the decision to the secretary who equally promptly replied, the company had the
right of selection. I would learn, that this old man was Ernie Hill, long
retired and a former member of the 'Auckland Committee', who made himself
available when requested by the secretary, to prevent outsiders like myself
from acquiring prestige positions. I was also advised, Hill would only stay in
the ship until a member of the Auckland Committee was available to take over
from him: which was exactly what happened, when the 'Chairman of the
Committee', Doug Monroe, jumped into the job the following trip. A survey of Auckland cooks& stewards at this time (240) revealed at least 25% were part time seamen and only paid dues when they shipped out. Others were exclusively employed by small coastal companies who contacted their labour by telephone, bypassing the official engage centres in Auckland and Wellington. Many of these men were not financial, never attended Union meetings, and in all probability had no idea who ran this shambles, that masqueraded as an industrial Union.
When I sat for my Cooks’ Nautical Certification in London in 1963, many on the 6 weeks course were Established Pool cook’s entry fee had been paid by Pool. They also received 7 pounds a week living allowance. What surprised me was the inclusion of Company assistant stewards on the course, until I learned all Company stewards were required to hold a cook’s ticket before elevation to chief steward. Apart from the chief cook, someone else in the department was required to have this ticket, in case of a misadventure occurring to the cook in domestic or foreign ports. All British registered vessels had, and still have this mandatory condition before a chief cook or cook can be employed.2.
However, seamen, who were not used to this type of cuisine, complained after every meal. 72 hours after joining the ship it was all over, the
The
following
is an account of my time on British and N.Z.
ships, and as a member of "The Cooks, Baker and Butchers Association Of
Australia".
HISTORICAL PREAMBLE
Strangely enough, the 1887 balance sheet states, 'The Federated
Stewards & Cooks Union', but when Alfred Hindmarsh (2.) was appointed the Wellington
branch President (1894-1916) the union reverted to its former name.
However, by the time of amalgamation with the N.Z. Seaman's Union on
the 19th December 1989 the Union was again broke, for the third time in 16 years. Our
only tangible asset being the Wellington building that had been
bought during my Presidency (1974-1982).
References:
Alfred Humphery Hindmarsh.
Against The Wind. 1968 Conrad Bollinger.
INTRODUCTION
On
attaining my majority, I applied to join the N.Z. Merchant Marine,
more commonly known as the Coast: and,
as a qualified butcher and
(amateur cook, I
still am) and my Military Training (C M
T ) I anticipated no real difficulty in shipping out in some capacity in this
area. However, on appearing with my references at the Federated
Cooks and Stewards Union office in downtown Auckland, the Secretary,
without bothering to look at my credentials, curtly informed me there were no
vacancies, and rudely closed the hatch in the door in my face.
1. The Secretary’s alternative
office was in the Palm bar of the Auckland Hotel where he usually could be
found in the latter part of his working day, where those in the inner circle
would be informed of what jobs would be called the following morning or were
imminent.
This issue was resolved when the new
President of the F.C&S.U. Don Nee (1972/1973) agreed with my
proposition, that, as all members were obliged to pay an annual $6 levy to
repay the bank loan for our shares in Maritime Holdings 3. everyone should have started with a
clean slate, when Tasman Union Ltd (an Australian company jointly
owned by N.Z. Maritime Holdings Ltd and T.N.T. Shipping (NZ) Ltd. took of the
U.S.S.C., on January 1, 1972.
3. The Federated Cooks &
Stewards Union, had bought $20,000 shares in Maritime Holdings --the first
time since the late 1870's that New Zealanders' again owned at least 50% of the
Union Company. In 1977, as the shares had been unprofitable during
the time we held them, I induced the membership to sell them
but continue with the $6 Levy to create a building fund for the
purchase of our own premises in Wellington. In 1980, the Union bought the
only building it had ever owned for
$97,000. Situated in Vivian Street, it comprised of two small shops
on the ground floor, a car-wash with parking at the rear, with the top floor
(previously a brothel) as our office and boardroom.
LEAP IN THE DARK
In early 1961, I took
passage from Auckland to London on the popular Italian passenger ship the 'Fair
Sea'. On arrival, I booked into the 'Overseas Travellers Club', in
Earls Court road, which enjoyed a good reputation with colonials and
'expats'.
3 days later I started work at a 4th rate hotel in central London,
as a vegetable chef where management, all females, acted as though it was the
[Savoy]. In reality, I was only a spud barber come kitchen rouse- about,
as I was not allowed to cook anything, not even the potatoes. It appeared
all employees in London hotels are accorded grandiose designations...probably
to take their minds off their conditions and wages.
I shared a room with Paddy
the scullion who had no protective waterproof gear; consequently the
waistcoat of his only suit was so grease stained, a tray of spuds could
have been baked from it. I recommended he buy a cheap apron at a 2nd hand
mart, but he claimed he sent most of his wages home to Ireland, and the rest to
the local catholic church. He attended mass every morning before work, but I do
not know what he had to confess as he rarely ever left the hotel.
After putting up with his less than hygienic
habits for another 2 weeks, I told the female head chef I wanted
one of the spare rooms and more money or I was quitting; she agreed to the
room, but would not consider a raise in wages.
Although it
was never made public, the N.S.U. had adopted this policy to prevent
coloured British citizens from the 'West Indies' flooding
U.K. ships. It was also around this time, the 'General Secretary
of the N.U.S. had been awarded a 'Knighthood'.
I had last
seen Molly in 1954 when she was a Stewardess in on the ‘S.S.Duquessa’ on her
final voyage to N.Z. before her retirement, after over 30 years at sea.
Evidently,
the U.K. Shipping Federation was under the same impression and, to
compensate for the recent 10 shillings a week increase in wages in the new
award, this Company had decided to combine the butcher's position with
the assistant cooks, to commence at the conclusion of this present
voyage.
company and not to seek employment outside
it. He understood my reasons for not wishing to stay in the Hornby, even
if a job had been woman still rankled. As a result, anything pertaining to N.Z.
especially the Dunedin weather and hotel hours were no good (he got these two
right.)
He also continually harped on about the poor
skills of Kiwi butchers, particularly in front of others, until I tired of it
and offered to compete with him in breaking down a body of beef for
a side bet of 10 pounds sterling. He refused and was made to look a
fool in front of the whole department.
My new position was breakfast chef in the
‘Kings Head’ at Harrow on the Hill, not far from the famous public school.
I shared a room with a steward, which boasted two beds, a 20 pence gas heater,
and little else. My duties began at 7 a.m., preparing and cooking a simple
breakfast to order for the few live in guests and small staff of this Historic
establishment.
Harrow
on the Hill Trust
Gantry with painting of KING Henry V111 (1491-1547)
During Henry's 36 years reign, a reputed 9,940 men and women
were put to death ....some allegedly on this very spot. The white
building on the left of the gantry with the date1542 on its facade is the Kings
Head Hotel, formerely the site of Henry’s hunting lodge. In the 18th
century the building was transformed into a hotel ,which up to the time of its
closure in the 1980’s was London’s second oldest extant licensed hotel.
