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Guidelines and procedures for stewards, cashiers and messroom staff, and related catering department… Canadian Pacific Railway. British Columbia Coast Steamship Service 1974

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March
Oi+00
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0300     1200
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1600     2000
Purser
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Stores
uat'eteria
Waiters
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Mess Boys
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Stores
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Waiters
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i
(3)
1
Bartender
Total Crew
No.Passenge
rs
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Feb., 15/76
mssaese
m-43aOQM~ DUTXBC;
Flatware is to be washed by hand in sink in the galley, and returned
to messroom,,  It must not be placed with cafeteria flatware,.
Two persons must serve dinner every day unless one is called to the
dining room or cafeteria0        ' 7
An ample supply of clean glasses &e to be kept on hand in messroom, <77*//2/,^<*?,
Fridge in messroom is to be defrosted every Sunday. The inside of
fridge is to be washed outc
Silverware ( creamers, sugar bowls, cracker dishes, water jug) a^»e"
to be cleaned and polished every Sunday*
Messroom is to be mopped every day with hot water , after breakfast
is i^niah-frd,, '
Tables are to be washed every day with hot water, with everything
being removed and then replaced.
insure sugar bowls, salt and peppers ect. are kept full and clean
at all times.
You are to see that all necessary supplies ( jams, sauces, crausers,
juices, ect.) are in gooa supply xn messi-oora0 Please uo hoc overstock,
and rotate stock kept in cupboards,,
Dusting and spot cleaning as required throughout messroom* Clean inside xvindows.
Keep storage cupboards and drawers free from dust and crumbs in the
interest of vermin control,.
XOU are to standby the messroom at all times when on duty, NOT in your
messroom or elsewhere„
In the event of late sailing from Nanaimo in the morning you are to
standby messroom until the third mate has had his breakfast« Feb. 15/76
Duty roster for Officers Quarters;
' *7**^
Roomsp beds made, with linen daily on the captain&'s bed.  All others
when change signs are on bed.
All sinks, tables, shelves, desks to be cleaned daily.  Clean towels
daily.  All line® is to be first class and free from holes, tears ect0
Only white bedsreads are to be used on all the bedsQ
All carpets are to be vacuumed daily.  A broom is to be used to remove
dust from around the edges of the bunks and cabins, every day„  Setters
are to be dusted and washed when required, as well as wood work. Mirrors
and glass to be cleaned daily. Wastebaskets emptiedAand washed out every
Sunday.
Officers lounge is to be cleaned and swept evry daya Remove old newspapers ect»
Hallways are to be washed on Sundays and ^pip mopped evry other day,as
well as stairs leading to"Cdeck.
Second stewards room is to be finished by $:30 evry day. Chief Stewards
and Captains room must be finished by the time the ship docks in Vancouver
at 10:30, The Captain will vacate his room just before the brige(and his
room should be done at this time.
Third mates room, outside wheelhouse,must be finished by noon. First
officers room should be done at noon, he is on watch from 12:00to l£:00.
Second mates room by 12:00. Third mates next to seconds also by 12:00a
First electrician by 12:00. Engineers according to watch thay are working.  If you are uncertain as to the watch thay are working, tap gently
on door, then open quietly and look, $f occupied,close door gently and
return latercCheif engineers office should be mopped on Sundays, Garbage
removed daily and desk cleaned when needed* vSb not disturb papers on any
desk at ANY time,.
All three washrooms are to be mopped daily0 Toilet, sinks, mirrors,are
to be cleaned daily. Lift shower boards and wash deck down with hot water.
An ample supply of toilet tissue and bath soap is to be kept in all washrooms at all times. Washrooms will be finished by 10:30 without fail,
*M   b*7
and inspected by second steward.
A II
Linen:  All quarters to be checked three times a week and dirty lines
hauled and placed on the upper car deck, also linen from galley locker,
and aTyso  linen locker forward port side on C deck* Dirty linen is to
be placed on the dolly to be taken off on MON. WED, FRI. before docking in Vancouver at 10:30.  Clean linen is to be stowed when it comes
aboard.  Glean linen must be supplied at all times to the Cooks,Seaman,
and Engin Crew.
Person^ working on Crew Quarters are to start at 08:00 SHARP.
If any of the above duties are not clearly understoodplease feel free
to ask you suppervisor for further instuctions.
These duties MUST be aaaered to at all times; otherwise disciplinary
action will be taken.
f pd       A\f?f.'«y%  * . NIGHT PORTERS DUTIES AND HOURS: Mwu-*Thurs, Fri,—Sat.—Sun,
220C~0100: 2100-2330:«~2230~0100
0200-0530: 0100-0630:—0230-0600
0630-0300: 0700-0900 no o,t*
0S00-0900:«*t, O630-O730;o.t,
These duties are based on Mon-Thurs, hours and on weekends the work is
divided between tt?o porters.
2200-2230;Take beer bottles down from bar and store in locker on C deck
aft port side. Dispose of all garbage from garbage cans D deck and galley
down to the freight deck,
2230-2400:Wash ladies and gents washrooms, ladies first;
Toilets, urinals, sinks are to be cleaned thoroughly, decks
mopped at end of each trip, Gargage bags are to be changed, Roller
towels to be changed and soap containers filled when required. Clean u
mirrors and do general dusting ,also spotwash bulk heads. Keep an
ample supply of toilet paper in each cubical,
*
2400-0100:Wash dishes and clean area around dishwasher thoroughly once
a night*
0200-0430:Do dishes and garbage as required till 0230 or arrival in
port. Then sweep and wash D deck thoroughly and remove gum from all
decks in the passenger accomodation areas. Sweep and damp mop stairs
washing two flights each night on alternate nights when working alone.
•
0430-0530:Clean pursers office as required and mop around carpets,
roll ing them up around the edges in purser*s square,
0630~0#00:Finish any of the above duties as required and any other
duties the second steward may have.
At end of each trip the following duties should be done:
Sweep D deck, empty and wipe ashtrays, Check and spot
clean ladies and gents washrooms. Garbage cans to be
emptied and wiped clean, then take garbage to freight
deck. *
0200-0900:Wash dishes and load empty beer bottles on the dolly. Canadian (Pacific
MEMO TO      ^1°7& Atkinson, Vancouver
□ for approval □please draft reply I    |please speak
□ for your comments        ^please note and return   □referred to you for
1—I        ■ • l 1 L— ATTENTION
□ for your information   □confirming conversation  Qfor previous papers
□ PLEASE ARRANGE □ PLEASE ENABLE ME TO j     |PLEASE FILE
REPLY
□ PLEASE TRANSLATE
Betel <x>n could we have this circular updated*
Would bo a help for staff giving out information.
DATE »** -Wl   ^oM CANADIAN  PACIFIC
BRITISH COLUMBIA COAST STEAMSHIP SERVICE
CIRCULAR NO. 1215
(Cancelling Circular
No. 1213)	
Vancouver, B.C., July 25, 1969
File:  11-3-12-C
TO AGENTS 8c PURSERS:
For your information:
B.C.C.S. MEAL RATES AND HOURS OF SERVICE
SEATTLE-VICTORIA
0730
1030
0730
DAYLIGHT SAVING
TIME
# Breakfast
# Luncheon
Cafeteria service
to
to
to
1030
1200
1200
VICTORIA-SEATTLE
# Dinner
Cafeteria service
1700
1700
to
to
2030
2100
PRICE RANGE FOR
A FULL MEAL
$ 1.25 to $ 2.30
2.50 to  3*50
a la carte
2.50 to  5.75 *
a la carte
#  In Dining Room   * Steak Dinner - $5.75
VICTORIA-PORT ANGELES AND RETURN
Cafeteria only
a la carte
VANCOUVER-NANAIMO ROUTE
to
to
to
to    2000
* With Buttered Toast - Beverage extra
Breakfast a la carte 0700
Lunch 1100
UlOQ
Dinner 1800
0815
1215
1«W9
Entree from  .60 to $1.40 *
1.50 to  4.00
"Coffee Shop service (from departure of sailing to
30 minutes before arrival)
Late evening sailings as traffic warrants
1.50 to  4.00
a la carte
a la carte
The following is a list of items served.  While all these items do not
appear on menu daily, two or three special items are featured each day. A set
of eight menus is printed in order to give a daily change in selection.
(See page 2) PAGE 2 OF
CIRCULAR NO.  1215
CANADIAN      PACIFI
BRITISH COLUMBIA COAST STEAMSHIP SERVICE
B.CC.8. MENU PRICES
SELECTION
SEA - VIC.
'VIC.-SEA 1
| VANCOUVER r NANAIMO  H
1 FULL MEAL
FULL MEAl
a la cart
pee note)
\ FULL.MEAL
j Bkfst.
j Lunch
Dinner
Lunch
Dinner]
(Two eggs and ham
I 2.20
S l.W-'l
1.75
■S 1.75
JTwo eggs and bacon or sausage
2.20
±M)<2ie
1.75
1,?5
One egg and ham
1.25
One egg and bacon or sausage
1.25
IJ
{Bacon, full order
2.20
.90
1
jGrilled ham, full order
2.20
1.00
Griddle cakes
*7&\40
Griddle cakes and sausage
2.10
4r49.*>t>!
Griddle cakes with ham or bacon
2.10
2f40£-fo
| Mppe^e^^erap^^ET^
2.20
1.00
jPlain omelet
1.90
.95
jOmelet, ham, cheese or bacon
1 2.30
$3.00
1.25
Fillet of sole
1 2.00
3?o
1
Two eggs, any style
1.80
J9I-T&
j Two eggs, boiled
&%ti
1 Juice, toast, jam, coffee
| 1.25
j  ***Hf
1         1
)Juice
.20*739 4^
jCereals
.25=^354*
jFresh or cooked fruit
*39
!Toast
,€0'/S
Marmalade
.10
Grilled Steak
5.75
4.00
4.00
Roast Prime Ribs of Beef
4.25
3^25
■^72j\\
Roast Turkey
J
$3.50
3.75  j
2.90
2.90
]Grilled or steamed salmon
3.50
2.75
2.75
Cold Salmon
3.00
3.25  j
1.50
Curried Shrimp
3.25
3.50
Grilled Halibut
j
3.00
11T
ii
Old Country Fish and Chips
1      1
1.75
1.75
Baked Ham with Pineapple      j
2.75
2.75
Roast Lamb
2.65
2.65
Shrimp Salad
3.00
3.00
1 f-af
Assorted cold cuts
1 3.25
MrJ&
Chicken patties with mushrooms
3.00
Fruit Salad with cottage cheese
2.50
2.75
l^Qy-T*
Tomato or Plain omelet & bacon
2.75
3.00
Tomato and plain omelet
2.50
See
Cold Ham and Turkey^
3.00
ttf*
Note
Tn^rt^fl fta.lrsvd Bow} -&%_&» * 7£9*±*^t
1 ,
2.50
l-JL^-^,
.35-.4cm-
Hi- -
Soup
Sandwiches (toasted 5t  extra)
\te*T&-
/•fc\
Pie
jxrA*
Ice Cream
-JSr  -foj
[Coffee, Tea or Milk
J5"-*'j
See
Hot Chocolate
i
.20 •3q
Note
Ovaltine or Oxo
f
.25
(See page 3) CANADIAN      PACIFIC
BRITISH COLUMBIA CCkST STEAMSHIP SERVICE
PAGE 3 of
CIRCULAR NO.   1215
NOTE
- (Breakfast served a 1st carte - Buttered Toast served with,
( sgSs* meat and fish items.
(Coffee served in Snack Bar service on "Princess of
( Vancouver" during summer
( operation............... .10
Various other hot luncheon selections available from
time to time on Nanaimo route,
NAVY, ARMI AND AIR FORCE meal tickets have no value shown but Agents
honouring warrants will issue Breakfast - Form 2*f03 - at $1.65; Lunch - Form
ZkQk  - at $2.25 and Dinner - Form 2*f05 at $2.50.   The agreed rate for full
breakfast on the B.C.C.S. is $1.65 as covered by Form 2*K>3.
