《海上酒店基础知识》讲义2
Subject: 9. Premises
Time of teaching: 3 periods
Aims of teaching: (1) Make students to understand some knowledge about premises design and construction;
(2) Make students to understand how to clean premises and equipments.
Focal points: (1) Principles of hygienic design and demands of food equipments;
(2) The methods of cleaning premises and equipment.
Methods of teaching: a. Bilingual teaching;
b. Combine my practical work experiences on the cruise ships, apply a large number of cases to explain.
Process of teaching: (1) Give a few questions to review the last lessons;
(2) Read the new words & expressions;
(3) Explain the text (give some practical examples to help students understand).
(1) Premises design and construction
A. Principles of hygienic design.
The hygienic design of food premises should abide by the following principles:
a. Eliminate cross-contamination;
b. Logical work flow;
c. Proper facilities for personal hygiene, e.g. locker room, washing basin;
d. Cleaning allowed for;
e. Proper temperature control facilities;
f. Suitable for pest control;
g. Suitable for waste disposal;
h. Conducive to the welfare and safety of the staff and customers.
Most food businesses must be registered with the local authority.
B. Constructional details
The construction and installation of the following parts of food premises should be suitable:
a. Floors;
b. Walls;
c. Ceiling;
d. Windows and doors;
e. Services of water, gas and electricity;
f. Drainage;
g. Lighting and ventilation.
C. Food equipment
The food equipment should be as follows:
a. Easy to clean and maintain;
b. Non-toxic, corrosion resistant, durable and chip free;
c. Non absorbent---avoid wood;
d..Metal (non-toxic) and plastic are best;
e. Large equipment should be movable;
f. Colour code if appropriate.
(2) Cleaning premises and equipments
A. Why do we do cleaning?
Generally there are two reasons:
a. To reduce harmful bacteria;
b. To keep out of pests.
The cleaning process:
Cleaning is the application of energy to a surface in order to remove grease and dirt.
The types of energy used are:
Physical energy-------manual labour or machine;
Chemical energy-----cleaning agents, detergents, etc.
Thermal energy-------hot water.
Most cleaning uses all the three to some extent or another. Cleaning as you go is the best approach(As you go, if you find dirt, clean it immediately.)
B.The rinsing process
Rinsing is the process of washing in clean water so as to take away soap, dirt, etc.
C.The sanitizing process
Sanitizing is the process of reducing the number of microorganisms on a surface to a safe level.
The methods of sanitizing:
a. Heat sanitizing---------Used by hot water;
b. Chemical sanitizing---Used by chlorine solution.
Sanitizing requires clean, tepid water and correct strength. Direct sanitizing requires correct contact time (Need some time to kill microorganisms, then wash.)
Notes: When work with chemicals (sanitizing solution), do according to manufacturers’ instructions.
Chemical sanitizing is done in two ways:
a. By immersing a clean object in a specific concentration of sanitizing solution for a required period of time;
b. By rinsing or spraying an object with sanitizing solution.
D. Management should draw up cleaning schedules.
These schedules should indicate:
What is to be cleaned;
When it is to be cleaned;
How it is to be cleaned;
What with;
Health and safety considerations;
Who is to clean.
The concept of ownership of cleaning responsibilities can be a useful tool.
It is a legal requirement that all parts of food premises are kept clean, the manager will be responsible for arranging the cleaning of your work area.
A good cleaning schedule should be specific to your work area; should be split into daily, weekly and monthly tasks; should be completed to help maintain a high standard of cleanliness.
E.Technical terms
a. Bactericide----a chemical which destroys bacteria;
b. Detergent------a chemical which removes grease and dirt prior to disinfection;
c. Disinfectant---a chemical which reduces microorganisms to a safe level;
d. Sterilizer------an instrument which destroys all living microorganisms;
e. Sanitizer-------a chemical which both cleans and disinfects.
Exercises
What are the principles of hygienic design of food premises?
What are the constructional details of food premises that we must consider?
What kind of food equipment should we use in food premises?
What is cleaning? What are the three types of energy used for cleaning?
What is sanitizing? What are the methods of sanitizing?
What are the two ways of chemical sanitizing?
What is detergent? What is disinfectant?
State the reasons of importance to keep food area clean.
Please make difference between cleaning, rinsing and sanitizing.
(10) Please list the main stages of cleaning.
Subject: 10. Pest Control
11. Waste Disposal
12. Food Safety Law
Time of teaching: 3 periods
Aims of teaching: (1) Make students to understand what the pest is and and how to control pest;
(2) Make students to understand how to deal with the waste;
(3) Make students to understand some information about the Food Safety Act 1990.
Focal points: (1) What is pest and how to control pests?
(2) How to deal with the waste.
Methods of teaching: a. Bilingual teaching;
b. Combine my practical work experiences on the cruise ships, apply a large number of cases to explain.
Process of teaching: (1) Give a few questions to review the last lessons;
(2) Read the new words & expressions;
(3) Explain the text (give some practical examples to help students understand).
10. Pest Control
Pests are animals, including insects, which live on our food. They carry and spread pathogenic bacteria as well as causing much food to be thrown away.
All employees should be able to detect the means and signs of access and inform management accordingly.
Management must take immediate steps to remove any problem.
(1) The main pests are:
Rodents-----------e.g. mice;
Insects------------e.g. flies, cockroaches, beetles, mites, weevils, moths, wasps and ants;
Birds--------------e.g. feral pigeons, sparrows, starlings and seagulls;
Domestic pets----e.g. dogs, cats.
Pests should be effectively controlled to minimize their presence in the following areas aboard a vessel:
a. Food storage areas;
b. Food preparation areas;
c. Food service areas;
d. Food ware-washing areas;
e. Food utensils storage areas.
(2) Reasons for attracting pests to food premises:
a .food (received deliveries);
b. moisture;
c. warmth;
d. shelter.
(3) Cockroaches
A. Cockroach is the most prevalent pest onboard, it gets on the ship by two ways:
a. From infested deliveries;
b. From passengers’ luggage.
B. Cockroaches are only active and drop eggs in the dark. They usually breed in:
a. False ceiling;
b. Boxed pipes;
c. Cracked decks;
d. Drainage.
C. Methods of preventing cockroach:
a. Keep clean;
b. Don’t give food;
c. Set a trap to kill it;
d. Spray pesticide to kill it.
(4) Houseflies
A. Houseflies are a serious heath hazard, they carry bacteria on their guts and feet, they transfer bacteria to food.
B. Methods of control houseflies:
a.Clear away decaying vegetables matter;
b.Tightly cover waste bins;
c.Empty bins frequently---especially in hot weather;
d.Use insectocution to kill them where possible.
Exercises
What is pest? Would you please list four main pests?
Which pest is the most prevalent onboard? How to prevent it?
How to control houseflies and mosquitoes?
Would you please list four main food areas?
11.Waste Disposal
Waste attracts pest, it must be done properly.
a. Keep food and packaging waste separate;
b. Keep foods for return separate from ordinary food, waste and any stored food, whether it is packaged or not;
c. Consider health and safety, be careful with sharp objects in waste;
d. Empty and clean any waste bins regularly;
e. Recycle if possible, but don’t allow items to become a source of food contamination or personal safety risk;
f. Waste containers should have lids to deter pests;
g. Arrange collection as frequently as needed.
(Note: It is against the law to allow the buildup of refuse.)
12.Food Safety Law
The main law concerning food hygiene is the Food Safety Act 1990. While this act does contain some details, it is what is known as an “enabling” act, it enables government to make all sorts of regulations to deal with the details.
It also deals with such things as enforcement, penalties, defences in law (due diligence), powers of officers, etc.
The main offences under the act are as the follows:
A. Rendering food injurious to health;
B. Selling or possessing for sale food that doesn’t meet the food safety requirement, in that it
a. has been rendered injurious to health;
b. is unfit for human consumption;
c. is so contaminated that it would be unreasonable to expect it to be eaten;
C. Selling food not of the nature, quality or substance demanded.
Exercises
How to deal with waste?
Why should waste containers have lids?
What is refuse?
What is the main law concerning food hygiene?
13. Review
A.The following questions may help you with the CIEH Basic Food Hygiene Examination.
(1) State five costs of poor food hygiene standards.
a. Food poisoning;
b. Food spoilage;
c. Passenger’s food complaints;
d. Prosecution.
(2) List four powers of EHO’s.
a. Improvement;
b. Prohibition;
c. Disqualification;
d. Prosecution.
(3 ) Apart from bacteria and viruses, what else can get into food that can make people ill?
a. Parasites;
b. Fungi.
(4) What are the differences between spoilage and pathogenic bacteria?
a. Pathogenic bacteria cause disease, food looks, tastes and smells the same;
b. Spoilage bacteria cause food spoilage, food looks, tastes and smells bad.
(5) List the four conditions needed for bacteria growth (binary fission).
a. Food;
b.Time;
c. Temperature;
d. Moisture.
(6) Name six high risk foods and explain why they are high risk.
a. Cooked poultry;
b. Cooked meats;
c. Dairy products;
d. Soups;
e. Cooked rice;
f. Mayonnaise.
Because they support the growth of bacteria and may be eaten without further cooking.
(7) What is the “danger zone” of temperature and which single temperature is ideal for most pathogens?
a. The “danger zone” of temperature is 5C-60C;
b. 37C is ideal for most pathogens.
(8) Name two bacteria types often found in poultry.
Salmonella and campylobacter.
(9) What is a bacteria spore and describe how dangers can arise because of spores in reheated dishes and those kept warm for long periods in a hotplate.
A bacteria spore protects the bacteria in a tough case which is extremely difficult to destroy by heat, drying or chemicals. A bacteria spore is formed when conditions are not suitable for survival and growth
As soon as conditions improve, the spores in reheated dishes and those kept warm in a hotplate detect this and germinate back to normal bacteria which can then multiply again.
(10) Besides poultry, which other food is identified with salmonella?
Egg.
(11) Which type of bacteria is usually associated with reheated meat dishes?
Clostridium.
(12) Where do staphylococcus most commonly come from?
From people’s nose, throat, cuts and sores, boils, etc.
(13) With which specific foodstuff is Bacillus usually associated? In a word or two, why?
Reheated rice. Because Bacillus is easy to grow in reheated rice.
(14) With which meat is E.coli most commonly associated?
Beef.
(15) Which food borne disease (although often classed as food poisoning) is now causing more cases of illness than any other bacteria, including salmonella?
Campylobacter.
(16) What do you understand by direct and indirect cross-contamination? Illustrate your answer with examples.
a. Direct contamination: from direct contact with the sources of bacteria. e.g.raw food---cooked food, dirty hand contaminates food directly.
b. Indirect cross-contamination: from one food to another via surfaces, equipments, clothing, utensils, etc. e.g.raw food---hand---cooked food.
(17) What does physical contamination of food mean?
Caused by physical substances, such as plastic, pen, hair, fly, etc. sometimes called foreign body contamination.
(18) List four occasions when hands should always be washed in relation to food.
a. After handling raw foods;
b. After handling rubbish;
c. After breaks or a smoke;
d. After using chemicals.
(19) Which bacteria are often found in the nose and throat?
Staphylococcus.
(20) A food handler is “filthy”. Who can get prosecuted for this?
The food handler and his company.
(21) Which is ideal for most commercial food services?
Metal (non-toxic) and plastic.
(22) What is the difference between a disinfectant and a detergent?
a. Disinfectant is a kind of chemical which can reduces micro-organisms to a safe level;
b. Detergent is a kind of chemical which removes grease and dirt prior to disinfection.
(23) What is a “sanitizer”?
It is a chemical which both cleans and disinfects.
(24) What would you expect to find on a good cleaning schedule?
A good cleaning schedule should be specific to your work area; should be split into daily, weekly and monthly tasks; should be completed to help maintain a high standard of cleanliness.
(25) Which insects are most likely to contaminate our food?
Flies, cockroaches and ants.
(26) What is the main Act of Parliament to do with food safety matters?
It is The Food Safety Act 1990.
(27) What do you understand by the term “due diligence” as used in Food Safety Law?
Here means “defences in law”.
B.Key words and terms:
Microorganism-------Single celled organism, like bacteria, viruses& mould that can only be seen under a microscope;
Food safety-----------The safeguarding or protection of food from anything that could harm consumers’ health;
Food-------------------Anything that people normally eat or drink including ice;
Food borne illness---A disease or injury occurring as a result of consumption of contaminated food;
Contamination-------The unintended presence of harmful organisms(bacteria, viruses,mould) or substances(like chemicals or physical materials like pieces of paper, wood, hair etc in the food;
Food flow-------------The path food takes from receiving and storage through preparation and cooking, holding, serving and reheating;
Diarrhoea-------------This is the term for the diseases that affect the stomach and intestines;
Bacteria---------------Microorganisms responsible for many food-borne illnesses.
C. Microorganisms that cause food borne illness & food spoilage:
D. A cruise around the world of food safety/sanitation:
Part 4 The Basic Safety Knowledge For Working
On The Cruise Ship
Subject: 1. GENERAL SAFETY PRECAUTIONS－ALL DEPARTMENTS
Time of teaching: 3 periods
Aims of teaching: (1) Make students to understand the importance of general safety;
(2) Make students to understand how to take measures to keep general safety.
Focal points: How to take measures to keep general satfety?
Methods of teaching: a. Bilingual teaching;
b. Combine my practical work experiences on the cruise ships, apply a large number of safety cases to explain;
c. Combine my practical work experiences onboard to demonstrate how
how to take measures to keep general safety.
Process of teaching: (1) Give a few questions to review the last lessons;
(2) Read the new words & expressions;
(3) Explain the text (give some practical examples to help students understand).
(1) Keep hands off all electrical circuits unless your duties require it, then use the proper gloves.Stand on a dry rubber mat or board if possible, when working on electrical equipments, never bridge a fuse.
(2) Never touch machines without previous training and carefully reading the operating instructions and manuals. Make sure you understand the safety instructions and follow them all closely.
(3) Prior to plugging in electrical equipment, make sure about the voltage and plug it into the proper socket, if in doubt, always ask an electrician.
(4 ) Extension cable should be without cuts and mends or bends, and usage of proper junction
boxes is recommended.
If working with electrical machines, see that your hands are not wet and that you are not
standing in wet areas.
Do not leave electrical equipments exposed to leaks or in wet weather or rain.
Make sure you switch off and cut off current supply after each use.
Store equipments and cables properly in their storage areas after use.
Do not wear loose or flapping clothing.
(10) Keep the decks clean. Keep stairways and all emergency escapes clean, clear and unobstructed.
(11) Proper shoes must be worn during work. No sandals are allowed anywhere.
(12) Wear proper clothes, when exposed to the weather.
(13) Paint and volatile solvents, thinners, glue, etc. may be kept onboard a vessel only in approved paint lockers.
(14) Keep all paints and other items, such as paint thinners or other inflammables covered closely and sealed tightly.
(15) Painters and helpers should wear protective goggles, paint respirators and suitable protective clothing.
(16) In case painting is carried out in confined quarters, ensure good ventilation and get the men to fresh air frequently.
(17) Safety belts should be worn whenever necessary, and whenever you work on stages or in places where your feet do not touch the deck.
(18) Watch your step and always hold onto handrails while ascending or descending the stairways; always remember to have one hand to the railing.
(19) Watch out and take proper care and posture, when lifting heavy weights. Use proper lifting techniques, request assistance when necessary.
(20) Do not run or shout around.
(21) Observe good hygiene code.
(22) Observe all signs for safety throughout the ship.
(23) Observe the smoking restrictions on board and the “NO SMOKING” signs, do not throw light cigarettes or matches over the ship’s side. Smoke only in designated area.
(24) Secure all moving equipments & gears before ship proceeds to sea.
(25) Clean-up all spills immediately.
(26) Always consult the material safety data manual.
(27) Observe the closed Porthole/Deadlights and W.T.D order of the bridge during bad weather.
(28) Observe all heavy weather routines as required.
Exercises
How to do precautions when you work with machines on the cruise ships?
What do you do before you plug in electrical equipment?
Why should we keep stairways and all emergency escapes clear and unobstructed?
Where should you store paint and volatile solvents, thinners, glue, etc.onboard?
When should you wear safety belts?
What should we do during bad weather?
Subject: 2. SAFETY PRECAUTIONS FOR CABIN STEWARDS AND CLEANERS (HOUSEKEEPING) DEPARTMENT
Time of teaching: 3 periods
Aims of teaching: (1) Make students to understand the importance of safety in the housekeeping department ob board;
(2) Make students to understand how to take measures to keep the safety in the housekeeping department.
Focal points: How to take measures to keep the safety the housekeeping department onboard?
Methods of teaching: a. Bilingual teaching;
b. Combine my practical work experiences on the cruise ships, apply a large number of safety cases to explain;
c. Combine my practical work experiences onboard to demonstrate how
how to take measures to keep the safety in the housekeeping department..
Process of teaching: (1) Give a few questions to review the last lessons;
(2) Read the new words & expressions;
(3) Explain the text (give some practical examples to help students understand).
