Text 8437, 148 rader
Skriven 2006-12-05 14:09:55 av Carol Shenkenberger (6:757/1)
   Kommentar till text 8393 av Ruth Haffly (1:396/45.28)
Ärende: Re: Savannah 492
========================
*** Quoting Ruth Haffly from a message to Carol Shenkenberger ***

 CS> I wish!  Not always though.  CVN's (Aircraft carriers) have galleys
 CS> that are open almost 24/7 (off hours have simpler items but always
 CS> 'something').  Ships of my size are the largest ones that dont do
 CS> that.  Anything bigger than us, does.

RH> OK, I thought you might have something available.  Steve usually stash
RH> some granola bars in his desk--they were very handy for the long hours
RH> he'd spend there between lunch and when he could come home for supper
RH> a first sgt.

Well, there's normally a loaf of bread and some peanut butter hanging around. 
Also single serve breakfast cereal boxes.  Thats in the Chief's mess only. 
Officers and the other enlisted dont have access to much at all outside meal
hours.

 CS> I am told by scuttlebutt (rumor=scuttlebutt).  It's a logistical issue
 CS> with our ship design, abetted with the type of funding we get for
 CS> of us also have a 'flag galley' (for the 1-3 star and his top officers
 CS> but it's too small to be used for more than them).

RH> Too bad there's no "snack bar" type arraingement.  Probably could be s
RH> up in something the size of the flag galley if food was fixed "to go"
RH> only.

Naw.  You'd have to be in the Navy to understand but that wont work.  Forbidden
terratory <g>.  It's called 'blue tile' because traditionally all the officers
area had blue deck tiles as opposed to whatever colors the rest of the ship
had.  Kinda a 'keep out' zone for enlisted to even walk there unless they have
business in the area.  Not to be used to transit from one side of the ship to
the other and stuff like that.

On a CVN and other big-decks (Mine is classed barely as a big deck and on some
aspects is considered 'medium'), they have a line that almost never closes and
when it does, the one on the flip side of the ship is usually open.  On the
Stennis, thats the far forward starboard side, and the far forward port side
is for the few hours when the starboard is closed.  Hamburgers, hotdogs, and
french fries pretty much though you may find a few other items. Between the 2
of them, food is hot and ready 22hours a day.

 CS> The XO has mentioned briefly that he'd like to shift such a bit, or so
 CS> I am told by scuttlebutt (rumor=scuttlebutt).  It's a logistical issue
 CS> with our ship design, abetted with the type of funding we get for
 CS> of us also have a 'flag galley' (for the 1-3 star and his top officers
 CS> but it's too small to be used for more than them).

 CS> I like my current XO I might add.  Good fellow.  Very approachable.

RH> Good. Haveing a positive relationship between officers and enlisted is
RH> vital, especially for the person who is the main liason.

Yes, that would be the CMC and the XO.

 CS> him.  My job with training puts me in contact with the XO very regular
 CS> (almost every day it seems).  I'm sure the CO is equally 'cool' but
 CS> training and schools are an XO item he handles for the CO as a
 CS> delegation thing.  (basically I brief the XO and he takes the info to
 CS> the CO as needed).

RH> Sort of like a command and staff meeting? Steve had those weekly with
RH> the battalion group and I guess more often on the company level.  On t
RH> battalion level, the commander usually took overall charge, with the X
RH> doing the sub delegating.

Yes, very much so.  Me, I dont so much have 'meetings' as just walk in when I
need to and see if the XO has a few minutes.  He normally does.  When I need a
set schedule, I do like I did last week.  I told the XO I was ready for the
quarterly briefing and would like to do it before the new rear Admiral came to
visit us.  He set me up for a 1630 the night before the RADM visit in Okinawa
and we just sat at his table and went over things. My Training Officer had
gotten pulled for some other task same time so wasnt there.

Pretty much started with a 'summary sheet' and hit the top 4 schools areas then
from that, with specifics. Explained how the 'numbers game' worked on several
of themand what we'd (I'd) done to address the points which needed work.  Then
I gave him a copy of the newest NEC lists (Navy Enlisted Classification Code,
schools that make you a specialist at something, similar to your MOS SPEC
codes i think).  Like most briefings, it took longer to put together than it
took to give it.  Left him happy with a folder of info broken into bite-sized
pieces that he could use as a fast reference.  That sort of breakdown is
critical as it's a bear to keep track of 1,100 people and some 5,000 schools
needs split among 14 warfare areas.

XO likes how I break such down for him into usable bits, almost like a TV
newscaster uses short 'sound bites' to tell a big picture.


 CS> I get kinda scared sometimes of the job I have.  It's 1.6M annually on
 CS> average and if i dont give the right advice, I have no one to blame
 CS> but me when we run short of money.  I also have no one as good as me
 CS> at this, on the ship though my new 'Training Officer' checks in this
 CS> week.  She's a good soul it seems and pretty saavy on the issues.
 CS> (the one I work for transfers in 3 weeks and is away on house hunting
 CS> leave just now.  He's good with the stuff i am not good at so it's
 CS> been a decent match).


RH> If they didn't think you could handle it, you wouldn't have been given
RH> the job.  I know, it is scary at times all you're responsible for and
RH> is good to have people around that can fill in for your weak areas and
RH> vice versa.

Yes, very comforting to have a backup on the things I do have one.  My old
'Traino' is a good soul but doesnt have the inate understanding of the schools
issues.  He does however have a much better grasp than I do on warfare
certifications and exercises and I've learned much from him on those though am
not as good as he is yet.  Facts are facts.  I'm damn good with schools and
funding.  When Sasebo ships have problems, the main training organization in
Yokosuka, refers them to me <G>.  Got one of those just 3 weeks ago and got
one of the other ships sorted out.  (new traino there didnt know how to work
the system and they ran out of money covering all the longer schools, and the
shorter ones were all dangling.  Showed her how to do a man-days assessment
and why she was in trouble, then how to fix it.  All done quietly via email I
might add and none the wiser (wink).



 CS> Anyways, back to cooking <g>.

 CS>       Title: Xxcarol's oysters in 5 mins
 CS>  Categories: Xxcarol, Japan
 CS>       Yield: 4 Servings

 CS>     1/2 lb Oyster meats
 CS>     1/8 c  Datu Puti brand soy sauce
 CS>       1 tb Suukim maasim spiced vinigar
 CS>       3 tb Olive oil


 CS> The only 'fusion' above is the particular brand of products.

RH> That's about my speed sometimes.  Checked out a new natural foods stor
RH> closer to the historic downtown district today.  I think it'll fill mo
RH> of our needs than the Fresh Market, tho they do have odds and ends I
RH> didn't see in Brighter Day.  More exploration to follow; looks like a
RH> larger version of the Down to Earth place we patronised regularly in H

Sounds good!  I remember a 'down to earth' place there in the Mauna Loa
shopping center.  It wasnt my normal venue at the time so memory is dim, just
that it had lots of odd dried products.  I've thought of them since as they
also had many types of flour in bins.  I didnt become a bread maker type until
we moved to Virginia some 6-7 years after I left Hawaii.

                                       xxcarol

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