Our catering should appeal to the tastes of an international clientelle.

What would people think, if they are accustomed to the fine dining of MacDonalds ?

We should provide burgers in a range of types ( all flavourless), with papier-mache buns, and choices of sauce... from kerosine to Old Tar ( bbq)

Wait a minute! I thought Hamburgers wore size 13 boots, spoke German, and were over six feet tall.

Are they really edible? Do they really have papier-mache buns? And do they really offer choices of sauce?

Personally, Carnaby and I like anchovy based sauces.

Will all passengers and crew please notice, that I have signed an agreement with Reinhard :
NO MORE HAMBURGERS TO BE SERVED ABOARD THIS SHIP !

So we stop eating his fellow countrypeople, and he will continue culinary shuttle services.
From now on I will serve sandwiches instead of burgers. Sauces or other condiments will be available to everyone's taste.

I wonder how the Danish Chef does it, Squeaky. This one won't eat that, and that one won't eat this. It's all so very confusing, I could never keep track. Now we aren't going to have hamburgers on the menu in order to spare Reinhard's feelings but we will have more sauces than Heinz 57.

Everyone is so picky, but isn't it funny that we all like beer, wine, and spirits? That is, when we can get them and no one is looking. Come with me. I seem to remember an unopened bottle of something or other at the bottom of the Captain's trunk. If Casey holds Carnaby's tail, Canaby holds yours and you hold mine I think I can just reach it.

Everybody praised my Burgundy Sauce, served with hot chicken sandwiches at lunchtime.
Only the captain complained, that he has me under suspicion of stealing a bottle of Barossa Valley Shiraz red wine from his trunk, to make that sauce
Wanted to ask the pets, if they knew about the bottle, but they are fast asleep and snoring in the captain's bed.

I don't suspect you of stealing my Barossa Valley Chiraz to make your Burgundy sauce.... (though you might be under suspicion of stealing it for other purposes).

But the disappearance of my Brown Bros Special Release Burgundy (1997 vintage), about the time Burgundy sauce came onto your menu does need explanation.

However, Casey is on the case, and I'm sure he'll sniff out the answers.