Never leave master keys in doors while working in cabins.
Never leave chemicals, cleaning materials or equipments lying around unattended.
(3) Always lock door after leaving cabin for any period of time.
Keep empty cabins locked at all times.
Always report any damage or missing items immediately.
When upper bunk is in use after preparing for the night, ensure that the ladder is in place.
Always advise the passengers as to where the bed ladder is stored when it is not in position
on the bunk.
Prior to sailing instruct the new passengers in the operation of light switches, A/C diffusers and bunk ladders.
Keep Housekeeping lockers clean and neat, do not store inflammable materials.
(10) Use extreme caution when vacuuming public rooms, cabins, corridors and stairwells, making sure electric cords are in place so that no one can trip over them.
(11) Check electric plugs and wires on equipment adaptors, fixtures, etc. and report by AVO immediately if repair should be necessary.
(12) Promptly clean up spillages.
(13) Do not leave glasses lying around corridors; return to deck parties for collection.
(14) Use caution when using stairways in public areas and in service areas.
(15) Do not block passageways, stairways, WTD and FSD or block access to any fire fighting or fire prevention apparatus.
(16) Do not smoke at your station and make sure that ashtrays and cigarette butts are disposed in a proper and safe way.
(17) Secure all of your equipment during rough seas.
(18) Do not smoke in bed or in restricted areas. Somke only in designated areas.
(19) Avoid inhalation of toxic fumes.
(20) Do not let debris accumulate onboard the ship. It is a fire hazard.
(21) When handling cleaning materials, wear gloves, eye protection, and face mask. If you are allergic, report it to your supervisor.
(22) Report all hazards and defects noted immediately.
(23) Turn off and disconnect electrical equipment before cleaning, repairing or adjusting.
(24) All chemical cleaning bottles must be labelled.
(25) Trolleys must be secured, when not in use.
(26) Do not store any items inside electrical lockers and electrical panels.
(27) Do not leave your hand or fingers between the door while closing.
Exercises
How to deal with chemicals, cleaning materials or equipment?
How to deal with empty cabins?
Before the ship sets sail, what should cabin steward instruct the passengers to do?
How to deal with housekeeping lockers?
How to handle ashtrays and cigarette butts at your station?
When handling cleaning materials, if you are allergic, what should you do?
What are WTD and FSD?
While closing door, what should you pay attention to?
Subject: 3. SAFETY PRECAUTIONS FOR DEALING WITH SUBSTANCES HAZARDOUS TO HEALTH
Time of teaching: 2 periods
Aims of teaching: (1) Make students to understand the meaning of toxic, corrosive, harmful
and irritant substances;
(2) Make students to understand safety practices for dealing with hazardous
substances.
Focal points: How to take measures to deal with different hazardous substances such as toxic, corrosive, harmful and irritant substances onboard.
Methods of teaching: a. Bilingual teaching;
b. Combine my practical work experiences on the cruise ships, apply a large number of safety cases to explain;
c. Combine my practical work experiences onboard to demonstrate how
how to take measures to keep the safety in the housekeeping department..
Process of teaching: (1) Give a few questions to review the last lessons;
(2) Read the new words & expressions;
(3) Explain the text (give some practical examples to help students understand).
A.Under COSHH or Control of Substances Hazardous to Health Regulations 1988, all persons at work need to know the safety precautions to take so as not to endanger themselves or others through exposure substances hazardous to health. Below are four general classifications of risk, we should know the appropriate symbols, their meanings and their safety precautions.
(1) The meaning of toxic/very toxic substances
May cause serious health risk or even death if inhaled, ingested or if it penetrates the skin.
Safety precautions for toxic/very toxic substances:
a Wear suitable protective clothing, gloves and eye/face protection.
b. After contact with skin, wash immediately with plenty of water.
c. In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
d..In case of accident or if you feel unwell, seek medical advice immediately.
(2) The meaning of corrosive substances
May cause destruction of living and burns if it is contacted.
Safety precautions for corrosive substances:
a. Wear suitable gloves and eye/face protection.
b. Take off immediately all contaminated clothing.
c. .In case of contact with the skin, wash tissue immediately.
d. In case of contact with eyes, rinse immediately (for15 minutes) with plenty of water and seek medical advice.
(3) The meaning of harmful substances
May cause limited health risk if inhaled, ingested or if it penetrates the skin.
Safety precautions for harmful substances:
a. Do not breathe vapour/spray/dust.
b. Avoid contact with the skin.
c. Wash thoroughly before you eat, drink or smoke.
d. In case of contact with the eyes, rinse immediately with plenty of water and seek medical advice.
(4)The meaning of irritant substances
May cause inflammation and irritation on immediate or repeated or prolonged contact with the skin or if inhaled..
Safety precautions for irritant substances:
a. In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
b. In case of contact with the skin, wash immediately with plenty of water.
c. Do not breathe the vapor/spray/dust.
B. How do hazardous substances enter your body?
(1.) Ingest----take into stomach, eat or drink accidently;
(2.) Inhale----breathe something in;
(3.) Absorb---take or suck in (liquids);
(4.) Inject----put liquid into someone with a special needle.
C. Safety practices for dealing with hazardous substances:
(1.) Make as instructed;
(2.) Read the label;
(3.) Wear protective clothing (or equipment);
(4.) Keep separate from them;
(5.) Store correctly;
(6.) Keep good personal hygiene;
(7.) Don’t eat or drink when you deal with them.
Exercises
What does COSHH mean?
What are “toxic substances”? How to do safety precautions?
What are “corrosive substances”? How to do safety precautions?
What are “harmful substances”? How to do safety precautions?
What are “irritant substances”? How to do safety precautions?
How do hazardous substances enter your body?
What are the safety practices for dealing with hazardous substances?
Subject: 4. Personal Booklet
Time of teaching: 12 periods
Aims of teaching: (1) Make students to understand the importance of the “Personal Booklet”;
(2) Make students to understand the compulsory obligations as a crew onboard;
(3) Make students to understand the instructions and signals on safety onboard;
(4) Make students to understand some informations about the ship’s lifeboats and life rafts, and how to use them.
(5) Make students to understand the instructions in case of fire and fire fighting equipments onboard.
Focal points: (1) Important instructions and remarks for the crew;
(2) The instructions on “Man Overboard”, “Abandon Ship” and “Emergency and Fire Signal”;
(3) Equipment for the ship’s lifeboats;
(4) Inflatable life rafts;
(5) Instructions in case of fire and fire fighting equipments.
Methods of teaching: a. Bilingual teaching;
b.Combine my practical work experiences on the cruise ships, apply a large number of cases to explain;
c. Combine my practical work experiences onboard to demonstrate how
how to abide by the safety instructions and use the safety equipments.
Process of teaching: (1) Give a few questions to review the last lessons;
(2) Read the new words & expressions;
(3) Explain the text (give some practical examples to help students understand).
PLACE OF EMERGENCY, FIRE AND BOATS STATION
NO. ………………………………………………………...
RANK……………………………………………………...
NAME……………………………………………………...
SURNAME………………………………………………...
STUDY THIS BOOKLET CAREFULLY
(1) This booklet must be carefully kept by each crew member and be returned in the event that
the crew member signs off the ship.
(2) Each crew member must know exactly what to do in the case of an emergency---fire or abandon ship---all particulars can be found in this book.
(3) Read carefully all the notices and instructions which are posted around the ship.
INSTRUCTIONS AND REMARKS
IMPORTANT
It is compulsory that all crew members attend to the life boat drills. During the drills the crew members must be serious and courteous.
All crew members must be on time – No one can be absent without any serious reason unless certified by the head of each department.
Crew members must be back aboard the vessel in time –at least one hour before sailing.
In ports where passes must be returned to the local authorities, crew members must deliver them without delay, and also, in ports where the crew under medical examination must proceed on time to avoid any delay.
Crew members are obliged to follow customs regulations in the ship’s ports of call to avoid any complications.
Keep the ship clean because it is your home.
Do your duty by being courteous and cooperative with your colleagues of all ranks.
Be tidy and wear the proper uniforms issued by the ship, and be punctual on duty.
Do not waste water, electricity, or provisions, this is in your own interest.
Follow carefully meal times arranged for you by the ship, if you are late, meals will not be
provided.
Smoking is forbidden in the cabins on retiring in order to avoid any chance of fire.
(12) Be quite and behave with your colleagues and do not disturb them when they are sleeping.
(13) It is very important to be polite to passengers and other crew members.
(14) Crew members are not allowed to have any explosives on board or any other articles that could endanger the safety of the ship.
(15) All crew members are not allowed:
a.To be on deck at any port during the ship’s arrival and departure unless they are on duty.
b.To put their heads out of any porthole or window.
c.To remain at the gangways during embarkation and disembarkation.
d.To go ashore in port without having permission from the head of their departments.
e.To remain near the ship’s swimming pool.
f.To sleep in other crew members’ cabins.
g.To use the ship’s passenger lift – except in the case of emergency.
(16) Crew members are not allowed to stay in the passengers’ areas except during hours of duty and during the hours specified by the ship’s regulations.
(17) Portholes must only be opened or closed following orders from the staff captain and their deadlights must not be removed without orders to do so.
(18) Make sure that all cigarettes are extinguished and never throw butts overboard from open decks or portholes.
(19) Crew members are not allowed to throw overboard any kind of rubbish from the open decks or through portholes. They may use the rubbish tins only.
Exercises
What’s a personal booklet?
Who must the personal booklet be kept by?
What’s life boat drill?
After going ashore, what time should we be back aboard the vessel?
When doing your duty, how to get along with your colleagues of all ranks?
What are all crew members not allowed to do onboard?
Please list seven points.
How to deal with cigarettes and cigarette butts onboard?
How to deal with rubbish onboard?
MAN OVERBOARD
SIGNAL: When you realize that a person is overboard, inform the bridge immediately on the phones ___ or ___.
The ship’s whistle will be sounded two (2) short and two (2) long blasts.
DUTIES: Look for the nearest ring buoy and throw it to the water towards the man overboard.
______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
ABANDON SHIP
Continuous long blast from the ship’s whistle and supplemented with the same ringing of the ship’s alarm bells.
The order to “abandon ship” will be given only by the ship’s master through the public address system.
All crew to life boats stations
BOAT NO.______ LIFE RAFT NO.________
ABANDON SHIP DUTIES
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EMERGENCY AND FIRE SIGNAL
Seven or more short blasts followed by one (1) long blast from the ship’s whistle supplemented by the same signal on the general alarm bells.
The operational command by the master will be announced through the public address system.
All crew to emergency/fire stations
EMERGENCY FIRE STATION DUTIES ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
EQUIPMENT FOR THE SHIP’S LIFE BOATS
Your ship is fitted with life boats, in accordance with the International Convention of Safety of Life at Sea, 1960. The normal equipment of every lifeboat is as follows:
A single banked complement of buoyant oars, two spare buoyant oars, and a buoyant steering oar; one and half sets of thole pins or crutches attached to the lifeboat by lanyard or chain; a boat hook (two hooks in motor boats).
Two plugs for each hole (plugs are not required when proper automatic valves are fitted).
A baler and two buckets of approved material.
A rudder attached to the lifeboat, and a tiller.
Two hatchets, one at each end of the lifeboat.
A lamp with sufficient oil for 12 hours, two boxes of suitable matches on a watertight container.
An efficient compass to be illuminated or fitted with suitable means of illumination.
Lifeline becketed around the outside of the lifeboat.
A sea anchor of approved size.
Two painters of sufficient length. One shall be secured to the forward end of lifeboat with a
stop and toggle so that it can be released, and the other shall be firmly secured to the stern of the lifeboat and ready for use.
(11) A vessel containing one gallon of vegetable, fish or animal oil. The vessel shall be so arranged that it can be attached to the sea anchor.
(12) A food ration for each person the lifeboat is certified to carry. These rations shall be kept in airtight receptacles which are to be stowed in a watertight container.
(13) Watertight receptacles containing six pints (or three liters) of fresh water for each person the lifeboat is certified to carry, a rustproof graduated drinking vessel.
(14) Four parachute signals of approved type capable of giving a bright red light at a high altitude, six hand flares giving a bright red light.
(15) Two smoke signals (for daytime use) capable of giving off a volume of orange-coloured smoke.
(16) Grab lines secured from gunwale to gunwale under the keel.
(17) First aid outfit in a watertight case.
(18) Electric torch suitable for signaling in Morse Code together with one spare set of batteries
and one spare bulb.
(19) A daylight signaling mirror.
(20) A jack knife fitted with a tin opener.
(21) Two buoyant heaving lines.
(22)One manual pump of an approved type.
(23)A suitable locker for the stowage of small items of equipment.
(24) One whistle.
(25) One set of fishing tackle.
(26) One approved cover of a high visible colour capable of protecting the occupants against
injury or exposure.
(27) One copy of the illustrated table of life-saving signals.
All lifeboats are fitted with suitable means to enable persons in the water to climb into the lifeboat. Every motor lifeboat carries a portable fire extinguisher.
Exercises
What’s the signal for man overboard?
What’s the signal for abandon ship?
Only who can give the order of “abandon ship”?
What’s the signal for emergency and fire?
What’s lifeline?
What’s watertight container?
What’s first aid outfit?
How many liters does one gallon equal to?
INFLATABLE LIFE RAFTS
Every inflatable life raft is so constructed that, when fully inflated and floating with the cover uppermost, it is stable in a sea way.
The life rafts are so constructed that if they are dropped into the water from a height of 60 feet, their equipments will be undamaged.
The total weight of a life raft and its equipment does not exceed 400 pounds.
The life rafts are made of approved material and constructed to be capable of being 30 days afloat in all sea conditions and are fully operational through a temperature range of 150 degrees F to minus 22 degrees F.
All the inflatable life rafts onboard have a capacity of 25 persons each.
Equipments of inflatable life rafts.
1 buoyant rescue quoit attached to at least 100 feet of buoyant line.
2 sponges.
2 paddles.
1 repair outfit capable of repairing punctures in the buoyant compartments.
Approximately the same rations and other equipments as a lifeboat.
1 instruction booklet on how to survive in a life raft.
INSTRUCTIONS IN CASE OF FIRE
The greatest danger on every ship is fire – which is usually caused by a lighted cigarette, a match, a short circuit, or negligence of any person onboard.
(2) Everyone onboard is obliged to be careful not to cause any fire, and to be careful not to put
in danger those lives onboard, and their own, and all crew are obliged to know how to use the fire extinguishers provided by the ship.
(3) Only a very well prepared crew can definitely face the danger of fire and observe a fire at its onset before it has a chance to spread.
(4) Each great fire naturally starts from a small one and no matter how small, it must be observed in time and extinguished immediately.
(5) Anyone observing smoke or flame or smelling anything burning must urgently inform the bridge, either by telephone or verbally, or (on observing a fire) by breaking the glass in the nearest manual fire alarm. Be calm in order not to cause panic among passengers.
(6) When we are near a fire and the whole area is full of smoke, we must realize that the area closest to the floor is more breathable than the area higher up. For this reason we must crawl on our knees when using fire hoses and extinguishers.
When we use a fire hose in order to extinguish fire, we must remember that by holding the hose close to the face while hosing, we are getting clearer air to breathe near the water.
(8) When a room is full of smoke, whether we are wearing breathing apparatus or not, we must find exactly our position in the room so that we may leave quickly when necessary. Touching the walls or furniture helps to guide the way out in the limited visibility.
Everyone wearing the breathing apparatus and his assistant holding a contact safety rope must know the signals to be given with the rope which are as follows:
One pull on the rope means to give more length.
Two pulls on the rope means “hold tight” onto the rope.
Three pulls on the rope means “lead me out”.
The signals mentioned above must be known by heart by all crew members as they are very
important.
(10) Everyone using a fire hose must know that as the water is under high pressure and being forced out of a small nozzle, the end of the nozzle must be kept pressed down. For this reason the hose should be held under one arm with one hand holding the nozzle pressed down, thus avoiding the water jetting upwards, instead of down onto the fire.
(11) Crew must make sure that every single passenger is wearing his life jacket properly and also carries a blanket in the event of emergency or fire. Children under the age of 10 years must have children’s life jackets, which are provided by the stewards at the beginning of every voyage.
(12) Crew must make sure that all passengers have evacuated all passengers accommodation and have proceeded to their muster stations before they leave for their emergency stations. Only when instructed to do so, may crew proceed to their lifeboats after informing the officer in charge of their particular areas that all passengers have evacuated their cabins.
(13) The personnel in charge of the emergency stations must check and make sure that no passengers leave these stations without the captain’s order.
(14) In case of any misunderstanding or for any other questions, apply to safety officer or staff captain for any serious matter.
GENERAL INFORMATION ON TYPES OF FIRES AND FIRE FIGHTING EQUIPMENTS TO BE USED.
To use the fire hoses in the fire stations you must connect the hose to the hydrant and turn the valve anti–clockwise. If it is necessary you can make a longer length of hose by connecting two together.