The kitchen was run by a ex-army
Polish cook who had remained in England after the war and
had established himself in the Hotel trade. Stanislaw (Stan) ran a
tight ship, with only one other cook and a rouse-about who were also Poles. I
was fully engaged all day, being involved in all aspects of kitchen
work. Stan, impressed by my keenness, slipped me ten pounds (a weeks
wages) to buy the proper gear to wear in the hotels exclusive V.I.P. lounge.
This gave me the opportunity to
practice my 'Lingua Franca' which,the Assistant manager claimed, was on
about par with my native language. This English worthy, who apart from the
manger was the only foreigner on the Staff, attempted to sack me when he
found me in the Public bar late one Saturday night;
employee's were not allowed to drink in the bars unless invited, I was. Stan
kicked up hell and the matter was quickly dropped.
Gerald Nabarro 2. the controversial
Conservative Government's environmentalist Minister was a
frequent guest at the Hotel's main dining room; his favourite repast
being a 'medium rare double Lamb cutlet', which only Stan was allowed to
cook. Nabbaro also utilised the V.I P.lounge to entertain his fellow
Parliamentarians and his Kidderminster electorate committee. After these
events, which were overseen by the hotel assistant manager and Stan, with
everyone bowing and scraping (including me) Stan would distribute the
Przywilej (Polish for gratuities)for the kitchen staff which frequently would
surpass my weekly wage.)
Barely three months after
commencing work at the Kings Head, Molly informed me, Mac had an
assistant cook/butchers position lined up for me in the Company’s newest vessel
the 'Hardwicke Grange'. When I demurred over the prospect of leaving this well
paid, educational and interesting job, Molly was less than pleased, and spoke
at great length of ingratitude.
However, when Mac disclosed that he was close to
retirement age and wished to see me set up on a permanent basis with his
company before he left, I acquiesced and gave notice to Stan who understood my
predicament and wished me well.
1. In his 2004 N.Z. publication
‘Oceans of Time’, the author Dave Share, an ex British seaman mentioned at one
such shipboard payoff, the agents request for a five shilling donation
towards a wedding present for the daughter of the N.S.U. General Secretary, Sir
Thomas Yates.
2. Sir Gerald Nabbaro entered
Parliament in 1950 as member for Kidderminster; was a proponent of Capital
Punishment and supported Enoch Powell following the latter’s ‘Rivers of Blood
Speech’; opposed Britain’s entry into the ‘Common Market ’and was Parliaments
leading environmentalist. His private members bill on pollution and smog
control became the Clean Air Act of 1956. Whilst a schoolboy in
Dagenham in 1948, I had witnessed the "Peas Souper's" (smog's) that
virtually brought the city's traffic to a standstill.
He was also responsible for
bringing electricity to remote villages and hamlets. Despite his aristocratic
mien, Nabarro was born into an impoverished Jewish family who later converted
to Christianity. He was also a self made man who served seven years in Britain's
prewar army. Knighted in 1963, I was actually present when the celebratory
luncheon was held in the V.I.P lounge of the Kings Head (with more bowing and
scraping, for a worthwhile cause.
That evening the baker took me to the
'Catholic Mission to Seamen' and despite it being a 'Sunday', a
dance was in full swing with alcohol being available. Having a chat with the
elderly barmaid who had a pronounced Irish brogue, I casually inquired how
long her family had lived in Argentina and was astounded to
hear she had been born there. The following night, Ron took to
me to a 'German bar' where the barmaids-all locals-spoke English and
Spanish in tones far harsher than the mellow pitch of
the "Porteno's" ( port people).
Within 3 days our cargo had been discharged
and our passengers had been replaced by a party of scientists bound
for Patagonia some 800 hundred miles south of B.A. On arrival at the area
that had been settled in the mid 19th century by Welsh sheep farmers, as
the Hardwicke could not be accommodated in the small Port the ship anchored
off-shore. For the next 4 days, two barges capable of transporting 100 sheep
apiece made the short journey from the port to the ship. After arriving
on board the sheep were slaughtered, dressed and then taken below to be frozen.
The day before we left the 2nd Steward, who was fluent in Spanish and I went
ashore to see how these people lived. There was little to see except a
collection of miserable shanties and a rundown Cantina, the owner of
which spoke Spanish with a distinct Welsh accent.
After leaving this cold remote place, the
'Hardwicke' headed back north bypassing B.A. and sailing 177 miles
up the Rio Parana to the 'industrial complex' city of Rosario,
Argentina's major depot for its meat exporting trade, and the birth
place in 1928 of Enresto (Che) Guevara. During our few days
here a tour of the dockside freezing works revealed a modern plant
superior to anything I had come across in N.Z. The visit concluded at the
plant's retail butchery where many of the ship's complement took the
opportunity to buy prime fillet steak at the equivalent of 9 shillings a
kilo and bodies of lamb for around 23 shillings each. Returning to B.A. to pick
up passengers and mail, we then crossed the 200 mile width of
the Rio de la Plata 1.to
Montevideo, the capital of Uruguay. A day and a half later, now fully loaded
with chilled and frozen beef, the vessel departed for the port of
'Vigo' in northern Spain.
'Vigo', only 12 miles from the Portuguese
border,was a deep sea fishing port: full of large trawlers, factory ships
and numerous dockside bars that sold "Bacardi Rum" at less than half
of the price in the U.K. Later that night we sailed for
Amsterdam where most of the chilled meat and passengers were
unloaded. Two days later we were back in London on the completion of a voyage
that had taken only 55 days. Within hours of our arrival the shore crew had
taken over and would remain in the ship until the day before the next sailing.
Ken, the Company's shore cook was surprised to learn I had
done all the butchering for the next few days,-- remarking this
was unusual. I was then requested to work by, assisting
Ken, during which time he and I became good friends.
M.V. Hardwicke Grange
After paying off the 'Hardwicke', I booked into the
'Anchor Inn' in Canning Town, which was close to the school in Dock Street. The
'Anchor' which was fairly new, was run by the Catholic church on a
strictly professional basis; only genuine seamen -you were required to
produce your Union book or a current discharge, before being admitted. There
was no credit, and serious boozing, bad or risqué language was not tolerated as
this was also a family establishment. Strange to
say, during my 2 months stay I never ever saw a
priest, not even when the church bussed in some 20 odd nurses for the popular
fortnightly Saturday night dance. It was also here where I met a
loquacious steward by the name of John Prescott, 1.who apart from having a strong regional
accent appeared to be well known and have some connection with the N.U.S.
and the Labour Party. N.U.S. and the Labour party.
