Cimarron (AO 22 AO 177) - Naval Cruise Book

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Sometime after her commitments appear aboard, CllVlARRON's Supply Department begins plotting her logistic support. Below decks forward, Storekeepers inventory the general stores QGSKQ spaces assuring that both consumable items and allowed repair parts for equipment on board are maintained at the proper level. Additionally, they produce the quantity accounting and reports required regarding petroleum products, contingency deck load and fleet freight. Commissarymen reign over CllVl,s general mess preparing and serving daily meals to her crew. They are further charged with storing a provisions inventory enabling the ship to put to sea for up to three months and still provide a good basic menu - less of course, milk and fresh vegetables which would disappear after about twenty days. Stewards and mess cooks bolster CIlVlARRON's food service facilities. Both the Captain's and Officers Wardroom lVlesses are served by her staff of seven Philippine stewards who also assure the habitability of -all officer's staterooms. The mess cooks on temporary duty from other departments and under the supervision of the Mess Deck master-at-arms assist in serving meals, operate the skullery where utensils are cleaned plus maintain the cleanliness of both galley and mess decks. Next to regular balanced meals, the crewls morale hinges on regular pay - the Disnersing Clerkis responsibility. He also processes allotments, travel claims and reenlistment bonuses, plus organizes and manages a variety of athletic teams. The personal services furnished by CIlVl's Ship7s Servicemen also contribute measur- ably to the crewis well-being. They maintain and operate laundry services, a barbershop, retail plus clothing and small stores not to mention a fountain service often touted as c'The Gee-Dunk Standf, S 44iSbsi4T:-trxlls :A fs.,--, x .,,i. mu, aff' 3 . f i it 1 af - Xf -' x, SF E if 7 ,p ffffilfif Bi aim-M-35

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