WATER EXTINGUISHERS
Can be used by turning the extinguisher upside down or by pressing the button on the head of the extinguisher. These extinguishers can be used in the case of a 1st class fire (wood, papers, rubbish, etc.) but never on a fire caused by electrical equipment or liquid fuel.
FOAM EXTINGUISHERS
Can be used also by turning them upside down (After first being shaken and turned anticlockwise fully the top valve). Turn the nozzle towards the base of the fire and do not move the position until the cylinder is empty. These extinguishers can be used on a 2nd class fire (liquid fuel, paints, etc.)
CO2 EXTINGUISHERS
These extinguishers are with a cone-shaped attachment. They can be operated by pressing the handle or turning the valve. Point the cone directly to the fire, holding the extinguisher by the wooden handle and spray from left to right onto the fire. These extinguishers can be used for all types of fires and especially for 3rd class fire (electrical equipment, motors, etc.).
DRY CHEMICAL EXTINGUISHER
These extinguishers come in three types which operate as follows:
Remove the plug and switch on.
Remove the plug and pump.
Remove the plug and turn the extinguisher upside down, knock the base and then direct the nozzle to the fire.
The main types are NO.1 and 2. They can be used in the case of 2nd or 3rd class fires.(fuel, paint, electrical apparatus, etc.).
WATERTIGHT DOORS (W.T.D.)
The ship is divided into watertight compartments by transverse bulkheads. For the purpose of isolating one or more of these compartments, that may have become damaged by collision, grounding, etc. the vessel has been designed with watertight doors in various positions from the keel to watertight deck.
These doors are made from steel and may be closed from both sides of the door or from the bridge.
When the WTDs are about to be closed, a hooter sound is warning. This is to avoid accidents. Crew should take care on hearing the signal and keep clear of the doors.
The WTDs may be used as Fire Screen Doors (F.S.D.) if necessary.
Exercises
What’s the biggest weight of a life raft?
What are the equipments of each life raft?
What’s the biggest danger on the ship?
Why must we crawl on our knees when using fire hoses and extinguishers?
When a room is full of smoke, how to guide the way out in the limited visibility?
Why should we hold the hose close to the face?
What’s the first class fire?
What’s the second class fire?
What’s the third class fire?
Subject: Questios And Answers About The Safety Drills On The Cruise Ship. (Take TOPAZ as an Example.)
Time of teaching: 8 periods
Aims of teaching: (1) Make students to understand the importance of the safety drills on board.
(2) Make students to understand how to answer the safety questions of safety officers as a crew onboard;
(3) Make students to understand some important informations about safety drills.
Focal points: (1) The questions about the important instructions on safety;
(2) The questions about how to direct the passengers in case of emergency onboard.
(3) The questions about the equipments for the ship’s lifeboats and life rafts;
(4) The questions about life jackets onboard;
(5) The questions about emergency code announcements.
Methods of teaching: a. Bilingual teaching;
b.Combine my practical work experiences on the cruise ships, apply a large number of cases to explain;
c. Combine my practical work experiences onboard to demonstrate how
how to answer the questions of the safety officers onboard.
Process of teaching: (1) Give a few questions to review the last lessons;
(2) Read the new words & expressions;
(3) Explain the text (give some practical examples to help students understand).
WHAT IS THE EMERGENCY SIGNAL?
Seven or more short blasts followed by one long blast from the ship’s whistle supplemented by the same signal of the general alarm bells.
WHAT IS THE ABANDON SHIP SIGNAL?
One continuous long blast with the ship’s whistle supplemented with the same signal of the general alarm bells.
WHAT IS THE MAN OVERBOARD SIGNAL?
Two short and two long blasts by the ship’s whistle.
WHAT DO YOU DO WHEN YOU HEAR THE EMERGENCY SIGNAL?
Proceed to your cabin and collect life jacket, wear warm clothes, then go to your emergency station.
Avoid passing through the emergency area, which has been announced on the P. A. system.
WHAT DO YOU DO IF YOU SEE A FIRE?
Inform the navigation bridge by phone, or push the nearest fire break glass alarm.
Report the location of the fire.
Evacuate the area.
Close all F.S.Ds (Fire Screen Doors) around the area to avoid spreading of smoke and fire.
Prepare the nearest fire hoses and fire extinguishers for the fire squads.
WHAT DO YOU DO IF YOU SEE A SMALL FIRE?
A. Inform the bridge by phone or break and push the nearest fire break glass alarm.
B. Use the nearest fire extinguisher.
WHAT ARE THE BRIDGE TELEPHONE NUMBERS?
1122&1124
WHAT DO YOU DO IF YOU SEE A MAN OVEBOARD?
Throw the nearest life buoy to the sea.(At night time use the buoy with the light).
Inform the bride of the location of the person overboard. Your report should be “MAN OVERBOARD PORT SIDE or MAN OVERBOARD STARBOARD SIDE”.
Keep your eyes on the position of this person until the ship turns around and picks him/her up.
WHAT KINDS OF FIRE FIGHTING EQUIPMENTS ARE ONBOARD?
Fire hoses.
Fire extinguishers.
Sprinkler system (covers passenger and crew area).
CO2 system (covers boiler room and generator room).
WHAT KINDS OF FIRE EXTINGUISHERS ARE ONBOARD?
A. Dry chemical or A.B.C (small nozzle ) for any kind of fire. BLUE COLOUR
B. CO2 (big nozzle ) for electrical fires. BLACK COLOUR
C. Foam for liquid fires (Engine room). YELLOW COLOUR
HOW MANY FIRE SQUADS ARE ONBOARD AND HOW MANY FIRE ZONE
LOCKERS?
There are 4 fire squads and 5 fire zone lockers, they are:
Fire Squad #1: On bridge wing-portside.
Fire squad #2: Allegro deck-forward portside near to housekeeping office.
Fire squad #3: Concerto deck (near engine room corridor).
Fire squad #4: Allegro deck-aft starboard side near exit to mooring deck.
Fire Zone Locker#1: Main deck forward near passengers cabin 6008.
Fire Zone Locker#2: Upper deck forward outside Disco starboard.
Fire Zone Locker#3: Crew staircase 4 P Allegro deck.
Fire Zone Locker#4: Allegro deck near Hospital.
Fire Zone Locker#5: Main deck aft near exit to Crew Bar starboard.
(Note: These are just for the ship TOPAZ, different ships, different fire squads, fire zone lockers.)
(10)HOW MANY MUSTER STATIONS ARE ONBOARD AND WHERE ARE THEY
LOCATED?
There are four (4) muster stations located as follows:
MUSTER STATION “A” (ALPHA): Disco-Upper Deck Forward.
MUSTER STATION“B”(BRAVO): Windjamer Lounge-Upper Deck Midship.
MUSTER STATION“C”(CHARLIE): Casino-Upper Deck Midship.
MUSTER STATION“D” (DELTA): Broadway Show Lounge-Upper Deck Aft.
Exercises
(1) What is the emergency signal?
(2) What is the abandon ship signal?
(3) What is the man overboard signal?
(4) What do you do when you hear the emergency signal?
(5) What do you do if you see a fire?
(6) What do you do if you see a man overboard?
(7) What kinds of fire fighting equipments are onboard?
(8) What kinds of fire extinguishers are onboard?
(9) What does “forward portside near to housekeeping office” mean?
(11)WHERE ARE THE SPARE LIFE JACKETS LOCATED?
Adult’s L/Jackets in Verandah Deck Port & Starboard Side Open Deck, Children’s L/Jackets in Upper Deck Forward Port Side of Windjammer Lounge near F&B Office.
(12)WHERE DO YOU DIRECT THE PASSENGERS AFTER THE EMERGENCY SIGNAL
HAS SOUNDED?
Direct them to their cabins, advise them to get dressed with warm clothes, put on their life jackets and proceed to their muster stations following the directional signs.
(13)AFTER THE EMERGENCY SIGNAL HAS SOUNDED, IF YOU SEE A PASSENGER PROCEEDING TO HIS/HER MUSTER STATION WITHOUT A LIFE JACKET, WHAT SHOULD YOU DO?
Advise the passenger to go back to his/her cabin to collect his/her life jacket. If his/her cabin is near to the emergency area, direct him/her to his/her muster station and a spare life jacket will be provided to him/her.
(14)HOW DO YOU DIRECT A PASSENGER TO HIS/HER MUSTER STATION?
Observe the muster station letter which is in the front of his/her life jacket, direct him/her to his/her muster station. Advise him/her to follow the directional signs which are posted all around the ship on the walls, corridors and staircases.
(15)WHEN WOULD YOU GUIDE THE PASSENGERS FROM THEIR MUSTER STATIONS TO L/BOAT STATIONS?
Muster station leaders will guide passengers to their lifeboat stations only at the captain’s
command or the officer in charge or Hotel manager.
(16)IF YOUR MUSTER STATION IS ON FIRE, WHAT SHOULD YOU DO WITH YOUR PASSENGERS? (FOR LEADERS)
We should guide our passengers to the alternative muster stations, which will be the L/Boat stations.
(17)WHAT KINDS OF LIFE SAVING APPLIANCES ARE ONBOARD?
a. Lifeboats;
b. Life rafts;
c. Life rings;
d. Life jackets.
(18)HOW MANY LIFEBOATS ARE ONBOARD THE TOPAZ? (LOCATION & CAPACITY)
There are 14 Lifeboats located on Verandah Deck, Port & Starboard Sides.
Odd numbers: 1, 3, 5, 7, 9, 11, 13 on Starboard Side.
Even numbers: 2, 4, 6, 8, 10, 12, 14 on Port Side.
Capacity of L/B 1&2: 47 persons;
Capacity of L/B 3, 4, 5, 6, 7, 8, 9, 10, 11, 12: 120 persons;
Capacity of L/B 13&14: 140 persons.
(19)HOW MANY LIFE RAFTS ARE ONBOARD?
There are 23 life rafts onboard, each life raft has a capacity of 25 persons. All the 23 life rafts are located at two life raft muster stations, in Veranda Deck Forward Open Deck.
(20)WHICH ARE THE RESCUE BOATS?
Lifeboats# 1 & 2.
(21)WHAT ARE THE LIFELINES OF THE LIFEBOATS?
They are slack lines, fitted all around the lifeboats gunwale, helping those who are in the sea to hold onto the lifeboats.
(22)WHAT ARE THE MANROPES OF THE LIFEBOATS?
The ropes with the nautical knots that hang above the lifeboat. The people inside the lifeboat should hold onto them during the L/boat’s launching or recovering of the water.
(23)WHAT IS THE PURPOSE OF THE ORANGE CANOPY ON THE LIFEBOAT?
To be used as a distress signal during the day, or for collection of the rain water, or to protect the people against the sun, rain or cold.
Exercises
What does “spare life jackets” mean?
Where do you direct the passengers after the emergency signal has sounded?
After the emergency signal has sounded, if you see a passenger proceeding to his/her muster station without a life jacket, what should you do?
How do you direct a passenger to his muster station?
When can you guide the passengers from their muster stations to lifeboat stations?
If your muster station is on fire, what should you do with your passengers?
What kinds of life saving appliances are on board?
What are the lifelines of the lifeboats?
What are the manropes of lifeboats?
(10)What is the function of the orange canopy on the lifeboat?
(24)WHAT ARE THE PROCEDURES FOR LOWERING A LIFEBOAT?
a. Lower the embarkation ladder;
b..Open the slip hooks in lashings;
c. Release the lashing;
d. Lower to the embarkation deck using the winch brake;
e. Secure the plug;
f. Secure the bousing tackles---release triced pendants;
g. Embark the person into the lifeboat one by one, sitting facing aft, holding manropes;
h. Slack the bousing tackles forward and aft;
i. Lower the lifeboat to the sea , using the brake;
j. Start the engine while lowering except the boats No.13-14, their engines start when boat
is in the sea water.
WHEN THE LIFEBOATS IS IN THE SEA
k. Release first the aft and then the forward block;
l. Push first the bow and then the side of the lifeboat by using the boat’s hooks.
HOW MUCH FOOD AND WATER IS IN A LIFEBOAT?
One package of food ration per person;
Three liters of water per person.
(26)WHAT EQUIPMENT IS IN A LIFEBOAT?
Oars, crutches, 2 boat hooks, 1 buoyant bailer, 2 buckets, survival manual, compass, sea anchor, 2 painters, 2 hatchets, a rustproof dipper, a rustproof drinking vessel, 4 parachute flares, 6 hand flares, 2 buoyant smoke signals, 1 torch, 1 daylight signaling mirror, 1 copy of lifesaving’s signals, 1 whistle, 1 first aid kit, a jack knife, 3 tin openers, fishing tackle and for each person 6 dozens of anti-seasickness medicine and one seasick bag.
(27)HOW MANY WAYS ARE THERE TO LAUNCH A LIFE RAFT?
a. Using the crane embarkation deck, deck #7 port and starboard side.
b.Throwing the life raft to the sea, embarkation into the life raft using the overside ladder
c. Automatically, when the hydrostatic release is activated, the life raft is then still attached
to the sinking ship until it is three to four meters below the water.
(28)WHAT IS THE PROCEDURE TO LAUNCH A LIFERAFT?
Open the embarkation door.
Lower the overside ladder.
Connect the life raft to the hook..
Secure the painter line, bousing lines and container lines.
Heave up and turn the life raft outside the ship.
Inflate the life raft by pulling the painter liner (operating line).
Secure the life raft.
Embarkation (without shoes, cross sitting).
Release the bousing lines.
Lower the life raft to the sea by using the brake.
One meter above the sea, pull the release hook wire.
After launching, cut the painter line with the knife provided in the life raft.
Use the paddles.
(29)HOW MANY LINES (ROPES) DOES EACH LIFERAFT HAVE?
—FOUR
Painter line or operating line---red color, 36 meters long, by pulling it inflates the liferaft..
Two bousing lines--- yellow color, one on each side of the life raft, in order to secure the life raft along the side of the ship before embarking the life raft.
One container line--- black color, which must be fastened to the ship before the life raft is inflated in order to hold the container and keep it from falling to the sea.
(30)HOW DO WE EMBARK A LIFE RAFT?
a. One by one without shoes;
b. No sharp objects in the back pockets;
c. cross sitting one opposite the other.
Exercises
How much food and water is in a lifeboat?
What are the procedures for lowering a life raft?
How many lines (ropes) does each life raft have?
What are they?
(4) How do we embark a life raft?
(31)HOW MUCH FOOD AND WATER IS IN A LIFE RAFT?
a. One package of food ration per person;
b. One and a half liters of water per person.
(32)WHAT EQUIPMENT IS IN A LIFE RAFT?
One buoyant rescue quoit, 2 knives, 2 buoyant bailers, 2 sponges, 2 sea anchors, 2 buoyant paddles, 3 tin openers, 1 first aid kit, 2 buoyant smoke signals, 4 parachute flares, 6 hand flares, 1 water proof flashlight, spare batteries, spare bulb, 1 daylight signaling mirror,1 copy of the lifesaving signals, 1 fishing tackle, 1 graduated drinking vessel, and for each person 5 dozens of seasickness medicine and 1 seasick bag, 1 repair kit.
(33)WHAT KIND OF DISTRESS SIGNALS CAN WE USE IN LIFERAFTS AND LIFEBOATS DURING THE DAYTIME, WHAT KIND IN THE NIGHT?
DAY TIME 2 floating orange smoke signals
1 signaling mirror
moving the life jackets and orange cover up and down.
NIGHT TIME 6 hand flares 1 flashing light
4 parachute rockets 1 hurricane lamp
(34) WHAT IS THE PURPOSE OF THE SEA ANCHOR ?
To keep the lifeboat or life raft in the same position and minimize the drifting due to the wind so that the other ships or aircrafts can locate the lifeboat or life raft at the same place from where the distress signal was transmitted.
HOW MANY HOURS AFTER THE ABANDONSHIP SIGNAL CAN WE CONSUME FOOD & WATER ?
Sick or injured person at any time.
Everyone else 24 hours after abandoning the ship.
WHAT IS A SAFE DISTANCE TO STAY AWAY FROM THE SINKING SHIP?
A safe distance is considered to be one and half times the length of the ship.
HOW DO WE JUMP INTO THE SEA?
Choose the lowest level deck. We look down to the sea to see if it clear of people or any other obstruction. Then we cross our arms, block the nose and hold the life jacket down and tight to our bodies. Then we cross our legs, jump feet first looking forward towards the horizon.
HOW DO WE GIVE THE SOS SIGNAL?
***___***Three short whistles, three long whistles, three short whistles.
HOW SHOULD WE DRESS FOR ABANDONING SHIP?
In warm clothing.
WHERE DO YOU KEEP YOUR LIFE JACKET?
In our cabin always and in a place easy to pick it up.
IF YOUR CABIN IS ON FIRE, WHERE DO YOU GET A LIFE JACKET?
From the boxes located on Verandah port and starboard side of the ship.
IF WE ARE SHORT OF WATER AND FOOD, WHAT DO WE DO?
Collect rain water by using the cover and use fishing tackle for fishing.
WHAT DO YOU DO WHEN SOMEONE IS SUFFERING FROM HYPOTHERMIA?
