Asleep at the Switch . . . or in the Control Tower


I was aboard a ship in the Caribbean Sea when I first heard of the air traffic controller who fell asleep while working the midshift (controller term for midnight shift) in the Control Tower serving Ronald Reagan Washington National Airport.  I turned on the television and was greeted with Brian Kilmeade of Fox & Friends telling his audience that somebody should be losing their job.  We all know who Mr. Kilmeade meant when he made that ignorant statement, so I’ll just say this:

Perhaps, Mr. Kilmeade, Fox News Channel should instead consider sacking those who make a career out of calling for the proverbial heads of others.  Sorry, but this isn’t the first time I’ve heard such outrageous calls from this particular individual (or others from this particular network for that matter), and it’s growing increasingly tiresome.  Ignorance is not a virtue, and spreading ignorance through populist grandstanding on a so-called “news network” is inexcusable.

Now, what follows are the facts that have subsequently come out about this incident and other facts of which you are probably unaware.  Please read it all before you decide who should be fired from government service, and for what reasons.

The “controller” who fell asleep was not a controller; he was in fact a supervisor and, as such, a member of FAA management.  The two aircraft that landed during the time this supervisor was checking the backs of his eyelids for holes were never in any danger.  Aircraft land and depart from uncontrolled airports all the time, every day and every night, in every state in the union, during good weather and bad.  These two airliners, an American Airlines Boeing 737 and a United Airlines Airbus 320, landed fifteen minutes apart, were under the positive control of Potomac TRACON (Terminal Radar Approach Control) the entire time they were approaching Washington National, and were never in conflict with each other or even in close proximity.  If either crew thought there was anything the least bit dangerous about the operation, they would have requested to divert into nearby Dulles or Baltimore.

It’s very easy to call for somebody else’s head, but before you do consider a few things.  My weekly work schedule when I was a controller ran from Sunday night through Thursday morning.  The shift start times changed every day.  Worse, they rotated from late to progressively earlier, just the opposite of what sleep experts say you should do if you’re concerned with fighting fatigue.  Let’s take a look at my typical weekly schedule:

Sunday: Arrive 2:30 P.M., Depart 10:30 P.M
Monday (15 hours from end of previous shift): Arrive 1:30 P.M., Depart 9:30 P.M.
Tuesday (9 hours from end of previous shift): Arrive 6:30 A.M., Depart 2:30 P.M.
Wednesday (15 hours, 15 minutes from end of previous shift): Arrive 5:45 A.M., Depart 1:45 P.M.
Wednesday again, same day (8 hours, 15 minutes from end of previous shift): Arrive 10:00 P.M.
Thursday: Depart 6:00 A.M.

Okay, now, let’s be honest. How many of you think you could follow this schedule and even come close to being rested, alert, responsible for thousands of lives, and capable of separating hundreds of aircraft each and every shift, day in and day out, week after week, month after month, year after year, and that’s before we factor in all those shifts where you’re held over for up to two hours of overtime and, on top of that, find yourself routinely working on one of your days off because of short staffing?  Did you factor in your commute time?  Time to eat?  Maybe do a little exercise?  Take a shower?  Relax before trying to force yourself to sleep in total contradiction to your body clock?  Do you think you can even force yourself to sleep when your body thinks it should be awake?

But wait.  It gets worse.  A lot worse. When FAA Administrator Marion Blakey decided she was going to show controllers who was boss, her management team ordered all “distractions” removed from control facilities.  At first glance that sounds like a pretty darned good idea.  It isn’t.  Distractions are what keep you awake and semi-alert in the face of fatigue and insufficient rest.  No music.  No television.  No laptop to cruise the ‘net.  No books or magazines to read.  Nothing.  Just sit in a chair, sleep deprived and exhausted, with nothing to occupy your mind, and two hours to go before your first scheduled contact with an airliner coming in from the West Coast.  Do you honestly believe you could do that without nodding off for even a minute?  Do you really think Brian Kilmeade could do it?  Over a thirty-year career?  Just as it is nearly impossible to order yourself to sleep on command, it is also nearly impossible under these conditions to order yourself to stay awake.

