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Page 45 text:
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A (TOP) Correcting pay records is often a tedious job, requiring great care and a good grasp of figures. (ABOVE LEFT) SK ' s stock the shelves with supplies. Before and during WESTPAC, SK ' s have to turn to in getting the ship stocked up. (ABOVE RIGHT) Figuring the take after a week of operating the ship ' s store can keep an SH burning the midnight oil. (RIGHT) Hard at work preparing the monthly budget report. Bk 41
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Page 44 text:
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(STANDING, left to right) SKSN Michael Amos, SHSN Ronald Whitehurst, SK1 Michael King, SK3 Zdenko Munko, SK2 Alex Koulakoff, SH1 Howard Burgett, SK1 Gregory Anderson, SHSN Nonito DeJesus, SHSN Maynard Fenton, SH3 Ronald Hudson, SN Robert Lopez, ENS Thomas Ferant. (KNEELING) SK3 Armando Lim, SK3 Robert Periquet, SN Louis Dartez, SH3 Mario Laurel, SN Howe Compton. Getting into an administrative huddle . S-1 Division Three ratings make up S-1 Division, the Storekeeper (SK), the Ship ' s Serviceman (SH) and the Disbursing Clerk (DK). SK ' s are responsible for keeping the ship supplied with spare parts, tools and thousands of other items without which she couldn ' t function. The SH ' s provide personalized services to other crewmen, serving as barbers, laundry- men and operators of the ship ' s store. And last but certainly not least, the DK ' s act as the ship ' s paymasters, keeping track of pay and leave records for the crew. Finally, during UNREP ' s and other evolu- tions, S-1 Division mans vital phone circuits. 40
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Page 46 text:
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(STANDING, left to right) ENFN Dennis Herndon, MS3 Patrick Garret, MS2 Frank Reyes, MSSN Donald Robbins, EMFN Ken Simmons, MS3 Tom Wright, MS3 Steve More, MSSN Jerry Leovic, FTGSN Gary Goodrich, MS2 James Stamm. (SEATED) MS1 Fausto Arzadon, MSC Eduardo Medina, MS 2 Pedro Alcantara, MS3 Leovino Allanique. S-2 Division The men of S-2 Division don ' t like the word cook used to describe their job. For while feeding the 350 officers and men of FLINT is a job in itself, their job only starts when the food goes in the oven. A Mess Management Specialist has to be knowledgeable in the art of drawing up a menu which will satisfy both the taste buds and nutritional requirements of men from all parts of the country. In addition, they must know how to store foodstuffs and produce without spoiling, and accurately forecast how may men will be eating on any given day so they can serve everyone with a minimun of waste. And they do have to know how to cook, for the yardstick of their skill is mom ' s home cookin ' . They call this service with a smile. 42
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