The same military meal prices as in effect for military personnel will be
granted for dependents on presentation of military warrant or Form CAFC 7l8 but
not for cash.  Usual military meal tickets will be issued to cover adult
dependents.   Punch-out type of meal ticket (Form 110) stamped "Military" will
be issued to cover children's meals at following rates:
Two years of age and
under 12
Under two years of age
BREAKFAST  LUNCH DINNER
$ .90    $ 1.20 $ l.*+0
.65      .65   .65
TICKETS PRINTED "GOOD ONLY IN RESTAURANTS" MUST NOT BE HONOURED
LUNCH on Alaska steamer while in port at Skagway - No charge.
H, NEWTON
General Passenger Agent
Vancouver, B.C.
M- ^50
ISSUED BY:
IAN WARREN
General Passenger Traffic Manager
Montreal, Quebec CP RAIL
PASSENGER SERVICES PERSONNEL
Rules of Conduct
Scope of Responsibilities
ISSUED TO:
POSITION:
REGION:
If found please return to the above employee.
INDEX
PAGE
Foreword
What is a Passenger
General Rules of Conduct for all Employees
General Rules for Passenger Train Service
Employees
Special Notice to Supervisors
MEAL AND RELATED SERVICES
Responsibilities and Duties of:
Stewards
Chefs
2nd, 3rd, 4th Cooks
Waiters
Pantrymen
11
13
15
16
18
SLEEPING CAR SERVICES
Responsibilities and Duties of:
Sleeping Car Conductors
Sleeping Car Porters(Buffet Service)
Sleeping Car Porters
19
21
23
COACH SERVICES
Responsibilities and Duties of:
Coach Porters
25 MONTREAL, May-1,' 1975
Each CP Rail Passenger Services employee must conduct himself at all times in a manner that is beyond reproach.  Arguments with patrons are not to
be tolerated.  Self-control and restraint, as well
as tact and diplomacy, must be practised by each
employee in his dealings with passengers.
The effort of each employee must be directed to
providing to our patrons a high standard of service both on CP Trains and in Stations, those whose
duties do not require direct contact with passengers
must still direct their efforts to providing for
and/or enabling that this service be provided.
*
Our business lxke any other is dependent on demand
and customer satisfaction, it is therefore essential
that each and every one of our passengers receive
the very best service we can provide, with every consideration and courtesy extended to them.
General Manager - Passenger Services
'      ^   -	
A PASSENGER
though coming in many shapes, sizes, ages and
colour, regardless of which, he is the most
important person in our business
is not dependent on us - we are dependent on him.
is not an interruption of our work - he is the
purpose of it.  We are not doing him a favour
by serving him - he is doing us a favour by giving
us the opportunity to do so.
is not a cold statistic - he is a flesh and blood
human being with feelings and emotions like our own.
is not someone to argue or match wits with.  Nobody
ever won an argument with a customer.
is a person who brings us his wants - it is our job
to fill those wants.
is the fellow who makes it possible to pay my
salary, regardless of what position I hold.
is the life-blood of the rail passenger business,
the same as a customer is of every other business.
is, for all the above reasons, deserving of the most
courteous and attentive treatment we can give him. CP RAIL
PASSENGER SERVICES
General Rules of Conduct for all Personnel
Employees, must work productively and in harmony with
others, must be knowledgeable of and obey the rules
and special instructions of their employer.  Employees
f have a right to know what is expected of them, and if
in doubt as to the meaning of any rules, they must
apply to their supervisor for an explanation.  To ensure full knowledge and understanding of the conduct
necessary to accomplish these goals, the following
rules shall govern the duties, conduct, and safety of
all employees of CP Rail, Passenger Services.  Violation of the rules or special instructions subject the
employees to disciplinary action.  Additional periodic
instructions may be issued by proper authority, and
they also, must be observed.
General Rules *
, Employees, must render every assistance in carrying out
the rules and instructions, and must promptly report to
their supervisor any violation thereof.
Employees must pass examinations as required.
Reporting for work under the influence of alcoholic
beverages or narcotics, or the use of alcoholic beverages
or narcotics while on or subject to duty, or on Company
property is prohibited.
3.
The use of tobacco by employees while serving the public
in ticket offices, stations, or on passenger trains is
prohibited.  All smoking regulations shall be observed.
Safety is of the first importance in the discharge of
duty, and in case of doubt or uncertainty, the safe
course must be taken.  All employees who are careless
of the safety of themselves or others will not be retained in the service.
Employees, shall make prompt report to their supervisor
of any injury or illness.
Employees, must take every precaution to guard against
loss and damage to the Company property, or the property
of patrons from any cau^fe.  The rules and instructions
governing fire prevention and fire protection must be
fully compiled with.
Employees, who are insubordinate, dishonest, immoral,
quarrelsome, or who conduct themselves in such a way
that will subject the Company to criticism and loss of
good will, will not be retained in the service.
Courteous conduct is required of all employees in their
dealing with the public, their subordinates, and each
other.  Boisterous, profane, or vulgar language is
forbidden. 4.
Employees must report for duty at the designated time
and place, attend to their duties during the hours prescribed, and comply with instructions from their supervisors.
Employees shall not sleep while on duty, be absent from
duty, exchange duties, or otherwise substitute others in
their place, without proper authority.
Employees shall not, while on duty, read newspapers, books,
or periodicals except to the extent required in the performance of their duties, or use radios or television sets
other than those provided by the Company.
Employees shall not engage in gambling of any kind on
Company premises or while on duty.
Employees and family members travelling on a free or reduced rate basis, shall npt dress or conduct themselves
in a manner which could embarrass the Company, or is
objectionable to other passengers, or hinders other
Company employees from properly performing their duties.
No employee shall misuse or permit any other person to
misuse passes.
Employees will not be permitted to engage in outside
activity which affects their availability for duty or
efficiency while on duty. ,_
When required, employees on duty must wear the prescribed
badge and/or uniform and shall maintain a presentable
appearance at all times while on duty or when in uniform.
Attention to good grooming and neatness is mandatory.
Employees authorized to transact business in offices,
stations, and on or about trains must be courteous,
orderly, and quiet to avoid annoyance to patrons, and
the public generally.
Employees must exercise care and economy in the use of
Company property and when leaving the service, or upon
request by their supervisor, must return all Company
property entrusted to their care.
Company premises must be. kept in clean, orderly, and
safe condition.  Company buildings, facilities, or equipment must not be marred or defaced.  Only information
authorized by the supervisor or required by law may be
posted in or upon Company property.
Employees shall not permit unauthorized persons access
to correspondences, reports, or statistics of the Company,
and shall not divulge any of the information contained
therein.
Employees must be specifically authorized to use the
Company's credit or to receive or pay out money on the
Company's account.  All articles of value found on
Company property must be cared for and promptly reported
and handed to supervisor for proper handling. The use of Telex, Telegraph, and Telephone must be
brief and confined to Company business.  The use of
Company supplies, materials and equipment for personal
purposes unless otherwise authorized is strictly
prohibited.
Solicitation of gratuities is prohibited and employees
shall not discriminate between patrons of the Company.
Employees must obey instructions from their supervisor
in all matters pertaining to their respective branch of
the service, and employees whose duties require them to
conform with instructions issued by various other departments must familiarize themselves therewith and be
governed by them.
Employees whose duties are in any way affected, or may
be required to be informative to patrons, must have a
copy of current passenger timetable, and supplements
thereto, if any, with them while on duty.
Employees working in yard or station platform areas must
expect the movement of trains, cars, engine units, at
any time, on any track in either direction.
GENERAL RULES FOR PASSENGER TRAIN SERVICE EMPLOYEES
Employees must never throw anything out of doors or
windows.
In the performance of your duties, never leave objects
in such a position as to cause injury to others.
Employees should familiarize themselves with the location and operation of firefighting equipment, emergency
doors, wrecking equipment, main gas shut-off valves, and
first-aid kits.
Safety reasons prohibit employees from working in soft
shoes, i.e. running shoes, galoushes, etc., in kitchen
and pantry work areas.
When passing through occupied passenger cars, employees
will be properly attired and will be as quiet and unob-
strusive as possible.
Intimacy with passengers is prohibited.
Employees on duty are prohibited from transporting on
trains any personal property, other than the clothing
and toilet articles necessary for his trip.
Storage of personal toilet articles in any pantry,
kitchen or any locker where food service materials are
stored is in violation of Canadian Government Health
Regulations and is prohibited.
Train Conductor's Instructions must always be carried
out. The unauthorized removal of Company supplies, materials
and/or equipment from the property of the Company is
theft, and is punishable as such.
The transportation of unauthorized persons, the use of
Company appointments, the rendering of chargeable services, without proper collection and/or.proper accounting
for being made is strictly prohibited.
Dormitory Cars enroute and arriving at terminals enroute,
must be kept in a sanitary and presentable condition,
with soiled linens placed in proper receptacles, with
paper and other litter kept of f the floors, etc.  Quietness should be observed in respect to other employees.
Smoking in bed is prohibited.
Sanitary reasons demand that each employee washes his
hands thoroughly after each visit to a toilet.
Smoking in pantry, kitchen, or any other area in view
of passengers is prohibited.
Washing or shaving in kitchen or pantry work areas is
prohibited.
Changing of personal clothing must be made in dormitory
car or other enclosed area, never outside in the body of
the car.
On arrival at terminals employees whose duties do not
require otherwise, will allow passengers to detrain first.
No employee is allowed to detrain until the train comes
SPECIAL NOTICE TO SUPERVISORS FOR ALL EMPLOYEES
WHOSE DUTIES REQUIRE THE SUPERVISION OF OTHERS
SUPERVISION
A supervisor is the key person in any organization,
as supervising is the act of directing and inspecting
the work of others.  As a supervisor you are responsible for the behavior, conduct and activity of your
crew members.  As a leader you get results through
those employees who fall under your control in the
method they carry out both the Company's and your own
instructions.
As a good supervisor you are an engineer in human
relations, responsible for your crew members, managing
and guiding them in the most effective way, to obtain
*
the best results, you must know the right techniques
of leadership, so that they will be willing to follow
your instructions, it is you as a leader who can best
inspire the will in them to do their best.
Good leadership is not so much a collection of qualities,
but more a form of behavior on your part, as it is what
you do, and how you do it that form guide-lines for
others to follow.  Sound leadership builds good workers,
it inspires in them confidence, enthusiasm and cooperation, it brings out and develops their abilities and
skills. 10.
In being a supervisor you represent CP Rail Passenger
Services, and you are charged with the quality of service rendered to your passengers, both of the standard
rendered by your assigned crew members and for your own
deportment, acts, and decisions.
MEAL AND RELATED SERVICE EMPLOYEES STEWARDS
11.
Responsibilities and Duties
Reports to - Regional Superintendent
General Responsibility - Responsible for supervision
of personnel, the standard of service rendered, the
proper use of supplies, materials, and equipment, the
accuracy of prescribed reports and the accountability
and prompt remittance of monies collected, for the
car and period assigned.
Specific Responsibilities
(1) Responsible for supervising all personnel assigned
to his crew, and to ensure that all duties are properly carried out.
(2) Responsible for assuring that, sufficient amounts of
supplies, materials and equipment are requisitioned
to provide for service requirements.
(3) Responsible that the service given is of the prescribed standard, rendered in such a way as to
provide satisfaction to passengers.
(4) Responsible for ensuring that personnel assigned to
his crew report at the times posted and that they
wear the prescribed uniforms.
(5) Responsible for making sure his crew members are
familiar with their duties.  If necessary, responsible for instructing those employees in the proper
and safe performance of their work.  Incompetent
employees must be reported.
(G) Responsible for the proper use of equipment and the
proper use of food, beverage, linen, and other
material supplies.
(7) Responsible for inspecting the car to which assigned;
ensuring the proper functioning and cleaning of same.
(8) Responsible for observing that tableware, crockery,
linens (when required) are presented to patrons in
a clean and sanitary condition, properly handled
and displayed.
