As mentioned, I get special treatment on this rig. It’s awkward, uncomfortable and most notably, very unprofessional. The real segregation between laypeople and VIP’s takes place in the galley. It is the after school play ground, where the rules don’t apply and you can be as mean and racist as you please. No teachers, no professional courtesy, no humanity.
This rig is small.The galley contains three long tables, and three small square tables. One of the long tables has a place mat and silverware laid out already at each chair. The commoners must get their own napkins and forks. I don’t sit at the VIP table, but opt to sit with my crew at the Filipino table. Each table is unofficially divided by race. The Filipinos have a table. The Indians have another table, and the Arabs have their own table. The galley has a set menu for each meal. They lay out the food and everyone serves themselves. Except for one special dish, which they keep in the back and only offer to the VIP’s. I had no idea this is what was happening. I assumed that there was not enough space for all the food, and one dish is just kept in the back and was offered to everyone.
Usually, I come into the galley and go through the line. After I have served myself, one of the galley hands will lean over to me and say “We have Arabic chicken, ma’am”. I look down at my plate which is already full of food. “Uh, no thanks.” This keeps happening… “We have Arabic duck. ma’am”…. “We have grilled fish, ma’am.” Occasionally I take some if it sounds appetizing. I never turn down “Arabic spaghetti, ma’am” Most of the VIP food is described by the little Indian cook as “Arabic”, though the foods are not specifically Arabic. For example, spaghetti is in no way an Arabic food. It’s just normal spaghetti! I realize one day, that not everyone gets to eat these special foods, and I am in the VIP category. I also realize, most of the VIPs are Arab, and of course the one token Scottish man.
While sitting with my crew, the head cook comes up to my table. “Hello. Where are you from?”
“Oh, I thought you were Egyptian with Mexican Nationality. But you’re American nationality.” This explains why he tried to speak to me in Spanish earlier…. “Anyway, I’m the chef. If you want anything special, just let me know and I will make it for you. Do you like the food? I have special beef in the back.”
I say “no thanks” the the special beef and ask for chocolate milk. I hustle him for a 6 pack, which I later polish off in 20 minutes in my bed while watching Scooby Doo! Mystery Incorporated, because that’s what VIP’s do!
Back to the story…. What am I eating instead of the chef’s special beef?
Today the menu had “Chicken Mexican”. It hardly resembles fajita slices with some salsa, black beans and bell peppers, but I try to eat it anyway. In the corner of the galley behind the Indian’s table, there is a little rice cooker used to keep the naan warm. I feel like I’m crossing their turf as I squeeze by the man who chooses to sit directly in front of it. Rig naan is not like actual naan. It stays warm and soft for only a minute, and is rather flat. It actually resembles more closely a tortilla. I add some corn and onion from the salad bar, soft cheese from the fridge, and some spicy pickled Indian spread to the Chicken Mexican and create a burrito. My Filipino crew watches intently as the burrito is assembled.
“Laila…… what are you doing?”
“I’m trying to make this ‘Chicken Mexican’ into a respectable Mexican meal!”
“Ohhh.” They turn to each other “It’s a modification!” (In our line of work, different tools or equipment often call for technical ‘modifications’)
It’s no certified VIP meal, but a makeshift burrito beats the hell out of any chef’s special. …. unless the chef’s special is also a burrito.