The employment of crew members for the Titanic was done rather hastily with only a month to go before it was scheduled to sail. Those who got training had done so minimally; some even embarked on the ship just hours before leaving port. This is one of the reasons why many crew members were ill-prepared and disorganized during the hours following the accident.
Thomas Whiteley, pictured above, was a steward of the Titanic who broke his leg mounting a lifeboat when debris fell upon him. Beside him is Violet Jessop, also a stewardess of the ship, who had endured the near-sinking of the RMS Olympic a year before. Jessop would again experience the sinking of the Britannic — a sister ship of the Titanic that was used as a hospital ship, four years after. Having endured all these trials at sea, she was called “Miss Unsinkable.”
The Ship Ran on Coal Fuel
It would take a number of days for the gigantic ship to sail and reach its destination, passing through some ports along the way, and it had to carry extra cargo to make this possible. Because its engine ran on coal fuel, it carried along with it 6,000 tons of coal; sailing at an average of 600 tons of coal/per day.
These coals were fed to the broiler by employees referred to as firemen for obvious reasons. It all took place at the lower deck where it was hot and fuming hellishly. Those on the lower deck were the first victims of the accident. Their working rooms were flooded, and many were left trapped inside after the doors were automatically sealed to keep the ship afloat.
The Titanic Had Four Stacks
Due to the size of its structure, the Titanic had long decks; its uppermost deck was open and housed four large funnels known as stacks. They were made of pine and teak, and three of these served as vents for the coal combustion below.
The fourth stack, just as large as the others, was actually built for aesthetic purposes. Other than that, it served the minor function of ventilating the kitchen. The crew members panicked and hurried the ventilation of the steam for fear that the contact of cold water against the heat of the steam would cause the stacks to erupt.
Titanic's Eateries
Most of the first-class passengers of the liner were housed on the weight-bearing B Deck or the Bridge Deck. Their cabins were spacious and stately, with private promenades. This was also where their fine dining experience would take place, in the À La Carte Restaurant, owned by Luigi Gatti, who also died that night.
There was also the Café Parisien on the same deck, where passengers had a luxurious variety of meal options. It was a fine leisurely place that was operated by staff who were all subcontracted. Only 3 members of the restaurant’s staff survived.
The Ship Was Modeled After the Ritz Hotel
While its competitors built smaller, faster ships, the Titanic and its sister ships were designed bigger and more luxurious. It was the aim of its owner to make it more like a hotel than a ship. In fact, its interior was made to look like a lighter version of the Ritz Hotel in London. Its rooms were inspired by an Empire style; decorative cabin styles ranged from the Renaissance to Louis XV, all coupled with first-class features.
Passengers could while their time in the Veranda Cafe with the panoramic view of the ocean, or palaver at the Cafe Parisien as if they were by the sidewalk in France. Those who wanted to be alone could go find a reading place, write, or weight train at the gym.