%-
(9) Responsible (in dining cars and cafe cars) for the
reception, seating and the rendering of assistance
to passengers using assigned car.
(10) Responsible for observing services rendered to
passengers, so that it should not be necessary
for passengers to call attention to service
-omissions.
(11) Responsible for observing that all items served
are properly prepared, portioned and attractively
presented, as per menu specifications.
(12) Responsible for ensuring that all items served arc
properly listed on checks, priced and collected for
as listed prices and/or accounted for.
(13) Responsible for monitoring the conduct of crew.  In
cases of extreme insubordination, or other just cause,
responsible for removal of attending employee from
his assigned duties, and making a report of same.
(14) Responsible for collection of sales taxes imposed by
provincial law.
(15) Responsible for the accountability of supplies and
other materials used, and for the proper accounting
and prompt remittance of all monies collected.
(16) Responsible for certifying time slips submitted for
himself and crew members are of the hours prescribed
and/or those further authorized by him.
(17) Responsible for observing that all sanitary regulations
in relation to the operation of his car, are being
upheld.
(18) Responsible for briefing his assigned crew members,
on' any new written and/or oral instructions received
from proper authority.
(.19) Responsible for his own proper appearance and deportment which as a leader is an example set for others to
follow.
(20) Responsible for reporting any violation of rules and
neglect of duty of employees under his jurisdiction.
(21) Responsible for obtaining passengers satisfaction
with services being received, taking prompt action
whenever possible to remove any cause for concern or
complaint.
- 13.
14.
CHEF OR LEADING COOK
Responsibilities and Duties
Reports to - Steward
General Responsibilities - Responsible for managing
the kitchen duties necessary for supporting meal and
related services.  Responsible for supervising kitchen
subordinates, through active participation.
(10) Directly responsible for observing that all sanitary regulations in relation to kitchen work procedures are followed.
(11) Responsible for his own proper appearance and deportment.
Specific Responsibilities
(1) Responsible for ordering supplies required and
verifying that amounts of supplies are on-hand
to meet menu requirements.
(2) Responsible for the preparation of food items
and for ensuring that all items issued from kitchen
are properly and attractively prepared and portioned,
in accordance with instructions.
(3) Directly responsible for the conduct, appearance, and
performance of his own and other kitchen personnel.
(4) Directly responsible for the cleanliness of equipment
and storage lockers, work area and floor, etc.
(5) Directly responsible for the proper handling and cleaning of crockery and on Skyline cars responsible for
tableware and glasswlre.
(6) Responsible for insuring that all kitchen equipment is
in proper working order. Reporting any malfunction to
steward.
(7) Responsible for monitoring the proper usage and rotation of all food items, insuring that waste is kept
to a minimum.
(8) Directly responsible for taking inventory of kitchen
stock, and for securing food supplies, equipment and
other materials in such a manner as to prevent spoilage, contamination, or theft.
(9) Directly responsible for correcting kitchen crew methods
of work performance, to ensure that instructions and
proper work procedures are followed. 15.
16.
7_ COOKS   (2nd,   3rd,   4th)
Responsibilities  and Duties
WAITER
Responsibilities and Duties
Reports to - Steward/Chef (leading cook)
General Responsibilities - Responsible for assisting
chef in managing kitchen duties to provide for a high
standard of food and related services.
Specific Responsibilities
(1) Responsible in rendering those duties assigned to
him in storing, transferring, stripping, or in preparing and maintaining a car in and/or for service.
(2) Responsible for informing chef of shortages of
supplies, materials, and equipment within his
assigned division of duties.
(3) Responsible within his assigned division of duties,
for preparation of food items ensuring proper preparation, portioning, and service, when in doubt
consult chef .(leading cook).
(4) Responsible for the proper cleaning of kitchen
lockers, work areas, equipment, floor, etc.
(5) Responsible that his assigned division of duties and
services rendered are performed using sanitary work
methods. *
(6) Responsible for assisting taking inventory of supplies
and equipment, and for securing same in such a manner
as to prevent spoilage, contamination or theft.
(7) Responsible within his assigned division of duties for
the proper usage and rotation of food items, insuring
that waste is kept to a minimum
(8) Responsible for the proper handling and cleaning of
crockery and on Skyline Cars responsible for tableware and glassware.
(9) Responsible for his own proper appearance and deportment
(10) Responsible for observing all sanitary regulations in
relation to his duties.
(11) Responsible for assisting other crew members in all
matters relating to kitchen requirements.
Reports to - Steward
General Responsibilities - Responsible for performing
all necessary duties related to providing patrons with
a high standard of food and beverage services rendered
in a courteous and attentive manner.
Specific Responsibilities
(1) Responsible in rendering those duties assigned to
him in storing, transferring, stripping, or in preparing or maintaining a car in and/or for service.
(2) Responsible for informing Steward of shortages of
supplies, materials and equipment within his assigned
division of duties.
(3) Responsible that the tables, chairs and/or area to
which assigned are maintained in a clean and presentable condition.
*
(4) Responsible that the tables to which assigned are
properly dressed and set up in accordance with instructions.
(5) Responsible for knowing the menu format and make-up
of dishes so ,that the passenger questions may be
answered promptly, correctly and intelligently.
(6) Responsible that the services rendered by himself
to CP Rail patrons are of the prescribed standard
and rendered in a courteous and attentive manner.
(7) Responsible that the patrons' requested requirements
are fully understood and properly transmitted to enable preparation.
(8) Responsible for ensuring that his patron receives
the correct item, prepared as requested, served in
a proper manner.
(9) Responsible for ensuring that each price listed item
served is properly entered on patrons meal check.
The service of any price listed item withou proper
notation being made is prohibited. 17.
(10) Responsible in assisting Steward in the reception
seating,and the rendering of assistance to passengers using assigned car.
(11) Responsible that the assigned division of duties
and services rendered are performed using sanitary
work methods.
(12) Responsible for his own proper appearance and deportment.
PANTRYMAN
Responsibilities and Duties
Reports to  - Steward
General Responsibilities  - Responsible for performing
pantry duties to provide for a high standard of food and
related services.
Specific Responsibilities
(1) Responsible in rendering those duties assigned to
him in storing, transferring, stripping or in preparing and maintaining a car in and/or for service.
(2) Responsible for informing Steward of shortages,
materials and equipment within his assigned division
of duties.
(3) Responsible for the proper preparation, portioning,
and service of all pantry prepared food items.
(4) Responsible for the proper cleaning of pantry lockers,
work areas, floor, anjd passageway.
(5) Responsible that his assigned division of duties and
services rendered, are performed using sanitary work
methods.
(6) Responsible for taking inventory of all pantry supplies
and equipment "and to secure same in such a manner as to
prevent spoilage, contamination or theft.
(7) Responsible for the proper usage and rotation of pantry
supplies, insuring that waste is kept to a minimum.
(8) Responsible for the proper handling and cleaning of
tableware and glassware.
(9) Responsible for his own proper appearance and deportment.
(10) Responsible for observing all sanitary regulations in
relation to his duties.
(11) Responsible for assisting other crew members in all
matters relating to pantry requirements. I
SLEEPING CAR SERVICE EMPLOYEES
£9
19.
SLEEPING CAR CONDUCTOR ( Porter in Charge )
Responsibilities and Duties
Reports to  - Regional Superintendent
General Responsibilities  - Responsible for supervision
of personnel, the standard of service rendered, the proper use of supplies, materials, and equipment, the
accuracy of prescribed reports, the accountability of
tickets honored and collected and the prompt remittance
of monies.
Specific Responsibilities
(1) Responsible for supervising sleeping car personnel
assigned to his crew, and to ensure that all assigned
duties are properly carried out.
(2) Responsible for assuring that sufficient amounts of
linen, cleaning materials, and equipment are available to provide service requirements.
(3) Responsible for making sure of the comfort of passengers and that sleeping car services rendered are of
the prescribed standard, rendered in a courteous and
attentive manner.
(4) Responsible for ensuring that personnel assigned to
his crew are available for duty at the times required
and that they wear the prescribed uniforms.
(5) Responsible for making sure his crew members are familiar with their duties, if necessary, responsible for
instructing those employees in the proper and safe performance of their work.  Incompetent employees must be
reported.
(6) Responsible for the proper care and use of equipment,
linens, and other material supplies.
(7) Responsible for determining that the cars to which
assigned are clean, well aired and comfortable for
passengers and that there is maintained a constant
supply of towels, drinking cups, toilet paper, soap,
etc. in proper containers at all times.
(8) Responsible for the well-being and safety of
passengers/personnel and for monitoring the movements of unauthorized persons in his assigned cars,
insuring that property is not subject to theft, or
that unsafe or abusive conditions prevail.
.■'-... .
20.
21.
(9) Responsible for the supervision and assisting of
passengers entraining or detraining and for the
rendering of assistance as required enroute with
extra consideration being given to families, the
aged, or infirm.
(10) Responsible for insuring that side and trap door of
vestibules are closed while train is in motion, and
that train lines or other cables, curtains end gates,
vestibules are such as not to cause unsafe conditions.
(11) Responsible for providing to passengers requested information in relation to sleeping car services, train
services, baggage, routes, connections, train delays,
etc.
(12) Responsible for monitoring the conduct of crew members.
In cases of extreme insubordination or other just cause
responsible for removal of the attending employee from
his assigned duties, making a report of same.
(13) Responsible for certifying time slips submitted by
himself and crew members, are of the hours prescribed
and/or those further authorized by him.
(14) Responsible for observing that all sanitary/health
regulations which relate to cars and services within
his jurisdiction are upheld.
(15) Responsible for the proper collection and/or progression of valid transportation/sleeping car tickets,
and that for the use otf chargeable sleeping car services, proper collection, accountability and prompt
remittance of monies is made.
(16) Responsible for advising his assigned crew members on
passengers entraining and detraining points, and for
further briefing his crew on any new written and/or
oral instruction received from proper authority.
(17) Responsible for his own proper appearance, deportment
and quality of services rendered, which as a leader
should be an example set, for other crew members to
follow.
(18) Responsible for reporting any violation of rules and
neglect of duty of employees under his jurisdiction.
(19) Responsible for introducing himself to Sleeping Car
passengers, acquainting them with services available,
determining as to their satisfaction, taking prompt
action whenever possible to remove any cause for concern or complaint.
SLEEPING CAR PORTER ( Buffet Service)
Responsibilities and Duties
Report to - Sleeping Car Conductor
General Responsibilities - Responsible for performing
all necessaxy duties related to providing a high standard of Sleeping and Buffet services, rendered in a
courteous and attentive manner.  Responsible for the
accuracy of prescribed reports relating to Buffet Services, and the prompt remittance of monies collected.
Specific Responsibilities
(1) That the car to which assigned is clean and comfortable for passengers, and there is maintained in
appropriate locations a constant supply of those
items necessary for their comfort and convenience.
(2) Responsible for assuring that sufficient amounts of
linen, cleaning materials, buffet requirements and
equipment are available to provide for service requirements, reporting to Sleeping Car Conductor, or
requisitioning, on r^al or anticipated shortages,
within his assigned division of duties.
(3) Responsible that the service which he renders to
CP Rail patrons is of the prescribed standard rendered in a courteous and attentive manner.
(4) Responsible .fbr the well-being and safety of his
passengers and for monitoring the movement of unauthorized persons in his assigned area, insuring
that property is not subject to damage or theft,
or that unsafe or abusive conditions prevail.
(5) Responsible for introducing himself and his services
to passengers accommodated in his assigned car and
acquainting them with the available facilities of
their accommodation.
(6) Responsible for providing passengers with information relating to meal and beverage services, baggage,
route connections, train delays, station times and
any other information that may be requested; when in
doubt refer to Sleeping Car Conductor.
(7) Responsible that his assigned car is maintained in
a clean and sanitary condition, using prescribed
methods and procedures as frequently as may be required or instructed. .
22.
23.
