The third guideline is that the order of service for
beverages is the same as that for the serving of foods.
The fourth guideline is not to fill serving pitchers to
the top when used for filling glasses or cups at the dining
table. A third pitcher is difficult to handle and feels quite
heavy after a while. Therefore, pitchers should be filled
between one-half and two-thirds full.
Finally, you must remember that each wardroom
mess may have certain rules for serving beverages. The
wardroom supervisor should be asked about these rules.
AFTER THE MEAL
You should immediately restore the wardroom to its
pre-meal condition as soon as possible after the meal.
Some helpful suggestions are as follows:
. Clear the table as soon as all officers have
finished eating and have left the table.
. Remove all meal items from the sideboard and
return all dishes, silverware, and ashtrays to the pantry
. Refill the salt and pepper shakers as needed and
store them in the pantry.
. Remove buffet serving line items.
. Inspect the napkins and place the soiled ones in
the laundry. Refold those suitable for reuse and replace
them in their respective napkin rings (when they are
used) and store in the napkin storage area.
service paper napkins are being used in many private
messes for regular meals and cloth napkins are used only
for more formal occasions.
. Brush the crumbs from the tablecloth. Be careful
not to rub food particles into the fabric.
. Shake the cloth out lightly and refold it along its
Reroll or refold the silence pad as
appropriate, and store it with the tablecloth.
l Clean tables, sideboard, and chairs.
. Replace the table cover.
. Vacuum and sweep the deck of the wardroom.
SETTING UP FOR SPECIAL EVENTS
Navy commands traditionally sponsor events and
ceremonies to acknowledge noteworthy accomplish-
ments and achievements of Navy personnel. Command
functions recognizing personnel promotions,
reenlistments, retirements, command milestones,
changes of command, and other similar events are vital
to morale and tradition. These events usually include a
reception which provides light refreshments of some
As an MS, you will probably get tasked to provide
your in-rate skill to help plan and prepare for the event,
regardless of the occasion. This is especially so if food
is involved. For example, you may be asked to decorate
a special cake for the event. You may be tasked to
prepare a special menu, which includes hors doeuvres
Some planning factors you should consider are
theme determined by the occasion or event being
planned and the number of guests that will be present.
You also should consider the season and time of day.
Arrange for indoor facilities if it is expected to rain or
to be cold.
You should make sure the facility chosen is
available when needed and that it includes the necessary
space or capacity.
You should inquire into the
availability of all needed supplies and needed capable
Coordinate with other activities on the base to make
sure other events are not scheduled that will conflict
You can avoid last-minute confusion and delays by
preparing a master plan after the event has been planned
in detail. Review this plan with all personnel who will
be involved with the preparation and service. During
the review, give personnel specific instructions on all
assigned tasks. After the review, post the master plan
where involved personnel can refer to it.
Check all necessity items of equipment to make
sure they are functioning properly. The person in charge
should check on chairs tables, podiums, and so on to
make sure an adequate number is available on the