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Sgt. Joshua R. Ford
3rd Brigade Combat Team, 82nd Airborne Division
CONTINGENCY OPERATING BASE SPEICHER, Iraq—The North-Side Dining Facility opened, April 26, during a ribbon cutting ceremony on Contingency Operating Base Speicher, Iraq.
Lt. Col. Robert Campbell, executive officer, 3rd Brigade Combat Team, 82nd Airborne Division, and Lt. Col. Daniel P. Sauter III, commander, 5th Battalion, 5th Defense Artillery Regiment, and Contingency Operations Base Speicher's garrison commander, did the honors of cutting the ribbon signifying the grand opening of the new dining facility.
"We sincerely appreciate all the efforts from the construction companies, (Kellogg, Brown and Root) and even down to the cooks that are motivated and ready to serve us day-in and day-out," said Campbell during a speech before the grand opening.
It took 220 days and 369,000 man-hours to construct the dining facility, also known as DFAC. The facility is 75,000 square feet, has 17 air conditioning units, 20 miles of internal cabling, 200 fire detectors, can seat 1,200 Soldiers at one time and feed 6,000 Soldiers every meal.
"We all want to go home; we have heard about the extension, and we are all going to be here for 15 months. Iraq is not a pleasurable place to be so what you try to do is make life as good as you can for the Soldier," said Campbell. "You give them a facility that they can come to and try to break away for a while and this is just a fine example of that."
"I had a great meal. I'm liking the new (dining facility)," said Sgt. Chauncey Jinks, topographic analyst, Headquarters and Headquarters Company, 3rd Brigade Combat Team.
| Date Taken: | 04.30.2007 |
| Date Posted: | 04.30.2007 11:06 |
| Story ID: | 10182 |
| Location: | TIKRIT, IQ |
| Web Views: | 480 |
| Downloads: | 405 |
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