lessons to be learned from the Carnival Splendor Cruise incident

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  • LCHIEN
    Super Moderator
    • Dec 2002
    • 21886
    • Katy, TX, USA.
    • BT3000 vintage 1999

    #1

    lessons to be learned from the Carnival Splendor Cruise incident

    It was quite a news item for several days - spectacularized, sensationalized by the news media.

    My take:
    one, as one departing passenger put it, it was not a nightmare, it was inconvenient, and maybe a bit uncomfortable, yes, but not a nightmare. Nobody died. Now 9/11 was a nightmare. 33 guys underground trapped 2000 ft underground in a mine collapse, that's a real problem.

    two, there's reported 230 cruise ships active. assuming each one sails an average cruise of a week then that's 12,000 cruises per year. So one or two cruise incidents, that's only about .01% chance that it'll happen to you if you take one cruise per year.

    Three, This cruise was lucky in that it was close to a US port, and close to the US coast guard, and close to a navy carrier that could land heavy supply aircraft and then transfer to helicopters that could deliver to the cruise ship - normally if they were far offshore it would be too far for helicopters and cargo planes could not deliver to a cruise ship. Normally a carrier would not be close enough to be within helo range in a day. Had they been further down the coast to mexico or transatlantic or transpacific the weather would have been worse and the food delivery options much leaner.

    On the other hand, it's been reported that experts think there was a serious design flaw in the Splendor, that with six engines and six main generators, one fire should not have taken out all engines - the ship should have had partial power and partial propulsion and would not have needed food and towing and been in dire distress. The experts claimed most ships would have been partially crippled but not totally disabled.

    Finally, fire at sea is a serious hazard, the one most mariners take most seriously. In my travels, both on industrial oil/gas exploration vessels and on cruise ships, there are international standards SOLAS that govern safety at sea, and fire drills are a mainstay of such safety - all crews are all assigned duties in case of fire and marine crews are specially trained for firefighting. Passengers and guests are instructed in fire evacuation procedures within a short time of arriving on board. I am always impressed by the preparations. But still life is unpredictable and you take your chances.

    One more note: the passengers may have had it tough. But the international crew - mostly cabin, dining and service personnel - probably were unsung heroes. they had the same tough conditions (maybe worse, they were in lower decks with no light and air and toilets at all) and they still carried out their duties to the best that conditions allowed serving drinks and albeit cold food.
    I heard Carnival plans to pay them wages, lost tip value and put them up at hotels while the ship is repaired. Kudos to Carnival.
    Last edited by LCHIEN; 11-15-2010, 04:43 PM.
    Loring in Katy, TX USA
    If your only tool is a hammer, you tend to treat all problems as if they were nails.
    BT3 FAQ - https://www.sawdustzone.org/forum/di...sked-questions
  • jackellis
    Veteran Member
    • Nov 2003
    • 2638
    • Tahoe City, CA, USA.
    • BT3100

    #2
    I agree with Loring. Inconvenient, but far from being a nightmare. Traveling on any ship 300 years ago would have been much worse by comparison - they were small, smelly, probably unsanitary and any voyage took forever.

    It's hard for me to believe that ship ended up dead in the water. Someone is going to have to explain why, with six engines, a fire knocked out all power. Just like someone is going to have to explain why a good engine on that Quantas A380 had to be shut down by spraying foam into it (the single path electronic controls were knocked out by shrapnel).

    Comment

    • BobSch
      Veteran Member
      • Aug 2004
      • 4385
      • Minneapolis, MN, USA.
      • BT3100

      #3
      On our first cruise the ship suffered a fire in one of the auxiliary engines when we were a few hours out of Cozumel, Mexico on our way to NCL's private island. The crew had us at lifeboat stations with the boats ready to board for about ninety minutes before the captain came on and told everyone what was happening.

      An oil line had sprung a leak and sprayed oil on the hot exhaust manifold. They sealed the engine room, flooded it with CO2 and had to wait for things to cool down before re-entering the space and getting us under way for an unscheduled stop in Key West for a quick repair job.