If he is wearing wet clothes, we undress him and cover his body with blankets or take any other thermal preservation aid.
(44)WHAT SHOULD YOU DO IF YOU SEE AN INJURED PERSON?
Immediately inform the BRIDGE 1122 & 1124
RECEPTION 1591
HOSPITAL 1444
Exercises
(1) How much food and water is in a life raft?
(2) What is the use of sea anchor?
How many hours after the abandon ship signal can we consume food & water?
(5) What is a safe distance to stay away from the sinking ship?
(6) How do we jump into the sea?
(7) How do we give SOS signal?
(8) Where do you keep your life jacket?
(9) If we are short of water and food on the sea, what should we do?
(10) What do you do when someone is suffering from hypothermia?
EMERGENCY CODE ANNOUNCEMENTS
(1) What does “CODE ALPHA” announcement mean?
When somebody is found lying on the floor injured, unconscious or looking badly, you should report immediately to the following telephone numbers BRIDGE 1122, 1124 and also RECEPTION 1591.
The officer on duty if necessary will proceed with the “CODE ALPHA ANNOUNCEMENT” which means that someone’s life is in danger and need medical assistance.
This announcement will activate the “CODE ALPHA TEAM” to proceed for assistance.
(2) What does “CODE BRAVO” announcement mean?
CODE “BRAVO” is used in emergency situations (Fire, Flooding, Explosion, etc.).
This announcement will activate the “CODE BRAVO TEAM” to proceed in the emergency area, and also activate the Fire Squads # 1, 2, 3, 4. to response to the emergency situations.
(3) What does“CODE RED” announcement mean?
CODE RED is used if there is a situation where tension or act of violence is present. This announcement will activate the “CODE RED TEAM” to response to the situation.
(4) What does“SEARCH ROUTINE” announcement mean?
In case of bomb threat on board the ship will proceed with the “SEARCH ROUTINE” announcement to activate all crew to conduct search for a suspicious object or bomb in their working areas and their own cabins (except if they are served by a cabin steward).
They must report to their department head, whether a suspicious object found or not.
If crew find a suspicious object, they should not touch it in any way and allow any other crew member to come in contact with it.
Exercises
What does “CODE ALPHA’’ announcement mean?
What does “CODE BRAVO’’ announcement mean?
What does “CODE RED’’ announcement mean?
What does “SEARCH ROUTINE’’ announcement mean?
Subject: Review
Time of teaching: 4 periods
Aims of teaching: (1) Make students to grasp the key points of the contents they learnt;
(2) Make students to grasp the basic English words;
(3) Make students to grasp the basic hygienic knowledge onboard;
(3) Make students to understand the basic knowledge about safety onboard. Focal points: (1) The questions students haven’t understood;
(2) The information on final examination.
Methods of teaching: a. Bilingual teaching;
b. Summarize what students have learnt.
Process of teaching: (1) Give a few questions to review the last lessons;
(2) Review “The Elementary Hygienic Knowledge For Working On Cruise Ships”;
(3) Review “The Basic Safety Knowledge For Working On The Cruise Ship”.
Appendix 1
General Rules & Regulations For Officers, Staff & Crew Onboard ( Take the TOPAZ as an example)
The following rules and regulations as outlined and prescribed by management require compliance by all officers, staff and crew members. The disregard of, or failure to comply with these regulations by the vessel’s management will result in disciplinary action that could result in a fine or dismissal. Refusal to obey a lawful order will result in immediate dismissal. The master, staff captain, chief engineer, hotel manager and all department heads are directed to maintain and enforce compliance of these regulations at all times.
1.DEFINITION OF ALL OFFICERS, STAFF AND CREW MEMBERS
Senior officers
Hotel officers
Officers
Staff
Crew
The above ever mentioned before.
2.PROCEDURES
If any member of the ship’s complement breaks the rules and regulations, the master will take the necessary action and record the facts in the Log Book. At all times ship’s personnel have the opportunity to lay before the master any complaint; the procedure to follow: Department head reports to the staff captain, who will bring the case to the attention of master. All matters concerning discipline and order will be investigated and if necessary action will be taken in these matters by the staff captain. All members of the ship’s complement are under the master’s command. They will follow orders. They will follow orders given by the master, department heads and officers on duty.
3.CONDUCT
All members of the ship’s complement must be polite and helpful to passengers at all times and at no time argumentative or discourteous even if provoked. All vessels’personnel will conduct themselves at all times in a manner, which will not discredit or cause harmful consequences to the ship and/or to the company. They will refrain from any acts, which may adversely affect the ship, and especially will avoid any act, which might entail risk or injury to themselves and /or other crew members, and or passengers. Failure to conform to this regulation will result in immediate dismissal without exception.
All vessel’s personnel will require reporting for duty at their stations at lease 15 minutes before their assigned duties begin.
All personnel will report for each duty or work period in clean uniforms or work clothes and name badge.
No personnel, officers, staff and crew members are permitted to enter passenger cabins or invite passengers to their cabins, except on specified ship’s business, or in the line of duty. When in public rooms or gangways passengers must always be given top priority.
Large concentrations of crew members in any space in the ship should be avoided at all times. All members of the ship’s complement will behave properly toward other crew members and respect those who retire. Use of foul language is not permitted. No member of the ship’s complement is allowed to use passenger toilets. These are for passengers only.
4.DRESS/APPEARANCE
All members of the ship’s complement must at all times be properly dressed in accordance with the uniform regulation: clean, clean-shaven and well groomed. Hair must be neatly trimmed, and for male crew members the length of hair will not exceed the shirt collar. Those crew members assigned to service duties to passengers are not allowed to grow beards(only a moustache).
5.WORK DRESS IN PUBLIC AREAS
Any member of the ship’s complement who is conducting work in public areas in work dress times must wear a clean white boiler suit or other assigned uniform.
6.SMOKING
Smoking is strictly forbidden:
When on duty;
When in bed;
When near ventilator intakes;
When in the holds/storerooms/galley/pantries;
When in the elevator;
When passing through passenger accommodations.
7.ALCOHOL
Excess consumption of alcoholic beverages is prohibited at any time. Personnel found drunk or intoxicated are subject to disciplinary action.(Dismissal)
8.WORKING CONDITIONS
All members of the ship’s complement must report for duty on time. No member of the ship’s complement is allowed to be absent from his/her work duties unless on doctor’s written orders. Questions regarding working conditions, hours, overtime, etc shall be directed to the department head.
9.SHORE LEAVE
No member of the ship’s complement is allowed to go ashore without prior authorization from the department heads, and when necessary, staff captain. chief engineer or master. When leaving or boarding the vessel, all members of the ship’s complement will carry ID card and show it to the officer on duty at gangway or quarter master. Senior officers and department heads will sign in and out in the prescribed logbook that is at the gangway. All members of the ship’s complement must board the vessel 30 minutes prior to departure. Failure in doing so will result in a written warning.
The master can, at any time forbid any member of the ship’s complement to go shore leave. In this case the master will make the reason for his action known and write it down in the ship’s log. It is required that at least one third of each department be on vessel at all times. The respective department heads will designate these crew members. The staff captain must approve any deviation from this. It is understood that department heads will be on board the majority of the time and in their absence the second in command after being advised.
10. BOAT AND FIRE DRILLS
All members of the ship’s complement shall attend the drills. There are exceptions to this rule, which is to be strictly enforced. It is imperative that all members of the ship’s complement be familiar with their duties in case of emergency. Each and every member of the ship’s complement must be familiar with the boat station and the shortest route thereto. Life jackets must be stored in cabins at all times when not in use.
11.CABINS
All members of the ship’s complement must ensure that cabins, bathrooms and accesses are kept clean and tidy. For any changes in cabin arrangements permission from the staff captain must be obtained. Never shall any member of the ship’s complement carry out these changes him/himself.
It is forbidden: To hang clothing, towels, etc. near any electrical appliance, whether connected or not.
To install auxiliary wires in cabins for extra lighting, etc.
To connect radio sets or any appliance other than those with regulation plugs and insulation. To open portholes/windows in air-conditioned spaces or in rough seas.
12.GAMBLING
No member of the ship’s complement is allowed to indulge in public or private gambling of any nature. No member of the ship’s complement is allowed to enter the ship’s casino area at any time other than on specified duty.
13.SMUGGLING
Smuggling is strictly forbidden. Any form of smuggling will be followed by disciplinary action and is subject to prosecution in a criminal court.
14.FIREARMS/WEAPONS
It is forbidden for any member of the ship’s complement to possess firearms of any nature or any other dangerous weapons. Failure to comply with this will result in fines and/or dismissal with a report to the appropriate authorities.
15.DRUGS AND/OR NARCOTICS
It is forbidden for any member of the ship’s complement to bring on board or use or possess any drugs or narcotics. Personnel suspected of carrying or smuggling illegal drugs on themselves or in their cabins will be subject to examination. Failure to comply with this will result in heavy fines and /or dismissal with a report to the appropriate authorities.
16.SHIP’S PROPERTY
No items belonging to the vessel may be removed or taken ashore , unless authorized by the department heads and approved by the master. Any member of the ship’s complement defacing, abusing or pilfering the ship’s property is open to severe fine and immediate dismissal.
17.GARBAGE
Dumping of the garbage on the ship is not allowed. Any garbage must be put properly in the receptacles (Note: Never put paper waste in any ashtrays). At no time should garbage be thrown overboard.
18.FIGHTING, USING INDECENT LANGUAGE
Any personnel bothered by another, should report such action to his/her department head or the officer on duty. When a problem is serious, it should be reported to the staff captain immediately. The staff captain with department heads concerned will investigate the matter and will take necessary steps to prevent the same problem for recurring. In case of serious fights the participating crew members will be dismissed.
19.MEALS, TIMES AND SUPERVISION
All personnel must attend meals at assigned times and must use dining room according to their ratings. Never will food be taken to crew quarters unless authorized by the master. Members of the ship’s complement who are entitled to use buffets should do so not prior to 30 minutes after the commencement of the buffet and always at the end of the line when passengers are still being served. The assistant F&B manager on duty and frequently the F&B manager must inspect crew food/meals. The assistant F&B manager is obligated to act immediately on complaints that food portions are insufficient. Officers, staff and crew are not permitted to enter the galley at any time. The galley area is for authorized personnel only, unless work crew is performing maintenance and repairs. Any unauthorized person found in the galley will be reported to the staff captain and will be warned.
Dining room and buffet services for guests/visitors
Guests and/or visitors, department heads and staff officers will be able to use the above services only after authorization from the staff captain and the hotel manager. The F&B manager must see to it that only authorized visitors and guests are served meals. Special care must be exercised in implementing the above so as to eliminate abuse of this privilege by unauthorized persons.
20.ELEVATORS
The use of passenger elevators are prohibited for all members of the ship’s complement, unless specified business, or authorized by the master.
21.CUSTOMS AND IMMIGRATION
All personnel will report to immigration in any port that they are signing on or off in. In the US port where immigration takes place you must be in the designated lounge at the time advised by the crew purser, with proof of citizenship for the United States citizens and your I-95 (if signing off the vessel for non-United States citizens). No member of the ship’s complement is allowed to leave the vessel until Customs and Immigration have cleared the vessel.
All personnel face fines and/or imprisonment for failure to obey customs laws, and deportation or fines and imprisonment for failure to obey immigration laws.
PERSONAL ITEMS TO BE CLEARED BY CUSTOMS
Any crew member wishing to take items ashore (i.e.package, stereo, etc) in US ports must submit a declaration in writing to the purser’s office no later than noon on Friday. If for any reason you decided not to take the manifested items ashore you must advise the chief purser immediately to insure proper cancellation with United States Customs. Failure to do so could result in any further items being cleared by denial of Customs declaration.
Items that are to be landed in Nassau must be given in writing to the Purser’s Office one day prior to arrival. Forms are supplied through Department Head of Purser’ Office.
ITEMS TO BE LANDED
Any ship’s property that is to be sent shoreside for any reason must be submitted with the proper paper work to the purser’s office no later than 5:00p.m.on Friday. Failure to do so will only result in items not being landed. In a case where items that are cleared are not taken from the vessel you must contact the chief purser immediately so proper formalities can be conducted with the United States Customs. Failure to abide by this could result in fines being imposed to the ship. When items that have been landed for repair are returned back to the vessel, proper paper work must be completed to enable United States Customs to be informed.
22.MISSING THE SHIP-NOT REPORTING ON SAILING DAY
Any personnel missing the vessel are subject to immediate warning or dismissal. All personnel must be onboard one-half-hour prior to sailing, or will be subject to a warning. Crew members missing the vessel should notify address and phone number on back of crew pass.
23.PAY-DAY
Salaries will be paid in the crew purser’s office at designated times.
24.REQUEST TO SEE SHIP’S DOCTOR
Any member of the ship’s complement who wishes to see the doctor must have the appropriate form from the department head. Anyone failing to do so will be turned away. This of course does not apply to emergency situations.
25.CREW BERTHING BOOK AND CABINS
The crew purser will keep the existing crew-berthing list. For any changes in cabin assignment, the staff captain and hotel manager must give permission and notification. At the end of each month it is the responsibility of the crew purser to update the Berthing Book and submit copies to the master, staff captain and main office.
CREW BERTHING BOOK AND CABINS(CTD)
The following is FORBIDDEN IN CABINS:
(1) Opening portholes
(2) Nails, screws, or pictures on the wall unless approved by the staff captain.
(3) Antennas or similar devices hung from portholes.
(4) Furniture added or removed.
(5) Cooking or eating.
(6) Gambling or smuggling
(7) Illegal drugs or offensive weapons.
(8) Installing flammable materials over light fixtures.
(9) Bringing passengers into cabins.
26.SUNBATHING AND POOL
Sunbathing by officers and staff is only permitted on Sun Deck around funnel. No member of the ship’s complement is allowed in the ship’s swimming pool.
27.P.A.SYSTEM
No one except authorized persons shall use the ship’s P.A.System.
28.OFFICER’S REGULATIONS
Officers will wear their prescribed uniforms while on or off duty and not appear in public areas in civilian clothes. Officers will wear their evening uniforms after 19:00 hours when visiting public areas.
PUBLIC ROOMS AND PASSENGER AREAS
All officers may stay in these rooms and areas for recreational and entertaining purposes. While in the public lounges, officers are not allowed to use bar stools or crowd around bar service areas at any time and shall not walk around public areas carrying glasses or bottles. Passengers always have priority and should never be left standing, always remember to vacate seats to accommodate passengers.
All officers are permitted in the Disco until 02:00 a.m. Officers who are on watch standing duties should not be in pubic rooms during hours intended for their rest
Officers are allowed to dance with passengers and should limit dancing with other officers and staff.
LOITERING
Avoid loitering in the following areas:
A.purser’s square
B.Shore Excursion Office
C.Housekeeping Desk
D.Casino
E.Gift Shop
F.Photo Gallery
29.STAFF REGULATIONS
The following rules and regulations are in addition to those previously stated;
DRESS
All staff members must be immaculately dressed in prescribed uniforms and well groomed. Dress must be in keeping with standards on a cruise ship, Please remember that you are a representative of your company. At no time may staff members appear in see-through apparel. T-shirts, shorts, sweats or other civilian clothes while on board unless otherwise prescribed is part of the uniform. Evening attire should consist of smart dresses for female staff members and jacket and tie for the male staff members.
MEALS
Staff members will take their meals in the Staff Dining Room at posted times.
PUBLIC ROOMS AND PASSENGERS’ AREAS
All staff members may stay in these rooms and areas for recreational and entertaining purposes. While in the pubic lounges staff members are not allowed to use bar stools or crowd around the bar service areas at any time and shall not walk around public areas carrying glasses and bottles.
All staff members are permitted in the Disco until 02:00a.m. staff members are to be immaculately dressed and well groomed. Staff members are allowed to dance with passengers and should limit dancing with other officers and staff.
30.CREW REGULATIONS
The following rules and regulations are in addition to those previously stated:
DRESS
Uniforms must be as clean and neat as possible.
PUBLIC AREAS AND DECKS
Crew ratings are not permitted to wander around in passenger accommodations, public rooms or passenger open deck spaces. When on duty in these areas make it as brief as possible. Do not make unnecessary noise. Passing through public areas shall be avoided as much as possible. Never shall a crew-rating member pass through public areas inside the accommodation carrying articles for his work such as paint cans, brushes, etc.
CABINS/LAVATORIES
Each crew member is responsible for keeping his cabin and lavatory clean and tidy. All crew members must behave properly towards other crew members and respect each other.
31.LAUNDRY
Uniforms will be laundered on board free of charge. Private laundry for crew members and officers will be done on board at reduced rates as stated on the Crew Laundry Slip
Crew members and staff are responsible to take their uniforms and private wash to the laundry themselves. Officers with a steward servicing their cabins will fill a laundry slip and place their uniforms or private wash in a laundry bag, which is supplied in their cabins. the steward will then take to and from the laundry.
Dry cleaning of uniforms will be done by shoreside operator and charged to the company for which the officers or crew members are working onboard. There is no dry cleaning of private clothing.