1.Nearly 30 years after I had first met
him at the 'Anchor Inn' John Prescott, through dint of sheer hard
work and determination had become M.P. for 'Kingston upon Hull
East' which he would represent for the next 40 years. Becoming deputy
leader of Labour party, Prescot was chosen by John Smith to give the
wrap up speech at the Party's 1993 conference in Brighton. His peroration
drew the attention of a reporter from ''The Times" who
claimed -- John Prescott's confrontation with the English
language left it --bleeding and slumped on the ropes....The
very thought of a Prescott transcript is laughable....Yet, somehow,
everybody guesses what he meant. On John Smith's untimely
demise, Prescott's 'Beautiful People' --Tony Blair, Gordon
Brown, Robin Cook ( All Scots ) -although Blair, like his mate Gordon
Ramsey, aspires to be English, took control of the Party. In the
2008 publication 'Docks to Downing Street' John Prescott
, My Story, describes in detail his decade in being deputy
'Prime Minster' in the Blair and Brown Governments. On Labours'
defeat in the 2010 election , the former ships steward swapped his
pinafore for Lords Regalia and now sits in that August
assembly, as 'Lord Prescott'.
The Red Ensign Club
Classes were from 8.30a.m.to 3p.m.
Monday to Friday.
As I already had all the this gear from
my time at the 'Kings Head' which I had never worn on the 'Hardwicke' (except
on inspection day, once a week at sea) I required little outlay in complying
with the tutor's dress code. At inspection the following morning everyone
passed muster and classes began. Within a few days,most had settled in and
relishing the experience. Mr Chan, aware of my background,
arranged for me to break down the sides of beef, pork and lamb that
were delivered weekly, while he delivered the lecture; and although most of
those present were familiar with the cuts of meat, few had actual butchering
experience.
During the voyage to 'Sierra Leone' the cook spurned my offer to do his
butchering and declined to give me the recipe for the tasty Indonesian
dishes he put on twice a week. The 2nd Steward who was on his 3rd trip,
firmly believed the cook's bias against the English, was primarily because
his daughter had not only married one, but her husband was not of
their faith. The bowler never socialized with our department, but this was
normal on British ships. He was only seen on the weekly
inspection when he would parade in all his finery with the ship's Captain; ask
the cook inane questions, no doubt to impress his boss- and receive equally
silly replies.
1.Sierra Leone, which had acquired infamy
as the principal West African country from where slaves had been dispatched to
the New world for over 2 hundred years, was now renowned for its Coups,3
in 1 year, since achieving independence. Although the official
language was now English, 17 different dialects were still spoken created tribalism which added
to the instability of the country. Freetown, the country's capital city, named
by the Royal Navy was the spot where they dumped rescued hijacked
Africans from slave ships, was an unkempt, gloomy place with bands of ragged children, beggars and bar women struggling
to survive. Independence only a few years old, meant nothing to the vast
majority here, and made one wonder if their lot would have been better
had their ancestors remained amongst the 13 million blacks transported to
the "New World", throughout the 300 years of slavery.
After leaving this blighted place the cook refused
to work, citing heat exhaustion. I was dubious, as the 2nd steward had been
privy to an altercation between the cook and the bowler the previous day over
victualling costs and, despite the fact I abhorred both, I would have
supported the cook.
When it was
apparent the cook had given up work, the bowler ordered one of the
catering boys into the galley to assist me, where he would remain until we
docked at Port Talbot in Wales. Perusal of the wage sheets handed out by the
2nd steward revealed no extra overtime for myself or the catering boy for the
long hours we had worked, in the absence of the chief cook'When the Chief Steward returned from shore, I took
this up with him, and was promptly told what to do, if I didn't like it. Nor
was I surprised at the Union agent's indifference to the situation, when he
came on board to collect dues. He actually claimed this was good training
for the boy, which in retrospect was true.
A year after independence and becoming Prime
Minister in 1956,Bourguiba (sans Ataturk) had disposed off the 'Bey of
Tunis', "Sharia law'', 'religious schools', and land belonging to the
clerics. Proclaiming himself "The Protector of Women"(its on his
tombstone) Bourguiba abolished polygamy, which still survives to this day,
despite the efforts of the "Islamists". In 1987, Bourguiba's deputy,
Ben Ali, removed the great man in a bloodless coup, who died 10 years
later at the age of 93.
The day after arrival, Dave gave me time off, to
visit the remnants of the ancient city of 'Carthage' which the Romans had
levelled to the ground and salted after the 3rd Punic war, and defeat of
Hannibal Barca in146 B.C. That evening, Dave ,Gina and myself visited the towns
'Souk' where I saw sounds and sights I had only seen in Hollywood movies:
Monkeys and Birds of all hues, bread being baked in small brick charcoal fired
ovens,and where the ladies of the night advertised prices on the
shingles of their tawdry little shacks.
In
common with most its Polynesian neighbours', 'Maori' had no intoxicating
beverages. 'Kava' a narcotic extract from the Kawakawa tree (micropiper
excelsum) was utilised by 'Maori' as a stimulant and medicine; the settlement
at Kawakawa is named after the forgotten custom of 'Kava'.
2. The Bassett road murders in the
upmarket Auckland suburb of 'Remuera' had occurred in December1963.The
perpetrators-one of whom I would meet years later- had only just been convicted
and sentenced to life imprisonment.
KAITANGATA
At 1.40.p.m.
I boarded 2486 ton collier Kaitangata at Wynyard wharf where
the 16 year old vessel had been laid-up for its annual survey. On entering
the galley I was confronted with the spectacle of a semi-naked middle aged
man trying to ignite an oil fired range with a wad of blazing newspaper.
This was Joe, who's attire of singlet, shorts and jandals appeared to be
the standard dress for many assistant cooks on the Kiwi coast. Despite being
on board from the previous day, Joe admitted he had no idea how this
contraption worked, as this was his first trip in the galley. As I had
been used to electric ranges in the home boats and at the Kings Head (and
the Savoy - cleaning them) I called in an engineer who quickly
established the problem as a blocked fuel line.
Before George's job was called the
shipping office, I made a quick visit to the Secretary's
office and advised him, I was not prepared to carry any more of his
unskilled protege's that shipped out under the guise of assistant
cooks. This elicited the angry reply, that he would decided who
joined the ship and if I didn't like it, I knew what to do (shades of
the bowler.
As I owed this apology of a Union man
nothing ....I stood my ground. This was a mistake, as for the
next three voyages he saddled me with one trip wonders, who had no
interest whatsoever in the job.
After nearly 3 months on the
'Kaitangata', I called it a day; the long hours which was partly due to
my "inexperience", had finally worn me down. Nevertheless,
I had gained a fair insight into how this 'Union' and the
"Modus Operandi" of its venal 'appointee' in Auckland, actually
operated.
G.M.V. Moana Roa
On joining
the Napier based Company of Richardsons
320 ton coaster “M.V. Pateke” at Onehunga in January 1969, I was informed by Bill the
steward, who was actually the ships cook, not to excel myself as I would only
be making it hard for him when he returned to the galley next trip. Whilst
looking around the ships postage stamp sized galley that didn’t even have a hot
press and trying to take all of this in, I queried why a cook was relieving a
steward, when there was ample stewards available on the Auckland corner?
