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Originally Posted by Rip
I can remember before going on some very long cruises actually walking on a layer of #10 cans which covered much of the decks in the forward compartment. It took us 3 or 4 weeks to eat down to the floor.
Managing what goes where and in what order was a very difficult and important task. Things needed to be in a certain order so as to not need to dig to the bottom of a storage area for the box you needed. Nothing would piss the supply officer off faster than having to go to the old man and tell him they couldn't find a needed ingredient for something on the menu. No one wants to be the supply officer on a nuclear sub. No respect from either direction and lots of grief from both.
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Oh yeah, good old diamond-tread on top of the cans...
On 688(I) there's a berthing area for E-6 (Petty Officer First Class, a fairly senior NCO) in the forward compartment lower level. Presumably, it's supposed to be a benefit of attaining such seniority that E-6s get their own berthing area. Well let me tell you, it was only a benefit for the guys in the outboard racks. The inboard racks were subject to all the noise of people transiting lower level between the torpedo room and AMR, the people hanging out near the laundry shooting the sh!t, the people in the smoker's line (our official smoking area was AMR, max 2 smokers at a time, so it got busy right after chow), the line of guys waiting to use the lower level head, and last but most certainly not least, the mess cranks diving into the Aux Trim Tank to retrieve ingredients for the next meal. Most often, the ingredients were canned items, which the cranks gleefully plopped onto the deck
right in front of the inboard racks in 21-man berthing. Seems the galley caused cranks to forget about sound silencing...
I had better racks as a non-qual and an E-5!!
Man, how did I miss all this stuff in my Almanac article!!
TG