K
Knobhead
Any of you on continuous plants will know this senerio
At Christmas production and maintenance would work 6-2 only. 2-10 and nights would just have production skeleton crew on. But if it was you due shift and you were needed you had to go in.
Christmas day was special, I didn’t mind going in. all the plants had kitchens attached to the control rooms and it was decided before hand who was cooking what.
We all clubbed together to pay for everything, but we had a lot of local small holders in the workforce, all the veg was home grown, the turkeys arrived on site a couple of days before still live and were killed and dressed on nights.
A full Christmas dinner 50p
Then I had to go home and face the wife’s cooking!
Even on normal shifts the food was cooked in the control room kitchens by the guy’s themselves. On 2 –10 I don’t know how we did any work! A typical menu:
The works manager got wind of our afternoon repast and paid us a surprise visit. Rather than everyone jumping up all he got was, ”there’s a plate in that cupboard, knives and forks in the draw”. He became a regular visitor to our shift. By god could he eat, but he always chucked his money in the tin!
At Christmas production and maintenance would work 6-2 only. 2-10 and nights would just have production skeleton crew on. But if it was you due shift and you were needed you had to go in.
Christmas day was special, I didn’t mind going in. all the plants had kitchens attached to the control rooms and it was decided before hand who was cooking what.
- Plant 1 turkeys and the gravy (the biggest plant so it had two ovens).
- Plant 2 roasties and veg
- Plant 3 even more roasties and veg
- Plant 4 plum duff and rum sauce
We all clubbed together to pay for everything, but we had a lot of local small holders in the workforce, all the veg was home grown, the turkeys arrived on site a couple of days before still live and were killed and dressed on nights.
A full Christmas dinner 50p
Then I had to go home and face the wife’s cooking!
Even on normal shifts the food was cooked in the control room kitchens by the guy’s themselves. On 2 –10 I don’t know how we did any work! A typical menu:
- Roast pork
- Stuffing
- Roast potatoes
- New potatoes
- What ever veg was in season
- Gravy
The works manager got wind of our afternoon repast and paid us a surprise visit. Rather than everyone jumping up all he got was, ”there’s a plate in that cupboard, knives and forks in the draw”. He became a regular visitor to our shift. By god could he eat, but he always chucked his money in the tin!