Seamanship at minimum means skills and/or knowledge. Practically speaking it’s about the ablity of the crew to operate the ship on a day to day basis and to cope with the unexpected.
What matters is the abilty to apply seamanship. The C/M the bos’n the two ABs can be on deck and the ship as a whole will have a high level of seamanship available but they can’t be left on deck hours at time. So in a sense “seamanship” is being consumed.
Or “seamanship” can be wasted. For example the agent or pilot might give the hour and a half notice for pilot time and then cancel at the last minute. Aboard ship everyone is up, crew on deck, engine room manned etc and nothing to do. The pilots and agents can play that game indefinitely and the crew gets burned up acomplishing nothing. The vessel has little or no control in this situation.
This much differant then the situaion faced by a yachtie who controls, vessel, crew, equipment and schedule.
A yachtie can match seamanship levels to voyage by picking and choosing which voyage to make, what crew and equipment to take etc. A large shipping company wishing to improve seamanship is working with much tigher limitations.
Would bein a good cook be good seamanship?
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[QUOTE=josh.reid24;163474]Would bein a good cook be good seamanship?[/QUOTE]
No, it’s the big picture thing. The cook needs to be familiar with his duties on the emergency station bill. More generaly he needs to understand that if he starts a grease fire he can’t just dial 911 and wait outside, he might instead end up on a fire team.
He also needs to keep his work areas ship shape. He should know when heavy weather is expected. Another thing is an understanding of the ship’s work schedule. The cook should know what the crew is doing. Nobody is going to enjoy a nice prime rib dinner if the entire crew is working around the clock. Sometimes the crew can sit down and enjoy a good meal and sometime people only have time to grab something and eat on the run. If half the crew doesn’t show up for a meal don’t just shut down the line at the usual time, if the crew is on deck they are stil going to want something to eat.
The cook should understand that when the crew comes in to eat they are “off the clock”. Give the crew a break if grumble a little, don’t harass the crew. When the 1 A/E comes in to eat don’t use that as an opportunity to complain about galley equipment. There’s plenty to worry about in the E/R. He’s trying to take a little break.
[QUOTE=“Kennebec Captain”]
No, it’s the big picture thing.
I tried to upload a pic of a gator right off the side of my boat at the dock but didn’t load up… Was thinkin he’d make a tasty meal tonight but decided better not…