Tales: Volume 2

By Trebbiano

Through my professional life, I encountered many situations that prompted storytelling. Encouragement to write these stories in the form of a book was a task I did not thrust upon myself for reasons that English is my second language, and I had never learned it in a structured schooling environment.
Life has its own agenda, and with the adversity of the COVID-19 lockdown, I took this idle time to give writing a try. This book is a product of encouragement by my business patrons who had listened to my stories, generated through a dialogue and solicited by curiosity.
The stories are based in part on real-life occurrences and laced with fiction. This method does increase the reading and entertainment value and protect those who had been involved in my life from slander or defamation.
It was never my intention to cause harm to or hurt anyone personally or a company.
It is my hope to open minds and lock up social mentalities held hostage by beliefs or strict upbringing, but do not endeavor to alter basic human values that benefit the peaceful coexistence of the human race, regardless of geographic locations.

• Language: English
• Publisher: Xlibris US
• Release date: Nov 10, 2021
• ISBN: 9781543499216

Book preview

Copyright © 2021 by Trebbiano.

All rights reserved. No part of this book may be reproduced or transmitted

in any form or by any means, electronic or mechanical, including photocopying,

recording, or by any information storage and retrieval system,

without permission in writing from the copyright owner.

This is a work of fiction. All of the characters, names, incidents, organizations, and dialogue

in this novel are either the products of the author’s imagination or are used fictitiously.

Any people depicted in stock imagery provided by Getty Images are models,

and such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

Rev. date: 09/17/2021

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Contents

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 1

The flight to Puerto Rico International was a smooth flight, no turbulence, and my bride was calm and not cutting off the blood in my arm.

Now the taxi to the port over badly maintained roads. Both ships in port, an early boarding pass for us to get ready for the ceremony, the captain greeting us. Wow, you have chosen well. Good taste, my friend. I am Captain Nordstrom.

Steffi.

Last name?

It will remain the same. I am keeping it to honor my parents.

That is a noble gesture.

Are your parents here?

No, both died many years back. I have been on my own for some time, and when I met this man, I adopted him as my surrogate father. Now I want him as my husband. A smooth transition for me and him too.

You are a focused woman, smart. I enjoy reading your reports and notes you always attach. A nice personal touch, it brings the report to life. She is by far the best in the office, and I was the lucky recipient due to my unbiased stand to any skin color. Then when they saw her work, Franz wanted to make a change, but she told him, you had your chance then, and I was not good enough for your image. Now I will only work for this man or quit in protest and claim discrimination. Today, this is a powerful weapon!

A strong woman, yes, she is my equal. No dominance from either side.

The Procedure is the standard way. I must follow this by the direction of the country and you are going to be married in Norway and become a resident of my country for the duration of the voyage. Not to worry. All the paperwork will be handled with only one signature from each. Are you going to do your wows?

Yes, we do have a few rehearsals. His brain sometimes works overtime.

One more thing, after I pronounce you, you need to have a drink of Aquavit with me, a shooter. Can you handle this?

Of course, I can.

We got dressed, simple, now veil or tiara, just a summer dress and tropical attire, no need for all this traditional stuff. We are nontraditional and liked it that way. No guests, no crew, please.

Only Eva as the witness and in five minutes we are done. Then we goto the room and changed back. He wanted to go to the Southern to introduce a plan for ratings boosting. They cannot steal our thunder!

Yes, of course not. The rum is only available directly in Barbados. Got to have competition to breed excellence!

She almost told the captain too much. But I would explain the game later; he would enjoy the plot. And then he wanted to know about the Charley plot too. He should be back in a few days.

Already the musician played the piano from the operetta "das Land des Lächelns" by the composer, Franz Lehar.

Dein ist mein ganzes Herz, wo Du nicht bist, kann ich nicht sein, So wie die Blume welkt, wenn sie nicht küsst der Sonnenschein, Dein ist mein schönstes Lied, weil es allein aus der Liebe erblüht, sag mir noch einmal mein einzig lieb, oh sag noch einmal mir, ich habe dich lieb!

With that, we stood in front of the captain in full dress uniform, and she said, Ich hab Dich lieb.

Now his show with the familiar litany and the vows:

I shall always love you; I shall cherish you your whole life.

I shall always be open with you.

I shall not keep any secrets from you ever.

I shall respect your heritage.

I shall accept your family’s blessings,

I shall care for you in health and sickness.

I shall cook for you to stay healthy.

She looked up. See, I told you. I guess we are at the end.

With the power vested in me by the king and queen of Norway, I pronounce you husband and wife. You may hug and squeeze her and have a toast to the Vikings with Aquavit. I squeezed her, then kissed her, and she gave the captain a big kiss smack in the middle of his lips. He was so surprised we all cracked up over it. Then the toast, and now we realized the deck was full of people all laughing and applauding, and from the peanut gallery, I heard them yell, Congratulations, Papa and Mama.

The cooks are happy now having you as their mother, I told her. Adoption comes without formalities here. She waved to them, threw hand kisses, and now I saw the captain from the Southern, and he was with three people—two men, one woman.

He came over to shake hands, but she gave him a big kiss as well. Tears from laughing, we got introduced to Mr. and Mrs. Peterson and their son, Lars.

This was so unique. We had enjoyed it fully, and what a pleasure to meet both of you. We have heard much about your husband.

Thank you. She has been my backbone all the way.

I know the role of a woman. Be strong for him and brace his back all the time. I gave her a kiss on the cheek and now one more Aquavit with all of them standing there, including the women. She then hugged Steffi and said, We will get together to talk later.

