Staff structure
Water and oil and wine
Because the skills needed are very different, there is a
distinction between those working on deck and on the bridge, those
in the engine room, and those in the `hotel` areas of the ship such
as cooks, stewards, and pursers. Too often the divide is a
social one, so that, for instance, deck officers and engineers
mistrust each other, saying `oil and water don`t mix`. There
is, perhaps, an even bigger social division between the deck
officers and engineers and those who catered for the needs of
passengers, for instance, who knew more about wine and food than
about navigation or engines.
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