Posted on Dec 5, 2015
Will I keep my rank if I go from national guard to active duty?
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When my contract ends i'm thinking of going active duty. The thing is, will i keep my rank if i keep the same mos or will i be demoted? This may seem like a stupid question, but If i end up changing my mos can i also keep my current rank? I just want to know if anyone has any similar experience with transitioning from NG to active duty. Thanks in advance.
NCOs
Army National Guard
Rank
Promotions
Edited 10 y ago
Posted 10 y ago
Responses: 14
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Your best bet is to enlist into an MOS that is needed. 15W (Unmanned Aircraft Systems Operator) and 15E (Unmanned Aircraft Systems Maintenance) is undermanned, promotions are quick, they feed into a Warrant Officer MOS, UAS are the wave of the future, and they will only get better and under higher demand. While the rest of the Army is downsizing, 15W/15E/150U are only getting larger. If you like Aviation and like Computers then this is the MOS for you. Ok, I'm done recruiting now. Back to the war.
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SGT (Join to see)
Sounds like you used to be a recruiter chief! kind of made want to change my mos to a 15 series and become a warrant hahah thanks for the advice chief!
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Suspended Profile
Get real. We Warrants never stop recruiting for future Warrants. Just admit it.
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Rank normally remains unchanged when going from AGR to RA. Your recruiter will inform you of the variables during your chosen time to transfer services. My recommendation is for you to contact your local recruiter on Monday Morning to find out what your options currently are as positions will open monthly, sometimes quarterly and unfortunately in some cases only once for the year. Good luck with your decision, I think it's a good one.
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SGT,
There is a possibility of being administratively demoted if you cross over to active duty. Just depends on the needs of the army, your level of experience, and any active time you already have. Really it just boils down to the needs of the Army. If you want to stay an E-5, get on MOBCOP (mobcop.army.mil) and apply for tours.
-MSG Reeve
There is a possibility of being administratively demoted if you cross over to active duty. Just depends on the needs of the army, your level of experience, and any active time you already have. Really it just boils down to the needs of the Army. If you want to stay an E-5, get on MOBCOP (mobcop.army.mil) and apply for tours.
-MSG Reeve
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SGT (Join to see)
Ok, thanks for the informative response MSG Reeve. I'll definitely check out MOBCOP.
-SGT Cordero
-SGT Cordero
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You should keep your rank but at one time if there were no open slots for an mos they used to give you a slot at a lower rank the called it a mandatory reduction in rank due to the need of the Army going from National Guard to Active component but that was a long time ago and I think was for E-4 and below
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I did when I went from the reserves to active duty. But that was in 1979. And some people on active duty resent it.
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SGT (Join to see)
I can imagine. Most of the people i went to AIT with were giving me a hard time when i got promoted to SGT. They were saying that i got promoted quickly because i was in the national guard and that it would be different if i were active duty. Still doesn't change the fact that i worked hard to get promoted quickly haha
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SSgt Boyd Herrst
Was their malfunction that Reserves only do their job once a month so why should they keep their rank when they go Active... that was their mind-set ?
It was when I was presented the opportunity in ‘71 after bein the Reserves only 10 months. .. including BMT. When I entered
Reserves in June ‘70 I had a certificate from Vo-tech. I also
had a letter of my Chef apprenticeship for 3 years. My Aunt was my Chef-mentor. I also had a AFJROTC cadet completion
Certificate that would get me my
A1C out of BMT. During BMT I took the SKT Bypass for 3 level.. a cakewalk.. I got to my unit, did my drills got some good extra weekends as a reward for work performance above and beyond.
I had been first Cook on several sitreps and we had SGTs (E-4) that had more time. By end of Dec I had my 5 level.. officially. Unofficially I was doing 5 level
Positions that whole autumn .
The big guys were watching ..
I received a note and verbal communication to see the
Lt and the Cmdr and the CMSGT
Of our Section.. and presented with the opportunity. I took it..
There had been a big bust o’seas and several were needed to fill slots left vacant by those busted. I got a waiver but didn’t Ned it because by time I was ready to go I had a year in effective June 22, ‘71 . When I got to McGuire there seemed to be some animosity among the active
Cooks. There was a A1C that informed me I would be in the skullery/clipper for a couple months. A TSGT set him straight about my qualifications.. The A-C didn’t care.. “That’s the way we always did it!”! “Not any more !”
