By Tom Fallon
I sailed with Buddy Melges one time. He came and sailed with the Frers 38 on which I was the jib trimmer. It was a pleasant day and Buddy showed up with a windbreaker and a bottle of water. When you sail on a Frers 38, the weight of water, lunch, and even a few beers is not an issue, but no one asked why Buddy brought his own water.
We won both races that day. I learned a lot and probably forgot as much or more than I learned. I look back at that day as the turning point from being a good trimmer to being a really good trimmer. That's a story for another day.
Two years later a friend from the Friers crew and I sailed the Leukemia Cup on another boat. About half way through the race I remembered a lesson that Buddy tried to teach, but my friend and I had missed the chance to learn from a master and were forced to learn from experience!
The lesson did not concern boat speed, sail changes, or tactics. It was a hot day and we were thirsty. I knew enough to bring a windbreaker but not enough to bring water. The regular crew knew that this was a “ bring your own” food and drink boat. No one told us! I would not mind bringing my own food and drink, but at that moment I did mind not being told to BYO. We ended up with a warm Pepsi and a granola bar to share through the generosity of others.
I've sailed rich, designated chief, BYO, and shared the cost for the food. I can live with any system as long as I know what I am getting into. The point I'm trying to share here is that when a sailer signs on for a race, the owner or crew chief is responsible for informing the new crew about the eating and drinking system. It is as much a part of the day as the crew position and lifejacket rules. As a general rule, I am talking about offshore boats big enough to have a fixed cooler. Those of you who choose to sail with the risk of a bath are welcome to different rules.
Sailing “rich” is the easiest for the crew. The owner pays for everything! The owner either brings the food and drink or designates trusted crew to purchase and be reimbursed. This method does minimize weight by eliminating duplication. It also guarantees a high-quality menu and recognizes the value of a good crew. I have done this on two boats and loved it. The best chocolate chip cookies in the world came from one owner's wife and sure enough, we all felt appreciated.
The “designated chief” is a system in which the crew takes turns supplying food and drink or just the food portion on the day. This does not have anything to do with the owner's or crew financial status, but rather a choice for a skipper who feels that there is enough to do on race day without worrying about lunch. This system often results in a friendly rivalry as to who can make the best sandwiches and provides the best snacks, a.k.a. junk food. Ding Dong anyone?
I used this system for sandwiches when I was an owner, but I chose to provide beverages to control weight and space. Making 10 or 12 sandwiches can be a financial strain on younger or job-challenged crew. Consequently, there is an art to enjoying bologna on white that every sailer should master.
Lots of boats use the “bring-your-own” system successfully. I am not opposed to BYO, but the owner has a heightened responsibility to see that everyone is informed of what is required of them. There is also the danger that someone feels that water is not necessary and ends up dehydrated. The first boat I sailed on used this system successfully except for an occasional “who drank my coke?”
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The forth system I am aware of is “shared cost.” This is done on boats where crew take turns bringing food and beverages and everyone present chips in a few dollars to pay the person who brought the food. One boat I know of collects $5 from each person and the crew member that brought the food takes what they spent from the account. While this seems awkward to me, it does address the problem of the crew member or guest that rarely races and never seems to be the “designated chief.” This “shared-cost” system is often used for long-distance races in order to assure that the necessary utensils are available, to conserve cold space, and to control weight. Every one on board pays their fair share.
I probably missed some system that works just fine on your boat. My point is that the owner / captain is responsible for providing a system and to make sure that every crew member understands what to bring and what will be provided.
No one has appointed me the Emily Post or Amy Vanderbilt of the sailing world, but since mankind developed the sailboat, carrying sufficient food and water has been a constant problem. When a crew member is signed on for the season or for a race, it is imperative that they understand the system for food and water. Every boat can apply whichever system she chooses but, just as the captain is responsible for all aspects of sailing, it's also the Captain's duty to see that everyone gets enough to drink. While you're at it, throw in a bag of ice.
It would have been a lot easier to ask Buddy Melges why he brought his own water!!!!
Note: I have used the term “sailer” two times. It does not spell check, but the dictionary defines it as a description of a vessel. “She is a fine sailer.” I am not a “sailor,” which is defined as “a member of the Maritime Services.” If you start referring to yourself as a “sailer” (one who sails) we can create our own addition to the sailing lexicon.
About the author: Tom Fallon has been yacht racing out of Chicago, IL, for 25 years on several boats. He has been caught without a coat, a hat, sun glasses, sun screen, knife, flashlight, and other equipment on many occasions, but only once without water.
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