Mess Hall fills bellies of Schwab Marines

[thedrifter]

Mess Hall fills bellies of Schwab Marines
Submitted by: MCB Camp Butler
Story Identification Number: 2003101194059
Story by Cpl. Ryan D. Libbert



CAMP SCHWAB, Okinawa, Japan (Sept. 26, 2003) -- Meat and potatoes, peas and carrots, soup and salad -- when Marines visit the mess halls on their respective bases they come looking for these to fill the bottomless void we call the belly.

When the doors open for business, mess hall Marines and master labor contract workers operating the 4th Marine Regiment Mess Hall put in the hard work and dedication it takes to not only feed Camp Schwab Marines, but to also boost their morale.

This accomplishment led to their distinction as the Commanding General's 3rd Marine Division Best Mess Hall of the Quarter. The award was presented to the mess hall Sept. 4.

"This award has been in the making for a long time," said Staff Sgt. Jim A. Quetel, assistant manager. "This mess hall was built only a year ago and it's gotten better with each passing month. It's a good quality mess hall with good Marines running it."

The award is presented to one of the four mess halls the division maintains. Fourth Marines Mess Hall competed against mess halls at Camps Courtney, Hansen and Gonsalves in a contest that judged food preparation, sanitation procedures, administrative procedures, and subsistence management.

The nearly 60 Marine cooks and mess men operating the facility are attached to Combat Assault Battalion, 4th Marines, and the two Unit Deployment Program battalions aboard the camp. They work in two shifts with one starting at 3 a.m. and ending at 9 a.m., the other starting at 7:30 a.m. and finishing at 7 in the evening. The shifts swap schedules weekly with one shift receiving liberty every other weekend.

The Marines are assisted by 38 civilian workers who, together with the Marines, work to make sure each patron not only leaves with a full stomach, but a smile on their face as well said Quetel.

"One of my favorite places to stand is at the end of the mess line to look at the Marines with a full plate of chow who are eager to sit down and eat," the St. Thomas, Virgin Islands native said. "It feels good to see full plates go out and empty plates turned in to the scullery. That way I know we gave that Marine what he's looking for in a meal."

Mess halls can have an important effect on boosting the morale of troops. To do that it takes more than food, which is why the 4th Marines Mess Hall has added luxuries such as ceiling fans for climate control, decorative plants and wall hangings for a restaurant-style atmosphere and televisions for entertainment.

With all this to offer, Marines on Camp Schwab have been very grateful to the Marines and MLCs who operate the mess hall explains Lance Cpl. Adam D. Northrup, food service specialist.

"It feels good when Marines take the time to say how much they appreciate the work we put in," the McKinleyville, Calif. native said. "It makes you want to please them more."



Lance Cpl. Robert J. Williams prepares dessert for Marines aboard Camp Schwab by preparing several peach pies. Marines working at the 4th Marine Regiment Mess Hall put in 60-65 hours a week feeding Marines.
Photo by: Cpl. Ryan D. Libbert




The Commanding General's 3rd Marine Division Best Mess Hall of the Quarter trophy sits at the door of the 4th Marine Regiment Mess Hall on Camp Schwab. The trophy was awarded to the mess hall Sept. 4.
Photo by: Cpl. Ryan D. Libbert


http://www.usmc.mil/marinelink/mcn20...3?opendocument

Sempers,

Roger

[the humper]

would relish the opportunity, one more time, to go thru the chow line and see for myself, "how much of a difference" there is now as compared to whenever the rest of us served.
SF
NC