32.BEEPERS
Department heads and other designated crew have been issued beepers. The beepers must remain with the department heads and crew at all times. Periodic checks must be made to insure that batteries are charged and in perfect working order. If other personnel are on duty and have the beeper, the department head must give it directly to them. The beeper has been allotted to the department head and it is their responsibility.
In conclusion, it is the responsibility of the department head to make sure that all the above rules and regulations are known and abided by his/her personnel. All those failing to abide by the rules and regulations have to face consequences.
Appendix 2
Disciplinary Rules, Regulations & Procedures (Take TOPAZ As An Example)
Offences 1st step 2nd step 3rd step
Assault on fellow crew member Discharge
Cooperating with or overlooking
smugglers Discharge
Dishonesty Discharge
Drinking while on duty Discharge
Fighting Discharge
Going to passenger’s cabin
(except in the line of duty) Discharge
Misconduct towards passengers Discharge
Possession of illegal weapons Discharge
Reporting for work under the
influence of alcohol & drugs Discharge
Smuggling Discharge
Smuggling stowaways Discharge
Solicitations of tips Discharge
Taking passengers to crew areas Discharge
Theft of company’s or other
crew members’ property Discharge
Offences 1st step 2nd step 3rd step
Threatening fellow crew members Discharge
Use of other crew member’s
ID card Discharge
Solicitation of good comments Discharge
Sexual harassment Discharge
Use of public or passenger
areas (crew) Discharge
Failure to abide by any ship’s
rules and regulations Written warning Discharge
Losing crew pass Written warning Written warning Discharge
Missing the ship on departure
from port Written warning Written warning Discharge
Having food in cabin Written warning Written warning Discharge
Failure to comply with immigration
and customs rules Written warning Written warning Discharge
No reporting to immigration
officials when requested Written warning Written warning Discharge
Late for immigration
crew check Written warning Written warning Discharge
Failure to report to crew purser when
returning from leave or vacation Written warning Written warning Discharge
Offences 1st step 2nd step 3rd step
Insubordination written warning Written warning Discharge
Misuse or damage of company’s
property Written warning Written warning Discharge
Refusal to follow supervisor’s
order Written warning Written warning Discharge
Smoking in unauthorized areas
or while on duty Written warning Written warning Discharge
Passing through passenger areas
where not allowed Written warning Written warning Discharge
Using passenger elevators Written warning Written warning Discharge
Not taking salary on pay-day Written warning Written warning Discharge
Being absent from fire and boat drill Written warning Written warning Discharge
Cabin found dirty during inspection Written warning Written warning Discharge
Abusive language Written warning Written warning Discharge
Not wearing name tag Written warning Written warning Discharge
Not having safety booklet
during drills Written warning Written warning Discharge
Boarding vessel late Verbal warning Written warning Discharge
Failure to report injury or
accident to self or others Verbal warning Written warning Discharge
Offences 1st step 2nd step 3rd step
Inability to cooperate with
other crew members Verbal warning Written warning Discharge
Late for duty Written warning Written warning Discharge
Leaving duty without proper
permission Written warning Written warning Discharge
Appendix 3
Code Of Appearance For Crew Members Onboard (Take the TOPAZ as an example)
It is important that passengers have every confidence in the staff who are going to give service to them. The passenger’s expectations will be of staff who are neat, clean, and tidy and show that they have taken as much care of themselves as they are likely to take care of the customers. They will expect similar standards to those who offer professional service in high quality hotels ashore.
The objective of a set of standards is consistency. When consistency is applied to people it is called ‘fairness’. People who feel they are being treated fairly have greater respect for supervision and company requirements. The following code will lead to a consistent standard of appearance to our customers. To make it fair, exceptions cannot be allowed.
Entertainers must also adhere to the appearance standards as laid out below when in public spaces. It is recognized that standards of makeup and costume will be different when performing on stage.
The standards are split into Grooming, Jewellery and Uniforms.
(1) GROOMING
Every crew member should present themselves, when on duty, with a smart and clean appearance. Mirrors are posted at all entrances to passenger areas onboard and these should be used each time when you enter such an area to check if your appearance is up to standard.
Hair
A neat natural style with a conservative cut. If bleached or dyed, to be maintained as natural looking as possible with no unnatural colours e.g. blue, green, silver steaks. If hairsprays and gels are used they should be kept to a minimum.
Ladies-Hair should be off the face and if longer than shoulder length, to be tied at back of head or plaited when on duty, using company supplied bow. If a hair band is used for shorter hair, it should be black in colour.
Men-Length never to exceed shirt collar. Hair can be short but no totally shaved ‘skinhead’ look.
Facial hair
Men are to be clean-shaven when on duty. An unshaven appearance offends. Daily shaving is required and for those who have a heavy growth they may have to shave twice daily. Moustaches are acceptable, but they must be fully grown and kept neatly trimmed. Beards including goatee beards are not acceptable. (Exceptions to this are for those individuals hired before the establishment of this policy)
Body Hair
Female staff who wear shorts as part of their uniforms must make sure their legs are free from hair.
Tattoos
Exposed tattoos offend in a service situation. Any tattoos should be covered when on duty.
Makeup
Lipstick. Only company approved lipstick (on sale in the crew shop at cost price) may be worn on duty. This should be applied sparingly and not outside the natural lip line. No separate lip outline is used.
Company Approved Lipsticks
Margaret Astor, Soft Sensation 410
Margaret Astor, Soft Sensation 497
Margaret Astor, Soft Sensation 800
Eyeliners and shadow. These are acceptable when applied in neutral colours that are close to the skin tone and create a natural blended look. Eye shadow should not extend beyond the natural eye area. Eyeliner should not extend beyond the corner of the eye. Mascara may be applied lightly in shades of brown or black and eyebrow pencil should only applied lightly to highlight the brows in shades as close to the natural hair colour as possible.
Foundation. Neutral colours should be chosen in a shade complimentary to the skin tone. No use of any form of makeup is acceptable for men.
Nails
Fingernails should be kept trimmed. They should be no longer than the end of the fingertip. Accumulated dirt under the fingernail is unacceptable. For females, company approved varnishes* may be used from the slop chest. Chipped varnish should be removed or replaced. False nails are unacceptable.
Company Approved Nail Varnishes
Margaret Astor, ‘60sec’ Wonderlast 08
Margaret Astor, Ultra Diamond 220
Margaret Astor, Ultra Diamond 800
Fragrances
Due to close contact with customers and fellow crew members, the use of underarm antiperspirant or deodorant is required. For the same reasons, the use of strong heavy scents or fragrances is unacceptable. If you choose to wear after-shave, perfume or eau de toilette, please be considerate to others and use a light, mild scent.
Personal Cleanliness
In warm climate it is essential to shower once a day and in warm service environments it is recommended to shower at least twice a day. Not only does showering freshen up the body but it removes bacteria and sweat from the skin which can cause offensive smells, especially if strong flavoured foods have been consumed. Areas that need most attention are under the arms, between the legs and the feet. Hot water showers, towels and soap are freely provided by the ship.
(2) JEWELLERY
Service staff are not allowed to wear excessive jewellery. They collect dirt and bacteria and can become hazardous in a service environment. Additionally excessive jewellery can give the customer the impression that the crew are ‘well off’ and this could negatively affect the customer’s decision to pay a tip.
Watches.
Service staff can wear a watch. Straps, faces and backs should be kept clean.
Food handlers i.e. galley staff should not wear watches when working with food.
Earrings.
Ladies-a single stud or ring worn on the earlobe is acceptable when on duty. Multiple studs, dangle or hoop rings are unacceptable.
Men – no earrings allowed
Piercings
No visible pierced jewellery is acceptable to customers and is not to be worn on duty
Rings
Staff should not wear an excessive number of rings or oversized rings when on duty. One ring per hand on middle or ring finger. A ring should be no wider than 1/2 cm. The exception being a wedding set.
Food handlers i.e.galley staff should remove any rings when working with food.
Chains & pendants
If worn on duty, any neck jewellery visible to the customers, should be limited to a simple chain necklace.
Bangle & Bracelets
Wrist and arm jewellery is not to be worn on duty. This includes ankle bracelets and belly chains.
(3)UNIFORMS
Uniforms and the free laundering of those uniforms are to provide a standardized and professional image of our crew. They should be kept clean, repaired and worn correctly.
Shirts/Blouses
On open necked shirts or blouses, only the top (neck) button will be left undone.
Shirts or blouses that are worn with a tie should be buttoned completely.
Long sleeved shirts or blouses should have their sleeves rolled down and be buttoned at the cuff during service. Sleeves may only be rolled up when handling stores or working in pantries.
Jackets
When a jacket is part of the uniform, this should be buttoned at all times.
Skirts
A skirt should be flat fronted without pleats or pockets. It may have a single slit at the back, but no more 4 inches(10cms). The bottom of a skirt should be worn no higher than 4 inches (10cms) above the kneecap. A simple black belt must be worn with a skirt. Officer’s dress skirts should be worn no longer than ankle length.
Trousers
Black trousers provided to crew members should be flat fronted with pleats, have no side stripe or turn-ups. They should not be a jeans type, baggy or flared. The trouser leg bottom should cover the back of the shoe. Trousers are to be worn with a plain black belt.
Tights&Stockings
Black tights or stockings should be worn with black and green skirts. Flesh coloured tights or stockings should be worn at all other times including the time of wearing a white skirt. Self-grip stockings, if used, should be strong enough not to slide down the leg. If suspenders are worn, clips should not outline in a skirt or dress.
Exception: staff whose duties require them to wear shorts when plain white socks without logo or coloured tops should be worn.
Socks
Men---Black socks must be worn when on duty at all times.
Exception: Staff whose duties require them to wear shorts when plain white socks without logo or coloured tops should be worn.
Shoes
It is recommended that leather shoes be worn as they allow feet to breathe. They should be comfortable, as service staff will spend many hours on their feet. It is also recommended that rubber-soled shoes be worn in food areas a safety precaution.
It is also advisable to have two pairs of the same style shoes so that they can be rested.
Male---Smart black, slip on or laced shoe, with plain toe is acceptable. If heeled this should not be more than 3 cm high. No thick or heavy soles, no buckles, no patent (shiny) leather.
Exception---Staff whose duties require them to wear shorts. Plain white, low-heeled trainers with no obvious logos should be worn.
Female service staff---Smart plain black flat shoe or with a heel to a maximum of 3 cms. high. No thick soles or platform heels. No open toes or open back and without ankle strap.
Exception---Staff whose duties require them to wear shorts. Plain white, low-heeled trainers with no obvious logos should be worn.
Female housekeeping staff---Plain white flat slip on shoes or with a heel to a maximum of 3 cms.high. No open toes or open back and without ankle strap.
For those positions requiring safety shoes, these will be provided on board.
Additional points for officers.
---Daytime uniforms are white. Plain white shoes of canvas or leather should be worn. These may be flat but any heel should not be more than 3 cms.high.
---Men should wear plain white socks with no coloured tops or logo.
---A white belt with simple buckle needs to be worn with trousers or skirt.
---In the evening high collared white jackets are worn. White T-shirts without logo will make wearing these more comfortable.
---For formal evenings when mess uniforms are worn, a black cummerbund should be worn between shirt and trousers/skirt. Males should have a set of plain black dress studs and cuff links.
Appendix 4.
The Basic Cruise Ship English
GENERAL ENGLISH
公共英语
职位 Title
谁是你的 Who is your---?
驻船代表 Cruise Director
驻船副理 Assistant Cruise Director
饭店经理 HoteI Manager
客运经理 Operations Manager
主 管 Supervisor
领 班 Chief Attendant
医 生 Doctor
美 容 师 Hairdresser
领 队 Tour Leader
前台主管 Reception Supervisor
客房主管 Housekeeping Supervisor
餐厅主管 Restaurant Supervisor
酒吧主管 Bar Supervisor
公共区域 Public Area
一 楼 1st Deck
二 楼 2nd Deck
三 楼 3rd Deck
四 楼 4th Deck
吸 烟 区 smoking area
非吸烟区 non-smoking area
机 舱 engine room
大 堂 lobby
美 发 室 beauty salon
餐 厅 dining room
诊 所 clinic
商务中心 business center
驾 驶 台 bridge
厨 房 kitchen
观 景 台 observation deck
麻将室 mahjong room
游艺室 game room
酒 吧 bar
健身房 gym / exercise room
舞 池 dance floor
图书室 library
厕 所 toilet / rest room
洗手间 washroom / rest room
问侯 Greetings
您 好! How do you do?
您好吗? How are you?
请再次光临! Please come again!
早上好! Good morning!
下午好！ Good afternoon！
晚上好！ Good evening！
晚 安！ Good night！
再 见！ Good-bye！
再 见！ See you later!
明天见! See you tomorrow!
祝你玩得愉快！ Have a good time!
祝你度过愉快的一天！ Have a good day!
关键词句 Important Words & Sentences
吸尘 vacuum
漏 leak
滴水 drip
冲 flush
开 open
锁 lock
地毯 carpet
钥匙 key
擦 wipe / clean
坏了 broken/ doesn’t work
清扫 clean
脏 dirty
硬 hard
软 soft
修理 fix / repair
冰块 ice cubes
保险丝 fuse
洗 wash
气味 odor
臭味 smell
关 close
潮湿 damp
额外 extra / spare
托盘 tray
早餐 breakfast
午餐 lunch
晚餐 dinner
晚餐 supper
Can I have---?
能给我---？
Can I have an extra / a spare---?
能另外给我—个---？
Do you have---?
你有---?
I need another---.
我需要另外一---。
Where can I find---?
哪里能找到---？
Can you change my---?
能帮我换---吗？
Where is---?
---在哪里?
What is your cabin number?
请问你的房间号？
Excuse me? / Pardon?
请再说一遍好吗？
My pleasure.
不用谢。
Yes, please wait a moment.
好，请稍等片刻。
Please show me.
请给我看一看。
Let me show you.
我给你看。
I will get that for you.
我帮你拿。
I’m sorry, can you repeat that?
对不起，再说一遍好吗？
You forgot to put water in my room.
你忘了给我水了。
Can you help me?
能帮帮忙吗？
What can I do for you?
Or: Is there anything I can do for you?
我可以帮你做点什么？
What time is---?
---是几点钟？
Who gives the massage?
谁做按摩？
Where can I make an appointment?
在哪我可以预约？
Where are we?
我们在哪？
Where is the library?
图书馆在哪？
What is your name?
您贵姓?
P（客人）： Can you tell me the Three Gorges?
你能给我讲一下三峡吗？
W（服务员）：Good evening sir/lady! How are you today?
晚上好，先生/女士。你好吗？
W（服务员）：Did you enjoy the day?
你今天过得好吗？
W（服务员）：Did you have a good time today?
你今天过得愉快吗？
W（服务员）：Do you like the excursion?
你喜欢这次上岸参观吗？
W（服务员）：How do you like the lecture?
你喜欢这个讲座吗？
W（服务员）：Do you like the scenery?
你喜欢这风景吗？
W（服务员）：I’m sorry, would you mind repeating that slower?
对不起，请您说慢一点好吗？
W（服务员）：Please follow me.
请跟我来
W（服务员）：Right this way.
这边请。
W（服务员）：Would you like to take a seat?
你想坐一会吗？
W（服务员）：Excuse me, would you mind moving over a little bit?
对不起，你介意移一下吗？
W（服务员）：Excuse me, are you finished?
对不起，您用完了吗？
W（服务员）：I’m sorry, would you mind waiting a few minutes?
对不起，请稍等。
W（服务员）：Enjoy your meal/dinner/dessert.
慢慢享用/晚餐/点心。
W（服务员）：Sure, what is your cabin number? And what would you like for her/him?
当然可以，请问你的房间号是多少? 你想为他带些什么？
Special Occasions 特别场合
Happy Birthday!
生日快乐 !
Captain’s Cocktail Party
船长鸡尾酒会
Happy New Year!
新年快乐 !
Captain’s Farewell Banquet
船长欢送宴会
Merry Christmas!
圣诞节快乐!
Common Questions 一般问题
Scenic Spots of the Yangtze River:
长江沿途景点:
P（客人）：What is that tree/plant?
那是什么树？
P（客人）：What is that city called?
那座城市叫什么？
P（客人）：Where are we?
我们现在到了哪里？
If you do not know the answer, you can say:
如果你不知道答案，你可以说：
W（服务员）：I am not sure, but you can ask our river guide, he knows the river a lot more
than I do.
对不起，我不太清楚，但你可以问我们的船陪, 对长江他比我知道得多得
多。
Or 或者
W（服务员）：I am not sure, but I can ask the river guide for you.
我不太清楚，但我可以帮你去问我们的导游。
Schedule 关于计划
P（客人）： Where are we going today/tomorrow?
今天/明天我们要到哪里？
P（客人）： What is today’s shore excursion?
今天我们有什么上岸计划？
P（客人）： We are going to---.
我们要到---。
P（客人）： What time do we arrive at …?