Unabashedly, Bill explained, that this company preferred to employ their own
Napier based people, especially cooks, rather than gamble with the offerings in
Auckland and Wellington. Frankly, when I consider some of the drunken, idle
crowd (assistant cooks and stewards I had come across in Union Company ships, I
had to concede ...he had a point!
A few days into the 6 week trip which
comprised of ports on the east and west coast of both islands, the English
bosun, Sid, who lived in Napier, quietly let it slip that Bill was not a happy
man since his family home bakery in Napier had been closed down when a customer
had allegedly found a maggot in a pie. When this incident had occurred the
Pateke had been in Gisborne and Bill had acquired leave of absence at short
notice. His replacement, ( non union) out of the freezing works, and bereft of
any culinary skills whatsoever, appeared oblivious to complaints and only
agreed to pay-off, if the seamen gave him a generous hand-out on top of his
wages for his brief time in the ship. Strangely enough, I actually knew this
fellow, from a decade earlier in a
Auckland freezing works: he would re-appear a couple of years later when the ‘Seamens
Union in Auckland’ proposed to hire him
as a cook for a fly job to Canada,
to pick up a tug and barge to bring back to N.Z.
Shortly before arriving back in Onehunga, Bill
asked me to consider doing another trip, as he would be taking time off to
refurbish his bakery up to the new hygiene standards demanded by the Napier city
council. I promptly agreed, as during my time in this port, before we sailed, I
had made the acquaintance of other cooks who like me, were highly dissatisfied with
the Union’s performance. On arrival back in Onehunga, I was informed Bill would
not be returning to the Pateke.
As jobs of this type were hard to come by,
and as the ship spent a considerable time in this port, I accepted the
permanent position and set about moving my small family into the area. There
was also other considerations; in the way of stores (like the cement boats) you
could virtually order anything you wished and last, but certainly not least,
the cooks sailing out of this west coast port appeared to be far more steadfast
and rational than the crowd, 11 miles away in town. The total ships complement
was only 17, and most of the crew socialised with each other. I would learn a
great deal on this ship, especially from 2 seamen, Ford and Galt on the
structure of their Union, and whos support was crucial when the steward and I put
the ship into dispute when the company cut back on our overtime.
In due
course, a small coterie of Cooks& Stewards shipping out of this port was
formed: and an agenda was laid out which proposed, principally; payment for
members when no jobs were available; monetary recognition of “British Board of
Trade Cooks Certification” or its N.Z. counterpart; and the upgrading of
galleys and accommodation on the older ships. It was now apparent these members
meant business and were prepared to back it up if the need arose with
industrial action. It was soon to arrive, when the Pateke’s Steward Jimmy
Manning who lived in Wellington was able to acquire a copy of June minutes
where Herlihy had stated that any member who had been on a ship 12 months
should be entitled to their job back after survey. After being in the ship 11
months the Union Steamship Company’s M.V. Ngahere’s Chief cook, Tommy McDonald
was informed by the Chief Steward he would not be re-employed when the vessel
returned to service after survey. This was
perfectly legal and the same could happen at the 6 monthly change of articles.
However, Herlihy’s statement was seen as an opportunity to challenge the
‘Status Quo’. The Cooks &Stewards in Onehunga came out in support of
Mcdonald; I was appointed delegate for the Port and directed to inform the
Auckland Secretary Chris Delaney of our stand.
As expected, Delaney supported Pat O’Shea, the Ngahere’s Chief Steward.
I then enlisted the help of the new Auckland chairman the respected H.T.
(Snowy) Parnell who quickly grasped the revelance of the Wellington
minutes. I then accompanied Snowy around
all the Union Company vessels in Auckland, and thanks to his articulate
presentation of the situation, they also came out in support.
With me in tow, Parnell then confronted the
Union Company who soon capitulated when faced with the facts. Uurprisingly, the
Chief Stewards spokesman in Auckland, the popular Jimmy Jones let it be known
they would refuse to sail with McDonald. Obviously, this was done with
Delaney’s encouragement, who then induced a cook, who claimed he had no
knowledge of the dispute? to sign on the Ngahere. Parnell with the support of
the Auckland shipping master Rod Trainor, then directed this cook to pay off,
and Mc Donald was signed on. When no chief Stewards would join the ship, Snowy
instructed our people to sail without one. Parnell followed this up with a
direct challenge to Herlihy on his home ground in Wellington.
These
actions were unprecedented in the history of the Union Steamship Company and
the Cooks &Stewards Union; and only H.T.Parnell could have done it. Delaney
was finished, but refused to resign despite a vote of no confidence at the next
Auckland meeting, claiming he had been appointed by the National Executive and
only they could terminate his employment. It was then we decided to utilise the
considerable sum in the Journal’s account to hire an industrial lawyer to write
to the General Secretary in Wellington inquiring why Bob Scullion’s proposed
amendments to the rules, sent directly to Herlihy some months previously had
yet to be acknowledged. A reply was soon forthcoming to the effect that
Mr Scullion’s proposed amendments to the rules would shortly be put to
the membership for approval or otherwise.
On joining
the Napier based Company of Richardsons
320 ton coaster “M.V. Pateke” at Onehunga in January 1969, I was informed by Bill the
steward, who was actually the ships cook, not to excel myself as I would only
be making it hard for him when he returned to the galley next trip. Whilst
looking around the ships postage stamp sized galley that didn’t even have a hot
press and trying to take all of this in, I queried why a cook was relieving a
steward, when there was ample stewards available on the Auckland corner?
Unabashedly, Bill explained, that this company preferred to employ their own
Napier based people, especially cooks, rather than gamble with the offerings in
Auckland and Wellington. Frankly, when I consider some of the drunken, idle
crowd (assistant cooks and stewards I had come across in Union Company ships, I
had to concede ...he had a point!
A few days into the 6 week trip which
comprised of ports on the east and west coast of both islands, the English
bosun, Sid, who lived in Napier, quietly let it slip that Bill was not a happy
man since his family home bakery in Napier had been closed down when a customer
had allegedly found a maggot in a pie. When this incident had occurred the
Pateke had been in Gisborne and Bill had acquired leave of absence at short
notice. His replacement, ( non union) out of the freezing works, and bereft of
any culinary skills whatsoever, appeared oblivious to complaints and only
agreed to pay-off, if the seamen gave him a generous hand-out on top of his
wages for his brief time in the ship. Strangely enough, I actually knew this
fellow, from a decade earlier in a
Auckland freezing works: he would re-appear a couple of years later when the ‘Seamens
Union in Auckland’ proposed to hire him
as a cook for a fly job to Canada,
to pick up a tug and barge to bring back to N.Z.
