Cavalier (APA 37) - Naval Cruise Book

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powers griffith mess cooks inspection PPY supply department, the wall street of the cavalier, is charged with the responsibilities of procuring, receiving, storing, issuing, selling and accounting for all supplies and equipment on board until issued to other depart- ments. but you gotta have a 307, is the cry of an irate storekeeper you hear as you pass the supply office. if you want to be issued something, iust fill out a 307 and we storekeepers will take care of it. you'd think it is only a lot of red tape just to draw a box of paper clips, but it is necessary in order that we keep an accurate account of even the small items. most of us take care of only the many assorted records in the supply office, but if you have ever roamed down into gsk you'd see our smiling faces there, too. if you need a pair of skivvies, we'll wait on you at the small stores issue, but you don't need a 307 . . . lust cold cash, no checks please. among our other duties as storekeepers we also have our turn when called upon to operate the ship's store-your drug store iust around the corner lof the mess decki. as you go to your compartments after the movie, some of you notice your clean laundry on your bunk, and you make a frantic rush to stow it away before the lights go out at taps. ever do a little cursing once in a while? we ship's servicemen of the laundry do, too, as we sweat back in the laundry uduzzing those dirty duds and envying the other ship's servicemen who are cool up in the barber shop keeping the crew well groomed with neat haircuts. man, dig that cra-a-zy dessert, we hear one chow hound holler as he spies our chocolate cake covered with peach halves. we commissarymen, better known as the cooks won't boast that our meals are like mother makes, but seldom hear complaints. we are charged with the responsibility of preparing meals for the crew, and that's about it. sounds easy, doesn't it? however, we have to be masters in the art of cooking and see that the food is prepared well and in large enough amounts. we also have to see that food supplies don't spoil and that they are kept at the right temperatures while stored. cleanliness is an absolute must, and we take pride in our spick and span galley, mess hall and bake shop. in the commissary office you will see us sending the gears of the cal- culator whirling as we keep tally on costs, stocks and totals. pay day is now being held . . . l when the boat- swain's mate of the watch passes those familiar words there is a scramble for all hands to collect that hard- earned gedus. you notice how carefully we check each man's pay, and there's no reason to get into detail as to why . . . you iust can't make mistakes in our work. we disbursing clerks aren't einsteins, but we have to be accurate and reasonably fast in checking and double checking our records, and we have to be masters of all instructions and notices pertinent to pay and allowances. in the officers' pantry, officers' galley and captain's pantry you will find us, the stewards of s-2 division preparing the meals that are planned on the menu. there isn't much difference between our work as stew- ards and the work of the commissarymen other than the fact that our work is preparing meals for the of- ficers' mess instead of general mess. our other respon- sibilities include the daily clean up details in officers' country and keeping the living quarters neat and clean. dlc callaway hollenback iones adams r I , I f hardy

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