Word: stewards
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...large number of college boys in the summer, when jobs are plentiful; in the winter when the steady hands return and things tighten up, it may be months before someone in Group II (the best a college man ever achieves) could get a job. Most ship in the Steward's Department, where the money is; the more adventuresome may ship deck; no one ever goes through the engine room, which is hell in summer and on southern runs...
...romanticizing the life from the first, and it's necessary to counteract the impression immediately. If one word could characterize the vast majority of the hours, it would be boredom. In the Steward's Department, life is usually like that of any large hotel. Deck is more interesting, but you still sleep eleven hours a day, and would sleep more if you could. I've never met an officer who felt he had chosen the right career; for the crew, it's just wage-slavery. Hours on end I've looked into the wake, occasionally thinking but mostly glad...
Carefully kept from the locked-up jury was an even more unsavory aspect of life-and death-in Tony's union. During the trial, Walter Glockner, 27, a Dorn driver, Teamster steward, and a Pro foe, got into an argument with one of Tony's relatives at a union meeting, knocked him to the floor. Next morning Glockner was shot to death as he left his Hoboken home for work. He died just a week before he was to have kept an appointment with Justice Department officials to tell what he knew about the local...
...Just Test Me." Before the race, Chief Steward Harlan Fengler had warned drivers that any car spraying oil would be "black-flagged" instantly. "If you don't believe me," he said, "just test me"-and, sure enough, he banished Jim Hurtubise's leaky Novi on the 101st lap. But now, with Jones's Offy laying a coat of slippery oil all around the track, Fengler seemed not to notice. The flagman did: after Eddie Sachs skidded wildly on Lap 188 and smashed into the retaining wall, he grabbed a black flag and started to wave...
Since 1958 Tucker, as Director, has supervised food preparation and service for more than 6,000 students. He began working in the dining halls department in 1936 as Assistant Steward of the College Dining Halls, in charge of Central Kitchen. He later became Manager of the College Dining Halls, and then Assistant Manager of the University dining hall system in 1940. Before joining the Harvard staff, he had worked for 20 years in the management of small inns and hotels in eastern Massachusetts...