Now all the passengers filed by us and congratulated us. Eva whispered in my ear, You have a real good one. I cannot hold a candle to her. She kissed both of us on the cheek and left.

Okay, my wife, I like the sound of this, Mrs. Elguh. Back at the suite, I opened the champagne bottle and now a private toast from the Pommery bottle. The purser went specially to buy it in San Juan at the duty-free shop for our ceremony.

What a fine drink. She was sipping it slowly to get the full flavor of it. I had never had this one. How?

From my hotel time, we have time to tell this one.

A long one?

Depends on where I begin. Just as long as it does not interfere with the parental duties.

You cannot be already?

No, just kidding.

Now we went down to the operation to receive the good wishes and to introduce my wife, but I motioned the finger over the mouth, not a word to the office. The dining room manager asked us if we wanted a table to ourselves. No, we enjoy people. We have a full life together. But not a word to the office. We work together, and it can be in violation of policy, you know, nepotism.

Okay, I understand.

Then the chef came out. Come on. The kids want to kiss your wife. It is a custom, they claim. Frankly, I think it’s just an excuse.

Mami, Mami, calling her now, we have a full family, Papa and a Mami. We love you. And with this, she kissed each cook and, of course, the chef in a special way on his lips.

Now the cooks. See, Chief, we told you so. She did it.

Was that a bet?

Sort of, but no money on it. Papa will not pick a standoff woman. He will be a real person with a big heart. My family away from home organized a group hug as we always did.

Now the cake, sir.

What cake?

The boys had made a fruit carving in the form of a wedding cake.

Mami, you must cut one piece and feed it to your husband, and he does the same to you, then we will serve the cake to the passengers as a special treat with a parade and fireworks. Sparklers are the fireworks. Bravo, now you will be happy for your whole life, Filipino tradition.

That was not planned but what a nice surprise. Now I understand why this is a best-performing ship, a happy family ship.

Yes, madam.

Call me Steffi.

Okay, Mrs. Steffi. Husband made us very happy with leadership and protection. Excuse me, we are now cooking a nice wedding dinner!

You did not change the menu?

No, but for you two, you get some special traditional food, for fertility they say. You must understand, this is their wedding as much as ours.

She eats fish?

Yes, originally from Barbados. Yes, fish is king with her.

Wonderful, that fits. I had to go to the market in Barbados to see if the fish they had in mind was available. They claim it had been in the market a few times, and each time, they pooled money to buy it. This fish is a Pacific fish, yet with the current of the El Niño, it can reach the Caribbean waters and then go back. Let me think of the name? Bara…barramundi!

I love this fish. Yes, at Christmas, it is mostly in the waters, a festive meal in our tradition too.

Then we have hit the jackpot.

Yes, this and pig roast is the festive dinner for the holidays.

Something to look forward to. It will be great!

Now we went on deck; we would sail in twenty minutes, waving farewell to the sister ship.

Now we were celebrities, and had been celebrated for twenty minutes in the limelight. Thank you. That is all I want. Let the stars have their glory.

Feeling the breeze from the ocean was something I enjoyed every time. Now a night and a day at sea, the captain’s party, and his hilarious story, then the punch and the party is on for the week. Somehow it always turned the mood, then broke the ice between strangers.

This ship has a friendly feel. From the moment one gets on, it has a welcome written all over the ship. How do you accomplish this?

So many people credit the style and design. This ship has a deep keel. Therefore, it sails smooth, not subject to waves and wind from the side, but it also has a drawback. Deep harbors are needed, and for this, we do a lot of shuffling by lifeboat as tenders ashore. In principle, a ship is a machine with rooms, a cold steel shell. It comes to life with the crew and passengers. That’s how life begins, and the entire crew must work in harmony to project such a feel. The captain has very much to do with it. He is human and not a high-nosed man. Many are this way, not him. He is approachable by any of his crew down to the dishwashers. I say this as a figure of speech. I have a mighty respect for these boys. The job they do is as important as any cook. I will take you around later to meet all the crew individually. They love it. Just ask them, ‘How is your family?’ It will be the key word from now on.

I am very interested in how you deal with all the help. I always wonder!

"It is rather simple. Be genuine, honest, and caring. Listening is an attribute and much appreciated. They act shy at first, but once you have won their confidence, then they open up and express their thoughts freely. They are already calling you Mama, an honor given by association to me. You have to earn it now. This will be expected of you. Papa will not marry a person that does not match his traits!

"I will call Karri in port, eager to learn what had happened in California and the Southern numbers."

Do you want to go into town?

Yes, curious how these islands look, and different nationalities.

Let us go to dinner, meet our tablemates.

The hostess, Eva, introduced everybody, and now the questions began, all after the congratulations and best wishes and many children and whatever the custom was in their country. I remember a couple from Colombia, one pair from Austria, two from the Midwest USA, and us. That made it ten, a big table. Thank you. We have a truckload full of congratulations. We cannot carry any more. This was received with a nice smile and understood.

But where are we from?

I told them point-blank, We live in Fort Lauderdale and work for the company. I am German, and Steffi is American. We work at the company headquarters, and we met at work. I did away with many cat-and-mouse questions. My job was to look after this ship and assure service, good food, and strong drinks. Now the usual courteous replies and thank you. Please tell me about you. All have accents, even these Americans, but I bet I can pinpoint yours.

We are from Cartagena, yes, Colombia.

