Farragut (DDG 37) - Naval Cruise Book

Page 83 text:

M DI 1 ' riff? ff! f We MV A W X The preparation of three meals daily, four underway, begins every day at 5:00 a.m. for FARRAGUT'S Mess Spe- cialists. From the moment when the first egg hits the grill in the morning until the dinner pans are put away at night, FARRAGUT'S Mess Spe- cialists are cooking up a storm in the ship's three galleys. The preparation of food doesn't begin in the galley however, as the menu must be prepared well in advance, and accurate records of all food consumed must be kept at all times. Cleanliness in FARRA- GUT'S galleys is of prime importance to food service and each galley is inspected daily by the senior Hospital Corpsman for sanitation. Special events such as birthday dinners. and fantail cookouts, give the Mess Specialists a chance' to really shine. Standard fare for the birthday dinner is Surf and Turf, all the steak and lobster you can eat, served by the XO and the Supply Department Officer. And we mustn't forget the night baker and his brigand of helpers who bake fresh bread and breakfast pastries while underway. So, just where would the crew be without MS Divi- sion? Mighty hungry!

Page 82 text:

SK-Storekeeper SH-Ship's Serviceman MS-Mess Specialist DK-Disbursing Clerk SUPPLY DEPARTMENT Supply Department consists of four individual rates, Ship's Serviceman CSHJ, Storekeeper CSKJ, Disbursing Clerk CDKJ, and Mess Specialist CMSJ. These people provide such services for the crew as, record keeping, laundry, barber facilities, ship's store, and meal preparation. All business which involves the purchasing of materials for FARRAGUT or contracting outside labor IS handled by the 78 Supply Department. Special activities such as birthday dinners underway, fan- tail barbeques, and parties are co-ordinated by the men in Supply Department. A Navy ship is a small community afloat and without the services provided by the Supply Department we could not call FARRAGUT our home away from home C6 ' 79 7 ' f -M We -

Page 84 text:

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