      Dinner that night was steaks cooked over a grills improvised from 55-gallon drums cut in half. The booze was free and no one seemed to be complaining. They had only two rest rooms open and flushed the toilets using water from the pool. The crew lowered the pool's water level by almost five feet, one five-gallon bucket at a time!

      We had an inside cabin and with no A/C, decided it was too hot to consider sleeping down there, so we grabbed deck chairs and, using our life preservers as pillows, slept on deck that night.

      All-in-all it was almost fun, definitely exciting and we got two-for-one chits for our next cruise.

      As with Loring and Jack I find it hard to believe a modern ship would be so poorly designed as to allow something like this latest "disaster" to happen.
      Bob

      Bad decisions make good stories.

      Comment

      • Shep
        Senior Member
        • Nov 2008
        • 710
        • Columbus, OH
        • Hitachi C10FL

        #4
        One question I had about the ship was regards to food. I figure a ship this big does a lot of cooking by gas and not electric stoves? With power out, they should still have gas, unless they have to possibly pump the gas? The walk in cooler wood still be cold for awhile given it's size, so why would they not have some food for a couple days? Just curious
        -Justin


        shepardwoodworking.webs.com


        ...you can thank me later.

        Comment

        • pelligrini
          Veteran Member
          • Apr 2007
          • 4217
          • Fort Worth, TX
          • Craftsman 21829

          #5
          I would bet that even if it were gas, you couldn't do much cooking without proper ventilation.
          Erik

          Comment

          • LCHIEN
            Super Moderator
            • Dec 2002
            • 21886
            • Katy, TX, USA.
            • BT3000 vintage 1999

            #6
            two good questions just posted.
            As for refrigeration, I'm sure health regulations have a rather narrow window for keeping food. If you were in a hurricane and power went out you would be willing to bend the rules for your own consumption. However, Carnival would not have been willing to bend rules for food storage temperature given 3300 passengers; had they gotten sick from spoiled food knowingly allowed to have exceeded industry regulation temperature, they would not have had a prayer in court, given the alternative of serving non-perishable food. given how many times they have to go into the cooler when making 4500 meals I think they would have gone out of spec real quick, despite their size.

            As for cooking with gas... I don't know -- Serious cooks prefer gas but that would be an additional burden for a ship which is already worried about flammable stuff. I looked briefly but didn't see any on-line references. I may have to ask next cruise I take.

            PS: found this reference @ http://www.buzzle.com/articles/cruis...ise-lines.html

            "There are various types of cooking gear which are used for dining aboard cruise ships. Their ovens are one kind. They are used for baking, roasting and present for dry heat cooking methods. Diverse cuisines use special models of ovens, like the Indian culture use the Tandoor oven. It is a cylindrical clay oven which operates at only high temperature, whilst western kitchens will utilize changeable heat convection ovens, conventional ovens, the common toaster ovens adding together a non-radiant heat oven like microwave ovens. These ovens may use many materials to be fire. They may be wood-fired, coal, gas, oil, or electric fired.

            There are varieties of cooking -tops are being used on cruise ships as well. They carry the same type for fuel types like ovens that were mentioned above. Cooking-tops are being used to warm vessels located on top of the temperature source like pressure cookers, Sauté pans, sauce pot, frying pan, and etc. This type of equipment can be used for different cooking methods."
            Last edited by LCHIEN; 11-15-2010, 09:55 PM.
            Loring in Katy, TX USA
            If your only tool is a hammer, you tend to treat all problems as if they were nails.
            BT3 FAQ - https://www.sawdustzone.org/forum/di...sked-questions

            Comment

            • natausch
              Established Member
              • Aug 2009
              • 436
              • Aurora, IL
              • BT3000 - 15A

              #7
              My plan in this situation is to find a nice island and breed down to the level of Sea Lions, that way we still get to smile.

              Comment

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