The “Watches” System
For the catering stewards on board Caronia there were several small tasks to be done in addition to serving the three main meals in the restaurant. There was service of morning bouillon on the Promenade deck and afternoon teas in the main lounges. Of course it would not need the whole contingent of stewards from both restaurants to perform these extra tasks, so a “watch” system was implemented to organise these.
At each end of the galley, adjacent to the coffee pantries, there was a notice board with all the duties of each watch posted for the week or two ahead. From memory, there were four watches, each assigned a colour.
So, for example on one particular day blue watch would be assigned to the bouillon and red watch to afternoon teas. Once or twice a week, there would be floor-buffing duties from 10am until mid-day, either in the restaurants or in the passenger corridors. Believe me when I tell you, whilst away from Southampton, that ship was polished half to death!
However, afternoon teas was always the killer! I've mentioned elsewhere that especially when at sea, the hours betwee 2pm and 6pm, and the corresponding morning hours were the periods when the whole ship was at its quietest. These would be the times when you'd try to catch up on some well-earned sleep.
The watches system was also applied to special functions and of course to shore leave whilst the Caronia was in port. In places like Alexandria, Bombay and Yokohama, when the Caronia would be staying for several nights, the leave could extend from after luncheon on one day, a full day off and return for luncheon the day after, giving about 46 hours leave at a throw.
In other ports two watches may be off for luncheon, the other two off for dinner, depending upon whether the time of the ship's departure was set after 11pm or not. At places where Caronia did depart before 11pm on day of arrival, then maybe only one or two watches would be allowed off for luncheon that day.
Caronia often left ports in the early hours of the morning, allowing passengers to enjoy evening trips ashore. In most ports very few passengers would stay on board, or come back to the ship for either main meal when the occasion arose or a memorable time ashore. It would also be a welcome break from sitting at the same table with the same companions when at sea.
