Galveston (CLG 3) - Naval Cruise Book

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S2-1 1V1S1OH - The Messcook First Row: VJ. Noriega, M. Peterson, J . Sibley, LTJG J. Attanasio, D, Barnett,XB. Ansberry, D. Ford. Second Row: K, S D ' R Al orn V Florez A Coletti R Buttons Third Row' R Page R. Bright, D. Hinton, M. Krigger, H. Ruiz,.av1s,,c,. ,. ,. , ,,, Murdock, E. Hall. The scullery crew achieves the highest degree of cleanli- ness in the shortest amount of time. The mess cooks are responsible for setting the mess- decks for meals and clearing them afterwards. 145 Wi 1d4msQim'v,Rkwm d1bw3BG5m5a3iuw3J.w!1i4GzirliU51594:453121-iw hfzmiftl 514144: 21 141 in 4 Am 1 1 k . , , . - , . . , V ., . .:, , , , L., . , .., ,.., mg N1 5-ra - qw,-gy'aT.f Tg+::1-T4fgif.f 4-1140431.7175 4-' ,A 4513 V--1-'f:+,4.:7Wf,+,15 bl-Q21a'117m1g7-A -23527-7.71713'+gi4'.'+fL1 1,AgTi7zT1:1'1117gi1-1 ':1.r 'L-'-'+R s1.'.?1Tg'.',q'-,wif 1,2 -ff,-,+f:f5f3:',+,- ,n effQEfl,EtLfET 1 u+I+?7wru?2iT+Zf'1-imirwlfs' 'f-in-rYi5'ffff+-T4iggiE'Z41lT52'ffzlffslififggr-153:11fi''MINTlisp:-4yY4fq+115:15515'111114731n:1.rli5if11g3f+-142924,-'+2f:ut.''-.-in-Lf, ' ' ' ' ' ' ' rieofzd-v' 'fir' -'W -Tk' 34' 'P 'ff'-' ' ' T i ' h gf '1','-V Q, f'4 , 4 'r. H '4 4? :H+ V4 147 utiliinil 41' th mm tp A 11,1 w '1

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144 F'rst Row: H. Murdock R. McKe1vey D. DeMarti T. Macleran R. Stanbury, J. Housley, S. Garcia. Second Row: J. Mlosier, L, Bright, B, Elrough, P. DeVlfo1fe, B, Lewifs. Third Row: lit. Kramer, R. Sheorn, C. Walker, H. Villarreal, M. Kirby. S2-1 Division consists of four rated men 'who act as the division's leading petty officers, police petty officers, and Mess Deck Master at Arms, and fifty non- rated men who act as mess cooks. The tour of duty for a master at arms and a mess cook is six months and three months respectively, showing that the division is a very transient one. The purpose of S2-1 Division is to as- sist the cooks in food preparation and handling, and to keep all trays, silver- ware, pots and pans, mess decks, and sculleries clean. S2-1 Divisionfalso sup- plies men who work in the spud locker, issue room, reefers, and the bake and butcher shops. Almost every enlisted man in the Navy has gone mess cooking at one time or another during his time of service. Although the job requires much hard work and is 4 not par- ticularly rewarding,it is a valuable exper- ience for new men because it helps them adjust more rapidly to Navy life. Food is served from one of GALVESTON's chow lines - . - -- --.ff , -. v, -....-. .. -f.-.. ff--.-.-v-- - ...A v-1 .... vue -: ' -uevrv-0 .L :ve ' ' A - . - ' - - - - 'H ' ' ' ' '

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146 Suppl Department fficers -W ,. , f,,- Z, w CDR D, W, Potter LCDR L. C. Gray LTJG J, V, Attanasio LTJG J. M. Sydell LTJG J. F. Caylor, Jr. Wo J, L, Black