With the help of a few of my students. We set up our wardroom here at CS A School for breakfast and lunch. Artist: RAGE Title: American Vernacular • RAGE - American Vernac...
Cranking in general was hands down the worst 90 days of my entire five SSBN patrols. The only good thing about it was being able to eat right after the food was cooked and before the crew was let loose on it. And the roughly 20 of those days spent cranking in the wardroom pantry really sucked. SOOO many times I felt like slapping some of them O-gangers and telling them, "You're in a damn submarine, not some five Michelin star restaurant!"
I have a question as to what china patterns are used in the flag officer's mess. Do they all use the Department of the Navy dinnerware or do they have separate patterns by rank like used in WW2. I have been collecting wardroom fouled anchor china as well as some flag officers china as well from ww2. I have a couple of pieces that would have been used by Nimitz or Halsey during WW2.
From my experience at CS "A" school, everything has to be ironed. Our cook whites required creases ironed too. Not sure about deployment because I'm going subs but with being in the Navy, it's always good to look our best.
This video is at “A” school. I wasn’t a CS when I was on subs but they weren’t ironing their clothes. Take them out of the dryer and hang up your blouse, done.
Cranking in general was hands down the worst 90 days of my entire five SSBN patrols. The only good thing about it was being able to eat right after the food was cooked and before the crew was let loose on it. And the roughly 20 of those days spent cranking in the wardroom pantry really sucked. SOOO many times I felt like slapping some of them O-gangers and telling them, "You're in a damn submarine, not some five Michelin star restaurant!"
I served on 5 fast attack boats and we had a mess cook for the wardroom. You SSBN guys had it made.
If I had to crank again I would have it no other way then to have you as our CS.
Hardest job in the Navy. Retired CSC(SS) here.
I have a question as to what china patterns are used in the flag officer's mess. Do they all use the Department of the Navy dinnerware or do they have separate patterns by rank like used in WW2. I have been collecting wardroom fouled anchor china as well as some flag officers china as well from ww2. I have a couple of pieces that would have been used by Nimitz or Halsey during WW2.
How many guests per set of salt and pepper shakers? I feel like I’ve seen both the numbers 4 and 6.
Depends on the length of the table. The shaker should be within arms length of any cover.
Are y’all required to have wrinkle free cloths? Even if deployed?
From my experience at CS "A" school, everything has to be ironed. Our cook whites required creases ironed too. Not sure about deployment because I'm going subs but with being in the Navy, it's always good to look our best.
This video is at “A” school. I wasn’t a CS when I was on subs but they weren’t ironing their clothes. Take them out of the dryer and hang up your blouse, done.
What is a buck ?
It is the first officer to be served, but on a submarine it was always in front of the Commanding Officer.