If you were actually trying to put safety-critical professionals in their absolute worst mental and physical state, you simply could not devise a more effective schedule or set of work rules to achieve that end.  Sleep experts know that.  NTSB know that.  NASA know that.

The NTSB have been all over the Agency about both pilot and controller fatigue for decades, yet nothing ever gets done no matter how many people die as a direct result.  The primary reason for this goes back once again to Marion Blakey and her decision to force a draconian set of work rules and a five-year pay freeze onto a workforce with an ever-increasing number of retirement eligible personnel.  By 2008 this country was living (and dying) with the consequences—the number of fully qualified controllers working this vital service had dropped to levels not seen since 1992.  Bottom line:  There aren’t enough fully qualified controllers around the nation to pull the agency out of the very staffing hole they themselves dug.  Thus, to this day and for at least the next decade to come, Marion Blakey’s reign will continue to endanger lives, property, and national security well after her departure from the FAA over three years ago.  And controllers working ten-hour days, six days a week because of mandatory overtime will continue trying to do their job with minds numbed by sleep deprivation and mental and physical exhaustion.  Indeed they are not even allowed by the Agency a ten-minute nap during their breaks in direct contradiction of recommendations from NASA and others.

All this is not to say that the supervisor who fell asleep should get off without consequence. According to my information he was not working a rotating shift that week.  On that now infamous night, he was working his fourth straight midshift.  Thus he was not subject to the quick turn-around that would most readily explain nodding off while on duty.  So, yes, most likely some form of punishment is justified.  But if Brian Kilmeade wants somebody’s head, he should go looking considerably higher up the FAA food chain and to the previous administrator who brought about these dangerous conditions.  Meanwhile, Mr. Kilmeade should be grateful that he works for a network known for playing fast and loose with facts in favor of populism; his head is safe.

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The Crown Grill on the Star Princess


Unlike Trattoria Sabatini, the Crown Grill is more off-the-menu rather than a non-stop, course-intensive exercise in binge dining.  And while I recommended Trattoria Sabatini as a worthwhile expenditure at $20 a person, the Crown Grill experience is far and above a better choice for the same price.  Not only was the food a bit higher on the gourmet level, the wine list was also superior.  Indeed, I found one of my favorite varietals, Zinfandel (old vine no less), from my favorite Zinfandel vintners, the extraordinary Seghesio family.  This particular bottle came from the Sonoma appellation, vintage 2008, and it bore all the great body and character I’ve come to expect from Seghesio’s often overlooked and underrated Zins.  So good was the Crown Grill that we actually went back a second time.  The same cannot be said of Sabatini’s.

Our appetizer selections included beef carpaccio with Parmesan shavings, scallops served with foie gras, and tiger prawns set atop a papaya salpicon.  The carpaccio, a raw, thinly sliced tenderloin, was exquisite, although I found the olive oil drizzle a bit uninspired over the more traditional vinaigrette.  I, for one, love experimenting with different vinaigrettes when I serve this dish (pomegranate vinaigrette being one of my personal favorites), and it strikes me as a bit tepid on the part of the chef who doesn’t use this appetizer as an excuse to show off a little.  But if this is a shortcoming, the foie gras more than made up for it.  Indeed, I found it so good that, after sampling Ursula’s, I ordered my own sans the scallops.  The foie gras came swimming in butter, perfectly seared on the outside to a nice, almost crusty layer, while the interior retained the rich, creamy consistency for which this dish is known when properly prepared.  The tiger prawns were expertly prepared but, let’s face it, how difficult is it to get right the cooking time for shrimp?  Where this dish excelled was in the “papaya” salpicon, which I found to be a treasure trove of crab and small shrimp perfectly bound together in a rather tasty mayonnaise-based concoction that merged the various flavors exquisitely.

