Baltimore (CA 68) - Naval Cruise Book

Page 106 text:

ff

Page 105 text:

S-3 DIVISION Mess Gear. Three limes a day the crew hears this piped over the public address speakers and three times a day ' :hey troop in to eat and then react with praise, indifference, or outright displeasure toward the chow that was served. Who is responsible for all this ? The S-3 Division ! consisting of cooks, bakers, and other commissary personnel. There is probably no other group of persons talked about so much as this one. There it the butcher shop o i«e that the meat for each meal is carefully cut lo that each man will ft ' : en equal raUon ; the vegetable room where the many fresh salads are prepared for eech meal ; the bake shop sees that there is bread and rolls to go with that morning cup of joe ; and last but not least, the galley where the balance of the meal ii put together to come up with a well-balanced meal. For the cooks, bakers, and other commissary personnel, it is early to rise and after the evening meal is over, it is time for bed. Because of these long hours, it is necessary for the men to work in two watches. Nor must we forget the commissarymen in the issue room and ice boxes who must break out the stores for each day ' s meals from the many storerooms and refrigerators scattered throughout the ship. Also included in the division are the mess deck master-at-arms and his crew of about SO mess cooks. It is his responsibility to see that the chow Une is run properly and the mess halls ready for each meal. It is also his job to see that the mess gear is clean and ready for use at each meal. All in all, the S-3 Division has a fuU time job and is doing its best to put out good chow and keep a clean mess hall to eat in. The main thing in Commissary is working as a team in order to put out good chow, because a well-fed crew is a happy

Page 107 text:

»■ .