..' (8) Responsible that safe passage is maintained through
the car, that vestibules are kept safe and clear of
obstacles, that abutments and handrails are wiped,
and that stepping box is properly stored or when in
use securely placed on platform.
(9) Responsible for assisting passengers entraining, detraining or transferring to and from his car, assist-
in the handling of luggage and other personal belongings, with extra consideration given to families, the
aged or infirm.
(10) Responsible for insuring that side and trap doors are
closed when train is in motion and that train lines,
music cables, vestibule curtains, end gates, are secured in such a manner as to provide for the safety
of passengers and employees.
(11) Responsible for reporting to Sleeping Car Conductor
any equipment defects, duplicate sales, injuries,
illness, reported thefts, complaints, or any other
problem relating to the safety or well-being of
passengers.
(12) Responsible for reporting for and the provision of his
services to his assigned car at/for the designated
times or of those authorized by the Sleeping Car Conductor.
(13) Responsible that items served are properly listed on
checks, priced and collected for at listed prices.
(14) Responsible for the collection of sales taxes imposed
by provincial law.
(15) Responsible for the accountability of supplies, and for
the promt remittance of all monies collected.
(16) Responsible that all sanitary regulations in relation
to the operation of his car are upheld.
(17) Responsible for his own proper appearance and deportment.
SLEEPING CAR PORTER
Responsibilities and Duties
Reports to  - Sleeping Car Conductor (Porter in Charge)
General Responsibilities - Responsible for performing
all necessary duties related to providing a high standard of sleeping car services, rendered in a courteous
and attentive manner.
Specific Responsibilities
(1) Responsible that the car(s) to which assigned is/
are clean and comfortable for passengers, and there
is maintained in appropriate locations a constant
supply of those items necessary for their comfort
and convenience.
(2) Responsible for assuring that sufficient amounts
of linen and other supplies are available to provide for service requirements, reporting to Sleeping Car Conductor (Porter in Charge) on real or
anticipated shortages, within his assigned division
of duties.
(3) Responsible that the services which he renders to
CP Rail patrons are of the prescribed standard, rendered in a courteous ^uid attentive manner.
(4) Responsible for the well-being and safety of his
passengers and for monitoring the movement of
unauthorized persons in his assigned area, insuring
that property is not subject to damage or theft, or
that unsafe or abusive conditions prevail.
(5) Responsible for introducing himself and his services
to passengers accommodated in his assigned car(s) and
acquainting them with the available facilities of
their accommodation.
(6) Responsible for providing passengers with information
relating to meal and beverage services, baggage, route
connections, train delays, station times, and any
other information that may be requested; when in doubt
refer to Sleeping Car Conductor (Porter in Charge).
(7) Responsible that his assigned car(s) is/are maintained in a clean and sanitary condition, using
prescribed methods and procedures as frequently
as may be required or instructed. 24.
(8) Responsible that safe passage is maintained through
his car(s), that vestibules are kept safe and clear
of obstacles, that abutments and handrails are wiped,
and that stepping box is properly stored or when in
use securely placed on platform.
(9) Responsible for assisting passengers entraining, detraining or transferring to and from his car(s),
assisting in the handling of luggage and other personal belongs, with extra consideration given to
families, the aged, or infirm.
(10) Responsible for insuring that side and trap doors
are closed when train is in motion and that train
lines, music cables, vestibule curtains, end gates,
are secured in such a manner as to provide for the
safety of passengers and employees.
(11) Responsible for reporting to Sleeping Car Conductor
(Porter in Charge) any equipment defects, duplicate
sales, injuries, illness, reported thefts, complaints
or any other problem relating to the safety or well-
being of passengers.
(12) Responsible for reporting for and the provision of his
services to his assigned car(s) at/for the designated
times or of those authorized by the Sleeping Car
Conductor (Porter in Charge).
(13) Responsible for his own appearance and deportment.
COACH SERVICE EMPLOYEES 25.
26.
COACH PORTER
Responsibilities and Duties
Reports to - Train Conductor
General Responsibilities  - Responsible for performing
all necessary duties related to providing a high standard of coach services, rendered in a courteous and
attentive manner.
Specific Responsibilities
(1) Responsible that the car(s) to which assigned is/are
clean and comfortable for passengers and that there
is maintained in appropriate locations a constant
supply of those items necessary for their comfort
and convenience.
(2) Responsible for assuring that sufficient amounts of
small supplies are available to provide for service
requirements.
(3) Responsible that the services which he renders to
CP Rail patrons are of the prescribed standard,
rendered in a courteous and attentive manner.
(4) Responsible for the well-being and safety of passengers,
observing that the property of passengers is not subject to damage or theft, or that unsafe or abusive
conditions do not prevail.
(5) Responsible for providing passengers with information
relating to meal and beverage services, baggage, route,
station times, and any other information that may be
requested; when in doubt refer to Train Conductor.
(6) Responsible that his assigned car(s) is/are maintained
in a clean and sanitary condition, using prescribed
methods and procedures as frequently as may be required or instructed.
(7) Responsible that safe passage is maintained through his
car(s), that vestibules are maintained safe and clear
of obstacles, that abutments, handrails, etc., are wiped
and that the stepping box is properly stored, or when
in use securely placed on platform.
(8) Responsible for assisting as required by Train Conductor
in seating of passengers, and other general duties as
may be assigned.
(9) Responsible for assisting passengers in entraining/
detraining or transferring to and from his car(s),
assisting in the transfer of baggage and other personal belongings, with extra consideration given to
families, the aged, or infirm.
(10) Responsible for insuring that side and trap doors are
closed while train is in motion and that train lines,
music cables, vestibule curtains, end gates, are secured in such a manner as to provide for the safety
of passengers and employees.
(11) Responsible for reporting to Train Conductor any
equipment defects, injuries, illness, reported thefts,
complaints or amy other problem relating to the safety
or well being of passengers.
(12) Responsible for reporting for and the provision of his
services to his assigned car(s) at/for the designated
times or of those authorized by the Train Conductor.
(13) Responsible when required to leave his assigned car(s),
of informing the Train Conductor of his location.
(14) Responsible to the instructions given him by the Train
Conductor.
(15) Responsible for his #wn personal appearance and deportment. B.C. COAST STEAMSHIP SERVICE
PROCEDURE FOR CASHIERS
As a member of the Catering Department, the Cashier is in
a key position to provide a high standard of service to the
travelling public.
A courteous, pleasant, clearly-spoken approach, combined
with a helpful attitude, is the trait of a good Cashier.
Each passenger deserves your full attention and should be
given the respect and treatment that you would expect if
you were a traveller.  Our business, like any other, is dependent on demand and customer satisfaction; therefore, it is
essential that each and every one of our passengers receives
the very best service we can provide.  A smile and a pleasant
greeting are the obvious basics for any Cashier.
A Cashier is responsible for the collection of revenue, and
it is therefore of paramount importance that certain instructions be strictly followed to ensure the safeguarding
of Company monies, and also to assist the Cashier in the
avoidance of embarrassing situations.
GENERAL INSTRUCTIONS;
1. To commence your shift you must obtain your float from the
Purser, Chief or Second Steward.
2. Count it to verify the amount.
3. After checking your float, place it in the cash register.
4. Check the tape window to ensure your cash register has been
cleared and tape is signed by Purser.
5. Check for correct date.
6. To avoid errors or misunderstandings during a sale, always
speak clearly and announce each part of the transaction; i.e.,
(a) Enter appropriate recordings into the machine.
(b) Announce the total of goods.
(c) Announce the amount of monies tendered. (Place the
money on the Cash Register ledge or in register clip -
NEVER in the till drawer.)
(d) Count the change out to the till.  Hand the customer
his receipt and state the amount of the receipt - - 2 -
(1)  On to this amount add the change as you count
it to the passenger.  You will then end up with:
"and that makes $ " (which is the amount of
monies tendered by the patron.)
(e) When the patron appears satisfied that his change is in
order, then and only then, transfer the money from the
Register ledge into the till drawer.
(f) Thank him/her, close the Register's drawer, and then
greet your next patron.
7. The customer mu3t always  receive a receipt.
8. NEVER ATTEMPT TO CORRECT AN ERROR BY AN OVER OR UNDER RING
ON A LATER TRANSACTION.
Recording Errors;
The rule for handling wrong ringings must be complied with and
is outlined below.  Two types of error are possible:
1. A wrongly recorded price.
2. A wrongly recorded code (category key).
On noticing that you have entered the cash amount incorrectly:
1. Total the machine.
2. Space the tape.  (This is most important.)
3. Notate the tape with letters "W-R-" which signify
wrong ring.
4. Rering correctly, same sequence as originally, and
give patron the re-recorded receipt.
5. Retain the incorrect receipt and turn into the Purser
with your shift cash.
The effect of reringing correctly, obviously leaves the original
erroneous entry as a total cancellation, which must be deducted
from the total sales. All ringing errors that are caught and the
correct amounts rerung on the next serial number, will be in the
same sequence as the original recording. However, the tape must
be spaced between the incorrect and the correct ringing in order
to be an acceptable cancellation; i.e..
Recording Error *
5671 111 2.00
5671 11 .55
5671 11 2,20
* 5671    1     3.50
5671 8.25T. (Total) - 3 -
"W-R"
5672
111 .
2.00
5672
11
.55
5672
11
2.20
* 5672
1
.35
5672
5.10T.
If an error is uncovered at sometime following the original
recording, do not rerinq the sale,  A full explanation is required and an adjustment can be made to the sales total. This
type of error will be accepted only on the merits of the explanation given.
Incorrect Code Recordings:
On noticing this error:
1. Space the tape.
2. Notate the tape as to the error "1/5B 11".
3. Make notation for Purser as to error.
This will not affect your cash in any way, as it is neither an
0/R or U/R.
F.W. ATKINSON .
Catering Superintendent
March 1976. "PRINCESS OF VANCOUVER"
DAY PORTERS' DUTIES
PORTER #1;
Hours:
0900 - 1200
1200 - 1230
1300 - 1600
1830 - 2030
3
Lunch
3
2
8
0900 - Wash dishes.  Clean area around dish washer when finished.
Empty all garbage containers and take to lower car deck.  Assist
with stores.
END OF TRIP DUTIES:  To be done at end of each trip, without fail:
Arrival Vancouver 1030 - Nanaimo at 1430 - Vancouver at 1830.
Sweep "D" Deck and all stairs, dust sides of stairwells, empty and
wipe clean all ashtrays.  Garbage cans on "D" Deck to be emptied
(as required) and wiped clean.  All garbage to be taken to lower
car deck.  Dust window sills, chairs and spot wash bulkheads, as
required.
Assist with stores and work in galley.  Extra duties when required
will be assigned by Chief Steward.  Off duty 1200 to 1300.
1300 - Wash dishes and clean area around dish washer.  Garbage.
1430 - End of trip duties at Nanaimo - dishes and galley.  Off 1600
to 1830.
1830 - End of trip duties at Vancouver - Dishes and stores .
Off at 2030.
Above duties are the minimum required, and all Porters when on
duty, must be available at all times to the Chief or Second Steward
for further instructions. - 2 -
DAY PORTERS' DUTIES. "PRINCESS OF VANCOUVER" (Cont'd.)
PORTER #2
Hours:
1030 - 1300
2_
1300 - 1330
Lunch
1430 - 1830
4
2030 - 2200
ih
_8_
END OF TRIP DUTIES:  To be done at end of each trip:
Arrival Vancouver 1030 and Nanaimo at 1430.
Sweep "D" Deck and all stairs, empty and wipe clean all ashtrays.
Garbage cans on "D" Deck to be emptied (as required) and wiped
clean.  All garbage to be taken to lower car deck. Dust window
sills, chairs and spot wash bulkheads as required.
Assist with stores, garbage and dish washing until 1300.  Extra
duties when required will be assigned by Chief Steward.  Off 1300
to 1430.
1430 - End of trip duties at Nanaimo - dishes and galley.  Off 1830
to 2030.
