Dining facility receives upgrade, will re-open soon

  • Published
  • By Airman 1st Class Eric Schloeffel
  • 23rd Wing Public Affairs
Moody Airmen can enjoy an enhanced eating experience, as the Georgia Pines Dining Facility is scheduled to re-open soon. 

Although the exact date of the re-opening has not been set yet, contractors and Airmen have been working to update much of the facility's infrastructure for the past two months, said Master Sgt. Randy Fernald, 23rd Services Squadron dining facility manager. 

"The main improvement involves serving line, which was old and didn't produce an adequate flow for our customers and guests," he said. "It was also made from wood, so we replaced it with stainless steel for sanitation reasons." 

The dining facility replaced the carpeting throughout the floor plan and an improved dishwasher was installed. Many of these changes were designed to help the Airmen who work in the facility, said Sergeant Fernald. The facility will also be able to better handle the increased demands when the A-10's arrive to Moody. 

"We will be able to perform more work from behind the serving line, because our operations will be more efficient," he said. "Much of our equipment is on wheels now, so we can move it out of the way when needed and ensure we clean it properly. Our facility is now user-friendly for the Airmen who work here." 

Since the dining facility is scheduled to re-open soon, Airmen should expect to receive a change in their pay, said Senior Airman Ricardo Quintana, 23rd Comptroller Squadron customer service technician. 

"Airmen will receive (Basic Allowance for Subsistence) pay until the dining facility re-opens, which is when meal deductions are scheduled to start," he said. "The changes will be reflected on their leave-and-earning statement April 1. It is important everyone affected by these changes review their LES to ensure they received their meal deduction on the correct date." 

The time and money spent on improvements show leadership is in-tune to the needs of the Airmen who work hard to meet mission demands and deserve a high-quality dining experience, said Sergeant Fernald. 

"The average customer doesn't realize how much wing leadership is involved, but the wing and group commanders eat here nearly weekly," he said. "When you see big money being pumped into improving this facility, it shows they care about the morale of the Airmen. As a result, it's going to be more convenient for our customers to eat here, which sends a great message."

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