Shortly before arriving back in Onehunga, Bill
asked me to consider doing another trip, as he would be taking time off to
refurbish his bakery up to the new hygiene standards demanded by the Napier city
council. I promptly agreed, as during my time in this port, before we sailed, I
had made the acquaintance of other cooks who like me, were highly dissatisfied with
the Union’s performance. On arrival back in Onehunga, I was informed Bill would
not be returning to the Pateke.
As jobs of this type were hard to come by,
and as the ship spent a considerable time in this port, I accepted the
permanent position and set about moving my small family into the area. There
was also other considerations; in the way of stores (like the cement boats) you
could virtually order anything you wished and last, but certainly not least,
the cooks sailing out of this west coast port appeared to be far more steadfast
and rational than the crowd, 11 miles away in town. The total ships complement
was only 17, and most of the crew socialised with each other. I would learn a
great deal on this ship, especially from 2 seamen, Ford and Galt on the
structure of their Union, and whos support was crucial when the steward and I put
the ship into dispute when the company cut back on our overtime.
In due
course, a small coterie of Cooks& Stewards shipping out of this port was
formed: and an agenda was laid out which proposed, principally; payment for
members when no jobs were available; monetary recognition of “British Board of
Trade Cooks Certification” or its N.Z. counterpart; and the upgrading of
galleys and accommodation on the older ships. It was now apparent these members
meant business and were prepared to back it up if the need arose with
industrial action. It was soon to arrive, when the Pateke’s Steward Jimmy
Manning who lived in Wellington was able to acquire a copy of June minutes
where Herlihy had stated that any member who had been on a ship 12 months
should be entitled to their job back after survey. After being in the ship 11
months the Union Steamship Company’s M.V. Ngahere’s Chief cook, Tommy McDonald
was informed by the Chief Steward he would not be re-employed when the vessel
returned to service after survey. This was
perfectly legal and the same could happen at the 6 monthly change of articles.
However, Herlihy’s statement was seen as an opportunity to challenge the
‘Status Quo’. The Cooks &Stewards in Onehunga came out in support of
Mcdonald; I was appointed delegate for the Port and directed to inform the
Auckland Secretary Chris Delaney of our stand.
As expected, Delaney supported Pat O’Shea, the Ngahere’s Chief Steward.
I then enlisted the help of the new Auckland chairman the respected H.T.
(Snowy) Parnell who quickly grasped the revelance of the Wellington
minutes. I then accompanied Snowy around
all the Union Company vessels in Auckland, and thanks to his articulate
presentation of the situation, they also came out in support.
With me in tow, Parnell then confronted the
Union Company who soon capitulated when faced with the facts. Uurprisingly, the
Chief Stewards spokesman in Auckland, the popular Jimmy Jones let it be known
they would refuse to sail with McDonald. Obviously, this was done with
Delaney’s encouragement, who then induced a cook, who claimed he had no
knowledge of the dispute? to sign on the Ngahere. Parnell with the support of
the Auckland shipping master Rod Trainor, then directed this cook to pay off,
and Mc Donald was signed on. When no chief Stewards would join the ship, Snowy
instructed our people to sail without one. Parnell followed this up with a
direct challenge to Herlihy on his home ground in Wellington.
These
actions were unprecedented in the history of the Union Steamship Company and
the Cooks &Stewards Union; and only H.T.Parnell could have done it. Delaney
was finished, but refused to resign despite a vote of no confidence at the next
Auckland meeting, claiming he had been appointed by the National Executive and
only they could terminate his employment. It was then we decided to utilise the
considerable sum in the Journal’s account to hire an industrial lawyer to write
to the General Secretary in Wellington inquiring why Bob Scullion’s proposed
amendments to the rules, sent directly to Herlihy some months previously had
yet to be acknowledged. A reply was soon forthcoming to the effect that
Mr Scullion’s proposed amendments to the rules would shortly be put to
the membership for approval or otherwise.
My
next ship on the coast was the 2,750 tons New Zealand
Department of Island Territories vessel Moana Roa, which sailed between
Auckland and Rarotonga (the largest island in the Cook group)1. on a
three to four week schedule. It would also call at Aitutaki and the Island of
Nui when cargoes were offering. I signed on as 2nd cook and was quite
surprised when I arrived on board to find such a large galley staff, 3 cooks, a
butcher, a baker, a spud barber and a scullion.The ship was uneconomic, but was
covered under the N.Z.’s annual $7 million grant to the Government of the the
Cook Islands.
As the wharf at Raro could not accommodate the Moana Roa,the vessel had
to anchor out, with passengers and cargo being ferried to shore by lighters.
After tea I went ashore with the chief cook, who advised me the service ceased
after dark and resumed at 7 a.m. the following day. I had been informed, Tui’s
place, was the only tolerated after hours drinking spot on the island, which
was mainly frequented by our department. Tui, a Maori, long domiciled in Raro
and his wife Moi, a former air hostess with T.E A L. flying boats, ran this
establishment as a virtual social club for seafarers. Over the years, many
seamen had married young women they had originally met at this pleasant
couple’s residence. Arriving back on board the following morning at 7.20 a.m.
with the chief cook it was obvious the 3rd cook, Jimmy Duggan, had the
breakfast well in hand. However, his white sauce for the smoked blue cod did
not meet with Dave’s approval, who promptly threw it out the porthole. I felt sorry for this little old
man who had commenced his sea-going career before Dave and I had been
born. 2.
After
departing Rarotonga with a full passenger load, (Raro's did not require
visas for N.Z.) the ship arrived off ‘Niue’, the world’s largest coral island,
which Captain James Cook had named the Savage island on account of the native's
hostility he encountered
on his 2nd voyage(1772-1775) on the Resolution.
We dropped off passengers, mail and boxes of consumer goods which were
ferried ashore in a shallow draught small launch.
The assistant pantry man, Mel Parker, a dapper Aussie and I took the
opportunity to do the 15 minute trip to the island, marvelling at the diverse
shapes and colours of coral in the crystal clear water, only a fathom beneath
our boat. We spent a brief time ashore and I was surprised about the paucity of
people, until Mel explained the bulk of the Island’s population 1,500 were domiciled
in N.Z.
1. James Cook never saw or visited the
islands of Aitutaki, Mauke, Mitiaora ,or Rarotonga. In the 1820’s, the
Russian explorer and cartographer 'Von Krusentern' named this group the Cook
Islands. As recently as 1996, the islanders voted to retain this name and not
replace it with a Polynesian one.
(INSERT PICTURE HERE)
HMNZS Monowai (A06) was a
hydrographic survey vessel of the Royal New Zealand Navy (RNZN) from when
she was commissioned in 1977 until 1997. The ship was laid down at the
Grangemouth Dockyard, Scotland, in 1960, and spent the first part of her
operational life as the New Government Island supply/passenger vessel GMV
Moana Roa. She was acquired in 1975 and converted over
a two year period to replace her predecessor, HMNZS Lachlan.
