Sure there's enough life boats on here . . . and let's go really fast!
It seemed like a great idea, right? Build a gigantic ship with enough watertight compartments to keep any pesky water out and voila! You have a virtually unsinkable vessel. Hey, that's a great selling point: You won't die on our ship. We promise.
But . . . what if it hits an iceberg? No problem. It would have to pierce through more than four compartments to cause any real damage. And that ain't gonna happen.
What if an iceberg does rip through more than five? Pffft. We have wireless operators. If anything bad happens to this glorious ship, they'll call for help. That is, if they're awake and at their stations. Have some wine or something. Geez.
How many lifeboats are there? A lot.
I'm an immigrant. Will I be allowed on the upper decks in the event of—Yeah, yeah. Look, I gotta talk to the chef. It's barley soup and wardolf salad night. See ya when we reach New York!
If I had a time machine, I'd go for a few hours, and roam the ship. I'd stay just long enough to see the ghostly faces lit up by moonlight and buzzing electric lanterns. Men with slicked back hair and haughty expressions, women in corsets and fine delicate skin. I'd go and breathe their last remnants of air before it all happened. I've dreamed it many times. The smell of the saltwater and the expectance in the air. The thick whisky of Fate. And then I'd slip away, quiet, back home to now.
The First-Class Menu As served in the first-class dining saloon of the R.M.S. Titanic on April 14, 1912: First Course: Hors D'Oeuvres or Oysters
Second Course: Consomme Olga or Cream of Barley Soup
Third Course: Poached Salmon with Mousseline Sauce and Cucumbers
Fourth Course: Filet Mignons Lilli, Saute of Chicken Lyonnaise, or Vegetable Marrow Farci
Fifth Course: Lamb with mint sauce, Roast Duckling with apple sauce, or Sirloin of Beef; green peas, creamed carrots, boiled rice and Parementier & boiled new potatoes.
Sixth Course: Punch Romaine
Seventh Course: Roast squab and cress.
Eighth Course: Cold Asparagus Vinaigrette
Ninth Course: Pate de Foie Gras, celery.
Tenth Course: Waldorf pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Eclairs and French ice cream.
And here's a story of a recent ocean rescue. I guess the moral of the story is, not to name your ship TITANIC. http://news.bbc.co.uk/2/hi/uk_news/8606854.stm