2030 - General clean-up in galley.  Advise Second Steward when
finished.
Off at 2200.
Above duties are the minimum required, and all Porters when on
duty, must be available at all times to the Chief or Second Steward
for further instructions. - 3 -
"PRINCESS OF VANCOUVER"
NIGHT PORTERS* DUTIES
Hours:       Mon.-Tues. -Wed.-Thurs . Fri.-Sat .-Sun,
2200 - 0100 2100 - 2330      2230 - 0100
0200 - 0530 0100 - 0630      0230 - 0600
0630 - 0800 0630 - 0730      0700 - 0900
0800 - 0900 1 hr. O.T.          1 hr. O.T. No O.T,
These duties are based on Mon.-Thurs. hours, and on weekends the work
is divided between two Porters.
2200 - Take beer bottles and garbage down from Bar. Store beer bottles
in locker on upper car deck aft port side. Garbage and empty pop tanks
go to lower car deck.  Start END OF TRIP DUTIES.
END OF TRIP DUTIES: To be done at end of each trip; i.e., upon arrival
in Nanaimo at 2230, Vancouver at 0230, and Nanaimo at 0630.
Sweep "D" Deck and all stairs, empty and wipe clean all ashtrays.
Check and spot clean all Ladies and Gents washrooms (do Ladies first).
Garbage cans on "D" Deck to be emptied (as required) and wiped clean.
All garbage to be taken to lower car deck.
"A" DUTIES:  To be done ONCE EACH NIGHT.  Scrub and wash "D" Deck
thoroughly and remove gum from all decks in the passenger accommodation
areas.  Damp mop stairs, including all landings.
On Mondays and Wednesdays, SCRUB and WASH Forward (crew) stairs,
"D" Deck to "B" Deck, and aft stairs, "D" Deck to "B" Deck.
On Tuesdays and Thursdays, SCRUB and WASH midships stairs, "D" Deck
to "B" Deck.
On Fridays, Saturdays and Sundays, ALL stairs are to be SCRUBBED and
WASHED.
Roll up carpets in Purser's Square and Blue Room and mop the deck.
"B" DUTIES:  To be done ONCE EACH NIGHT.  Scrub and wash out all
Ladies and Gents washroom decks.  Thoroughly clean toilet bowls
(inside and outside), urinals, sinks, and mirrors.  Do general dusting
and spot wash bulkheads as required.  Roller towels to be changed
and soap containers and deodorant containers to be filled as required.
Keep an ample supply of toilet paper in each cubicle.  Garbage cans to
be emptied and wiped clean as required.
DISH WASHING DUTIES:  At 2430, 0430 and 0800, wash dishes in galley.
Clean area around dish washer when finished. - 4 -
NIGHT PORTERS' DUTIES (Cont'd.)
"A" DUTIES and "B" DUTIES - Must not interfere with END OF TRIP
DUTIES.
The best time for "A" DUTIES is upon completion of END OF TRIP
DUTIES in Nanaimo, at about 2300.
As for "B" DUTIES, washrooms can be done one at a time and locked
while work is being performed and until deck is dry.
After 0800 and before going off duty, load empty beer bottles on
the dolly on the upper car deck.
All the above duties are the minimum to be done each night.  Other
duties may be imposed as required by the Second Steward. PORTERS'   DUTIES  ON   "PRINCESS  OF  VANCOUVER"
POSITION
JANITOR-PORTER:
:   0900 - 1200
3
1200 - 1230
Lunch
1300 - 1600
3
1800 - 1830
Dinner
1830 - 2030
2
8
DUTIES:  0900-1030
1030-1100
1100-1200
1300-1400
1400-1430
1430-1500
1500-1600
1600-1830
1830-1900
1900-2030
Clean and scrub Stewards' Mess Room.
Supply galley stores as required.
Gents washrooms:  Toilets, urinals, sinks
are to be cleaned thoroughly, decks wet
mopped at end of each trip.  Roller towels
to be' changed and soap containers to be
filled as required.  An ample supply of
toilet tissue in each cubicle. Clean
mirrors, general dusting and spot wash
bulkheads.  Garbage bags to be changed.
Assist with dry and perishable stores from
merchants.  Responsible for Stewards' washroom, recreation room and alleyways.
Clean and mop starboard alleyway, girls'
quarters.
Clean Purser's office.
Responsible for Ladies and Gents washrooms,
Duties same as 1030 arrival.  Ladies washrooms should be cleaned first.
Report to Chief Steward for any additional
work required.
Off duty.
Responsible for cleaning Gents washrooms
and assisting with Ladies, if required.
Put away stores delivered in afternoon.
Sweep and clean storeroom to maintain a
tidy condition.
Additional Duties:
Clean and wash Princess Room on Sundays. "PRINCESS OF VANCOUVER"
MESSROOM DUTIES
POSITION #1
HOURS:      0530  -  0900
3H
1045  -  1330
2-3/4
1330  - 1400
Lunch
1545  - 1730
1-3/4
8
Flatware is to be washed by hand in sink in the galley, and returned
to Messroom.  It must not be placed with Cafeteria flatware.
Two persons must serve dinner every day, unless one is called to the
Dining Room or Cafeteria.
An ample supply of clean glasses is to be kept on hand in Messroom
at all times.
Fridge in Messroom is to be defrosted every Sunday.  The inside of
fridge is to be washed out.
Silverware (creamers, sugar bowls, cracker dishes, waterjug) is to
be cleaned and polished every Sunday.
Messroom is to be mopped every day with hot water after breakfast
is completed.
Tables are to be washed every day with hot water, with everything
being removed and then replaced.
Ensure sugar bowls, salt and peppers, etc., are kept full and clean
at all times.
You are to see that all necessary supplies (jams, sauces, crackers,
juices, etc.) are in good supply in Messroom.  Please do not overstock, and rotate stock kept in cupboards.
Dusting and spot cleaning as required throughout Messroom.  Clean
ins ide windows.
Keep storage cupboards and drawers free from dust and crumbs in the
interest of vermin control.
You are to stand by the Messroom at all times when on duty.  NOT in
your Messroom or elsewhere.
In the event of late sailing from Nanaimo in the morning, you are to
stand by Messroom until the Third Mate has had his breakfast. - 2 -
POSITION #2
HOURS:  0800 - 1300
1300 - 1330
1545 - 1845
5
Lunch
3
8
DUTY ROSTER FOR OFFICERS' QUARTERS
Rooms - Beds made, with clean linen daily on the Captain's bed; all
others when change signs are on bed.
All sinks, tables, shelves, desks to be cleaned daily.  Clean towels
daily. All linen is to be first class and free from holes, tears,
etc. Only white bedspreads are to be used on all the beds.
All carpets are to be vacuumed daily. A broom is to be used to remove
dust from around the edges of the bunks and cabins, every day.  Settees
are to be dusted and washed when required, as well as woodwork.
Mirrors and glass to be cleaned daily.  Waste baskets emptied daily
and washed out every Sunday.
Officers' lounge is to be cleaned and swept every day.  Remove old
newspapers, etc.
Hallways are to be washed on Sundays and damp mopped every other day,
as well as stairs leading to "C" Deck.
Second Steward's room is to be finished by 0830 every day.  Chief
Steward's and Captain's rooms must be finished by the time the ship
docks in Vancouver at 1030.  The Captain will vacate his room just
before the bridge, and his room should be done at this time.
Third Mate's room outside wheelhouse, must be finished by noon. First
Officer's room should be done at noon; he is on watch from 1200 to 1800.
Second Mate's room by 1200.  Third Mate's next to Second's, also by 1200.
First Electrician by 1200.  Engineers' according to watch they are working.  If you are uncertain as to the watch they are working, tap gently
on door, then open quietly and look.  If occupied, close door gently
and return later.  Chief Engineer's office should be mopped on Sundays.
Garbage removed daily and desk cleaned when needed.  Do not disturb
papers on any desk at ANY time.
All three washrooms are to be mopped daily.  Toilet, sinks, mirrorsare
to be cleaned daily.  Lift shower boards and wash deck down with hot
water. An ample supply of toilet tissue and bath soap is to be kept
in all washrooms at all times.  Washrooms will be finished by 1030
without fail, and will be inspected by Second Steward.
Linen - All quarters to be checked three times a week and dirty linen
hauled and placed on the upper car deck, also linen from galley locker
and linen locker forward port side on "C" Deck.  Dirty linen is to be - 3 -
placed on the dolly to be taken off on Monday, Wednesday and Friday
before docking in Vancouver at 1030.  Clean linen is to be stowed
when it comes aboard.  Clean linen must be supplied at all times to
the Cooks, Seamen and Engine Crew.
Persons working on Crew Quarters are to start at 0800 sharp.
If any of the above duties are not clearly understood, please feel
free to ask your supervisor for further instructions.
These duties MUST be adhered to at all times; otherwise, disciplinary
action will be taken.
F.W. ATKINSON
Catering Superintendent
March 10, 1976. 'PRINCESS   OF  VANCOUVER"
HOURS:
#1
0900 - 1130
1130 - 1200
1200 - 1500
1830 - 2100
2h
Lunch
3
2h
8
0900  - 1130:
Take orders at  counter  in  Cafeteria and clear
tables.  When  Cafeteria  closes   clean all  counters,
tables  and chairs.     Fill  napkin holders  and wipe
off fingerprints.   .Be sure all ashtrays  are
clean.     Empty garbage  cans.     Sweep  Cafeteria.
Put away stores.
1200 - 1500:
Same duties, plus the following:
When Cafeteria closes, put away sandwiches,
salads and creamers, and then commence clean
up.  On arrival Nanaimo clean Observation and
Blue Room.
1830 - 2000;
Clean Observation and Blue Room.  Same Cafeteria
duties as previously.  Help to set up coffee, etc,
2000 - 2100s
Take orders at counter and clear tables, etc.
With the exception of time spent cleaning the Observation and Blue
Room, EMPLOYEES MUST NOT LEAVE THE CAFETERIA AREA WHILE ON DUTY. - 2 -
C.R.A.
HOURS:
#2
1030 - 1330
1500 - 1800
1900 - 2100
3
3
2
8
1030 - 1200:
1200 - 1330:
1500 - 1800:
1900 - 2100:
Clean Observation and Blue Room and assist in
Cafeteria clean-up.  Set up pies, doughnuts,
juices, etc.  Fill up all dry stores, including
paper cups, etc.  Make fresh coffee at 1130.
Drain and clean other urn.  Put out sandwiches,
salads, creamers, etc.
Take orders at counter and clear tables, etc.
Assist in Cafeteria clean-up.  Set up food items,
etc., as for previous sailing. Clear tables and
put all sandwiches, salads and creamers away.
Assist in Cafeteria clean-up and set up for 2000
sailing.  Take orders and clear tables.  Put
away sandwiches, salads, etc., before going off
duty.
With the exception of time spent cleaning the Observation and Blue
Room, EMPLOYEES MUST NOT LEAVE THE CAFETERIA AREA WHILE ON DUTY.
7 BRITISH COLUMBIA COAST STEAMSHIP SERVICE
Vancouver, B.C., March 1, 1976.
RULES FOR BARTENDERS AND LOUNGE WAITERS
Greet the patron with a cheery welcome as he comes into the Lounge.
Be affable, courteous and attentive.
Try to make each person feel by the attention and service you give
him, that his patronage is directly responsible for the success of
our operation.
Be fast, accurate, and above all be neat and clean.
Keep your lounge, your bar and your tables spotless at all times.
Empty ashtrays frequently.
Know all the drinks on your beverage list.  Be familiar with your
stock and brand shortages, if any.
Know the price of all your drinks.
See that your personal appearance is immaculate.  Be freshly shaven,
keep your hair groomed, make sure your fingernails are clean, and
wear a clean bar coat at all times.
Remember the favourite brand or mixed drink of your regular patrons.
It is a compliment they appreciate.
If you are busy when the customer comes into the Lounge, speak to
him.  Let him know you will serve him soon.