I already had my kitchen gear..
new cook uniforms tailored by the
Guys at Rigger shop. So I get on shift and another A1C says stand over there snd watch.. I could take it no more... they had already made a gravy but it broke and didn’t have
Enough extra roux to fix their mistake. He was goi g to make a slurry.., a flour/cornstarch and water mix stirred up to a slurry.
I set it aside got another crock
And put some beef base in, add a little Worcestershire and beat it good to a sauce. I added to the slurry and beat it in .. we got that
Gravy up to a good light boil. I worked the big whip and that other
Cook slowly let the slurry into that gravy...we let it work 15 or so minutes .. and it was good.. one of the production leaders tasted and couldn’t even tell it been repaired..
only because I put a beef base slurry in the starch slurry... had to cook the flour/starch flavor out..
total fix time 15 minutes or a little more.. done in time to pot up to go on serving line.. We had enough meat ready (baked chicken). To serve but the meat loaf was not so
I volunteered to be the slicer.. at least the meat loaf was firm enough
What it tasted like? ... I did not know until later. The cookleader told me a half inch thick slice .. so that’s what they got.. as time moved on the animosity lessened and eventually I was showing them more n more how to do a better job in the kitchen .. I didn’t lord what I knew over them.. I even had some SSGTs asking me for pointers.. when I had them in hand , the rest fell into place.. it took time ...
It was when I was presented the opportunity in ‘71 after bein the Reserves only 10 months. .. including BMT. When I entered
Reserves in June ‘70 I had a certificate from Vo-tech. I also
had a letter of my Chef apprenticeship for 3 years. My Aunt was my Chef-mentor. I also had a AFJROTC cadet completion
Certificate that would get me my
A1C out of BMT. During BMT I took the SKT Bypass for 3 level.. a cakewalk.. I got to my unit, did my drills got some good extra weekends as a reward for work performance above and beyond.
I had been first Cook on several sitreps and we had SGTs (E-4) that had more time. By end of Dec I had my 5 level.. officially. Unofficially I was doing 5 level
Positions that whole autumn .
The big guys were watching ..
I received a note and verbal communication to see the
Lt and the Cmdr and the CMSGT
Of our Section.. and presented with the opportunity. I took it..
There had been a big bust o’seas and several were needed to fill slots left vacant by those busted. I got a waiver but didn’t Ned it because by time I was ready to go I had a year in effective June 22, ‘71 . When I got to McGuire there seemed to be some animosity among the active
Cooks. There was a A1C that informed me I would be in the skullery/clipper for a couple months. A TSGT set him straight about my qualifications.. The A-C didn’t care.. “That’s the way we always did it!”! “Not any more !”
I already had my kitchen gear..
new cook uniforms tailored by the
Guys at Rigger shop. So I get on shift and another A1C says stand over there snd watch.. I could take it no more... they had already made a gravy but it broke and didn’t have
Enough extra roux to fix their mistake. He was goi g to make a slurry.., a flour/cornstarch and water mix stirred up to a slurry.
I set it aside got another crock
And put some beef base in, add a little Worcestershire and beat it good to a sauce. I added to the slurry and beat it in .. we got that
Gravy up to a good light boil. I worked the big whip and that other
Cook slowly let the slurry into that gravy...we let it work 15 or so minutes .. and it was good.. one of the production leaders tasted and couldn’t even tell it been repaired..
only because I put a beef base slurry in the starch slurry... had to cook the flour/starch flavor out..
total fix time 15 minutes or a little more.. done in time to pot up to go on serving line.. We had enough meat ready (baked chicken). To serve but the meat loaf was not so
I volunteered to be the slicer.. at least the meat loaf was firm enough
What it tasted like? ... I did not know until later. The cookleader told me a half inch thick slice .. so that’s what they got.. as time moved on the animosity lessened and eventually I was showing them more n more how to do a better job in the kitchen .. I didn’t lord what I knew over them.. I even had some SSGTs asking me for pointers.. when I had them in hand , the rest fell into place.. it took time ...
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Years ago you wouldn't but the military has changed so much, I will have to find out when you do.
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SSgt Boyd Herrst
Don’t understand scuttlebutt but what the regulations say. Scuttlebutt is just that., half truths and non truths .. SGT. Stephen B..
Have better day !
Have better day !
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