Midway (CVA 41) - Naval Cruise Book

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supply FRONT ROW: Nolasco, F., Dayrit, R., Rosario, E., Cotton, R.F., Salles, H.B., Rentoria, S.R., Henderson, F., Baker, T., Swanson, J. SECOND ROW: Clemente, A., Oronos, F., Damasco, C.V., Omega, D., Abuel, E., Parham, J.H., Ltjg R.D. Fields, Hightower, H., Santos, J.M., Smith, J., Tingzon, L.L., Dipasupil, R., Abara, A., Veloria, S., Scott, C. Jr., Taylor, L.T. THIRD ROW: Aragon, P.N., Angeles, A.V., Malaki, I., Gatpandan, F., Paderanga, U.S., Morris, J.M., Draughn, A., Bell, S.P., Gordon, S.M., Brown, H., Barron, E., Echon, E.N., Ramos, H.G. Toves, J.D., Rafanan, M.

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Payday for the crew — undoubtedly the most popular word passed over the IMC. But for Ensign Don Dellis and the disbursing clerks, it means long hours of figuring and recording before the half million dollar monthly payroll can be distributed. It ' s detailed and painstaking work, and even a single mistake will soon be brought to light by a short- changed sailor. Errors are few and far between however, and the routine of bi-weekly paydays goes off without a hitch. Pay records are far from static, though, and long- evity, allotments, advancements in rate and similar entries must be continually kept up to date. Just to make life interesting, the joys of converting US dollars to MPC or Pesos are added with each foreign port. 110

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S-5 Division under the guid- ance of LTjg Ray Fields, Ward- room Mess Caterer and Treasurer, is charged with the care and upkeep of officer ' s staterooms and management of the Ward- room and Warrant Officer ' s Mess. A pleasant atmosphere and attractively served food are essential not only for the two hundred and twenty five officers who call the Wardroom home , but for the impression left with the scores of VIPS, relatives and guests who visit MIDWAY each month. For many of these people, it is the only contact they have with Navy life, and it is a credit to S-5 ' s Stewards- men that none have left with other than a favorable word for their culinary prowess. There is more to their work than the preparation and serv- ing of the food, however, for each day the Room Stewards mast clean and tidy up the many staterooms scattered throughout the ship. A good job well done by S-5, and there ' s a big step toward creating a pleasant attitude fo r a long day ' s work. ■ IV 112