我们什么时候到…？
a. Lesser Three Gorges
小三峡
b. Sandouping Village
三斗坪
c. Three Gorges Dam
三峡大坝
W（服务员）：The beauty salon and the massage room are on the ---.
理发室和按摩室在---。
W（服务员）：You need to make an appointment at the front desk.
首先，您需在前台预约。
P（客人）： The light(s) doesn’t (don’t) work.
房间里的灯坏了。
W（服务员）：I’ll call the electrician to repair.
我去找电工来修。
Drills OF General English 公共英语练习
1. As a company policy, I’m afraid that you have to pay for the damage.
按照公司规定，我想你必须为你的损坏赔偿。
2. Awfully sorry, sir/madam. We are not permitted to do so .
非常抱歉，先生/太太。不容许我们这么做。
3. Could I be of assistance?
我能帮忙吗？
4. Could you fill out the Lost Property Form, please?
你能填一下这张财物遗失表吗？
5. Don’t worry, leave it to me.
不要着急，让我来。
6. Don’t worry, sir. Everything will be all right.
不要着急，先生。一切都会好的。
7. Don’t worry. We can arrange it for you .
不要着急，我们能为你安排。
8. Don’t worry, sir. We’ll see to it .
不要着急，先生。我们将负责这件事。
9. For all inquiries just dial---or--- and ask front desk.
所有查询请拨---或---和问前台。
10. Have a good rest .
请好好休息。
11. Hope you’ll be all right soon.
希望你将一切顺利。
12. Hope you have a good trip.
希望你旅途愉快。
13. I do wish you had let us know earlier, sir.
先生，我非常想你早点让我们知道。
14. If you are in a hurry, we have a two-hour quick service. (about laundry)
如果你急着要，我们有两小时的快速服务。（关于洗衣）
15. If you will excuse, I want to go.
如果你愿意，我想去 。
16. I hope I haven’t disturbed you .
我希望没有打扰你。
17. I hope you enjoy your stay .
我希望你过得愉快。
18. I’ll be with you in a moment, sir /madam. I’ll get in touch with the persons concerned.
先生/太太，过一会我将和你在一起。我将和相关人员取得联系。
19. I’ll go and check it. Please wait a moment .
请等一等，我去查一查。
20. I’ll go and fetch it right away, sir /madam.
先生/太太，我马上去拿。
21. I’m afraid that you have to pay an indemnity. It’s the ship’s policy.
我想你不得不赔偿，这是船上的规定。
22. I’m sorry about this. I wish I had known earlier. I would have been glad to do it .
关于这件事我很抱歉。我想要是我早点知道，我会很乐意去做的。
23. I’m sorry about this, sir.I’ll look into the matter at once. Please accept our apology.
先生，关于这件事我很抱歉。我将立即调查，请接受我们的歉意。
24. I’m sorry about this. Thank you for telling us, sir /madam. I assure you it won’t
happen again.
关于这件事我很抱歉，谢谢你告诉我，先生/太太。我保证这件事不会再发生。
25. I’m sorry, madam. I will inform the manager. so he can contact you about the incident.
对不起，太太。关于这个事件，我将告诉经理以便他和你联系。
26. I’m sorry, madam. Please accept my apologies on behalf of the ship.
对不起，太太。我代表全船表示歉意。
27. I’m sorry, sir. I’m being called away. Have a pleasant day, sir.
对不起，先生。有人找我，祝你度过愉快的一天。
28. I’m terribly sorry, sir. Please be assured that we will look into the matter.
我非常抱歉，先生。请你相信我们将调查这件事。
29. I’m sorry to hear that. Shall we search the room once again?
听到这我很抱歉。要不要我们再搜寻一次房间？
30. I’m sorry for the mistake, sir. I do apologize.
对于这个错误我很抱歉，先生。我道歉。
31. I’m awfully sorry to have broken glasses while cleaning the room.
我非常抱歉，当我清洁房间的时候把玻璃杯打破了。
32. I’m sorry to hear that. May I help you to look through the room if you don’t mind?
听到这我很抱歉，如果你不介意，我可以帮你到房间看一看吗？
33. I’m the room attendant. May I come in ?
我是客房服务员，我可以进来吗？
34. Is there anything else I can do for you ?
还有没有其他的事需要我做？
35. Is this for pressing only ?
这仅仅只需要烫平吗？
36. Items handed in for cleaning before 10:00 a.m. will be returued in the same day.
在早上十点钟以前送交的衣物当天可以送回 。
37. I wish you a happy birthday.
我祝你生日快乐！
38. Let me inquire about it and I’ll let you know as soon as possible.
让我先打听一下，我将尽快告诉你。
39. Many happy returns of the day.
祝你长寿！
40. May I clean up the room now?
我现在可以打扫房间吗？
41. May I have the misdelivered items, please?
可以把送错了的（衣物）给我吗？
42. May I put the luggage here?
可以把行李放这吗？
43. May I take up a few minutes of your time ?
可以占用你几分钟的时间吗？
44. My English is not good enough for me to take down what you said. Here are pen and paper
for you .
我的英语不是很好，不能记下你所说的全部内容，这里是笔和纸。
45. Pardon, madam. I’m afraid I don’t follow.
太太，请原谅。我想我没听懂。
46. Please call me Xiao Yang, may I help you ?
请叫我小杨，我可以帮你吗？
47. Please excuse my disturbing you.
对不起，打扰你了。
48. Shall I send for a doctor?
需要给你叫医生吗？
49. Shall I turn the cooling up?
需要我把冷气开大一点吗？
50. Shall I turn the heating down?
需要我把暖气开小一点吗？
51. So sorry we can’t do that.
非常对不起，我不能做那个。
52. Sorry, the toilet is clogged.
对不起，马桶被堵了。
53. Sorry to have kept you waiting, sir.
对不起，先生。让你久等了。
54. Sorry to have taken up your time.
对不起，占用了你的时间。
55. Thank you for choosing our ship. I hope you enjoyed your stay.
谢谢你选择我们的船，希望你过得愉快！
56. Thank you for telling us, sir. I’ll speak to our manager about it.
谢谢你告诉我，先生。我将把这件事告诉经理。
57. Thank you for waiting, miss.
小姐，谢谢你的等待。
58. That’s not your fault.
那不是你的错。
59. There is a 220 volt and 110 volt plug in the bathroom.
在卫生间里有一个220伏和110伏的插头。
60. There is something wrong with the plug (light, desk-lamp, telephone,Tv set ).
这个插头有问题（灯，台灯，电话，电视机）。
61. The stairway is around the corner over there .
楼梯就在那边的拐角处。
62. This is my duty.
这是我的义务。
63. We hope you will come and stay with us again.
我们希望你再来和我们欢聚在一起。
64. We’re sorry to hear that you ‘re not well today .Are you feeling any better now?
听说你今天感到不舒服我们很难过。你现在感觉好一些吗？
65. What time would you like me to make up the room?
你想我什么时间给你整理房间？
66. When would you like me to make the bed ?
你想我什么时间给你整理床铺？
67. Will it disturb you ?
打扰你了吗？
68. Will there be anything else?
还有没有其他的事？
69. Would you like me to come back later?
你想我晚一点再来吗？
70. Let me adjust TV channel for you.
让我为你调一调电视频道。
71. In-house movie is on channel!
家庭影院正在放映！
RECEPTION DESK ENGLISH
前台基本英语
1.CHECK IN
入住
Good morning/afternoon/evening, welcome to Victoria---(number)！
早上好/下午好/晚上好！欢迎来到维多利亚---（号）！
May I have your voucher/ticket, please?
我可以看一看你的凭证/船票吗？
May I have your name/group code, please?
你能告诉我你的名字和团号吗？
I am sorry, I can’t find your name/group on our manifest.
对不起，在我们的旅客名单上面我没有找到你的名字和团号。
Do you have any other travel documents to show that you are taking our ship?
你有没有另外的旅游凭证来证明你是乘我们的船？
I am sorry I cannot check you in with this document. But l must contact the company now.
对不起，凭这个证明我不能给你办理入住手续。我现在必须与公司联系。
I am sorry. The office is already off duty. Would you just wait a moment and our manager will handle this matter.
对不起，办公室已经下班了。请稍等一下，我们经理将处理这件事情。
I am sorry. The document shows that you are on the wrong ship.
对不起，这个证明表明你上错了船。
I will go and check if there is any cabin available.
我查一查看是否有合适的房间。
We still have one cabin available for you. I am afraid you will have to pay directly to the ship.
我们还有一间房可以给你。我想你得直接在船上付款。
We will give you the discounted rate.
我们将给你这个折扣。
I am extremely sorry. Our ship is fully occupied now and there is no cabin available.
非常对不起，我们的船已全部住满，没有空房间。
If you insist your taking our ship, the only place we have is the mahjong room.
如果你们坚持要乘我们的船，唯一的地方就是麻将室。
If you want to take it, the charge will only be $---/pp.
如果你们想乘我们的船，每人的费用是---美元。
Could you fill in this registration form? One for each person.
请你们将这张登记表填一下，每人一张。
Your room number is---. it is on the--- deck.
你们的房间是---号，在---楼。
If you need any help or information, please call front desk and the number is---.
如果你需要帮助或查询，请打电话到前台，前台的电话号码是---。
In your cabin, you will find the printed schedule for activities on the ship.
在你的房间你将看到已印好的船上活动行程表。
The bar is open and you can get some drinks and get relaxed. It is in the Yangtze Club on the fourth floor .
酒吧正在营业，你可以去那里喝些什么，放松一下。扬子俱乐部就在四楼。
The bellboy will help you with your luggage .
行李员将帮你拿行李。
Thank you for taking Victoria Cruise. Have a good time on our ship !
感谢你乘坐我们的维多利亚游轮。祝在我们船上过得愉快！
2. ANSWERING TELEPHONES
回电话
Good morning/afternoon/evening, front desk, can I help you ?
早上好/下午好/晚上好，这是前台，我能帮你做点什么吗？
Your cabin number, please?
请问，你的房间号？
I see. I will send someone right now to your cabin to check it. Thank you !
我知道了。我马上派一位员工到你房间检查一下。谢谢！
We will do it right now /in a few minutes.
我们将立即解决。
3. ANSWERING QUESTIONS
回答问题
Good morning /afternoon /evening! Front desk, can I help you ?
早上好/下午好/晚上好，这是前台，我能帮你做点什么吗？
Your are welcome. Have a nice day.
别客气，祝你度过愉快的一天！
4. DEALING WITH PROBLEM
处理问题
I am sorry for that .
对此我很抱歉。
We will handle the matter right away.
我们将立即处理这件事情。
The engineer will come and fix it when you are on shore excursion this afternoon.
当你今天下午上岸游览的时候，工程师将来修理。
I will report to the manager and he will handle it.
我将向经理汇报，他来处理这件事。
5．MAKING APPOINTMENTS
预约
Massage is provided in the clinic on the ---deck. Here is the appointment form.
---楼的医务室提供按摩服务，这是预约表。
When would you want to take massage?
你什么时候想做按摩？
Sorry. The masseur is engaged at this time. But he is available at these times. Would you
like to choose another time?
抱歉，这个时间按摩师已有预约。但他这些时间有空。你想选择另外的一个时间吗？
I don’t think this is a good time, because at this time, the ship will sail into the Gorges/this is the crew’s show time and I do not think you want to miss the show.
我想这个时间不好，因为这时船将进峡/这是船员演出的时间，我认为你不想错过这场演出。
May I put down your name and cabin number?
我可以记下你的名字和房间号吗？
Ok, the appointment is done. The masseur will be in the clinic and wait for you at that time. Enjoy the massage.
好！就这样约定了。到时按摩师将在医务室等你。按摩愉快！
The beauty shop is on the ---deck . Here is the appointment form. When would you
like to have your hair done ?
美容厅在---楼。这是预约表，你想什么时候理发？
Sorry. The hair dresser is engaged at this time, but he/she is available at these times.
对不起，理发师在这个时间已有预约，但他/她在这个时间有空。
Would you like to choose another time?
你想选择另外一个时间吗？
I don’t think this is a good time because the ship will be sailing in the Gorges at this time and I don’t think you want to miss the scenery.
我想这个时间不好，因为这时船将进峡，我想你不希望错过风景。
We have crew’s show at this time and I do not think you want to miss the show .
因为这是船员演出的时间，我认为你不想错过这场演出。
May I put down your name and cabin number?
我可以记下你的名字和房间号吗？
Ok, the appointment is done. The beautician will be in the beauty shop and wait for you at that time. Enjoy your time.
好！就这样约定了。在那个时间美容师将在美容厅等你。祝你过得愉快！
6. SHORE EXCURSIONS
上岸游览
we will arrive in------(place) at around ------(time) and you will go for shore excursion.
在大约------（时间）我们将抵达------（地点），你们将上岸游览。
On the excursion, you will visit------, the visit there is very interesting .
上岸后，你们将参观------，那里的参观非常有趣。
I suggest you wear comfortable walking shoes as there will be some steps to climb
when you go .
当你们外出的时候，我建议大家穿舒适的运动鞋，因为有些阶梯要爬。
Would you leave your key at front desk when you go for shore excursion.
当你们上岸游览的时候，请将钥匙放在前台。
Please keep this boarding card and return to us when you come back..
Enjoy the trip!
请将登船卡保留好，回来的时候请还给我们。
祝旅途愉快！
7. DECLINE UNREASONABLE REQUEST
拒绝不合理的要求
I am afraid we do not recommend passengers to go ashore, here as the road is tough and we can not guarantee the security ashore.
我们建议客人不要上岸，因为这里路崎岖不平，我们不能保证岸上的安全。
I am sorry. As the ship’s policy, the crew is not allowed to accompany passengers to go ashore for unscheduled visit.
对不起，根据船上的规定，如果不是计划中的游览，船员不能陪客人上岸。
Drills of Reception English 前台英语练习
1. Good morning, sir. Welcome to our ship!
先生，早上好，欢迎乘坐我们的游轮！
2. Very glad to have you here. I’ll get the baggage up to your room.
你们的到来让我很高兴，我来帮你们把行李搬到房间去。
3. Wish you a most pleasant stay on our ship!
愿你在我们船上过得非常愉快！
4. Leave it to me.
让我来吧！
5. I’ll take care of your baggage, sir.
先生，让我来帮你拿行李。
6. Shall I carry the suitcase for you?
我替你提箱子，好吗？
7. Shall I show you to your room?
我领你去房间好吗？
8. Let me give you a hand.
让我来帮你。
9. Please remember to lock your room door before you go to bed.
请记着在上床睡觉之前把房门锁好。
!0. Just a minute, Mr. Smith. I’ll check the arrival list.
请等一下，史密斯先生，我查一下到客单。
11. Well, would you please fill in this form？
噢，请你填写一下这张表，好吗？
12. Would you please fill out this form while I prepare your key.
请你填写这张表，我给你准备钥匙。
13. Would you please take a seat while I look into our file.
你先坐一下，我给你查一下我们的卷宗。
14. Have you got any identification?
你有身份证明吗？
15. Please don’t leave anything behind.
请别遗忘你的东西。
16. It’s our pleasure to serve our guests well.
我们为客人服务好感到高兴。
17. You can send your telex and fax in the business center.
你可以在商务中心发电报和电传。
18. Have you put on the stamps?
你贴上邮票了吗？
19. Please stick the stamps on the front of the envelope together with the air mail sticker.
请你将邮票和航空邮件的标签一起贴在信的正面。
20. Would you like to send it by ordinary mail or by registered air mail?
你想寄普通航空信还是航空挂号信？
21. How do you like to send it, by air or by surface?
你想怎么寄呢？是航空还是海运？
22. What kind of currency do you want to change?
你要换那种货币？
23. What kind of foreign currency have you got, sir?
先生，你有哪一种外币？
24. According to today’s exchange rate, one US dollar in cash is equivalent to 8.19 yuan RMB.
根据今天的兑换率，每一美元现金相当于8.19元人民币。
25. How much would you like to change?
你想换多少？
26. What do you hold, cash or traveler’s checks?
你手头有现金还是旅行支票？
27. What denominations would you like?
你要多大面值的钞票？
28. We have 100 yuan bills, 50 yuan bills, 20 yuan bills, 10 yuan bills, 5 yuan bills and 1 yuan
bills.
我们有100元的，50元的，20元的，10元的，5元的和1元的钞票。
29. In what denominations?
你要什么票面的钱？
30. Will ten tens be all right?
十张十元的行吗？
31. The rate for traveler’s checks is 827 yuan against US $100.
旅行支票的兑换率是一百美元兑八百二十七元人民币。
32. The traveler’s checks cost one percent of total amount of purchase.
旅行支票要花购买总金额百分之一的手续费。
33. Would you please show me your passport for identification?
请你给我看一下你的护照，以作证明，好吗？
34. Please sign here on the exchange memo.
请你在兑换水单上签字。
35. If you want to cash the check, please sign again on the bottom line.
如果你想对支票，请再在底线上签名。
36. Please endorse the check.
请在这张支票上签名。
37. Please sign it under signature.
请在签名栏下签名。
38. Would you please fill in the checks and countersign them, madam?
太太，请你填写这些支票并在上面签字，好吗？
39. Here is the money, 8270 in all. Please check it and keep the exchange memo.
这是钞票，总共8270元。请核实一下，并保存好兑换水单。
40. If you have some RMB left when you are leaving China, you can change it back into US
dollars in the Bank of China or at the airport exchange counter. There you will be asked to
show the memo.