We both tried on our first visit the Black & Blue Onion Soup, an interesting take on this traditional French offering.  Most restaurants invariably fail to caramelize the onions properly during the making of this dish.  I know it takes me sometimes up to two hours to do this, and I guess that’s not a very good use of time in a commercial establishment.  Nevertheless, the Crown Grill took the time to get it righ and I was pleasantly surprised.  Unfortunately, I was not as enamored with the choice of using a Roquefort cheese to top the traditional crouton.  The sharpness of the cheese overpowered the sweet, delicate balance of the caramelized onion.

Our biggest disappointment came when Ursula’s filet mignon arrived overdone, and we were not the only couple to experience this problem.  On our second visit a diner at the adjoining table sent back steaks twice for the same unforgiveable offense.  True, you can’t make steak rare enough for Ursula, but even so I find it inexcusable to send out a medium rare filet to a diner who specifically instructed that they wanted their steak bleu, with the center not even at the warm stage.  I even warned the waiter to, “Just pat the cow on the butt and send it out our way,” but that still failed to result in a rare steak.  But when they got it right, that 28-day aging really showed.  The meat practically melted in our mouths.  Unfortunately, on our second trip I went from the porterhouse to the rib eye, which resulted in a steak on which over a quarter was inedible fat and the remaining meat being a bit on the chewy side in some parts of the cut.  No matter how much the waiter pushes the rib eye, steer clear based on my experience.

Side dishes included a rather tasty creamed spinach, asparagus cooked ever so slightly beyond the right amount of crunch, and sautéed mushrooms that were perhaps a bit bland but still a good accompaniment to the steak.  Your only real choice here is in the potato—baked, red-skinned garlic mashed, or garlic herb fries.  The rest of the sides are delivered automatically.

As for desert, the wild berry and apple cobbler was interesting, but the crust was far too much after such a large meal.  Skip the seven level s’mores stack; it’s barely edible.  The caramel cheesecake parfait was good, but the best of the bunch was the lemon meringue pudding tart.

Finally, before I go, tomorrow is the 25th or March.  Happy Birthday to our dear, dear friend Anita Diego.  Thanks for taking care of business.

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Filed under travel, Wine & Food

St. Thomas—Sun, Sand, and Shopping


If you’ve been to St. Thomas you might easily have left with the impression that this U.S. Virgin Island’s whole raison d’être is shopping.  Whole streets are dedicated to the marketing of reasonably priced jewelry, gems, and even digital cameras.  Indeed, an outdoor mini mall forms a veritable gauntlet of shops the cruiser must traverse to get between their ship and the taxis that await them.

Liquor is a better buy elsewhere in the Caribbean, so don’t wait until this stop to replenish your bar.  Don’t get me wrong—you’ll still save over U.S. mainland prices, but you can do better elsewhere throughout the Caribbean if you compare prices carefully.  If on the other hand your wife is looking for tanzanite, or you’re thinking about forking over for that new Nikon P7000 or a Canon EOS 5D Mark II, you’ll find prices that easily rival the best internet deals out of New York City and elsewhere.  The P7000 could be had for $399, and a 5D (body only) was priced at $2299.

But cheap prices aren’t the only wonders this island has to offer. For eight bucks, take an open-air taxi across the mountainous center portion of the island to Magens Bay Beach, which was featured on National Geographic Magazine’s list of the world’s ten most beautiful beaches.  Have another four dollars ready for admission to the beach area.  The sand is a stark white; the waters a soft aqua running to intense blue.  Photography tip:  Check out my earlier blog on photographing snow.  Those same tips will come in handy here because of the intense, reflective white sand.

The taxi trip back will give you some really great overviews of the port, so preset your camera so as to boost your shutter speed for taking photographs on the fly from your moving taxi.

Back in port, check out the multimillion-dollar yachts and sailing ships. As the sun settles in the west and the sky reddens, watch for the cumulous clouds above to take on a pinkish hue.  Notice how those same clouds cast their reddened reflections onto the waters below.

This voyage is rapidly coming to a close. We dock in Fort Lauderdale tomorrow and fly back to El Paso the day after that.  I will attempt on Friday to get out my review of the Crown Grill, but failing that you can expect to see that blog entry not later than Saturday evening.

Meanwhile, enjoy the views that St. Thomas has to offer:


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