I have been there once, and I would like to come back and see the countryside. Cities are fine. The real character is always found in the country where the food is grown. People are simple and straightforward. And of course, you have these wonderful stones like these?

Let me see. Yes, and these are very good ones, a nice idea to combine the beauty of a gemstone with a wedding band.

We had it custom-made in Miami inside a week, and these people really did a fine job.

Austrians?

Yes, by the dialect and expressions. You are an easy pick for me.

I grew up nearby on Lake Konstanz, or Bodensee. Others may take you for Bavarians. I know better. Then you are from Minneapolis or nearby, right?

Yes, you must have lived there once!

"Yes, I did three years at the Ritz, putting on the Ritz during my time as chef.

I was married then to my first wife, and we have a son that grew up near Lake Harriet. A small starter home and such a nice area. We love the city, so honest and genuinely friendly, good culture, concerts on the lake, but the winters need to be cut back. Too long, too cold, and the wind is killing.

Yes, we need to tank as much sun as we can and make a breakaway like this cruise to cut the winter.

The Austrians stood up and came over to us. Karl Geiger and my wife, Erica, we come from Bludenz.

I know this town. My ex-wife has relatives there, her mother’s side. Good skiing in the area! The world is small.

My hometown is six kilometers inland from the lake near Ueberlingen.

My wife, Stefani, was born in Barbados and grew up in Miami. This is her hometown now. She has only vague memories from the island. Family matters made her parents leave the island, and we are going to attempt to learn more about it.

When you go to town, would you mind if we tag along? Our English is not fluent.

Okay, glad to have nice company. We have a drink after dinner, Schnaps?

"Maybe yes, or cognac, but I want to introduce you to a special drink, not yet available until tomorrow night.

I must keep it a secret, or else everybody wants it, but I can get it, with a little influence from the manager!

The dinner was now served. The wine steward had selected wine on my behalf since he knew the menu. The service captain was now announcing to the table. We have a very special dinner for you. You are invited to participate in the wedding menu. The chef and Asian cooks have a special fish prepared that comes to this side of the ocean only once. They got lucky and found it, and this will bring you much luck and all the good things life has to offer.

We are lucky to have this honor.

Appetizers were set in with an array of Asian bites to stimulate the taste buds. The wine was served, and the Austrian stood up to propose a toast, like a best man would do, and this earned Karl a kiss from Steffi. Then the food and sounds of satisfaction, wonderful.

Now the fish was delivered and presented whole, steamed with a sauce and garnishes that send out aromas to make your mouth water. The service captain did his skillful deboning. He must have learned the trade in apprenticeship from a master. I made a mental note of this, a manager in the near future. Then the service to the ladies and quickly with extra servers to everybody on hot plates. A warning, the plates were very hot. Now the first bite, Yes, a truly magnificent fish and good that we have the saltwater ice on board. The Colombians inquired about the location this fish had been purchased.

I was told in Barbados.

But this fish is so fresh, and Barbados must be seven days back!

Yes, not a problem for this ship. We have an ice machine that takes seawater to produce flakes and keeps the fish in a state of freshness, no decay, no problem to keep it for a week or two and still have an ocean-fresh fish.

Wonderful and what a treat. I wish we could get fish like this in the Midwest, and of course, no saltwater to make this ice. We are in the grocery business, wholesale. This would be ideal.

Give it a try. Where there is a will, there is a way!

My imagination is limited; we have been in the same business for too long and doing it the old-fashioned way.

In Austria, we have the fresh rainbow trout from the streams, good and so delicious, but smaller.

Dessert was another special presentation and the watermelon wedding cake for the ceremonial cutting. With all these traditions satisfied, the chef came out and inquired about the meal. Happy to receive much applause, he called a few lead cooks in and let them have the glory. The table gave a standing ovation. The dining room as witness to the spectacle also got on its feet and joined the bravos. Face was given, the boys were super happy. Steffi and I would visit the kitchen after in person, then a group hug and smiles all over again. I inquired about paying for the fish. No, sir, the purser paid us back. He is a kind man.

The bartender was not allowed to make us a rum punch.

Good, he follows orders.

Then the bar manager came by, and he gave the green light. He wanted to know… I must tell you later. This is a story worth knowing.

We talked about how life was in Europe these days but stirred away from politics. More like on food and what names were used. Steffi was now practicing her elementary German with single words but placed perfectly. A nice friendly chat, some fun stories built in, and a promise to go on shore in Martinique. Yes. I must find the agent’s office and call my assistant. I have a situation that took place last week. Let us see the show, and then we shall go to sleep.

After the show, Steffi was exhausted. Not tonight. We save it for a better day. We have a mission, remember?

Thank you for a most memorable day. I love you forever. You are my best gift from above.

Yes, we had help from there, way up there!

Sleep came fast and deep.

We were getting dressed and going for breakfast on deck with the sun rising. Is this not the greatest picture? The sunrise is so much better than the sunset. It brings the future to light, the hopes, and disappointments all the same. Look at this color, but only for a minute. Photographers must be set up to capture this. Then I saw Karl fiddling with his camera, not ready in time. He looked disappointed. Come join us with breakfast. Tomorrow is another opportunity. Just mark the time and have the setting done before you get up here.

Müsli and crusty bread, marmalade looked homemade. He was talking to his wife. This is like in Austria—ham, cheese, sausages. I am in heaven. Beats the hotel breakfast. I suppose you have much to do with this.

The chef is German. He and I put this together, but credit to him and his cooks. See, these people are fully behind producing this quality.

He applauded them. Smiles. Thank you, sir. We love you!