Try to be helpful.  Suggest an appropriate drink to the customer who
hesitates in ordering.
Keep the atmosphere pleasant.  Keep your own voice at a conversational
level.
Be conversational, but be a good listener too.  Try to understand
your customer. There will be times when he does not want conversation, when all he wants is quiet.
Don't join in conversation between customers unless they address
you directly.  Never give the impression of listening in on a
co nvers at ion.
Avoid over-familiarity when you talk to a patron while he is with
others.  Never mention his last visit unless he brings it up himself.
v
7 - 2 -
RULES FOR BARTENDERS AND LOUNGE WAITERS (Cont'd.)
Don't keep a customer waiting while you finish a conversation
with another.
Stay alert after you have served the customer.  Don't make him
fight to catch your eye.
Try to remember the names of your customers.
When you serve a couple, serve the woman first.  Be particularly
courteous to women customers.  Be polite, attentive, but avoid
familiarity.
Remember, the man who comes into the Princess Room alone, gets
impatient fastest.
Be mindful of the order in which patrons come in, but try to serve
the "loner" first. Most people in groups of two or more will wait
a little longer, if necessary.
F.W. ATKINSON
Catering Superintendent 6   tO   inch   HORIZONTAL   4; S3   TO   INCH   VERTICA
I
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WORKING  SCHEDULE  -  CATERING   DEPARTMENT  OF  THE
"PRINCESS MARGUERITE"   FOR   TmE  OPERATING  SEASON
197*..
VICTORIA-SEATTLE  ROUTE
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* 2
BAR  PORTER
CASHIER 1
* 2
CRA IN CHARGE
CRA 1
2
3
HEAD  PORTER
PORTER 1 JANITOR
2 CAFETERIA
3 ENG  MESS.
' NITEMAN
STEWARDESS
PORTERESS
MESSBOY
8  1
2
3
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ON   STACF  JUNE  25   TO
SEPT b
4"
2   MRS BAGG.SEATTLE CLEANING
IF   AVAILABLE.
HR
MR    ON  STAFF  JUNE  25Th  TO
SEPT fc
HR
MR    AFTER   BAR  CLEAN ING.
itiR    CAFE
I   HR    SNACK   BAR
&   HR
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MR    ON  STAPT   JUNE  25~SEP  *
HR ^
PASSQR  CONTROL   PURSERJ3  SQUARE
VICTORIA   &   SEATTLE
1  mR lavatories ETC
0ISHiES  0INNER/12o15   TO   13.STORES.
PART   TIME  MESSBOY
1   mR SALOON   REQTSjSET  UP   BA&3
AM &   PM.
BAGGAGE   AM  &   PM
BAGGAGE   AM  I   PM
0/Tl!ME   AFTER  20K   IF  CALLED.
V  HR LADIES  WASHROOMS.
ENGINE OFFICERS  MESS.
REVISED   FEBRUARY   I9TH,    197«> (VICTORIA,   B.   C.) TECE-SiM
~^NERAL
^SCRIPTION:
PROPERTIES;
MICROBIOLOGICAL
TESTS:
USING
DILUTION:
METAL SAFETY:
WARNING:
>ER KLOR
PACKAGING:
SUPER KLOR is &*non-foaming, chlorinated, sanitizing cleaner
designed for in-place cleaning and sanitizing of food processing cooking, holding, blending vessels and transfer lines
and extraneous utensils and food processing machinery.  This
'applies to soft drink plants, dairies, breweries, wineries/
canneries, bakeries, frozen food plants, meat, poultry and
egg  processing plants, super markets and pharmaceutical
plants.
E.P.A. Registration No. 5736-2AA
U.S.D.A. MID_and PID Authorization:
ChJLprine (1-1/2 ounce per gallon)^
We11 ing~ 8T"Rinsin g
pH 1% solution
Foam
Code H, F and V
200 ppm minimum
Excellent
11.7
Non-foaming
Copies of sanitizing test data are available upon request,
For in-place cleaning of all types of food processing equipment, use 3/4 ounces to 2 ounces per gallon.  Follow all
food processing equipment cleaning with a potable water
rinse.
For cleaning and sanitizing food processing equipment, all
surfaces should have a minimum contact time of at least ten
minutes where the solution contains 200 ppm of available
chlorine.  1-1/2 ounces of SUPER KLOR per gallon of water
will deliver 200 ppm of available chlorine.  Follow all
cleaning and sanitizing with a potable water rinse.
When used as directed SUPER KLOR is safe on Iron, Brass,
Steel, Lead, Bronze, Copper, Chrome, Nickel and Stainless
Steel.  Do not use for soaker tank cleaning of aluminum.
KEEP OUT OF REACH'OF CHILDREN.
ALKALINE:  Contact may cause s*kin and severe eye irritations,
Avoid breathing dust from powder.  In case of contact, immediately flush skin or eyes with,plenty of water; for eyes,
continue flushing for at least 15 minutes and get medical
attention.  Do not mix with acidic chemicals.
Bulk:  400 lb. and 240 lb. fibre drum.  Rewire to seal
polyethylene bag, and replace drum lid when not in use, '
Pouches:  30 each 1^ lb. pouches in a 45 lb. case.
Seller makes no warranty, expressed or implied, concerning the  use  of this product other than  indicated on the  label.  Buyer assumes all  risk of use and/or
handling of this material when such use and/or handling is contrary to label instructions.
^Sfl^SoIs)     DUBOIS CHEMICALS DIVISION, CHEMED CORPORATION     /     Q/l/H     /    S-1475Rev.
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W	
y* CATERING DEPARTMENT
The basic function of the Catering Department is to
supply service.  What remains above all, in the mind
of a traveller after completion of a voyage is the
quality of human contact and the enjoyment of having
received a high standard of service.  This can only
be accomplished by individual effort as well as team
work by all personnel in the Department.  The maintenance
of such a standard is essential to ensure the continuing
patronage of our service by the travelling public. GENERAL GUIDELINES FOR STEWARDS
1. A Smile - it can cover a multitude of sins.
2. Pleasing Personality - friendly, helpful,
courteous.
3. Good Mental Health - leave your worries at home.
Guests do not want to hear about your problems,
they have enough of their own.
4. Good Physical Health - eat regularly and have a
balanced diet of protein and vitamins.
5. Immaculate Grooming - follow high standards of
hygiene and appearance.
6. Pleasing Habits - Keep your voice low and pleasant.
Avoid unpleasant habits such as, touching your
hair; coughing or sneezing carelessly; chewing gum etc
7. Good Judgement - this can be acquired.  Often it is
a matter of self control.  You may disagree with a
fellow worker but never let guests hear your disputes.
3.   Thorough Knowledge of Duties - Memorize the menu
thoroughly.  Learn the correct procedures for
serving and pleasing your guests.
9.   Hospitality - is the Keynote of success.
Conduct yourself with the same graciousness you
would in your own home.  Make them feel relaxed,
but never enter into a long conversation with them.
This could result in neglecting other guests.
10. Willingness to Serve - this is the most important
single factor of being a good employee.  You must
like people and be very tolerant under many trying
situations.  You should strive to accomplish a good
day's work and enjoy the satisfaction of serving
others.
11. Enthusiasm - you must be enthusiastic about your
work and serving people.
12. Teamwork - Waiters / Waitresses are part of the
team required to serve the guest good food.  Cooks,
dishwashers; etc. are like a team working toward
a victory -- a satisfied guest.
13. Showmanship - if you are not proud of it "Don't
serve it" - if you are proud of it "Show it".  Our
dining room is like a vast theatre.  The show is
ever changing, colorful and full of human interest.
You are the actors and showmen.  People love to
receive special attention.  Let's be clever and
alert so that we may develop more showmanship, thus
adding glamour and interest to our work.
14. Pride - is the word that singles out the difference
between a Good Waiter and an Exceptional Waiter.
The person who takes pride in himself, his appearance,
and his job can not help offering our customers those
special service features that are the mark of the
exceptional waiter. To ensure passenger satisfaction at all times,
employees when on duty are to observe the following
"DON'TS" in the performance of their duties.
1. Grouchy greetings or none at all
2. Letting ladies seat themselves
3. Improperly set tables
4. Empty salt and pepper shakers
5. Empty sugar bowls
6. Guest having to ask for silverware.
7. Service from wrong side
8. Reaching in front of guest
9. Not saying "Pardon me, sir" or "Ma'am"
10. Dirty or bent silverware
11. Chipped glasses, china
12. Coffee spilled in saucer
13. Finger marks on plates or glasses
14. Carrying side towel under arm
15. Touching mouth or nose with fingers
16. Being too familiar
17. Waiters in groups
18. Loud talking or arguments
19- Clattering of dishes
20. Littered floor
21. Forgetting items (sauces, condiments, etc.)
22. Empty water glasses
23. Glasses too full
24. Empty bread baskets, no butter
25. Thumb in soup
26. Holes in or stained linen
27. Not giving guest a new napkin, when his drops
on floor
28. Forgetting specific instructions - "no gravy,"
"no potatoes," "no sauce," etc.
29. Forgetting guests order
30. Not presenting menu when suggesting dessert
31. Cold plates for hot food
32. Hot plates for cold food
33• Scraping crumbs on to floor
34- Spilling things on table
35. Touching food with hands
36. Removing plates before all guests are finished
37* Not removing dishes, when guests are finished.
_r_. Dirty side stands
39. Ignoring guests on another waiter's station when
called
40. Not thanking guest
41. Soliciting gratuities
42. Forgetting to assist guests when leaving
43. Not saying "Good Bye" CHIEF STEWARD.
PRINCESS PATRICIA •
RESPONSIBILITIES AND DUTIES
Reports to - Master / Catering Superintendent
General Responsibilities - Responsible for supervision
of all staff in Catering Department to ensure that all
passengers receive the highest standard of service that
can be provided.
Specific Responsibilities
(1) Responsible for assuring that sufficient amounts
of food, beverages, marine stores etc are requisitioned.
(2) Responsible for the proper use of equipment, food,
beverages, linen and other materials to keep loss
and damage at a minimum.
(3) Responsible for being on the dock to supervise
proper tagging and loading of embarking passengers
baggage.
(4) Responsible for pleasantly greeting boarding
passengers, answering questions and giving
proper direction.
(5) Responsible for being on duty in galley at all
meals to observe that all items served are properly
prepared, portioned and attractively presented.
(6) Responsible for observing that all sanitary
regulations in relation to the galley, are being
upheld by all staff.
(7) Responsible for greeting passengers at dining
room entrance for night lunch.  To supervise
night staff to ensure that food is sufficient
and is attractively presented.
(8) Responsible for monitoring the conduct of crew.
In cases of extreme insubordination, or other
just cause, responsible for removal of employee
from assigned duties, and making complete report
of same.
(9) Responsible for close liaison with Purser and
to assign assistance when required.
(10) Responsible to have crew work posted hours, and
any furthur overtime must be authorized by
himself or Second Steward.
(11) Responsible for cleanliness and sanitation of the
entire vessel including refrigerated areas and
storerooms.
(12) Responsible for checking all staterooms and public
areas while at Skagway and Vancouver.  Bedroom
stewards must not leave ship until all accommodation
has been inspected and cleared for evening sailing
from these ports.
,./2 -- 2 --
(13) Responsible for evaluating and recommending
employees for promotion.
(14) Responsible for his own proper appearance and
deportment which as a leader is an example to
be set for others to follow.
(15) Responsible to inspect crew quarters regularly
on an unscheduled basis.
y SECOND STEWARD.
PRINCESS PATRICIA '
RESPONSIBILITIES AND DUTIES
Reports to - Chief Steward.
General Responsibilities - Responsible for supervision
of all staff in Catering Department under direction of
Chief Steward to ensure that passengers receive the
highest standard of service that can be provided.
Specific Responsibilities
(1) Responsible for arranging seating in dining room
for 1st and 2nd sittings.
(2) Responsible for payroll and daily control and
authorization of overtime.
(3) Responsible for making up Boat Drill cards for
staff of Catering Department.
