Cape St George (CG 71) - Naval Cruise Book

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MS3 John Palermo MSSN Michciel Ford MSSN Charles Gill MSSN Titus Kelly MSSA Clarke Burns ■S|I -4 : ' K ' » ' H| H| ■HriiEr::.. ' iiE Kji ft - - .. iK k A Yes Sir, we ' ll rush more prune juice to the Wardroom right away! R MSI Jurkiewicz and the FSAs eat before serving the crew. 51

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. MSC(SW) Regis McDonald 4 y-. M52 Romeo Cabalbag MSKSW) Walter Jurkiewicz MS2 Willie Brown, |r. OOD SERVICES DIVISION (S-2) Our mission is to provide healthy, whole- some meals a minimum of three times a day. We like to think we are responsible for at least 95% of the crew ' s morale. When underway for long periods of time, the culinary delights which are prepared are one of the few things a crew mem- ber can count on. from the Commanding Officer all the way down to a new recruit just checking on board. We are responsible for the planning the menu, ordering, preparing, and ser ing the food. We serve approximately 1 100 meals daily for a crew that averages 380 people at sea. Not all sailors are cut out to be cooks. It takes a special mentality to work 16 hours a da . e ery day. to pro ide a service to our fellow shipmates. MS2 Richard Douglas MS2 Brown cooks up some french fries. MS2 John Matthews MS21SVV) Joseph Scatina M53 Robert Lipinski 50

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PERSONAL SERVICES DIVISION (S-3) S-3 is responsible for the operation of the ship ' s personal services. These include the barber shop, ship ' s store, ending machines, laundry, post office, and disbursing office. S-3 is manned by Ships ' Servicemen (SHs). Postal Clerks (PCs), and Disbursing Clerks (DKs). DKl Robert Hackett, Jr. SH2 Kurt Hohorst SH3 Eric Sims SH3 VVilbert Boddun DM. Ernie Dwight PC3 Brent Lewis t S. Matthew Guerra FN Michael Hall DKSR Alfonza Hill 52 SH3 Bodden does some business with ENS Bates. J