When I sailed into the Korean naval port at Chinhae in 1972, the general mess on the USS Cocopa (ATF 101) served dinner at noon. The cooks, under the able leadership of CS1 George Rooney, prepared supper in the evening, based on naval terminology at the time. Since the late 1970s, the general mess meals have been called breakfast, lunch and dinner, served in that order during the day.
SEA OF JAPAN (Nov. 4, 2009) Culinary Specialist Seaman Alvic Dedios prepares dinner aboard the amphibious dock landing ship USS Tortuga (LSD 46). Tortuga is part of the Denver Amphibious Ready Group participating in the annual bilateral Korean Integrated Training Program exercise.
U.S. Navy photo by Mass Communication Specialist 1st Class Geronimo Aquino.
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