当你离开中国时，如果你还留下一部分人民币，你可以在中国银行或机场外币兑换处
把它再换成美元，在那里你需要出示这份兑换水单。
41. I’m sorry to hear that, madam.
太太，我对此很抱歉。
42. I’m sorry, it’s the policy of our ship. I hope you will understand.
很抱歉，这是我们船上的规定，我希望你能理解。
43. I’m awfully sorry for that, sir. I’ll see to it right away.
先生，我对此非常抱歉，我马上处理此事。
44. I do apologize for all the trouble.
对于一切麻烦，我真的很抱歉。
45. Sorry, sir. I’ll solve the problem for you as soon as possible.
先生，很抱歉，我将尽快地解决这个问题。
46. I’m sorry to have caused you so much trouble, but I’ll manage to solve the problem before
long.
我很抱歉为你带来了很多麻烦，但我会想办法很快解决这个问题的。
47. Sorry, sir. I have to advise you not to do so. It’s against the regulations.
很抱歉，先生。我必须告诉你不要这样做，这是违反我们规定的。
48. Could you describe your baggage to us?
请你为我们描述一下你的行李好吗？
49. But I must say that our cruise ship can’t be held responsible for your loss. You should have
locked your gold necklace in the ship’s safety box.
但我必须申明，我们的游轮对你丢失项链不负责任。你本应该把项链存在船上的保险
柜里。
50. Here is your bill, sir. Please check it.
这是你的帐单，先生。请复核。
51. Would you pay in cash or with traveler’s checks?
你是用现金支付还是旅行支票支付？
52. How do you wish to settle your account, sir, in cash or by credit card?
先生，你愿意怎样付款，用现金还是信用卡？
53. The total amount you owe the ship is down at the bottom.
（帐单）底下是你应付给船上的总数。
54. That makes a total of 750 US dollars.
总共750美元。
55. That charge is for drinks taken from the mini-bar, sir.
先生，这笔费用是小冰箱里的饮料消费。
56. This is the charge for your IDD calls.
这是你的国际长途电话费用。
57. This figure here accounts for the room service you used.
这个数目是你使用送餐服务的费用。
58. Thank you for your kind compliment!
谢谢你的赞美！
59. We all look forward to having you again on our ship!
我们期待你再次乘坐我们的游轮！
60. Hope you will have a pleasant trip home!
祝你归途愉快！
HOUSEKEEPING ENGLISH
客房基本英语
房间 CABIN
门 door
窗 户 window
窗 帘 curtain
椅 子 chair
天花板 ceiling
墙 wall
墙 纸 wall paper
咖啡桌 coffee table
垃圾箱 trash can/garbage bin
杯 垫 coaster
床上用品 BEDDING
床 bed
床 罩 bedspread
枕 头 pillow
毛 毯 blanket
枕 套 pillow case
床 单 sheet
床 垫 mattress
软 垫 foam mattress
被 子 quilt
床头灯 bedlamp
电器 ELECTRICAL APPLIANCES
电 话 telephone/phone
频 道 TV channel
插 座 outlet
插 头 plug
开 关 button, switch
空 调 air-conditioner/A.C.
电 视 TV set/television
摇控器 remote control
冰 箱 refrigerator/fridge
床头灯 night light
灯 管 fluorescent bulb/light bulb
灯 泡 light bulb
镜前灯 mirror light
衣柜 WARDROBE/CLOSET
衣 架 hanger/clothes hanger
浴 袍 bathrobe
拖 鞋 slippers
衣橱 COMPARTMENT
救生衣 life jacket
小酒吧 MINI BAR
收 据 invoice
酒 架 rack
写字台 DESK
茶 叶 tea
热水瓶 thermos bottle
热 水 hot water
冷开水 preboiled water
玻璃杯 glass
瓶装水 bottled water
面巾纸 facial tissue
烟灰缸 ashtray
镜 子 mirror
火 柴 matches
抽屉 DRAWER
文件夹 folder
信 纸 paper
明信片 postcard
信 封 envelope
圆珠笔 pen
洗衣袋 laundry bag
洗衣单 laundry list
擦鞋器 shoe shiner
卫生间 BATHROOM
润肤液 lotion
浴 帘 shower curtain
牙 膏 tooth paste
牙 刷 tooth brush
浴 帽 shower-cap
发 液 shampoo
香 皂 soap
皂 碟 soap dish
女宾袋 sanitary bag
吹 风 hair dryer
方 巾 hand towel
地 巾 bath mat
浴 缸 bathtub
喷 头 shower head
马 桶 toilet bowl
水 箱 water tank
电 扇 fan
面 盆 sink
水龙头 faucet
厕 所 toilet/rest room
洗手间 washroom/rest room
棉 签 (cotton) swab
玻璃杯 jar
浴 巾 bath towel
面 巾 face towel
卷 纸 toilet paper
淋 浴 shower
棉 球 cotton balls/cotton pads
其他 Miscellaneous
拉 手 door handle/knob
空气清新剂 air freshener
大垃圾袋 big garbage bag
小垃圾袋 small garbage bag
Common Questions 一般问题
W（服务员）：Good morning (afternoon, evening). This is the third deck. May I help you?
您好，这是三楼，需要我帮忙吗？
W（服务员）：Housekeeping. May I come in? May I clean your cabin now?
客房服务。我可以进来吗？现在可不可以打扫房间？
W（服务员）：If you want to wash your clothes. You may fill out the list in the drawer.
Then put the form (list) and your clothes in the laundry bag, and please hang
the bag outside your cabin.
如果您想要洗衣服，就填好抽屉里的洗衣单，然后把单子和衣服放进洗衣
袋里，挂在门外。
W（服务员）：The above is the captain’s bridge. For the safety of sailing. We have to close the
curtain.
上面是驾驶室，为了保证安全航行，所以要拉上窗帘，避免灯光外射。
Drills Of Housekeeping English 客房英语练习
1. Ushering A Guest Into The Room
带领一位客人进房间
a. W（服务员)：Welcome to Victoria cruise. I’m a room attendant here. I’ll show you the
way to your room. Can I help you with your luggage?
欢迎乘坐我们的维多利亚游轮！我是这里的服务员，我带你到你的
房间。我能帮你拿行李吗？
P（客人）： Thank you.
谢谢你！
W（服务员）：What’s your cabin number?
你的房间号是多少？
P （客人）： My number is 201.
我的房间号是201。
W（服务员）：Here is Room 201. May I have your key?
这就是201房，可以把钥匙给我吗？
I’ve opened the door. You first, please.
我已经把门打开了，请你先进！
Here’s the light button, and here’s the button for air-conditioning.
这是灯的开关，这是空调的开关。
Is there any thing else I can do for you?
还有没有其他的事情要我做？
P（客人）： You are very helpful.
谢谢你的帮助！
W（服务员）：My pleasure.
别客气。
b. W（服务员）：This is your room, madam. May I put your suitcases here?
太太，这是你的房间。可以把你的行李放在这吗？
Are all the suitcases here?
所有的行李都在这吗？
May I open the curtains for you, madam?
太太，需要我把窗帘拉开吗？
Here is the switch. This is the temperature adjuster. The channel selector is
over there.
这是开关，这是温度调控器，电视频道选择器在那。
If you require anything, please dial 3000 or 8001 to call the front desk. Or
you may call us directly.
如果你需要什么东西，请拨前台电话3000或8001，你也可以直接叫
我。
It’s my pleasure. Good night!
别客气，晚安！
2. Housekeeping
客房服务
a. W（服务员）：Housekeeping. May I come in?
客房服务，我可以进来吗？
I’m sorry to disturb you. I’d like to clean the room. May I do it now?
对不起，打扰你了，我想打扫房间，现在可以打扫吗？
P（客人）： Well, I’m a little busy now.
我现在有点忙。
W（服务员）：When will it be convenient, sir?
先生，那什么时间比较方便？
b. W（服务员）：I’m the attendant. May I come in?
我是服务员，我可以进来吗？
Would you like to make your bed now?
你现在想整理你的床铺吗？
By the way, If you want to have your clothes washed, you may fill out the
form in the drawer correctly. Then put it and your clothes in the laundry
bag and hang the bag out of your cabin.
顺便说一说，如果你想洗衣服，请你正确填好你房间抽屉里的洗衣单，
然后把它和衣服放在洗衣袋里，将袋子挂在你房间的外面。
You are welcome.
别客气。
3. Answering The Guest
答复客人
P（客人）： Room attendant, could you come here, please?
客房服务员，你能来这里吗？
W（服务员）：Yes, may I help you?
能，我能帮你做什么？
P（客人）： Could you come into the bedroom? The water in the toilet is running over and
water is leaking from the shower nozzle. What’s wrong?
你能到卧室里来吗？马桶里的水正在往外流，淋浴喷头正在漏水。不
知出了什么问题？
W（服务员）：Don’t worry; I’ll call the engine room. A plumber will soon come and get it
repaired.
别着急，我打电话给轮机房，管道工很快会来修理。
Don’t mention it, madam. We do apologize for the inconvenience. Please
wait just a minute.
别客气，太太。我们很抱歉给你带来了不便。请等一会。
May I come in?
我可以进来吗？
P（客人）： Come in, please.
请进！
W（服务员）：Good afternoon, madam.
下午好，太太。
P（客人）： Good afternoon. How about tidying up a bit in the bathroom? We have just
showered, and it’s quite a mess.
下午好！整理一下盥洗室么样？我们刚刚洗完澡，盥洗室很乱。
W（服务员）： Right away. I’ll put some fresh towels there, and I’ll clean the toilet bowl also.
马上，我将放一些干净的毛巾在那并清洁马桶。
P（客人） The children have just played on the bed in that room, so please change our
sheets and pillowcases.
孩子们刚刚在那间房的床上玩过，请给我们换换床单和枕套。
W（服务员）：Yes, madam.
好的，太太。
P（客人）： And we need two pairs of bath slippers. And also a hair-dryer.
我们需要两双淋浴拖鞋，还需要一个吹风机。
W（服务员）：Certainly, madam.
行，太太。
P（客人）： You are so helpful.
谢谢你的帮忙！
W（服务员）：Don’t mention it. Good night, madam.
别客气，晚安！太太。
4. Change Rooms
更换房间
W（服务员）：Is this room 222?
这是222房吗？
You said toilet didn’t work and we sent a repairman to fix it, but it’s hard to
fix it at once. I’m afraid you will change room.
你说马桶坏了，我们派了一位修理工来修理，但是很难立即修好。我想
你得换房间。
Your new cabin is room 333. The bellboy will help you soon. I’m sorry to
give you so much trouble.
你的新房间是333号，行李员马上过来帮你。给你添了不少麻烦，我很
抱歉。
5. Offering Repair
提供修理
W（服务员）：Good afternoon, madam. Can I help you?
下午好，太太。需要我的帮助吗？
P（客人）： Yes, sir. Something has gone wrong with my camera. I can’t get the film roll
out.
是的，先生。我的照相机坏了。我不能把胶卷取出来。
Ｗ（服务员）：Let me have a look.
让我看一看。
OK, I’ll take it to the repairman as soon as possible.
好，我将尽快把它拿给修理工。
Ｐ（客人）： How much will it be about?
大约要好多钱？
Ｗ（服务员）：I’m not sure. You may pay later.
我不知道。你可以晚点付。
Ｗ（服务员）：You are welcome.
别客气。
6. Answering Inquiries
回答咨询
Ｐ（客人）： Good evening. Can I ask you some questions?
晚上好！我可以问一些问题吗？
W（服务员）：Yes. Go ahead, please.
可以，请问。
P（客人）： I’d like to have my hair cut. Where can it be done?
我想理发，在那里可以理发？
W（服务员）：It can be done in the barbershop on the second deck. You need to make an
appointment at the front desk.
你可以在二楼的理发店理发。但你需要在前台预约。
P（客人）： Can I do it now?
我现在可以理吗？
W（服务员）：Yes, you can make an appointment for now if the barber is not engaged. Let
me check. Oh, sorry, a passenger is doing her hair now. You may make an
appointment for some other time at the front desk.
可以，如果理发师不忙，你可以直接预约。让我检查一下，哦，对不起，
有一位客人正在理发。你可以在前台预约另外的时间。
P（客人）： So, when will it be a good time?
那么什么时间比较好？
W（服务员）：How about 11 a.m. tomorrow? Because at that time, there is no any activity
and appointment.
明天早上十一点怎么样？因为在那个时间没有任何活动和预约。
P（客人）： OK, Thank you very much.
好，非常感谢。
W（服务员）：You are welcome.
别客气。
7. Offering Laundry Service
提供洗衣服务
(on the phone)
（通过电话）
a. P（客人）： Hello! Is this the floor counter?
你好! 这是楼层服务台吗？
W（服务员）：Yes, madam. Anything I can do for you?
是的，太太。我能为你做点什么？
Ｐ（客人）： This is Mrs. Smith, Room 333. We had some laundry done this morning,
Two of my husband’s shirts and two of my skirts. But they are not sent
back yet now.
我是３３３房的史密施夫人，我们今天早上洗了一些衣服，也就是
我丈夫的两件衬衣和我的两条裙子。但是现在还都没送回来。
W（服务员）：Just a moment, madam. Let me go and check it . I will call back later.
请等一下，太太。让我去查一查，晚一点给你打电话。
W（服务员）：Hello. Is that Mrs. Smith speaking?
你好，你是史密施夫人吗？
P（客人）： Yes.
是的。
W（服务员）：This is floor counter. We’ve found your laundry bag. There are two shirts
and two skirts in it. That must be yours, because it is the only bag which
has no room number on it.
这是楼层服务台。我们找到你的洗衣袋了。里面有两件衬衣和两条裙
子。那一定是你的，因为它是唯一在上面没写房间号的洗衣袋。
P（客人）： Oh, I must have forgotten to put down the cabin number on it.
啊，我一定是忘了在洗衣袋上写上房间号。
W（服务员）：We’ll send it to your cabin soon. So the cabin number is 333, right?
我们将很快送到你的房间。你的房间号是３３３，对吗？
P（客人）： Yes, that’s right, Many thanks.
对的，非常感谢。
W（服务员）：You are welcome.
别客气。
b. W（服务员）：Do you have any laundry. Mrs. Wellington?
威灵顿夫人，你有衣服要洗吗？
P（客人）： Yes, I do
是的，我有。
W（服务员）：If you feel like it, just put it in the laundry bag in the drawer. We’ll collect
it every morning at 10 clock.
如果你愿意，请把衣服放在抽屉的洗衣袋里。每天早上十点钟我来取。
P（客人）： But I’m not sure whether the silk shirt will be bleeding or not.
但是我不能肯定这件丝绸衬衣褪不褪色。
W（服务员）：But you’d better not wash it, because we have no dry-cleaning here and it
may be damaged if washed commonly.
但是你最好不要洗，因为我们这里没有干洗服务，如果用一般的方法
来洗，可能会损坏它。
c. P（客人）： Is this the housekeeping?
客房部吗？
W（服务员）：Yes. What can I do for you?
是的。我能帮你做什么？
P（客人）： It is a pity that the sweater you sent back shrank badly.
太可惜了，你们送回的毛线衫缩得很厉害。
W（服务员）：I feel very sorry about that. Your room number, please? Our manager will
go and handle this matter. Would you just wait a minute?
对此我非常抱歉。请问你的房间号？我们的经理来处理这件事。请等
一会，好吗？
8. Looking For Lost Articles For A Guest
为客人寻找丢失的物品
P（客人）： Hello, can you help me? I’ve lost my purse.
你好，能帮帮忙吗？我把钱包丢了。
W（服务员）：Don’t worry. Can you remember when you found it missing?
别着急。你记得你什么时候发现它丢了？
P（客人）： I found it missing this morning.
我今天早上发现它丢了。
W（服务员）：What does it look like?
它是什么样的？
P（客人）： It’s a small black leather purse of this size.
它是这么大的一个黑皮钱包。
W（服务员）：Can you tell me the contents?
你能告诉我里面装有什么东西吗？
P（客人）： A passport, a credit card and some money.
一本护照，一个信用卡和一些钱。
W（服务员）：Is this your purse?
这是你的钱包吗？
P（客人）： That’s it.
正是。
W（服务员）：Is everything here?
所有的东西都在里面吗？
P（客人）： Yes.
都在。
W（服务员）：Yesterday, I found it in the corridor.
我昨天在走廊里发现了它。
P（客人）： Thank you very much.
非常感谢。
W（服务员）：You are welcome.
别客气。
9. Making Compensations
赔偿
P（客人）： I feel awfully sorry, Miss. I have broken the thermos on the desk carelessly.
