New Dive Location?

Sandyisl · 04-16-2020, 08:41 AM

I have worked as captain for a floating restaurant.

I also lived on sandy island for many years where we cooked for 300 people daily (not a floating restaurant)

The business model doesn't work for a floating restaurant.
Our biggest issue was:
Financially Seasonal
Safety, Food Safety, WASTE disposal! Fresh water. Power. Cold Supply chain. Fuel, Electricity.
other problems of course weather, unruly patrons, unpredictable staff. Etc.

I don't understand how the coast guard is so strict on colregs72 and the CFRs, but something like this is ok on a Lake?

The restaurant I worked for was in inland waters and required a COI as a subchapter T Vessel which meant it was subject to a COI Certificate of Inspection that allows 149 Passengers. Requires a USCG Master 100ton in-lnand. Annual inspection, fire drills man overboard, waste pollution plan the whole 9.
BUT the restaurant was still a FAIL, ultimately too many fines and regulations, rightfully so, Bagged for dumping waste!

Look it up. The Rockmore Restaurant.

This is what a floating restaurant does to a community.

The environmental impacts of a floating restaurant are ten-fold what anyone thinks.

Also consider the way the rockmore was opperated was a registered business in Marblehead MA, But water access thru Salem, MA public pier.

04-16-2020, 08:41 AM	#11
Sandyisl Senior Member Join Date: Jan 2019 Posts: 67 Thanks: 8 Thanked 89 Times in 24 Posts	if the dive were to do it right I have worked as captain for a floating restaurant. I also lived on sandy island for many years where we cooked for 300 people daily (not a floating restaurant) The business model doesn't work for a floating restaurant. Our biggest issue was: Financially Seasonal Safety, Food Safety, WASTE disposal! Fresh water. Power. Cold Supply chain. Fuel, Electricity. other problems of course weather, unruly patrons, unpredictable staff. Etc. I don't understand how the coast guard is so strict on colregs72 and the CFRs, but something like this is ok on a Lake? The restaurant I worked for was in inland waters and required a COI as a subchapter T Vessel which meant it was subject to a COI Certificate of Inspection that allows 149 Passengers. Requires a USCG Master 100ton in-lnand. Annual inspection, fire drills man overboard, waste pollution plan the whole 9. BUT the restaurant was still a FAIL, ultimately too many fines and regulations, rightfully so, Bagged for dumping waste! Look it up. The Rockmore Restaurant. This is what a floating restaurant does to a community. The environmental impacts of a floating restaurant are ten-fold what anyone thinks. Also consider the way the rockmore was opperated was a registered business in Marblehead MA, But water access thru Salem, MA public pier.

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FlyingScot (04-16-2020)