“As a part of all procedures and for our own safety, the vessel carried out checks of all visitors, we organised frequent cleaning and disinfecting of areas and compartments accessed by shore personnel. A part of this included wearing a mask and trying not to scratch behind it… (For those of us who use them…) This is not easy; the masks itch, you are sweating, and your breath even creates a fog on your glasses. It was therefore good that the number of visitors and officials was kept to a minimum. Everything went smoothly. So, let us hope they realise it can be done this way in the future as well.”
“Unfortunately, the fresh provisions didn’t last more than four weeks, and new provisioning was an option we had to remain without. This put pressure on our Galley department who had to perform magic with what they had. Now we know how to invent new dishes! Luckily, most of us have some emergency rations stored as a belt around the waist. There was no imminent danger, but just the thought of a fresh tomato…,” Rubin recalls.
Home for quarantine
“The main issue now is what’s going to happen in the future. Some guys are already due for crew change, but with
all the restrictions being implemented around the world, this will be a challenge. What if you’re quarantined when you arrive home?”
“All in all, the stay went well. The crew did a very good job at keeping the life and atmosphere onboard normal, acting very professionally (typical Seatrans crew!!!) despite being under constant pressure due to procedures, precautions etc. which were requested and to be executed from the office onshore. And remember: Despite this, a seaman’s life is at SEA!” Master Joachim Rubin concludes.