小姐，我非常抱歉。我不小心把桌上的热水瓶打破了。
W（服务员）：Were you hurt, sir?
你受伤了没有？先生。
P（客人）： No, all right. Thanks for your concern. I’m sorry about it and now can I
compensate you for it?
没有，很好！谢谢你的关心。对此我很抱歉，我现在可以赔偿吗？
W（服务员）：It is good that you were not hurt. You can pay for it at the front desk.
你没受伤就好。你可以到前台付赔偿金。
BAR ENGLISH
酒吧基本英语
专业用语 Special Terms
白兰地 cognic(brandy)
餐前酒 aperitif
拿破仑 Courvoisier
苏格兰威士忌 Scotch Whiskey
些利／波酒 sherry/pot
中国烈酒 Chinese liquor
欢乐时光 Happy Hour
酒 单 bar menu
menu
drink list
打 折 discount
乐队台 band stage
七 折 30% off
舞 池 dance floor
血玛利时间 bloody mary time
美国威士忌 Bourbon Whiskey
船长告别宴会 Captain’s Farewell Banquet
船长鸡尾酒会 Captain’s Cocktail Party
器具 Tools/Utensils
杯 垫 coaster
过滤器 strainer
开瓶器 wine opener
托 盘 tray
一 听… a can of…
吸 管 straw
开罐器 can opener
搅 棍 stirrer
一 瓶… a bottle of…
开瓶器 bottle opener
烟灰缸 ashtray
纸 巾 napkin
杯子 Glasses
高 杯 high-ball glass
白兰地酒杯 brandy glass
香 槟 杯 flute/champagne glass
平 底 杯 mug
扎 杯 pitcher
马丁尼酒杯 Martini glass
啤 酒 杯 pilsner glass
葡 萄 杯 wine glass
茶 杯 cup
调味品 Condiments
柠 檬 lemon
糖 sugar
樱 桃 cherry
李派林 Worchester sauce
胡椒粉 pepper
橄 榄 olive
冰 块 ice cubes
食 盐 salt
牛 奶 milk/cream
混和饮料 Mix Drinks
不 参 水 straight, clean
柠 檬 片 twist of lemon
不加酒的 virgin
生 啤 draft beer
一 份 a shot
三 份 triple
加 冰 on the rocks
结 冰 frozen
无糖咖啡 decaf-coffee
双 double
单 single
其他 Miscellaneous Words
厕 所 toilet/rest room/WC
洗手间 washroom/rest room
吧 台 bar counter
吧 椅 bar stools
椅 子 chair
咖啡机 coffee maker
窗 帘 curtain
咖啡桌 coffee table
搅拌机 mixer
制冰机 ice-maker
冰 桶 ice-bucket
火 柴 matches
窗 户 window
Always say: “Excuse me!” before serving something on the table.
请记住，在上饮料或其他东西到桌上之前一定要先说：“Excuse me！”
P（客人）： I would like to buy that table something to drink.
我想为那一桌买饮料。
W（服务员）：Sure, what is your cabin number? And what would you like for her/ him?
当然可以，请问你的房间号码是多少，你想给她／他买什么？
P（客人）： Can/May I have some more of ---?
我能再来点---吗?
If we don’t have it. 如果我们没有这种饮料.
W（服务员）：I am sorry we don’t have any more---.
真对不起，我们已经没有你所要的了。
At the end of every drink you need to ask the passenger.
在客人喝完饮料之后，你需要问客人。
W（服务员）：Do you need another one---.
你需要另外一---。
W（服务员）：May I take these glasses away?
我可以将这些杯子拿走吗？
Greetings 问候
W（服务员）：Welcome to Yangtze Club.
欢迎光临扬子俱乐部。
W（服务员）：Good morning, this is the Bloody Mary time. 30% off for Bloody Mary.
How many would you like？
早上好，现在是血玛利时间，血玛利七折。请问您要多少？
W（服务员）：It is a beautiful day today! Would you like something to drink?
今天是个好天，您要喝点什么吗？
W（服务员）：Hi, good evening! sir/lady. This is the Happy Hour time and there is a 30%
discount on all drinks.
晚上好，先生/小姐。现在是欢乐时光，所有酒水全面七折。
W（服务员）：Good morning/affernoon! Would you like tea or coffee?
早上/下午好！您喝茶还是喝咖啡？
Suggestive Sale 建议性销售
W（服务员）：What would you like to drink ?/would you like anything to drink?
你想喝点什么？
W（服务员）：What would you like?
你要点什么？
W（服务员）：Would you like another drink？
你想要另外的饮料吗？
W（服务员）：This is Bloody Mary Time. It is anytime before lunch.
现在是血玛利时间。午餐前任何时候。
W（服务员）：Bloody Mary is 30% off before lunch.
午餐前血玛利七折优惠。
W（服务员）：This is Happy Hour. All drinks are 30% discount.
现在是欢乐时光，所有酒水七折优惠。
W（服务员）：This is bar service. Would you like some wine/soda or another drink？
这是酒吧服务，你们要葡萄酒/苏打或其它饮料吗？
W（服务员）：What would you like to drink today ? Same as usual？
您今天喝点什么？与往常一样吗？
W（服务员）：How about a gin and tonic today？
今天喝金汤力吗？
W（服务员）：Would you like a Scotch Whisky on the rocks？
您想要一杯苏格兰威士忌加冰吗？
W（服务员）：Would you like try some Dynasty White/Red Wine？
It is very good Chinese wine and the price is good.
您愿意尝试一下皇朝白／红葡萄酒吗？它是中国很好的葡萄酒，价格也很
公道。
W（服务员）：Hi, would you try some today’s specialty “Victoria High”.
您愿意尝一尝今天的特饮“维多利亚海”吗？
P（客人）： I would like something without alcohol.
我想要不含酒精的饮料
W（服务员）：Sure, no problem.
当然，没有问题。
P（客人）： What are your special drinks?
你们有特饮吗？
P（客人）： What is Yangtze Rapids? Victoria High? Victoria Cruises?
“扬子江急流”是怎么做的？维多利亚海？维多利亚游船？
W（服务员）：A Yangtze Rapids is……
“扬子江急流”是由……做成的。
W（服务员）：Coffee is free at Early Morning coffee time and at teatime. At other time coffee
will be charged.
咖啡在早咖啡时间和下午茶时免费，在其他时间将会收费。
W（服务员）：How would you like your Whiskey to be served ? on the rocks?
您希望您的威士忌怎样做？加不加冰？
W（服务员）：Do you want to drink straight?
您想直接这样喝吗？
W（服务员）：I am sorry, at teatime tea and coffee are free. There will be charge on other
drinks.
对不起，在下午茶时间茶和咖啡免费，其他饮料要收费。
W（服务员）：It will be charged to your account.
这将会记在您的帐上。
W（服务员）：Please wait a minute, I’II make arrangements for you at once.
请等一下，我马上为您预约。
W（服务员）：This is your seat, Mr./Miss.
这是您的座位，先生/小姐.
DINING ROOM ENGLISH
餐厅基本英语
器 具 Tools/Utensils
碗 bowl
盘 plate
茶 托 saucer
杯 cup
玻璃杯 glass
花 瓶 vase/flower vase
筷 子 chopsticks
汤 勺 spoon
转 盘 turn table/lazy susan
牙 签 toothpick
盐 瓶 salt shaker
筷 筒 chopsticks holder
餐 巾 napkin
纸 巾 paper napkin
桌 布 cloth/table cloth
银 器 silverware
叉 fork
刀 knife
夹 子 tong
牙签筒 toothpick holder
胡椒瓶 pepper shaker
调味品 Condiments
胡椒粉 pepper
辣椒酱 hot sauce/chilli sauce
食 盐 salt
巴马干酪 parmesan cheese
牛 奶 milk
芥 末 mustard
番茄酱 ketchup
蛋黄酱 mayonnaise
醋/泡菜 pickles
配 料 Ingredients
油 oil
醋 vinegar
果 酱 jam
xin酱 油 soy sauce
芝麻油 sesame oil
咖喱粉 curry powder
牡蛎酱 oyster sauce
黄 油 butter
味 精 gourmet powder
糖 sugar
烹饪类型 Cooking Styles
煮 的 boiled
脆 的 crispy
炒 stir-fried
炖 stewed
成丝的 shredded
煨 braise
嫩 煎 sautéed
味重的 spiced
烘 烤 baked
烤 broiled
咸 的 salted
炸 fried
蒸 steamed
切碎的 minced
烟 熏 smoked
成片的 sliced
肉 Meat
火 腿 ham
牛 肉 beef
香 肠 sausage
猪 肉 pork
鸡 肉 chicken
鱼 肉 fish
鹅 肉 goose
腊 肉 bacon
热 狗 hot dog
鸭 肉 duck
肉圆子 meatball
蔬 菜 Vegetables
白 菜 bokchoy(Chinese cabbage)
菠 菜 spinach
橄 榄 olive
胡 椒 pepper
姜 ginger
卷心菜 cabbage
空心菜 water spinach
木 耳 muer vegetable
蒜 garlic
莴 苣 lettuce
Wosen vegetable
玉米尖 baby corn
竹 笋 bamboo shoots
bapa cabbage
白萝卜 turnip
豆 芽 bean sprouts
海 带 seaweed
胡萝卜 carrot
萝 卜 radish
香 菇 shitake mushroom
葱 末 chopped onion
冬 瓜 wintermelon
豆 腐 Tofu
荷兰豆 snow peas
葫 芦 gourd
黄 瓜 cucumber
莲 藕 lotus roots
南 瓜 pumpkin
芹 菜 celery
四季豆 green beans
土 豆 potato
洋 葱 onion
大白豆 broad bean
番 茄 tomato
红 薯 sweet potato
豇 豆 string bean
豌 豆 black-eye bean
小白菜 baby bok-choy
水 果 Fruits
哈密瓜 Hami melon
橙 子 orange
橘 子 tangerine
柠 檬 lemon
甜 瓜 honeydew melon
西 瓜 watermelon
樱 桃 cherry
桃 子 peach
油 桃 nectarine
草 莓 strawberry
梨 pear
苹 果 apple
苹果梨 apple-pear
葡 萄 grape
柚 子 grapefruit
荔 枝 lychee
香 蕉 banana
面 食 Pasta
意大利面 spaghetti
意大利粉 macaroni
醋 酱 油 vinaigrette
千 岛 酱 thousand islands
饮 料 Drinks
茶 tea
冰 ice
咖 啡 coffee
啤 酒 beer
无糖咖啡 decaf-coffee
水 water
百事可乐 Pepsi cola
七 喜 7-up
苏 打 soda
酒吧饮料 Bar drnks
酒 wine
健怡可乐 diet coke
可口可乐 coke/coca-cola
雪 碧 sprite
依云矿泉水 evian
巴 黎 水 Perrier
Common questions 一般问题
W（服务员）：What do you want to drink?
您想喝什么？
P（客人）： What is for dessert?
甜点是什么?
Always say: “Excuse me!” before serving something on the table.
请记住，在餐桌上服务前一定要先说: “EXCUSE ME!”
P（客人）： It is my birthday. Can I get a cake?
今天是我的生日，有蛋糕给我吗？
W（服务员）：Would you like to try some of today’s dishes?
您想尝一尝今天的菜吗？
W（服务员）：This dish is called---.
这菜叫---。
W（服务员）：We have soft drinks, beer and wine.
我们有软饮料，啤酒和高度酒。
W（服务员）：We have coffee, tea, hot milk, and boiling water.
我们有咖啡、茶、热牛奶和开水。
W（服务员）：All the dishes are out, what else would you like?
所有的菜都上完了，您还需要什么？
W（服务员）：Would you like some more rice?
您想多要一点米饭吗？
W（服务员）：Is this enough for you ?
够吗？
P（客人）： I am a vegetarian but l eat fish.
我是一名素食者，但是我可以吃鱼。
P（客人）： Is the wine free of charge?
这酒是免费的吗？
P（客人）： What is in Shao Mai/Sesame Balls?
烧卖／麻圆是用什么做的？
P（客人）： What is the Pepper Steak?
什么是胡椒牛排？
W（服务员）：Please wait a minute.
请稍等。
P（客人）： Where can I buy the eight treasures tea?
我在那里可以买到八宝茶？
P（客人）： Can I have some more steamed dumplings?
我可以再要点饺子吗？
P（客人）： Can I get some coffee?
我可以再要点咖啡吗？
P（客人）： Can you tell me how to eat Peking Duck?
您可以告诉我怎样吃北京烤鸭吗？
P（客人）： Why do we have watermelon every night ?
为什么我们每天晚上有西瓜？
W（服务员）：Because this fruit is in season now.
因为这种水果现在正当季。
W（服务员）：Please wait a minute, I will make arrangements for you at once.
请等一下, 我马上为您预约。
W（服务员）：This is your seat, Mr./Miss.
这是您的座位，先生／小姐。
W（服务员）：Do you have hot sauce/soy sauce/ketchup/mustard/vinegar?
你们有辣酱/酱油/番茄酱/介末/ 醋吗？
First Day 第一天
W（服务员）：Good morning/afternoon, I will be your waiter/ waitress for this voyage.
My name is---，and this is---，If you need anything, please let me know.
早上好\下午好，这次旅行我是你们的服务员。
我叫---, 这是---, 如果有什么需要请告诉我。
If there are two waiters/waitresses at the same time.
如果同时有两个服务员。
W（服务员）：Good morning/afternoon, we will be your waiter/waitress for this voyage.
My name is---and this is---. If you need anything, please let us know.
早上好/下午好，这次旅行我们将是你们的服务员。
我叫---？这是---？如果有什么需要请告诉我们。
Sick Passenger 病人
P（客人）： My wife/husband is sick. Can I have something for her/him?
我妻子/丈夫病了。我可以给她/他带些东西吗?
W（服务员）：Sure, what is your cabin number?
当然可以, 您的房间号是多少?
P（客人）： Can I have some rolls and some vegetables?
我可以带一些面包卷和蔬菜吗?
W（服务员）：Sure, what kind of drink would you like for her/him?
当然可以, 您想为她/他带点饮料吗?
W（服务员）：We will have someone deliver the food to your cabin.
Do you need anything else?
好的，我们将叫人把这些食物送到你的房间，还要点什么吗？
P（客人）： No, thank you.
不了，谢谢。
Passengers ask more for the same dish(food).
乘客要求更多的菜或其他食物。
P（客人）： Can/may I have some more of--- ?
我能再要点---吗？
W（服务员）：Just a moment, let me check with the kitchen.
请等一下，让我去问一下厨房。
If we do not have it.
如果我们没有这种食物。
W（服务员）：I am sorry we don’t have anymore.
真对不起，我们已经没有你所要的了。
At the end of every meal you need to ask the passengers.
在每餐饭完以后，你需要问客人。
W（服务员）：Excuse me, have you finished?
对不起，您吃完了吗？
W（服务员）：Excuse me, has everybody finished?
对不起，大家都吃完了吗？
If yes, you need to ask the passengers.
如果是, 你需要问客人。
W（服务员）：May I take your plate?
我可以拿走您的盘子吗？
W（服务员）：May I take the dishes away?
我可把这些带走吗？
W（服务员）：May I clear the table?
我可以收拾桌子吗？
W（服务员）：May I take this dish away?
我可以将这道菜拿走吗？
Passengers ask for bar service in the dining room.
如果客人在餐厅要求提供酒水服务。
P（客人）： Can I have a diet coke?
我可以要健怡可乐吗？
W（服务员）：Sure, I will call the bar service for you.
当然可以，我会通知酒吧。
Tables Arrangement Problems 桌次问题
P（客人）： Why I did not get a window seat ?
为什么我没能坐在靠窗的位子上？
W（服务员）：We have set a table for your group from numbe---to number.
我们已为你们团队安排了座位，从---号桌至---号桌。
W（服务员）：Please wait a moment, your table will soon be ready.
请等一下, 您的桌子马上就好.
W（服务员）：Excuse me, would you mind sharing the table with them?
打扰一下您愿意和别的人同坐一桌吗?
W（服务员）：Do you mind sitting with other people?
您愿意和他们同坐一起吗?
W（服务员）：Excuse me, would you mind moving a little bit?
对不起, 您可以稍微挪动一下吗?
THE BLUE WHALE
THE DECK PLAN OF TOPAZ
参考文献
1. 2001年于伦敦举行的世界海上酒店大会文件；
2. 奥地利海上酒店学院培训资料；
3. 英语创意导游，何道宽著，重庆出版社出版，1995年；
4. 维多利亚游轮公司培训资料；
5．宾馆英语900句，金臣忠、苏青编著;
6．图片来源：长江海外旅游总公司；
维多利亚游船公司；
ORIENT ROYALCRUISE;
REGAL CHINA CRUISES;
CROWN PLAZA NANJING;
THOMSON CRUISES;
ROYAL CARIBBEAN INTERNATIONAL;
STAR CRUISES, ETC.
| 课件名称： | 海上酒店基础知识（三） |
| 课件分类： | 管理 |
| 课件类型： | 参考资料 |
| 文件大小： | 8.66MB |
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