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USS Frank Cable Reopens Mess Halls

Navy NewsStand

Story Number: NNS070610-11
Release Date: 6/10/2007 7:29:00 PM

By Mass Communication Specialist 2nd Class Kory, USS Frank Cable Public Affairs

SANTA RITA, Guam (NNS) -- The crew of the USS Frank Cable (AS 40) no longer has to worry about where they are going to get their meals, or as is the case with many of them, eating the same meals over and over again.

The Navy’s finest enlisted mess, Club Mocambo, and Chief Petty Officer’s mess reopened with two ribbon cutting ceremonies May 21.

The savory lunch time meal consisted of king crab legs, roast prime rib, green beans, corn, rice, a salad bar and numerous other sides and desserts.

“It was great having steak and crab legs the first time back,” said Chief Electrician’s Mate (SW) Edwin S. Madrilino. “After eating on the pier for so long, having roasted prime rib was outstanding, it’s great for morale.”

The ships' galleys have been out of use due to the Phased Maintenance Availability that started Jan. 8.

“The ship and S-2 have put a lot of work into getting the galley back open and we are looking forward to supporting the ship and its crew in any endeavor,” Chief Culinary Specialist (SS) Lawrence W. Arnold said.

Chief Warrant Officer 3 Rodelio Rosales said that the galleys had to shut down because there was no steam, water and air conditioning.

“We took advantage of the down time by adding brand new serving, beverage and salad bar stations,” Rosales said.

The reopening of the galleys means different things to different people.

Some like it because it will make them and their coworkers more efficient.

“The galley being open will improve working habits because people won’t have to be going off the ship to eat all of the time,” Hull Maintenance Technician Fireman Johnathan Sprague said. “It will decrease tardiness and make it easier to work together. Not to mention I won’t have to eat fast food all the time.”

Others are happy because it will affect morale and camaraderie.

“I’ll get to know people better,” Culinary Specialist Seaman Thanhhieu Bui said. “It’s fun and I like when people know they are eating good, healthy food rather than fast food all of the time. It should really help with morale. Everyone will get to know each other a lot better and that’s awesome!”