What do they eat for breakfast?

Rice, of course, a soup and veggies with beans or lentils, simple food but good tasting. I go there at times to eat because I like the food, and at the same time, I give them honor, give face. It is most important to Asians.

Will we go there on this trip?

Okay, we will, and they love you for this. You will likely be the first woman coming to the crew mess. They are calling her Mama already and have been calling me Papa for some time. You see, they spend nine months away from home. To keep a connection, they spend a lot of money to call home in ports, and now we have their full trust. We are seen as a substitute to family at home, an anchor to go to when they feel homesick or lonely, but to spend time with them is enough. The love generated by this action cannot be measured.

I see how this is reflected in all services, a warmth on this ship. Hard to explain until one knows these attributes given.

"When the tendering starts, I have asked for a first take since I must do company business. You come along, and while I make my call, have a look around the shops.

"It will be less than thirty minutes, at least I hope so. Otherwise, I have trouble on my hands.

Ready? Have good shoes? We will do a lot of walking. I have the address and directions of the agency, just a couple of houses behind the main street.

One hand on the ship always or gangplank or boat, a sailor’s rule. Now we were back on terra firma. Feel the difference?

Just minor, but yes, when I step forward, a little insecure.

It will pass quickly.

Hello, Karri.

Hi, I have been waiting for your call. I have a ton to tell!

Anything else worth talking about, or is it all about Charley?

The numbers are exactly where I want them, a good strong showing sailing on their own. The credit goes to the ship now. The next week, I fixed a small slowdown on the cost of staying flat, reaching a plateau but by design and the same on the bar cost. Again, a solo sailing. It will look as if I am not on board. It shows a slowing. Ratings I cannot influence. They will keep on doing this now.

"Good, but a way to go. Of course, we are not on all programs 100 percent. There is room to grow.

How do you manipulate the cost?

"By pulling merchandise ahead to load up the voyage expense before the end of the cruise. The chef pulls meats and the bar stocks up on wine. No inventory is ever checked from shoreside. Besides, it will be dead stock wine and was issued in error. Dead means dead. Of course, it will be leveled out with depletion. This gives me this yo-yo effect, which I want on alternate weeks with the Nordic. The contest has to be shared between both, one week the top, the next second, and back up again. Can you see these clowns going crazy over it?"

Ohh, yes, going nuts all week long. It will be like playing with a toy, and the ships will love it too, both vessels in number 1 and 2, and the others forget to manage for desperation. Pressure from the highest level will be coming soon. I may get the time to drop hints with the owners.

The captain will do the same. It is his idea to start with. Just a crazy thought, he said. He asked me, ‘Can you get so much control over cost from a distance to affect an up-and-down factor.’ ‘Yes.’ ‘Then let us have a contest. Both masters will have a ball with it, give credit to the onboard managers, and look at the shoreside reactions. Soon everybody will sail if not already to spy on them.’

What about the employees’ Saturday meals?

"Yes, Napoleon came to me all red in the face, steaming from his mouth, yelling, ‘What in hell gave you permission to charge the cost of an employee’s meals?’ I just said very calmly, ‘Not my bag. I just follow policy.’ ‘What the f? Policy? The controller has to account for it.’ ‘Cost credit to the ship is all I care about. The other stuff is his bag. Like I said, not my bag.’ ‘This can easily be absorbed by this big ship!’ ‘Maybe so, but there are other implications. Ask him. Not my bag. Now leave me alone. I have to write up my report.’

"As he left, he said, ‘This doctor and your name, yes, doctoring with the numbers again. I will get you one day. I heard that. Know who you are messing with!’ ‘What implications?’ ‘An employee meal is a benefit and has to be taxed.’ Yes, you are paying income tax on it. The salary or wages are grossed up by the value of the meal, in this case two or three dollars, then taxed and removed from the payout. He worked so many years in hotels with employee cafeterias. He should know this. Look at the pay stub but in our cafeteria. You pay the cost of food, and the company pays the vendor a profit. This may be accounted for in a different way.

The owners are setting up a high-level meeting with all VP on up after they get back from our cruise. Alex will be here. He will make it a point to look us up. He really likes the extra touch you put on the report and the handwritten notes to add to the points.

Nothing else?

"Oh, the purchasing girl Bianca has all the invoicing on the rum in hand. She went to marketing to get them to pick up the cost under the promotion budget. She is a sharp girl, all on her own.

I told her she should be the director. She replied, one day she will and more. I believe her. You like her, and she has a deep appreciation for you. I spoke with her once when she dropped off papers. You should invite her to dinner once!

Good idea.

But what about marriage?

We can take the rings off and say we are best of friends.

She has intuition, women’s intuition. Never underestimate this.

Then we take her out to Eighteenth Street. The rings look like a dress ring, not like a wedding band, but this is just great, keeps them guessing.

But you cannot wear it. Otherwise, they see it twice, and now the cover is blown. Beautiful work and the design now with the stone set, I love it.

Great idea of my love. Call the West Coast office on the Charley story. Much, yes too much to get into details. I’ll call when I get back. We go to town, but I always take the road less traveled by. I pass on the T-shirts and cheap souvenir junk.

"See how these houses are built? Much of their life takes place in open air, no need to spend money for a big house, which then must be cooled and ventilated. Inside you find bedrooms and a little storage for food plus cooking facilities. All else takes place outside, the wash, the grooming, cutting air or braiding it with beets, the men doing their craft and repairs, the water source from one pump, directly from the aquifer. I remember from my childhood; our house was much the same. A Caribbean way of life. Now it brings back memories. Kids play in the street, girls play tack, the boys have either a ball or use a coconut to play soccer. The simple but happy life.

