CONFIDENTIAL
10. Use the information in the registration forms to compile progressively a list of evacuees for each nationality, in alphabetical order, if possible, (see paragraph 46). This information will be needed urgently by the governments concerned and it therefore helps to compile it in a format which can simply be pinned to a covering signal.
11. Keep a tally of the numbers of evacuees coming on board at the embarkation point - if possible this should be both a total figure and a figure for each nationality. This enables the Command to know, very quickly, what the state of play is at any given moment. Use of a counter ('enumerator') may be helpful.
12. Have labels available for baggage if there is time to use them. This may not be feasible with large numbers of evacuees who should be encouraged to leave their baggage at a dump point on board before being registered. This keeps the registration area clear of baggage and evacuees can return to their baggage, if necessary, after they have been registered.
13. Have a Casualty/Deaths procedure to hand eg required formats for signals.
14. Prepare for the likely requirements of the Immigration Authorities at the disembarkation port by making several photocopies (say, 3) of the completed registration forms and nationality lists. If possible, ascertain, by signal, the information which the Immigration Authorities will want to see. Preparing this information before arrival at the disembarkation port will do much to speed up the process of disembarkation.
CATERING
15. Plan to issue an initial snack (eg soup and a roll or coffee and biscuits) as soon as the evacuees arrive on board. This will provide some sustenance whilst the evacuees wait to be registered and will also help to reduce the shock of being evacuated.
16. For large numbers of evacuees it will only be possible to supply simple meals. These should concentrate on the use of bread, soup, rice and meat or fish (avoid pork (Jews and Muslims) and beef (Hindus)). Supplement with fresh fruit if ship's stocks allow and provide plenty of drinking water.
17. Consider reducing to one Galley so that all the cookery staff can be concentrated in the Main Galley in 2 watches. Whilst it should be possible to retain separate menus for the Ship's Company and the evacuees, it will probably help to align the meal times of the Wardroom and Senior/Junior Rates.
times for evacuees can be arranged as required around the normal Ship's Company times.
18. Much baking will be required; rolls will be more useful than loaves although sliced bread may be helpful for breakfast meals.
19. There will be a requirement for plastic cups for use with soup on arrival and for tea/coffee/soup subsequently. If stocks are short they can, of course, be washed for re-use.
20. Crockery and cutlery may be a problem. This may dictate the available menus for evacuees.
C8-2 CONFIDENTIAL
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