Guardian
Carrier
Nearly 800 tons lighter than a Union Company
collier this London registry cement vessel had no problems with the
Westport bar. On joining the ship at 1 p.m. at the west coast port of
Onehunga in the winter of 1965, I was promptly informed by the 'steward
in charge' Eric, he was a personal friend of the Auckland secretary whom he was
meeting later,and that he would not be back on board until tomorrow. It
appeared, that because of the vessels fast turn-around (the cement was
discharged by suction straight into silo's) everyone, except the gear-man and a
duty officer were given time off, if Auckland was their home port.
In the ships home port which was Westport,
where it was usually berthed the weekend,the same situation applied. Eric
who was from Wellington, had some arrangement here and decamped with the
locals as soon a loading was completed (also from a silo)on the Saturday after
lunch and would not show up until Monday morning:in fact he spent little
time on board at either end and never offered to serve up a meal to allow me
time off in Onehunga.
On my 3 rd weekend in Westport as the weather was
bitterly cold, I decided that the traditional Sunday night tea of cold meat and
salad was inappropriate in this climate and put on a grill for the two Auckland
seamen on board and myself. The following Sunday the Captain and the mate
turned up with guests - they'd heard about the steak and eggs tea, and asked
where Eric was-as they wanted their meal served in the saloon.The following
morning, Eric was told he had to be on board in the future to serve the
officer's meals. Naturally, he was not happy with this directive and had no
hesitation in blaming me for his misfortune. I was accused me of breaking-down
conditions that had taken years to gain; but,be rest-assured he would be laying
the appropriate charges against me with the Union as soon as we were back in
Onehunga: at this threat, my 'Moana Roa' indoctrination instinctively kicked
in, with me 'boldly replying' "the Union is a joke, at least in
Auckland and I believe its no different in Wellington".
Naturally,the Auckland secretary
never came near the ship: it was a well known fact he rarely visited ships in
Auckland,let alone Onehunga. Eric was strangely silent... a trait
unusual amongst scousers! (accepting with bad grace ...that the free
ride was over.)
On the Monday morning, following
the next week'nd at Westport, Eric failed to appear to set up the saloon for
breakfast. After the meal, Captain Reeves informed me Eric would not be
returning to the ship as he was currently in hospital with injuries sustained
after an incident in his cabin the previous evening. As Eric's
cabin was in the officer's accommodation forward - where the incident had
taken place, whilst the seamen's and mine were aft, -no one in our area
had heard a thing.An hour before sailing Eric came on board to pick up his gear
and told me he was finished with this company,but gave out no details of what
had brought about this violent event,except to say he had just laid an assault
charge against the mate with the local police. On the trip back north a
quite,refined elderly Englishman replaced Eric and,on the few days he was on
the ship,I noticed, all on board,especially the officer's, accorded him more than
the normal respect,which led me to deduce... he was a ranking member of the
Craft.
Larry the Bat.
No one could ever really explain how this nickname came about
but,‘Larry the Bat and his mate Dick’ had a capacity for alcohol that left all
the other well known hard drinkers in the Auckland branch of the Cooks&
Stewards Union, ...in their wake. The Duo had apparently met and formed a
lasting friendship in the 1930’s on the Home boats, which continued until Larry
expired decades later in N.Z. However, long before the new president of the
union had secured an amnesty for all unemployable cooks and stewards, Larry and
Dick had done their dash on the Kiwi coast.
Before and during the war,both men had
frequently served on the same large passenger ships that had been requisitioned
by the govt. on the outbreak of hostilities,to convey the Military brass and
other V.I.P.s around the Empire.
Both men had been employed in the
Catering section: Larry,as a commis chef and Dick in the saloon.
According to fairly reliable sources
within the Auckland branch, when the Duo arrived on the Coast in
the early 1950’s, both were still at the top of their game. Larry’s expertise
in the galley was instantly recognised and appreciated, especially by members
of the Seamen’s union. He would remain supreme in the galley for years until a
combination of grog and age, would finally bring him undone. Dick who had been
a head waiter on the Queens and who had reputedly specialised in ‘flambe’
dishes at the table, had made the long descent from Trans-Tasman passenger
ships to inter-island Ferries to coastal vessels that were rarely more than a
few days between ports.
I first met ‘Larry the Bat’ when I was
obliged to leave the Guardian Carrier, in Westport with a burnt arm: as the
accident had occurred at sea the previous day, and was obviously a pay-off job,
Larry had been recruited at short notice, and had been flown down from Auckland
to join the ship, whilst I had been hospitalised overnight. On returning to the
vessel to pick up my gear before returning to 'Auckland', when introduced to
him, I was struck by his likeness to the late American actor, W.C.Fields and
had same droll way of speaking. Larry was drinking from his renowned 8 inch
tall beer glass,which he kept replenishing from a 5 gallon keg. The following
day,the ship left Westport with a full load of cement for Deep Cove. 1.
1.Deep Cove (421 Mt'rs. an arm of Doubtful Sound a
deep indentation in the southwest coast New Zealand’s South Island with an
average rainfall of 7.6 Mt's annually.Until the 1960’s,Deep Cove was only
accessible by sea or by the remote Wilmot Pass walking track. In1964,the Cove
became part of the Manapouri Hydro-Electricity Project. Some 1800
workers, of whom 670 were housed on the former Trans-Tasman passenger liner
‘Wanganella’ at the Cove, and the rest ashore at West Arm in Huts,were employed
during the four years construction of the 6.2mile(10 kl'ms) tail-race tunnel
connecting the Cove with the Lake.
A few years earlier,Larry had bid adieu
the to his long time employer the U.S.S.Company after joining the Trans Tasman
cargo vessel Koinui in Auckland. Two days out from N.Z., trading on the
strength of an exotically cooked corned meat,Larry succumbed to the plaudits of
the entire ship, and celebrated by going on a bender. Surfacing 2 days later--
out of alcohol, he then proceeded to utilise the ship's baker's yeast to make
and drink his celebrated home brew... straight off the stove. According to the
assistant cook,a long time friend and the Chief Steward, whom I would come to
know well, Larry would stage a reprise on the way back to N.Z.
In Xmas week 1970, the coaster I
was on arrived in Lyttelton to discharge cargo. The following day, Albert
Mokomoko, the captain and two officers from the 'Calm' showed up for breakfast,
lunch. and tea.When I enquired why they found my cuisine preferable to their
own ship's, Mokomoko said his cook refused to work, claiming the galley
stove was not functioning, despite the ship's engineers examination showed
there was nothing wrong with it.
It appeared, the ship had finished
cargo operations three days previously and the company had decided to lay up
the ‘Calm’ over the holiday break, where all of the deck crew lived.