See, this man is forging a saber. We stopped and watched him working the steel blade. Heating it to red, the bath to cool it, and again the hammer to get this very tin blade. Then a sanding, and now he looked ready to get it on a stone. I was explaining this to our Austrian friends.

You are right. This hardens the steel, and then the sharp edge holds on for longer. He was proud of his work, showed me a finished one, and I pretended to shave my hair on the shinbone.

Go ahead. It will do the job.

Yes, it did. I am impressed.

I would offer it for sale, but it is already spoken for. In fact, I have orders on my backlog. You can put your name in the hat if you want a blade.

Thank you for the offer, but I do not plan to come here soon. I live in Austria.

Now it was getting to midday. I asked the man for a local place, not a tourist trap. Yes, follow this road, and around the corner, you will find a colorful painted house, restaurant painted on it. She is an excellent cook.

Thank you, sir, much obliged!

We found the place, and this woman looked a bit surprised until I told her the reference she received from the blacksmith. Come on in. He is my husband. We have just opened but ready to serve you. Can I get you a beer? Excellent beer from the Dutch.

Good, the menu was set. The choice was mine. It just came as a surprise. Of course, the locals knew it by heart now! Bring it on. I got this look from Erica. One must trust at times; only this way will you get a surprise.

The food came in waves but not in courses. Everything was on the table to choose from. A roast of pork, black beans, rice, plantains, avocados, corn, greens, tomatoes, and peppers. Everything had a pleasant aroma and tasted really great. Erica was cautious at first, but once she had a bite, she went for it. I had no idea of all these flavors. Yes, every island has a specialty, but many carry the staples. Steffi felt at home. Yes, this brings back memories. I love it.

Karl, a hearty eater, dug in and never spoke a word until his belly was filled. Now this is a pleasant surprise. A good tip and the blacksmith also hoping we did not eat it all, or else only rice and beans for him.

I paid the woman and gave her extra as a gratuity. Thank you, and please come back. We do not get the tourist trade. Perhaps you can spread the word.

I will do so with the crew. They come here every ten days. The passengers will be gone. But you need to get something of a sign to the location where the tenders are landing.

I know, but they will not allow me any space for a sign.

I have an idea. Put the sign on your children and have them walking around in that area. This way, you do not take up space and train the kids to promote the place.

I like that. Thank you.

Back on the ship, the usual when one ran into tablemates or crew who knew you. What did you do in town?

I told them the blacksmith story and the referral to his wife’s restaurant, described the food and flavors, and now everybody said, We should have come with you. You seemed to go a different route.

I do. No interest in cheap tourist stuff, and I find the most beautiful treasure at times, not every time, but you just need to look.

Karl was now talking up this fine blade the blacksmith was forging. I would have bought it, but he has a backlog, and I cannot follow up with him. A treasure it will be, that much is sure. Where else can one buy a handmade sword these days?

Tonight, we must excuse ourselves. We are invited to the captain’s table, and the owners of the company are likely there also. We are interested to meet them again, but in a social setting this time.

We took a little nap and freshened up, got dressed, and the ship was already at sea and on to the next port—Grenada, the spice island.

The party room was ready. We did a small taste of the punch, and passengers were filling the room. The band members were filing in and tuning their instruments and now the announcement. Ladies and gentlemen, with great pleasure, I announce the captain and master of this ship, Captain Ericson, and his senior officers. Applause and music as they marched in one after another.

Hearty welcome to all you fine people. My officers are the staff captain also second-in-command; the chief engineer, he keeps us running; and my first officer, he gets the ship into the right direction.

Applause. And since we are on the subject of direction, I want to tell you how I became a seaman and found my direction. On with the story, masterfully presented and anticipation generated. He finished solving a problem with Got rum?

Yes.

Good, we have a deal. A rum punch in his hand, he proposed a toast to the owners and the company for providing a fine ship to sail the oceans. Rum was now flowing, the bar manager worried about his bar cost.

Nothing to worry about. The sales will more than cover this cost. Arriving at the table, we received a warm welcome from the Norwegians again and now made the introduction with the son Lars.

Lars, nice to meet you.

Call me Peter. It is better. The Lars’s name is not understood outside the Scandinavian countries. The mother was the speaker in the family and addressed me directly.

The captain told me that you had implemented all these wonderful changes that we now enjoy.

Yes, with help from the crew. I am fortunate to work with a fine crew. The captain can take credit for this.

We know that part, yet these changes are improvements not only in passengers’ services but generate a good financial statement. We have looked it over. Do you have much experience in ship management?

No, madam, this is my first ship in the company. I started with the other company that was merged, and this is the way I landed here.

Yes, we had seen some of it there, so this is all your hard work. We are pleased to have you with us and also your lovely wife. Is she working for us also?

Yes, and working with me, which may have to come to a halt since the company strictly enforces the rule of nepotism!

You two make a good team, I can tell. She is your support at the office, and only with such support can a man be successful and in such a short time. We shall fix this right now.

She spoke a proclamation as if she were dictating We grant an exception to the nepotism rule and allow Stefani and Treb to work as a team at the Ocean World Corporation The hostess wrote this all down and will produce it after dinner for signature. Vote, all in favor, say ai! Good, carried. See this is the nice thing when the family has the ownership in control."

Thank you, madam.

And Steffi looked very relieved and showed it in her body language. We should never tear apart a winning team. Now the captain tells me something about the tip’s situation.