(4) Responsible for greeting passengers at entrance
to dining room and general supervision of all meals.
(5) Responsible for direct supervision of all waiters,
bell-boys and utility porters.
(6) Responsible for assisting Chief Steward in the
inspection of all staterooms, to include showers,
toilets, public washrooms and public areas,  This
to be done at Skagway and Vancouver.
(7) Responsible for supervising Bedroom Stewards with
passengers baggage destined to Pier C for Customs
clearance.
($) Responsible for evaluating and recommending employees
for promotion.
(9) Responsible for his own proper appearance and
deportment which as a leader is an example set for
others to follow. RESPONSIBILITIES AND DUTIES
Reports to - Chief Steward.
General Responsibilities - Responsible for the
requisitioning of all ships stores for galley and
maintenance items required for passenger comfort.
Specific Responsibilities
/
(1) Responsible for the ordering, controlling and
issuing of required supplies of food, cleaning
materials and equipment by active participation.
(2) Responsible for the receiving and inspection of
all items for^uanity and quality.
(3) Responsible for the proper usage and rotation
of all items, insuring that waste is kept to
a minimum.
(4) Responsible for maintaining storebook and to
check and enter all delivery slips.
(5) Responsible with the assistance of Janitor
Porter to maintain all storerooms and walk-in
coolers in a clean and sanitary condition.
(6) Responsible for taking inventory of 'supplies
and equipment, and for securing same in such a
manner as to prevent spoilage, contamination or
theft.
(7) Responsible for observing all sanitary regulations
in relation to his duties and work areas.
(8) Responsible to supply galley staff with uniforms.
These will be issued to cooks once a trip.
(9) Responsible for serving station in dining room,
and to perform all necessary duties related to
providing passengers with a high standard of
Food and Wine services rendered in a courteous
and attentive manner.
(10) Responsible for practicing the basic guidelines
to be a "Good Waiter".
(11) Responsible for his own personal hygiene, proper
grooming and deportment.
(12) Responsible for making up his own bunk before
reporting for duty and to maintain quarters in
a clean and sanitary condition at all times.
(13) Responsible for cleaning wash basins, showers
etc. after each use. Bath towels must not be
left on deck in washrooms, alleyways or cabins.
■-■..  ■ .....■■ . STEWARDESS
PRINCESS PATRICIA.
RESPONSIBILITIES AND DUTIES
Reports to - Chief / Second Steward.
General Responsibilities - Responsible for performing
all necessary duties related to providing patrons
requiring assistance (Blind and Crippled eta) to a
high standard of services rendered in a courteous and
attentive manner.
Specific Responsibilities
(1) Responsible for greeting and welcoming passengers
aboard ship and to provide guidance and direction
to Purser, Immigration desk, location of staterooms
and general information.
(2) Responsible, when required, for assisting Purser
in the make up of Passenger and Immigration lists.
(3) Responsible for arranging and assisting elderly
ladies for Baths etc.
(4) Responsible for assisting wheel chair patrons
boarding and disembarking, when required.
(5) Responsible for First Aid Room and maintenance
of supplies.
(6) Responsible for the treatment of minor injuries
of passengers and crew.
(7) Responsible for immediately requesting emergency
assistance of Master or Deck Officer on watch,
as it is mandatory that they possess First Aid
Certificates.
(8) Responsible for the handling and necessary care
of table flowers in dining room.
(9) Responsible for Lost Property, and if owner not
located prior to disembarkation, turned into
Managers Office, Vancouver.
(10) Responsible for own personal hygiene, proper
grooming and deportment.
(11) Responsible for maintaining assigned sleeping
quarters in a clean and sanitary condition at
all times.
(12) Responsible for observing all sanitary regulations
in relation to her duties and work areas. LINEN KEEPER
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Chief / Second Steward.
General Responsibilities - Responsible for supervising
the handling of all Ships linen for passenger, crew
accommodation and dining room.
Specific Responsibilities
(1) Responsible for the off loading of all soiled
linen with active participation.
(2) Responsible for having all "Quick Work" linen
loaded for immediate delivery to laundry on
arrival Vancouver.
(3) Responsible for the loading and distribution of
clean linen to all decks, crew quarters and dining
room.
(4) Responsible for issuing all Waiters Jackets and
maintaining inventory of proper sizes.
(5) Responsible for the proper handling and use of all
linen.  Infractions when observed to be brought
immediately to the attention of the Chief Steward.
(6) Responsible for serving station in dining room and
to perform all necessary duties related to providing
passengers with a high standard of food and wine
services rendered in a courteous and attentive manner,
(7) Responsible to practice the basic guidelines to be
a "Good Waiter'.''.
(S) Responsible for observing all sanitary regulations
in relation to his duties.
(9) Responsible to perform duties as Bedroom Steward
for assigned cabins.  Responsibilities and duties
of this position as listed to be followed.
(10) Responsible for his own personal hygiene, proper
grooming and deportment.
(11) Responsible to make up his own bunk before reporting
for duty and to maintain quarters in a clean and
sanitary condition at all times.
(12) Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. BARTENDER
PRINCESS PATRICIA '
RESPONSIBILITIES AND DUTIES
Reports to - Chief Steward.
General Responsibilities - Responsible for performing
all necessary duties related to providing patrons with
a high standard of Beverage Services rendered in a
courteous and attentive manner.
Specific Responsibilities
(1) Responsible for the cleanliness and sanitation of
equipment, classes and the general Bar Area.
(2) Responsible for the proper handling of company
monies and remittance to Purser.
(3) Responsible for ordering and maintaining sufficient
inventory of all liquor, wine and beer.
(4) Responsible to take stock inventory at the end of
each month and complete the necessary accounting.
(5) Responsible to supply taped music when Host and
Hostess are not in attendance.
(6) Responsible for observing issued instructions,
"Rules for Bartenders and Lounge Waiters".
(7) Responsible for observing all sanitary regulations
in relation to his duties.
(8) Responsible for his own personal hygiene, proper
grooming and deportment.
(9) Responsible for making up his own bunk before
reporting for duty and to maintain quarters in
a clean and sanitary condition at all times.
(10) Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. BEDROOM STEWARDS .
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Chief / Second Steward.
General Responsibilities - Responsible to maintain
assigned staterooms in a clean and sanitary condition
and render service to patrons in a courteous and
attentive manner.
Specific Responsibilities
(1) Responsible for ensuring that staterooms to which
assigned are clean and comfortable for patrons,
and there is maintained a constant supply of these
items necessary for their comfort and convenience.
(2) Responsible at the ^'irst opportunity for introducing
himself to passengers accommodated in his assigned
staterooms and acquainting them with the available
facilities of their accommodation.
(3) Responsible for observing all sanitary regulations
in relation to his duties.
(4) Responsible for keeping all his work areas in a
clean and sanitary condition.  This to includes
carpets, edges of staterooms and under bunks,
mirrors, chairs, cupboards, tables, drawers, washbasins, showers, toilets, bulkheads, deckheads and
dusting of window or port hole ledges.
(5) Responsible for the proper use and care of linen.
If any misuse is observed by crew or passengers,
it should be immediately brought to the attention
of the Chief Steward.
(6) Responsible for the complete cleaning of assigned
staterooms while at Skagway and Vancouver.  Stewards
must not leave ship until all space is inspected by
the Chief or Second Steward.
(7) Responsible for the careful handling, loading and
unloading of all passenger's baggage.  On arrival
Vancouver all stewards must assist in handling
baggage to Pier "C" for Custom's clearance.
($) Responsible for serving station in dining room,
and to perform all necessary duties related to
providing passengers with a high standard of food
and wine services, rendered in a courteous and
attentive manner.
(9) Responsible for his own personal hygiene, proper
grooming and deportment.
(10) Responsible for making up his own bunk before
reporting for duty and to maintain quarters in
a clean and sanitary condition at all times.
(11) Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. HEAD WAITER
PRINCESS PATRICIA'
RESPONSIBILITIES AND DUTIES
Reports to - Chief / Second Steward.
General Responsibilities - Responsible for complete
operation of dining room, the proper use of supplies,
materials, linen and equipment and the standard of
services rendered.
Specific Responsibilities
(1) Responsible for maintaining sufficient amounts
of linen, crockery, table ware, condiments etc.
to provide service requirements.
(2) Responsible for assuring that sufficient menus
are ordered for each trip and soiled menus are
discarded regularly.
(3) Responsible for supervising the performances of
all dining room employees to ensure that patrons
are provided with a high standard of food service.
(4) Responsible to see that the tables, chairs, deck-
heads and bulkheads are maintained in a clean and
sanitary condition.
(5) Responsible for knowing the menu format and make-up
of dishes so that patrons questions may be answered
promptly.
(6) Responsible for observing all sanitary regulations
in relation to his duties.
(7) Responsible for his own personal hygiene, proper
grooming and deportment.
(8) Responsible to make up his own bunk before reporting
for duty and to maintain quarters in a clean and
sanitary condition at all times.
(9) Responsible to clean wash basins, showers etc.
after each use.  Bath towels must not be left
on deck in washrooms, alleyways or cabins. SALOONSMAN #1 & #2
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Head Waiter.
General Responsibilities - Responsible for performing
all necessary duties related to providing patrons with
a high standard of food and beverage services rendered
in a courteous and attentive manner.
Specific Responsibilities
(1) Responsible for informing Head Waiter of shortages
of supplies, materials and equipment within his
assigned division of duties.
(2) Responsible for putting out jams, marmalade etc.
for breakfast.
(3) Responsible for cheese and condiments at lunch
and dinner.
(4) Responsible to assist in maintaining stock of
tablecloths and napkins in dining room and
bagging of soiled linen.
(5) Responsible for cleaning deck in dining room
after each meal.
(6) Responsible for cleaning windows and dusting
window ledges etc. in dining room.
(7) Responsible for knowing the menu format and
make-up of dishes so that patrons questions
ma}r be answered promptly.
($)  Responsible for observing all sanitary regulations
in relation to his duties.
(9)  Responsible for his own personal hygiene, proper
grooming and deportment.
(10) Responsible to make up his own bunk before reporting
for duty and to maintain quarters in a clean and
sanitary condition at all times.
(11) Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. BELL BOYS
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Chief / Second Steward - Purser.
General Responsibilities - Responsible for performing
all necessary duties related to providing patrons with
a high standard of room services, and other assigned
duties, rendered in a courteous and attentive manner.
Specific Responsibilities
(1) Responsible for answering bells for cabin service
of beverages, food, etc.
(2) Responsible for distribution of flowers and
embarkation gifts to proper cabins.
(3) Responsible for all stateroom keys.
(4) Responsible for cleaning, dusting and mopping
of After Observation Room.
(5) Responsible for cleaning, dusting and vacuuming
forward observation room.
(6) Responsible for handling and ordering of soft drinks.
(7) Responsible for setting up Captain's Cocktail
party.
(S) Responsible to assist in Haidaway Room when
required.
(9) Responsible for observing all sanitary regulations
in relation to his duties.
(10) Responsible for his own personal hygiene, proper
grooming and deportment.
(11) Responsible for making up his own bunk before
reporting for duty and to maintain quarters in
a clean and sanitary condition at all times.
(12) Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. NITEMAN
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Chief / Second Steward.
General Responsibilities -r  Responsible for performing
all necessary duties related to providing patrons with
a high quality  Night Lunch  rendered in a courteous
and attentive manner.
Specific Responsibilities
(1) Responsible for the set-up and attractive presentation
of the night lunch by active participation.
(2) Responsible for supervising the cleaning of ship by
night staff with active participation in the dining
room.
(3) Responsible for setting up night lunch for Engineers
and Officers.  Deck Officers to be served on bridge
when necessary.
(4) Responsible for assisting in the clearing of dirty
dishes in messrooms from night lunch.  Tables to be
reset ready for breakfast.
(5) Responsible to see that the dining room is completely
set up for breakfast.
(6) Responsible for taking Bell Boy calls from 2300
to 0700 and to render a high standard of room
service.
