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Old 05-31-2018, 06:17 PM
 
Location: Central Massachusetts
4,671 posts, read 4,468,119 times
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Silverkris I will probably confuse you some here but Submariner will probably understand that. Because of the submarines unique job of being able to run around keeping tabs on the other vessels in the ocean while remaining unseen by them is so confining that they would need to actually be akin to the infantry out front in Iraq or Afghanistan and hope to get a fresh egg or cows milk once in a month. Hell in my year in Iraq I was lucky to have a hot meal at the end of the day for the first 3 months. All I got were MRE's (Meals Rejected by Ethiopians) for breakfast and lunch. Yikes nearly 4k in calories in both meals combined.
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Old 05-31-2018, 06:22 PM
 
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Quote:
Originally Posted by BusinessManIT View Post
I know that the military has an "up or out" policy for commissioned officers. Something like if you spend too much time in grade as an O-3 you are discharged if you can't get promoted. But do the enlisted grades also have that policy if you can't make it past, say E-6, or E-7?

I know the Air Force has it.... and it was the policy even when I joined in the early 80s.
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Old 06-03-2018, 09:37 AM
 
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I think we had to be eligible for E6 by 10yrs. I got out of the Marines after 9 but I had submitted my promotion package.
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Old 06-03-2018, 02:19 PM
 
Location: Silicon Valley, CA
8,254 posts, read 5,805,144 times
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Quote:
Originally Posted by oldsoldier1976 View Post
Silverkris I will probably confuse you some here but Submariner will probably understand that. Because of the submarines unique job of being able to run around keeping tabs on the other vessels in the ocean while remaining unseen by them is so confining that they would need to actually be akin to the infantry out front in Iraq or Afghanistan and hope to get a fresh egg or cows milk once in a month. Hell in my year in Iraq I was lucky to have a hot meal at the end of the day for the first 3 months. All I got were MRE's (Meals Rejected by Ethiopians) for breakfast and lunch. Yikes nearly 4k in calories in both meals combined.
I get it. Being underwater for long stretches of time limits the types of food available for sub crews - and yeah, it's not surprising that fresh milk won't keep.

So perhaps, maybe at the beginning of a deployment is when submariners can expect more variety in their meals, hopefully?
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Old 06-03-2018, 05:44 PM
 
Location: Central Massachusetts
4,671 posts, read 4,468,119 times
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Quote:
Originally Posted by silverkris View Post
I get it. Being underwater for long stretches of time limits the types of food available for sub crews - and yeah, it's not surprising that fresh milk won't keep.

So perhaps, maybe at the beginning of a deployment is when submariners can expect more variety in their meals, hopefully?


Usually when in port either conus or O-conus you get your fill and pick of some very delicious meals. The dining facilities usually have some very excellent cooks. So much easier to cook when you can control the conditions.
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Old 06-03-2018, 06:23 PM
 
Location: Forests of Maine
29,679 posts, read 47,391,075 times
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Quote:
Originally Posted by silverkris View Post
I get it. Being underwater for long stretches of time limits the types of food available for sub crews - and yeah, it's not surprising that fresh milk won't keep.
Every time that anyone re-enlists they always wanted to attend some new school to pick up another NEC. I made that mistake and got myself a bunch of NECs, which made it impossible to replace me. Anyway, my point is that sub cooks are great. Everytime they re-up they will be sent to some fancy restaurant to become a sous-chef or a baker or an ice-carver, or a pastry chef.

On one boat one of our cooks was an ice-carver, so every week we would make a 2foot by 2foot by 6foot block of ice, and he'd carve it into something as a table decoration. Sometimes he could get koolaid to pump through it to work as a serving fountain. Most of his ice carvings were x-rated females.

If a cook served for 20-years, they would amass a large selection of these additional skills.

I have known a few sub cooks who were offered sweet jobs to work on cruise ships.
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Old 06-03-2018, 09:38 PM
 
Location: Silicon Valley, CA
8,254 posts, read 5,805,144 times
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Quote:
Originally Posted by Submariner View Post
Every time that anyone re-enlists they always wanted to attend some new school to pick up another NEC. I made that mistake and got myself a bunch of NECs, which made it impossible to replace me. Anyway, my point is that sub cooks are great. Everytime they re-up they will be sent to some fancy restaurant to become a sous-chef or a baker or an ice-carver, or a pastry chef.

On one boat one of our cooks was an ice-carver, so every week we would make a 2foot by 2foot by 6foot block of ice, and he'd carve it into something as a table decoration. Sometimes he could get koolaid to pump through it to work as a serving fountain. Most of his ice carvings were x-rated females.

If a cook served for 20-years, they would amass a large selection of these additional skills.

I have known a few sub cooks who were offered sweet jobs to work on cruise ships.
Wow. So there's a career path for CS (Culinary Specialists)?
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Old 06-04-2018, 05:38 AM
 
17,836 posts, read 9,784,518 times
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Quote:
Originally Posted by silverkris View Post
Wow. So there's a career path for CS (Culinary Specialists)?
That should not be a surprise. That was always the case. Depending on how he arranged his career, he'd be a prime candidate for either chef or restaurant manager.

Chief of a carrier galley should be able to manage any restaurant.
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Old 06-04-2018, 09:03 AM
 
Location: Silicon Valley, CA
8,254 posts, read 5,805,144 times
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Quote:
Originally Posted by Ralph_Kirk View Post
That should not be a surprise. That was always the case. Depending on how he arranged his career, he'd be a prime candidate for either chef or restaurant manager.

Chief of a carrier galley should be able to manage any restaurant.
Yes. After Submariner mentioned the additional NECs available to CSs, I noticed that one of them was about baking (3527) - which corresponds to a qualification for pastry chef. Strong prep for a professional life in the food service field.
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Old 06-06-2018, 06:53 AM
 
Location: Hiding from Antifa?
5,790 posts, read 3,749,066 times
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Quote:
Originally Posted by Rocko20 View Post
Those were the old days. Recently, the Air Force took away TIS and TIG for promotions points so now people are promoting faster than ever. It leveled the playing field. For example, half the people who made E7 this year were first time testers, that used to be unheard of.
One of the main reasons I got out of the Airforce in 1976 was that I had four years in and had already reach E5. Even if I maxed out on all test scores and had a bunch of medals, like the MOH, it would have been 12 years before I could ever get a promotion. Five or six years might have kept me in. It wasn't the promotions so much as I could see that because it would be impossible it could affect my performance. I didn't want an excuse to slack off. The fact that people were not testing at the same time and some E5s who had tested early were helping buddy slackers with 18 years TIS with the test didn't help.
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