Yes, this is a bone of contention with the passengers, and it promotes unclean handling in the sharing of these monies. This amounts to much disagreement with the service teams. They feel being cheated, yet it seems an untouchable subject in the office. Do you have a suggestion?

Yes, I do, by including the tip in the fare ticket price, the increment increase is hardly visible, and with better services and programs, this will not become a resistance to the sales.

She looked at her husband and Peter, and both agreed, another proclamation. The hostess again prepared her notepad and wrote it all down. This shall be effective within fourteen days and enacted by the chief executive officer in Miami without exceptions. I looked at the captain, who was all smiles. He must have done his lobbying and now the result. What a home run. A bomb would go off in the home offices. This, coming from the owners, was beyond dispute and a direct order to the top man. We would see the roaches making a getaway into the hiding places, and this Turk would have to do actual training. But who needs him? We have better men on board! The food is exceptional, a new chef?

No, it’s still the same but it may be different from your last visit. Rotation. He is a great man to work with. We work well together.

You must be a chef also?

Yes, I have experienced great training in hotels. Then managing F&B departments and whole regions up to ten hotels.

Now I see where your skills and smarts are coming from. How did we get so lucky to bring you into this company?

It was by my misfortune. I needed a job in town.

We have our son with us to make the entry into this business. Will you show him around? Everything he needs to get into the nitty-gritty as they say so nicely in the US.

Happy to do so. We can start tomorrow a.m.

Good, then we meet for breakfast on top.

No time was set, but as a European, he knew this meant with the opening of the breakfast service or even before.

Dessert, a painting so beautiful. The pastry man did a special presentation for this table. The captain looked at me, made a satisfying gesture, and the owners did not want to touch it, too beautiful to destroy it. But how will you be able to taste it? Then a smile and thumbs-up, and dessert was now being enjoyed with all the senses.

Thank you for your hospitality. Impressive. I have no words.

The show was in full production and a full house. The rum punch was selling in a grand style. This has to be the best cocktail I have ever had. I heard this all around, and so did the bar manager. A smile on his face told me he was no longer worried about bar cost.

With this, we quietly disappeared and did what newlyweds are doing, only we had a plan. A girl, she was ovulating, and we knew with the right compassionate efforts and love bonding, it would be a girl. Steffi gave it her all. She was so into this and not forgetting her hubby to make the activity a sensational love potion. We came to the point of exhaustion and stopped. Loving kisses and cuddling all night, then in the morning refreshing showers. I feel we did it. A mother cannot tell for sure. It is perhaps imagination or simply the belief, but she thought it worked. We’ll know soon enough when you miss the period.

I got up early to meet with Peter, and as expected, he was already at the breakfast to check out the selection while the cooks placed the last food item on the buffet. You can start, sir, I heard the cook telling him.

Okay, I am waiting for—and now he saw me—I see Papa.

Yes, good man, best we ever had. Thank you, sir.

Peter had some smoked salmon, and I had my favorite Müsli, croissants, and marmalade, a bite of cheese and coffee.

Then I took him down to the storeroom. I am going to show you the way the product follows the path to the plate or buffet.

Good.

I introduced him to the storekeeper who proudly showed his operation, walked him through the process, then the storage system, the coolers’ temperature, the crispening procedures, berries, wine storage, thawing room, and ripening process. Then the best for last, his pride and joy, the ice maker. The fresh fish pulled a few fillets and had a few barramundi left from a week or longer ago. This was proof of this concept being foolproof.

Peter came prepared, made notes, but could not keep up, so he let the recorder capture the storekeeper’s presentation.

At the end, he had to think back. I have never seen a storeroom so well organized and clean, and this ice maker, you must give me all this information later.

Yes, I will, but the engineer on board converted an existing one. We best see him.

Yes, can we go there now?

Yes, it goes this way to the engine room. His name is Gregory, Greek, and one of the finest we have on board. He will write up the specs and have it ready for him after a short technical description. Recommendations included for a manufacturer.

Now we head up to the galley. Hello, Papa. He held my arm.

I thought I heard this this morning, but I took it as a native greeting. They are calling you Papa?

Yes, they feel secure with me. I fill in for the void of family at home. In a way, they are all family as a group, but the need to look up to someone was missing. Now they bestow this honor on me, and Steffi is adopted by Mama.

That speaks to your people skills. The chef took him around, starting with the efforts to get a commissary going, the benefits to the workflow, and freeing up valuable cooking skills to finish the products. The butchering area and the hot kitchen, not ideal, he made notes on this, just naming the areas, then the pastry and sharing the space with the baker, the finishing and dish-up line and finally the dish area. He took a long look at it, then we went on to the coffee station and back service area, tight and busy with traffic serving breakfast, a need for elbow room, and perhaps better coffee makers, juice dispensers in place of jugs, then the side stations for waiters, and now the dining room was filled with breakfast guests.

Doing two sittings did not fit right with him. This early meal should not be by reservations, another note. Bar areas all individually visited, perhaps more atmosphere and something to do. Not sure what; time would tell. Back up to the buffet, all so plain looking, we tossed around ideas, and he made more notes. Then the captain’s party and, How did I get this idea?

I overheard the passengers complaining about having to line up just to shake someone’s hand. Big deal. I’d rather have a drink, and I’d rather sell you one, I said to some, and they smiled. I took them a drink to the waiting line, and that was a mistake. Now everybody wanted one. I read another comment recently from a woman who commented about the warm welcome and the ice dush at the end. Just shove us off the boat was the remark. This stuck out, and I thought about it, and starting with this cruise, we would receive a supply of miniature Appleton rum bottles to give out at departure as a memento, and the band would play Auf Wiedersehen.