The days later I was picked up for the
Waiana, (I was still the only cook there) and was advised by Mr Brian Hurley
the U.S.S.C. Providore Super, he
expected me to stay in the ship. Hurley, who because of his cadaverous
appearance had been nicknamed (the Grey
Ghost) also engaged two assistant stewards ( although a better word would have
been dragooned. The antiquated cooking range on the Waiana was an oil drip that
ran downward to the rear of the stove and was ignited by a wad of burning
newspaper; but, unlike the collier 'Kaitangata', it had no blower to control or
speed up the heat; therefore, it took a good 2 hours before it was hot enough
cook on; as a consequence the 'Waiana' was the only ship in the U.S.S.C.that
the assistant cook was paid from 5 am to start work.
To complicate matters further,
the ships domestic freezer was a large cubic box situated aft which
required a walk along the open deck to access it. The Waiana at 26 years was
the oldest ship in the Union Company
fleet and, had, despite its glamour run, a large turn-over in the Catering
department: I was the 4th chief cook in as many trips.
Surprisingly, the assistant cook, Peter, who claimed to be an Aussie,
but had an accent similar to mine, shared a cabin with the 2 assistant stewards
and had been in the vessel 6 months. Equally surprising was the welcome news,
he ran the breakfast and would require no help from me. This sounded too
good to be true and, as I would find out in due course ...it was.
R.D.Jamieson, Esquire, of Wellington Stipendiary Magistrate .
Members
C. H. Perkins,
Esquire C.B.E. of Christchurch. Chartered Accountant.
I.D. Stevenson,Esquire of Wellington.
Retired Civil Servant.
Secretary:
Registar:
G.C.
Freeman
R.Buist,e.d.
(Order in Council 25th1970 )
On 25th May 1971, 11
months behind schedule, the Commission’s report was finally published.
Preface- Chapter 7.
New Zealand has had a shipping industry
for a very long time, in the history of which the Union Steamship Co. of N.Z.
Ltd has played a very large part. In October 1969, what is commonly known as
the Wainui dispute arose, involving a Union Company ship, and that proved to be
nothing less than an economic disaster for the industry and N.Z. It is noted
that events connected with that dispute led to this inquiry.
Chapter 16. Clause 90. Training
Provedore /Catering Department
Mr James Herlihy, General Secretary of
the Federated Cooks’ and Stewards of Industrial Union of Workers, claimed there
was a time, when trained staff in the Catering department were obtained
from new arrivals in New Zealand, who had received their training in overseas
shipping companies. However, this source is no longer significant as wages and
conditions are more favourable in the relative industries overseas.
There are no examinations or recognised
qualifications for Cooks and Stewards on New Zealand ships.
On the ferry services the chief
or 2nd steward would arrange for a trainee to be placed between experienced men
who would assist in his training. It was submitted that trainees on their
initial trips could not be placed on older cargo ships because they just could
not handle the work. In Auckland where the bulk of the U.S.S.C. fleet was
concentrated for the Pacific and Trans Tasman Trade it was not unusual
for totally inexperienced persons to be placed in two handed galleys as
assistant cooks. Nor was it remiss, for assistant stewards to transfer to the
galley and claim they were not required to do any cooking. For new entrants
this could be very frustrating in dealing with these issues and would have been
a deterrent for many newcomers to the coast. 1.
Mr
Herlihy also declared that the membership of his union exceeded the number of
positions by a considerable margin, but some members periodically take jobs
ashore between voyages, and the total membership does not go to sea
continuously. Despite
the fact, that the Union Steam Ship Company had recently made representation to
the Union of their difficulty in acquiring suitable provedore staff
in Wellington and Auckland, the Commission relied entirely upon the statement
of the cooks and stewards General secretary, that ample qualified men
were available, but were sometimes difficult to find at short notice.
Commission’s Recommendation
14
Although the matter is less pressing
than other departments in the industry, liaison with shore- based training
establishments providing tuition in the preparing and serving of food should be
established for the purposes of training of provedore staff in future.
It would appear the Commission was
unaware and unenlightened, that the Hotel industry had long established
Catering polytechnics, staffed by local and ‘foreign specialists’ in all the
major centres .The Wellington polytechnic where the majority of
F.C.& S.U. cooks and stewards sat for their certification, was run by a
Dutchman, Marten Groen ,Rex Bane, English, and Robin Verma, an Indian.
In London there were 2 Pools of
labour for seafarer’s . The non established seafarers Pool, where you
personally sought employment with a company and, if you became a salaried
employee of that company, you could be transferred from ship to
ship at their pleasure, or be stuck on a cargo vessel that could be away from
the U.K. for many months. The Established pool, where members had a
selection of jobs and could pay off after every voyage, but had no guarantee of
a permanent employment.
1.
In late 1965, after some 18 months on
the Coast, on paying my dues at the union office I met up again with Archie
Greaves, the man who gave me my first job. He was again relieving the
Secretary, and introduced me to a well spoken man whom Archie was about to
place on the collier Kaitangata as chief cook. I expressed my concern about
placing a new entrant on a Collier and advised him of my difficulties of being
saddled with lazy and inexperienced assistant cooks during my time there:
Working 16 hour days, simply to keep ahead. I endeavoured to outline the
conditions on Colliers: bulk beef to be broken down, sides of bacon to be
boned, rolled and sliced by hand: bread to be baked every 3rd day
at sea, and last but not least, being bar- bound for maybe over a week outside
Westport. I suggested, he consider shipping out as an assistant cook until he found
his feet, but Archie dismissed my advice out of hand, claiming this man would
have no difficulty as he had just completed a 3 year stint as head chef at
Government house. A few months later when I bumped into Archie in town, and
asked about the “Governor General’s chef” he admitted it had been a
mistake putting this man in a collier, as he had only lasted 3 days before
walking off the ship in Portland. He had struck an idle assistant cook, but
nevertheless had presented meals of the highest quality and variety that had
amazed the ships officers.
“Vice Regal’s” chef quit, walking ashore with his
bags and simply disappeared. Archie claimed he would be making a written
complaint to the “Seamen’s union” over the conduct of its members. I advised
him not to waste his time, as in reality nothing would come of it.
2. In
1995 when a last minute vacancy for a cook’s position, occurred on a Bermuda
registered ship in Wellington, an ex secretary of the Cooks & Stewards
Union(now the Seafarers union) did a pier head jump, (joining a ship as it is
virtually leaving the quay). The following day at sea when it was revealed this
cook had no certification he was informed his services would be
terminated on arrival in Auckland. Obviously fearing industrial action or
possible sailing delays, the ship’s master, against his better judgement was
induced by the Union to allow the cook complete the round trip to
Australia. Back in Wellington this farce continued with the cook refused to pay
off, unless the company met the bill for his tuition fees for his certification
at a local Polytechnic. He eventually left the ship on the advice of the
President of the Seafarers union.
