While you were in port and not on duty, you made sure to get off that ship as soon as possible. After being onboard an aircraft carrier for anywhere from two weeks up to two months, you were just itching to get off. A lot of people would take tours of the surrounding area; the ship had a good system for setting up different kinds of tours. You would sign up for them before the ship even pulled into port. They were so popular that they filled up fast and usually sold out.
Sailors who didn't take a tour would still just get off the ship and explore the area. They'd go shopping for all kinds of souvenirs, either for themselves or their families. I always tried to make sure I did both. Family members always appreciated that kind of stuff - well, at least mine did. I also enjoyed the local cuisine. Some of the best food I've ever eaten was in these coffee shops and really nice, family-owned restaurants.
The owners loved us because we'd go in groups as large as 15 people and take over the restaurant. We'd celebrate, enjoy life, and blow off steam and a lot of money. We'd do some drinking, of course, and smoke Cuban cigars. If your squadron or ship division allowed it, you were allowed an overnight liberty pass - which means you didn't have to go back to the ship by 9 or 11 at night. You would get a hotel room and could stay out all night, if you wished, as I did when we were in Venice, Italy.
Unfortunately, the party in port never lasts. Soon enough, it's time for the ship to pull back out to sea. Usually, the first day back to regular operations is slow and boring because you really just want to be back in port. But that goes away after a day. You could definitely call it a Monday.
The food on an aircraft carrier was a real experience. For the most part, it was like playing craps in Las Vegas. You never knew what you're going to get. For special meals, they would broadcast what they're serving. When they did that, however, the lines would be extremely long. Sometimes, you'd wait an hour in line for food.
There were four serving lines in all. Usually, two lines on one side of the ship would be serving something different than the other two lines, so you did get a variety. There were some certainties about the food for sure. You knew they'd be serving chicken and serving rice, and that every third piece of rice was rock-hard. We'd always joke around and say that the chicken was sea gull. The food was all right, though. It wasn't like home cooking, of course, but it was ok. It could have been a lot worse.
Editor's Note: Click here for Part 1 of this multi-part series. Parts 4 will run tomorrow on 8/5/08, right here on CR4.
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