Great idea. I must tell this to Mother. She will be pleased with it. So many new ideas and cost savings, efficiency in the workflow, and all these years, this concessionaire only milked us for the services that stayed the same.

"I have more ideas, but I must work around some bullies in the office. Somehow, they still think they invented cruise line service. For now, I do it in disguise. For instance, I noticed the portions are too big. Much of the food and meat ended up in trash cans. Why load up the plates when it does not get consumed, and we run a high cost? I worked with the chef on a plan to add a colorful vegetable and cut meat and fish portions by two ounces. Now the plates come back empty, and then there is always the dessert, which before had never been touched. Now a better presentation, and it is cleaned, the belly full. We are happy, and so are they.

"Cost savings from this alone are immense. But the little Napoleon in the office is giving me hell, making accusations that I am changing his menus and distorting the food when in reality we receive positive comments from it. I handle him with ease, but is all this necessary? In fact, the other managers are sabotaging me with every dirty trick they can dream up. By now, I figured out their thinking, chicken brains you know. I am always a step ahead of them. Just last week, they decided to feed the office staff on Saturdays on the ship I now have in addition. They assumed it would be absorbed by the ship’s food cost. I heard about it since the chef has been notified and went to the controller, and he structured it as employee meal and is posting the charges on a head count basis to the employee meal account.

There was some dead inventory of wine, which they planned to drink on Saturday without any sales records, but this supply has been earmarked to be sold as wine by the glass as we do here now. The wine stewards had moved it, and it is not available, no longer dead inventory but lucrative merchandise to be sold for good money. They will be upset, and I will get the riot act read when I return. I already have the heads-up on it.

Just a few and this is a going battle."

"Good, I think I have the flavor. It seems to me these roots are deep.

I will come again. I am going to review this with my parents, and after we talk more. Thank you for your time. I hope I did not sound too much like a complainer!

I found Steffi on deck getting a few sunrays. I cannot stay too long. My skin takes it on too fast. I told her it did not matter to me. Yes, I know, but for me it makes life a little easier.

I hugged her and touched her tummy. Not so fast. It will be a week before I have an indication, and even then, it could be an irregularity.

Hungry?

Yes, I will stay on board today.

We need a follow-up, cannot let a bride get lonely.

I told her the visit with Peter, and I did expect a follow up visit. The winds of change, it sounds as if there will be a meeting in Miami to check deeply on the health of the business. They just found a tiny spot on this ship that can be improved, and it is done single-handedly. We have more ships and new ones coming. They cost money, and it must come from the profits of these ships being afloat.

Grenada is a spice island. Nutmeg, turmeric, all spice, small, quaint, but the people are cold. A remnant from the British, same old story. Barbados must be the only one that preserved the character of its inhabitants and stayed friendly.

We did a nice afternoon loving and then a short nap, happy hour, and the stories at the dinner table from our tablemates.

Appetizers served and devoured by hungry travelers. This dish should be more substantial!

You are working again.

Sorry, Steffi, just in my blood.

Yes, I know. I am only kidding. Still love you.

What sort of background does one need to run a ship like this? I have a culinary background. Actually, I worked in your hometown, Minneapolis!

The Minnesotans were taking the lead while the Colombians hesitated due to the perceived language handicap, and the Austrian man only cut in with short comments. Which restaurant?

No, in a hotel, the one at the end of Nicollet Mall.

The Ritz.

Yes, I was there three years and actually made a big step forward in my career. I produced a twelve-course dinner for the chef’s charter; the Friend of Escoffier.

Is this not a serving dish from the Austrian wife?

No, honey, I’ll tell you later.

Twelve courses?

Yes, one hundred guests and one hundred dollars per person.

That was a ton of money then.

I know. We broke even.

Remarkable, how did management feel about it?

What?

I mean, you did not turn a profit!

"Mr. GM was not happy, but marketing was all too pleased with the publicity in the papers, and TV was in the kitchen all night to the finish by two a.m.

I have a book full of write-ups and photos at home.

Honey, you have never shown me this.

My love, we are married only a few hours. We have a life ahead of us. She smiled and sent me a kiss.

Do you want to tell us all about it?

I would, but we’d be sitting here through breakfast, better another time!

Good, I heard her say.

The Austrian man said, The general manager, honey, which general from the war? Rommel?

No, eat now. I will let you know all this later. Be quiet. You embarrass me.

Sorry, Schatzi.

I added, I really do not understand this title either. He is neither a general nor a manager, and most are incompetent, at least from a chef’s perspective!

Why do you say this?

"Most come from a school like Cornell with a fancy paper and the first thing they need the engineer for, the chief it must be, to hang the frame of the diploma in the office.

All ego, no experience, never got their hands dirty, no clue what it takes to run a kitchen.

This must be hard to work with them?

It is, but only if they meddle with the chef. The chef has a lot of power. He also has sharp knives as a weapon. I have heard storied where a GM was chased out of the kitchen by the chef. In Switzerland, the general manager was asking the chef permission to enter the kitchen! I worked there. Now this man had a ton of hands-on experience, a great manager, but he showed respect to the chef.

Have you ever had a conflict with any GMs?

All the time. I can write a book about it, but these stories will take days to tell.

Now his wife said, I hope we get to hear some of them!

It happens all the time!

When?

It comes in the contents of a conversation. The stories roll right in.