(7) Responsible for observing all sanitary regulations
in relation to his duties.
($) Responsible for his own personal hygiene,proper
grooming and deportment.
(9) Responsible for making up his own bunk before
reporting for duty and to maintain quarters in
a clean and sanitary condition ait all times. HEAD PORTER
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Chief Steward / Storekeeper
General Responsibilities - Responsible under direction
of Chief Steward to supervise other porters to maintain
a high standard of cleanliness and sanitation in galley
and crew quarters.  Responsible to assist Storekeeper
in the issuing andhandling of stores.
Specific Responsibilities
(1) Responsible for maintaining all storerooms and
walk-in coolers in a clean and sanitary condition
to avoid breeding of vermin etc.
(2) Responsible for the proper rotation of all stores
to avoid waste.
(3) Responsible for delivery of requisitioned stores
to galley and dining room.
(4) Responsible to issue under supervision of Storekeeper all cleaning supplies, soap, toilet tissue
etc. to Bedroom Stewards as required.
(5) Responsible for Stewards washrooms, to include
wash basins, toilets, urinals, showers and decks.
(6) Responsible for sweeping and mopping alleyways
in stewards quarters.  Also to maintain all
companionways leading to Stewards quarters.
(7) Responsible for maintaining and frequently cleaning
the inside and outside of milk dispensor.
(S) Responsible to assist in maintaining ice machines
in clean condition inside and outside.  Machine to
be emptied and washed with chlorine solution weekly.
(Skagway)
(9) Responsible for assisting in maintaining galley
fridge containing milk, cream, butter etc. in a
clean and sanitary condition at all times.  This
fridge must be emptied and thoroughly washed with
a chlorine solution twice each trip.
(10) Responsible for his own personal hygiene, proper
grooming and deportment.
(11) Responsible for making up his own bunk before
reporting for duty, and to maintain quarters in
a clean and sanitary condition at all times. NITE PORTER / WAITERS - #1 & #2
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Niteman.
General Responsibilities - Responsible for the setting
up and after clean up of the night lunch.  Responsible
for cleaning and mopping assigned areas.
Specific Responsibilities
(1) Responsible for assisting in set-up of night lunch
under supervision of Niteman.
(2) Responsible for the clearing of dirty dishes and
tableware in messrooms and dining room.
(3) Responsible for changing table cloths, bagging
of all soiled linen and taking it to Freight dock.
(4) Responsible for resetting tables in messrooms
and dining room for breakfast.
(5) Responsible for assisting in general cleaning of
dining room area, to include cleaning chairs,
dusting, mopping and vacuuming.
(6) Responsible for cleaning all carpet areas "C"
and "D" decks including After Social Hall,
Pursers Square, alleyways and cornpanionways.
(7) Responsible for observing all sanitary regulations
in relation to his duties.
(8) Responsible for his own personal hygiene, proper
grooming and deportment.
(9) Responsible for making up his own bunk before
reporting for duty and to maintain guarters in
a clean and sanitary condition at all times.
(10) Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. GALLEY PORTERS .
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Head Porter / Chief Steward
General Responsibilities - Responsible for performing
all necessary duties to maintain high standards of
sanitation in galley to provide germ free crockery,
tableware etc. to guests.
Specific Responsibilities
(1) Responsible for stowing of all ships - stores
aboard vessel.
(2) Responsible for the proper handling of garbage
aboard ship.  Also to assist in the off-loading
of garbage at various ports.
(3) Responsible for proper and careful handling of
all crockery and glassware when processing through
dish washing machine.
(4) Responsible for observing all sanitary regulations
in relation to his duties.
(5) Responsible for frequently checking thermometer
on dishwashing machine to assure there is sufficient
hot water at all times for rinsing at temperature
of at least 1S0°F (82°C).  Report immediately any
discrepancy to Chief Steward.
(6) Responsible for keeping his work area in a clean
and sanitary condition to avoid the breeding of
vermin.  This to include  decks, bulkheads,
deckheads and the inside and outside of dishwashing
machine.
(7) Responsible for his own personal hygiene practices,
proper grooming and deportment.
($) Responsible for making up his own bunk before
reporting for duty.  To assist other employees
assigned to same quarters, to maintain in a clean
condition at all times.
(9) Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. NITE PORTER
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Niteman.
General Responsibilities - Responsible for performing
all necessary duties to maintain high standards of
sanitation in galley, washrooms and assigned public areas.
Specific Responsibilities
(1) Responsible for the final clean up and washing
of dinner dishes.  Also dishes from night lunch
and messrooms.
(2) Responsible for proper and careful handling of
all crockery and glassware when processing
through dish washing machine.
(3) Responsible for keeping his work area in a clean
and sanitary condition to avoid the breeding of
vermin.  This to include decks, bulkheads, deck-
heads and the inside and outside of dishwashing
machine.
(4) Responsible for thorough sweeping and mopping
of galley each night.
(5) Responsible for sweeping and mopping mens and
ladies washrooms.  To clean wash basins, showers,
toilets, urinals, mirrors, decks, bulkheads and
deckheads.
(6) Responsible for observing all sanitary regulations
in relation to his duties.
(7) Responsible for his own personal hygiene, proper
grooming and deportment.
(8) Responsible for bringing up from coolers necessary
stores for breakfast to include fresh fruits, breads,
milk, cream etc.
(9) Responsible for making up his own bunk before reporting
for duty and to maintain quarters in a clean and sanitary
condition at all times.
1 UTILITY PORTER #1
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Second Steward./ Chief Steward.
General Responsibilities - Responsible for maintaining
all public areas in a high standard of cleanliness.
Specific Responsibilities
(1) Responsible for maintaining coffee urn in
After Social Hall at all times while on duty.
(2) Responsible for emptying garbage container as
required.
(3) Responsible for maintaining companionways from
"D" deck to "B" deck forward and aft.  These to
be vacuumed while at Skagway and Vancouver.
(4) Responsible for maintenance and cleanliness of
port and starboard alleyways, After Social Hall
and Pursers square.  This to include carpets,
chairs, tables, ashtrays, bulkheads, deckheads
and dusting of furniture, pictures etc.
(5) Responsible for other duties as assigned by Chief
and Second Steward such as assisting with movies,
bingo, horseracing etc.
(6) Responsible for his own personal hygiene, proper
grooming and deportment.
(7) Responsible for making up his own bunk before
reporting for duty, and to maintain quarters in
a clean and sanitary condition at all times.
(S) Responsible for observing all sanitary regulations
in relation to his duties and work areas.
(9) Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. UTILITY PORTER #2 •
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Second Steward./ Chief Steward.
General Responsibilities - Responsible for maintaining
all public areas in a high standard of cleanliness.
Specific Responsibilities
(1
(2
(3
(4
(5
(6
(7
(8
(9
(10
(11
Responsible for maintaining the two men's
washrooms in a clean and sanitary condition
at all times.  This includes wash basins,
showers toilets, urinals, mirrors, decks,
bulkheads and deckheads.
Responsible for maintaining sufficient small
supplies such as toilet tissue etc. Also to
change roller towels and fill soap containers.
Responsible for companionways from "E" deck to
"D" deck, forward and aft.  To be vacuumed while
at Skagway and Vancouver.
Responsible for all carpets in alleyways, and
around Gift Shop.
Responsible for dusting and maintenance of
all bulkheads, deckheads etc. on this deck
including alleyways and companionways.
Responsible for other duties as assigned by
Chief and Second Steward such as assisting with
movies, bingo, horseracing etc.
Responsible for counting and bagging roller
towels for discharge at Vancouver.
Responsible for observing all sanitary
regulations in relation to his duties and
work area.
Responsible for his own personal hygiene,
proper grooming and deportment.
Responsible for making up his own bunk before
reporting for duty, and to maintain quarters
in a clean and sanitary condition.
Responsible to clean wash basins, showers etc.
after each use.  Bath towels must not be left
on deck in washrooms, alleyways or cabins. MESS BOYS
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Chief / Second Steward.
General Responsibilities - Responsible for performing
all necessary duties related to providing a high
standard of cleanliness and sanitation for Officers
and Engineers messrooms and cabins.
Specific Responsibilities
(1
(2
(3
(4
(5
(6
(7
(8
(9
(10
Responsible for maintaining messrooms and cabins
in a clean and sanitary condition.
Responsible for daily mopping of messrooms and
the clean maintenance of tables, chairs, deckheads,
bulkheads, tableware etc.
Responsible for maintaining fridge in a clean
condition and to defrost once a week.
Responsible for all necessary supplies (jams,
sauces, crackers, juices etc).  Do not overstock
and always rotate supplies.
Responsible to stand by messroom at all times
while on duty.
Responsible for making beds daily with complete
change while at Skagway and Vancouver.  Clean
towels daily.  All wash basins, mirrors, tables,
shelves etc. to be cleaned daily and carpets
vacuumed when possible.
Responsible for observing all sanitary regulations
in relation to his duties.
Responsible for his own personal hygiene, proper
grooming and deportment.
Responsible for making up his own bunk before
reporting for duty and to maintain quarters in
a clean and sanitary condition at all time.
Responsible for cleaning wash basins, showers etc.
after each use.  Bath towels must not be left on
deck in washrooms, alleyways or cabins. CHIEF COOK
PRINCESS PATRICIA
RESPONSIBILITIES AND DUTIES
Reports to - Chief Steward.
General Responsibilities - Responsible for managing
the galley duties necessary for all meal and related
services.  Responsible for supervising galley subordinates,
through active participation.
Specific Responsibilities
(1) Responsible^for ordering supplies for his assigned
areas and varifying that amounts are received to
meet menu requirements for complete trip.
(2) Responsible for the preperation of food items and
for ensuring that all items issued from galley are
properly and attractively prepared and portioned.
(3) Responsible for the sanitation and cleanliness
of equipment, storage areas, bake shop, butcher
shop and refrigeration under his jurisdiction.
Also galley range and steam tables.
(4) Responsible for supervising the cleaning of work
areas and deck after each meal.
(5) Responsible for insuring that all galley equipment
is in proper working order and reporting any necessary
malfunctions to Chief Steward.
(6) Responsible for the proper usage and rotation of
all food items so that waste is kept to a minimum.
(7) Directly responsible to insure that all sanitary
regulations in relation to galley work procedures
are followed by his staff.
(8) Directly responsible for the conduct, appearance,
and performance of his own and other galley cooks.
(9) Responsible for his own appearance and deportment.
(10) Responsible for supervising the cleanliness and
sanitation of crews quarters at all times. /
COOKS.
BAKER (2), BUTCHER (2), PANTRY (2), 2nd, 3rd, & 4th
NITE COOK, MESS COOK (2)
PRINCESS PATRICIA
 RESPONSIBILITIES AND DUTIES	
c
Reports to - Chief Cook / Chief Steward.
General Responsibilities - Responsible for performing
all necessary duties related to assisting the Chief
Cook in galley duties to provide for a high standard
of food and related services.
Specific Responsibilities
(1) Responsible for those duties assigned to him in
storing the ship for service, in service, and
stripping at tie up.
(2) Responsible in his assigned area for informing
Chef of shortages of supplies, materials and
equipment.
(3) Responsible within his assigned division of
duties, for preparation of food items ensuring
proper preparation, portioning, and presentation. ■
When in doubt consult chef.
(4) Responsible within his assigned areas for the
sanitation and cleanliness of all equipment,
storage areas, cutting boards, galley ranges,
refrigeration, steam tables etc.
(5) Responsible for the proper usage and rotation
of all food items, and for securing same in
such a manner to prevent contamination, spoilage
or theft.
(6) Responsible for observing all sanitary regulations
in relation to his duties.
(7) Responsible for his own personal hygiene, proper
grooming and deportment.
(8) Responsible for making up his own bunk before
reporting for duty and to maintain quarters in
a clean and sanitary condition at all times.
(9) Responsible for cleaning wash basins, showers
etc. after each use. Bath towels must not be
left on deck in washrooms, alleyways or cabins.

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