May 10, 2012
If you ever performed Petri dish experiments when you were in high school, you understand the reality of living in a contained environment. That is why cleanliness is second only to safety when it comes to priorities on a ship. But with over 4000 on our ship on every day of the year, the battle to control bacteria and virus is ongoing. Even if you are able to combat 99.9% of these unwelcome invaders, that 1/10 of one percent is always waiting about to attach to a host.
This time it was simply the flu that invaded our carefully crafted defenses. All it takes is one newly signed on crew member or guest, either of whom may already be infected but not yet exhibiting symptoms and the infection is poised to spread. It is stunning, and a clear commendation to all the sanitary precautions taken on a ship, that people aren’t perpetually sick. Obviously they aren’t or these wouldn’t be very enjoyable cruise vacations. Since cruise vacations are increasingly popular it underscores that the spread of any illness is truly the exception, and that’s why they are so noticeable when they spring up. But ‘spring up’ the flu did. Since it started with the dining room staff it was likely contracted from a guest. Very quickly a dozen waiters and assistant waiters were starting to experience fever and upper respiratory symptoms. The difficult thing about ship employment is that we don’t carry extra crew to cover for those who get sick. So, if you need to take time off, some position will be uncovered. The dedication of the crew to keep working (and, of course, earn money) means, like many people at all the leading companies at which I have worked, they try to push through it.
But that afternoon as I walked through the conference room to enter the Sky Lounge for the Captain’s Club reception I encountered a large number of all who look like they needed about 24 straight hours of sleep. When I asked them how they were feeling almost all of them admitted to feeling sick, but, in their words, “what to do?” We obviously don’t want them to serve guests and further spread the illness and so I contacted the Food & Beverage Manager upon entering the Captain’s Club. His heavy sigh clearly summarized the reality we would now face. He promptly dialed the Restaurant Manager and the process began of getting the sickest of the crew off the line. This would include isolating them for a minimum of 24 hours, confined to quarters, including having the food delivered from the crew mess so they didn’t have contact with anyone except their roommates. Where possible, roommates were moved into other cabins, doing our best to isolate the illness.
But as always happens rank is not exempt from these contagions, and senior officers began to follow suit. Being in the mist of this hectic schedule I actually wouldn’t have minded to contract a small case of the flu just to get a day or two off. However, I ended up being the only member of my department who did not contract the illness. I guess that is one advantage of being a few years older, having been exposed to so many illness previously. Plus, I give approbation to the flu shot I received last fall.
With all possible precautions in place it still took two full weeks to flush this toxin out of our system. Once again proving that working on a cruise ship is not an endless vacation.
And the adventure continues . . .
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