How is your dinner?

Beautiful presentation, very good. Sehr fine from my left. She is eating well.

Does she want seconds?

She would, but she is piling it on. I have to control her.

More wine now, the wine steward refilling the glasses. Do you not want to hold off? We have had much to drink all afternoon?

Thanks for reminding, we are already full.

Steffi, this is our celebration. We can live it up.

You have worked many places as chef?

From Minneapolis to San Diego, and then to Hartford. There I was given the opportunity to leave the kitchen to manage and show them how it gets done right.

Why would you not stay in the kitchen? Money?

No, money was not my motivator. Time. I always worked sixteen-hour days, and my vision was to have a nine-to-five job, but he gave me two jobs to handle and the title director. I often was at the point to quit the profession because of the hours. My son was raised by my first wife all alone. But then with two jobs running catering and F&B operations, nothing changed.

Did you lose your leverage leaving the kitchen?

Never gave that up. I am now adding experience on top of the kitchen, and in the meantime, I was already almost doing all beverages, at least the wines. The more one takes on, the more they load up on the person. That was always the way with me. I was doing marketing now for banquets, restaurants, and bars. The fat cats in the executive office are gone by five, and I was holding down the shop. Many times, I was the senior manager to go to for solutions. Always only the problem, never did anybody come with a solution. This bothered me so much I kept thinking of a way to change it. Then one day, I had a light go on in my head.

Now a sarcastic comment from my wife. I am glad it did. I would have never married you! A joke all had fun with! The payback is going to be more fun!

"Good answer! I started not to give the answer, even if I had one but asked them more question in the direction of the answer, and when they stumbled over the answer, I told them to look down to the floor. He just almost broke his leg stumbling over it. Now embarrassed, the next time he came with the answer to confirm if he is right. Okay, this is halfway there, but why not decide and go forward? If the choice was a bad one, reverse and make a better one. This is what I do all day long. Why not them also?

"I called a meeting and told them to go ahead and make decisions. Right or wrong does matter only if the wrong decision is repeated. Do it wrong once, I said you learn to do it right from the mistake. We all learn this way, a natural progression. Now this is working with the easy stuff. Let me teach them how to solve problems.

I scheduled a seminar and had all manager assembled in a meeting room. I told them that I am the highest-paid manager in this hotel. I paused. Everybody around the table was now wondering what happened, but Steffi had to hold back her smile. I paused. Then I said, Yes, I do get my paycheck more or less the same you do. I pay my bills, and if I am not chasing women, I will have a few dollars left to invest. I only chased her, and now the economics may change! I got an elbow in my ribs. Just kidding, honey! She smiled. But I pay myself every day! Pause again. I pay myself with the stuff I set out to accomplish, then make it become reality. In there is my real paycheck! Applause! Thank you, and now you just had a taste of a story!

Yes, so right it just slid right into the conversation. The fact that we stopped asking questions and interrupt, it became a story.

Bravo, smart woman. Now you have to be on the alert. I can easily tell you a bull story totally invented, and if you fall for it, you are very gullible!

You would not?

Try me. I am having a lot of fun with it.

Dessert was a masterpiece.

How was the main course? Tell us about your winters in the Midwest, she asked. Now the ball was in their court, woman to woman. The men, now on their own, talked about money and economy, which engaged the Colombian couple in the talk, and it turned into a cross talking with nobody really making any sense any longer. We need to go to the show. Are you not coming?

I have to thank my children in the kitchen for the fine meal.

Children? How?

By adoption!

Now totally confused, they just shook the head and went on.

You did a great job getting her off prying into your private life!

Yes, what the hell do they think to have the right to ask all these questions? I get it all the times!

How do you handle it?

Like I just did, but if I am in a nutty mood, I make a fake story out of it with stuff so out of reality it screams to heaven until they finally catch on, then the embarrassment to have gone too far to begin with. In itself it is a lesson!

We took a stroll on the promenade deck, then ran into the Austrians. This was rather interesting how many questions are being ask of you! In Europe, the people are more reserved, unless someone wants to make a point of something, the talks are about intellectual stuff, music, art, theater, science, inventions, never the weather, or politics and never about personal stuff. Now your explanation of the ship’s function with relations to your job was rather an eye-opener and had much interest for me. In my business, we manage the client and the booking a little money and done. Nothing of the magnitude you do, all these people as clients and then an army of employees.

Steffi said, Now this I call civilization. Cannot wait to go the Europe! Do you have plans to go soon? If and when, let us help you decide. No markup and the best deals to get around. The euro-rails are the best way.

Thank you for the offer, but our vacation time is limited and will be spent for the most part with my family.

Are you going to visit your family in Barbados?

My parents both have died many years ago. Only now I have again a family.

I suppose you would want to wait to show off the little hero.

Correct, do it all at once.

Do look us up in Vienna, a wonderful city!

I startet to sing, Grüß mir die süßen und reizenden Frauen im schönen Wien! Just a song, better be only a song!

Do you speak German, Steffi?

I am taking lessons to impress evil mother-in-law, and after all, I was named after Steffi Graf. My father was a big fan of hers.

That is interesting.

Yes, he had German blood mixed from his forefather. That is why my skin is so light. My Mom was a native. Something to do with a shipwreck. I have to do research on it.

You two make a very interesting couple. I could talk with you endless and not get bored.

With me, yes. But he has been all over the world already and still adding to it.

We have an interesting table, just need to encourage the Colombian couple to lose the inhibition. We are going to sit here and let the breeze blow in the face.

We