Cooking and Cleaning

Well, I've had my first regular day(s) as a FSA (food service attendant). Between starting after 0900 and getting posted at 1800 on Thursday, to starting at 0500 and getting posted at 1300 on Friday (as a half day), I'm beginning to understand why people complain about "cranking". The hours are very long; thirteen-hour days are nothing to sneeze at!

Thursday started off normal enough... came in at normal time, had quarters with the CA (combat acoustics) division like usual, had sweepers as always, got on the Internet, then was reminded of the change-of-command rehearsal at 0900 on the flight deck. I had no role in the event... we were practicing where to stand on the port side of the canopy (where all those inviting chairs were set up). It was very warm out with the sun blazing down on everyone. Suddenly an announcement came over the 1MC... "S2 muster on the Quarterdeck with the Officer of the Deck". I noticed the guy I was replacing (for cranking) head out and STG3 confirmed that the S2 (service 2?) division was indeed mine now. I decided after a few minutes that carrying boxes of food below decks would be more fun than standing outside in the heat... so I chose that moment to check in with the guy I was replacing (another STG3). Senior had told me at quarters that he would come find me when it was time. :)

So we carried boxes of milk, yogurt and sour cream below decks to the storage refrigerators. After that, I was given a tour of the mess decks, scullery and wardroom galley. After a half-hour or so, it was time to start setting up for lunch. GM3 had started cranking a few weeks ago, and she was designated the lead wardroom crank. She already had the tables set when we got back. CS2 arrived and started preparing the fresh fruit, and finished baking some of the meal items.

Working in the wardroom isn't bad. It's small, much cooler than the big galley below (I think it only got up to about 78 during the middle of everything) and a lot more intimate. We personally take the officer's menu selections, and come back to serve them their plates. We wash the china and silverware in a little sink and dishwasher just inside the galley door and put them back in a stack next to the grill when they're mostly dry.

There was an all-hands call on the forecastle right after lunch, so we had to leave a few things undone while we went to that. They handed out awards for Sailor and Junior-Sailor of the quarter, and the CO gave a few brief comments to us about how this had been the best two-and-a-half years of his life. This was his last day as our CO.

So we finished cleaning up the wardroom and galley, then had a while before we had to help set up for dinner below for the crew. My job was to run the scullery... lots of dish washing! There's a little window that people come by, dump most of their leftovers into the big trashcan, then pile their utensils into a pan with soap-water, and leave their tray, tan plastic plate and bowl and red or white plastic cup(s) on the stainless steel counter. I loaded these items onto big trays, hosed them off in the sink (with scalding water), then sent the tray through the washer and rinser where it was so hot that most everything air-dried in just a few moments. Cups and utensils would go separately, but trays, plates and bowls would stand up in one tray together.

I wiped down all the tables in the mess just before the line was secured at 1730. I was glad of the Olympics being shown on TV... I watched a lot of water polo to pass the time. The US won gold! :)

Friday I was out my door so early! Checked into where I thought I had to be, but no one was there. FC1 (the mess decks MA) came by and said we don't muster in the morning... just go straight to your station. I was the first in the wardroom too. :) Remembered I had to put new ice water in the COs stateroom and empty his trash, but I didn't remember the code to get in. GM3 (lead wardroom crank) soon came and helped me out. Then we set the wardroom table with a new linen, glasses, silverware wrapped in cloth napkins (I wrapped a lot more of them while we were waiting), and menus for breakfast.

The officers came in by ones and twos... we'd bring CS2 (culinary specialist) their marked menus, then serve them their plates, and take them away when they were done. One of the hotcakes broke when being flipped... so I offered to eat it... seconds off the grill! And CS2 allowed me to make my own eggs as well. I think I will especially enjoy breakfast around here.

After breakfast there was a muster on the mess decks with the entire food service division, cooks and FSAs. I didn't have to change into anything for the ceremony because I was selected to help get lunch ready while it was going on. I was told I wasn't allowed to go topside until after our out-going CO had left the ship (everyone topside was in service or full dress whites, and I was in my working uniform).

Lunch was fantastic though... fried shrimp and cocktail sauce, and lots of deliciously ripe, cut-up strawberries. Enjoyed it heartily! There were plates of fruit and pastries left out in the wardroom, so GM3 and I had to clean everything up before we were done. They let me go at 1300 because it was inexplicably my "half-day". Okay, then. See you later.