It was a sweltering July day in Toronto and the ramp agents were already feeling the heat. They had been tasked with offloading a Guyana Airways flight and the weather was not cooperating. The sun was beating down mercilessly and the humidity was suffocating. The agents were sweating profusely as they worked to get the passengers and their bags off the plane as quickly as possible.
But things were about to get even worse. As they began to unload the cargo from the bulk hold, they quickly realized that the smell of fish and brine was overwhelming. The floor of the hold was covered in a thick layer of slime and the stench was almost unbearable. The agents tried to hold their breath as they worked, but it was impossible to avoid the overpowering odor.
To make matters worse, the bulk hold was also filled with passenger bags and the agents had to struggle to move them around the slimy floor. As they worked, they could feel the heat rising in the hold and they knew that they had to find a way to cool it down. They quickly set up portable air conditioners and aimed the hoses into the bulk hold. It was a temporary solution, but it helped to alleviate the heat and the smell, at least for a moment.
Finally, the flight was unloaded and the agents could take a break. But the stench of the fish was still clinging to them and they knew that they had to take showers to get rid of it. They were exhausted, covered in sweat and smelling like fish. It was a flight from hell, one that they would never forget.
The smell of fish and brine was so bad that it made the ramp agents miserable and they had to take showers afterwards. It was a flight from hell, and they would never forget the stench of the fish and the sweltering heat.