As I was primarily instrumental
for the introduction of cooks tickets on the N.Z. coast -courses
ran from 1975-1990 there was no excuse imaginable reason why
with the ship owners footing the bill and normal wages for attendance,
all chief cooks should not acquire this ticket. As a consequence, I
expressed my concerns in writing, to the General Secretary of the Seafarers
union in Wellington and requested he table it for the next monthly meeting: As
expected, I was roundly condemned -this would be the 3rd time
by this lot of pseudo militants for engaging in personalities, totally
ignoring the real issue which was certification. The cook involved never
did acquire a proper cook’s certification, but a hospitality ticket that was
neither signed nor dated, from the Hutt Valley Polytechnic, despite living
around the corner from the Wellington Institute.
Chapter 18: The
Provedore/ Catering Department
10. Traditionally the Cooks and
Stewards Union sees itself responsible for ensuring the suitability of men
entering the industry, and for supplying ship owners the men
required when crew members are engaged at the Government shipping offices in
Auckland and Wellington. The normal rule is said to be the longest out is the
first for consideration, required duties and this arrangement has applied for
50 years. The Cooks and Stewards Union have a record of persons seeking
employment each day and the longest on that list is entitled to get the first
right of refusal.1.
12: Mr Herlihy testified that the
Union purges its ranks of unsuitable men, and that in all the time he had been
Secretary there had never been an occasion when a man supported by the Union
had been refused re-employment. Men persuaded to take a spell ashore can come
back, pay their dues and be re‑employment, but Mr Herlihy told us, “We have not
suspended anyone in 20 years”. 2.
1.The
Mr Herlihy’s claim, that the system of the man on the corner who was out
the longest, had the right of first refusal on jobs, had prevailed for 50 years,
was the length of time he and his predecessor Bill Fox had held the unelected
positions of General Secretary of the Federated Cooks and Stewards Union.
What the Commission was unaware of and were never made cognizant with, ship
owners, especially the U.S.S. Company, had the right of refusal; as was quoted
to me by the Area Secretary in Auckland, when in 1966, after 6 weeks on the
corner(5 days a week, Monday to Friday at 10.30am, my standing for the position
of Chief cook on the Moana Roa was rejected,( I was the only Chief cook
available)in favour of an elderly man who had just walked in the door 2 minutes
previously. I would learn, this old man, Ernie Hill, long retired, would be
utilized by the Secretary to occupy these jobs, until a crony was available.
The crony in this case, being Doug Monroe, chairman of the Auckland Committee,
, who took the job the following trip. This, it transpired, was normal
practice, as was allocating jobs, before or after the corner, on the pretext,
no one was available on short notice.
2. Mr
Herlihy’s claim, that the Union purges its ranks of unsuitable men is
unfounded. In reality, the U.S.S. Company purged catering staff who had been denounced,
justly or otherwise by Chief Steward’s secret reports. Members were never
made aware of their rights under the Shipping and Seaman’s Act, or the actual
Rules of the Union itself. Furthermore, very few, except the likes of Peter
Best and Snowy Parnell, were capable enough to challenge the status quo, at
Union meetings.
Analysis of the Commission’s
report
Close perusal of the report ,even at
this distance, it was obvious, the Commission was comprised of people who had
no knowledge whatsoever of the industry and, in all probability were not
interested in how the system worked, at least, as far as the Provedore
section was concerned. That they accepted the testimony, without
reservations, of the General Secretary of the Union, Mr James Herlihy, speaks
for itself.
Less than 12 months after the
Commission’s report was printed, James Herlihy retired as General Secretary of
the union. Neither Fox who quit the union to take over the blue ribbon Labour
seat of Miramar in 1954, and lose it in 1975, nor Herlihy, left any record of
their half century stewardship of the Federated Cooks& Stewards Union.
In 1977,
the Union’s long serving Trustee, ‘Brian Goddard’, came across minutes that
indicated, that both Fox and Herlihy , had bought houses in Wellington from the
Union, at G.V., during their respective times as General Secretary of the
F.C.& S.U. In 1937, During their time the Union also purchased a section in
Otahuhu, which despite being home to the city’s abattoir, plus the Westfied and
Southdown freezing works, was a considerable distance from Auckland, where the
bulk of the city’s population, then lived.
This purchase, did not make sense, nor was the
Union’s President (1955-1972) Mr Fred Annabell, able to throw any light on the
subject, in spite of being a Union member at the time this site was bought. He
requested these minutes for perusal and foolishly I gave them to him. They were
never returned. Years later, Fred’s widow would confirm he had destroyed all his
personnel papers including the ones he had inveigled from me.
On joining
the Napier based Company of Richardsons
320 ton coaster “M.V. Pateke” at Onehunga in January 1969, I was informed by Bill the
steward, who was actually the ships cook, not to excel myself as I would only
be making it hard for him when he returned to the galley next trip. Whilst
looking around the ships postage stamp sized galley that didn’t even have a hot
press and trying to take all of this in, I queried why a cook was relieving a
steward, when there was ample stewards available on the Auckland corner?
Unabashedly, Bill explained, that this company preferred to employ their own
Napier based people, especially cooks, rather than gamble with the offerings in
Auckland and Wellington. Frankly, when I consider some of the drunken, idle
crowd (assistant cooks and stewards I had come across in Union Company ships, I
had to concede ...he had a point!
A few days into the 6 week trip which
comprised of ports on the east and west coast of both islands, the English
bosun, Sid, who lived in Napier, quietly let it slip that Bill was not a happy
man since his family home bakery in Napier had been closed down when a customer
had allegedly found a maggot in a pie. When this incident had occurred the
Pateke had been in Gisborne and Bill had acquired leave of absence at short
notice. His replacement, ( non union) out of the freezing works, and bereft of
any culinary skills whatsoever, appeared oblivious to complaints and only
agreed to pay-off, if the seamen gave him a generous hand-out on top of his
wages for his brief time in the ship. Strangely enough, I actually knew this
fellow, from a decade earlier in a
Auckland freezing works: he would re-appear a couple of years later when the ‘Seamens
Union in Auckland’ proposed to hire him
as a cook for a fly job to Canada,
to pick up a tug and barge to bring back to N.Z.
Shortly before arriving back in Onehunga, Bill
asked me to consider doing another trip, as he would be taking time off to
refurbish his bakery up to the new hygiene standards demanded by the Napier city
council. I promptly agreed, as during my time in this port, before we sailed, I
had made the acquaintance of other cooks who like me, were highly dissatisfied with
the Union’s performance. On arrival back in Onehunga, I was informed Bill would
not be returning to the Pateke.
As jobs of this type were hard to come by,
and as the ship spent a considerable time in this port, I accepted the
permanent position and set about moving my small family into the area. There
was also other considerations; in the way of stores (like the cement boats) you
could virtually order anything you wished and last, but certainly not least,
the cooks sailing out of this west coast port appeared to be far more steadfast
and rational than the crowd, 11 miles away in town. The total ships complement
was only 17, and most of the crew socialised with each other. I would learn a
great deal on this ship, especially from 2 seamen, Ford and Galt on the structure
of their Union, and whos support was crucial when the steward and I put the
ship into dispute when the company cut back on our overtime.
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