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Page 59 text:
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S-1 DIVISION Storekeepers, left to right: SK2 Homerding. SK2 Ford. SKC (SW) Cadiz. SKI Mendoza. SK3 Murillo. SK3 Higgins These gentlemen have the unenviable job of keeping track of over 29.000 parts and spares onboard INGERSOLL. They make sure everything from sophisticated weapons components to pens, paper and widgets are at the correct allowance levels. Their world is made up of requisitions, stock checks, order forms, inventories and ready service spares. At times, their regulations appear baffling, but the men of S-1 Division are always there to support. They attend their school at Merid- ian, fvlS. ss
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Page 58 text:
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SUPPLY OFFICERS AND CHIEFS ' Viyi tpr, ' , Left to right: MSCS (SW) Espiritu, MSC Ramos, ENS LINTZ (Disbursing Officer), LT Cole (Supply Officer), SKC (SW) Cadiz 54
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Page 60 text:
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S-2 DIVISION Mess Specialists, left to right, kneeling: MS3 Malaku, MS2 Ledbetler. MSSN Bracewell, MS3 Wise, MS2 Peralta, MSSN Sundin Left to right, standing; MSCS (SW) Espintu. MS2 Sorrell. MS3 Johnson, MS3 Moye. MS3 Strang. MSSN Momosea, MSSN Dillard, MSSN Grey, MSI (SW) Wilson Left to right, standing: MR1 (SW) Marquez (Mess Decks Master ar Arms), SN Miller, FN McGahey, FN Walker. CTTSN Bnguglio, SN Courtney, FN Hednck, DS3 Scott Left to right, kneeling: YNSN Kimbrough, FN Kusch, FC3 Lewis, SN Cruz. SN Reid, SN Milliard, SN Welch, SN Edwards, FN Schutt S-2 Division, consists of Mess Man- agement Specialist (MS) who are for- mally trained in the culinary arts. They provide us with three meals a day, consisting of the traditional meat, po- tatoes, and gravy to the feast of surf and turf . The Mess Management Specialists work strange hours, inport and at sea, to accommodate the preparation, serving and clean up of the meal. The MS ' s receive their for- mal training in San Diego. They are augmented by the Mess Cooks who serve at least one 90 day tour of mess deck duty. The Mess Cooks come from all divisions. MESS COOKS
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