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Meal-Related Center Items - 14164_214
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Cover for an Informal Meal - 14164_216
Sideboard all meals for serving butter patties. At breakfast or brunch, it can be used for serving jam or jelly packets. Pickle fork—The pickle fork is used only at lunch or dinner when pickles or other relishes are served. It is placed on the relish (bread) tray. The pickle fork has three tines and is similar in shape to the diner’s oyster fork but is slightly larger. The buck—A buck is normally a small object such as a statue, a model, or a dummy weapon round. The buck is used aboard some ships to designate which diner is to be served first. It is not used at breakfast, at brunch, or when guests are to be served. Meal-related items are selected on the basis of menu requirements. Examine the menu and identify those menu items for which related center items are normally used, such as jellies and syrup at breakfast. Pencils are supplied  for  falling  out  order  forms. For semiformal lunch or dinner, the bread, if served, is placed on the dining table after the main course item. For all informal-style lunch or dinner meals, bread is set 5 minutes before the meal. DINING TABLE When   assigned   to   wardroom   duty,   you   are responsible for setting the table for meals. Setting a table  correctly  helps  avoid  confusion  at  meals  and allows  the  table  to  look  neat  and  attractive.  An attractively set table contributes to the enjoyment of the meal. Linens Linen is handled when preparing for a meal and when  securing  from  a  meal.  All  linen  should  be examined for cleanliness and serviceability before use. When linen is stained, torn, or frayed, it is not suitable for the table. Linen in this condition should be brought to  the  attention  of  the  wardroom  supervisor. Linen Placements All linen should be in place before the wardroom tables can be set. Linen also should be placed on the sideboard and, sometimes when appropriate, the buffet table. Linen that is worn, but clean and without stains, may be used on the sideboard if it can be neatly folded so the damaged parts are hidden. Most wardrooms have a waist-high cabinet known as the sideboard. Its storage spaces are used for storing wardroom linen and tableware. The top forms a counter for the placement of hot and cold beverage services and extra tableware in preparation for a meal. Napkins When cloth napkins are to be used alongside plate settings, they should be folded flat and set aside. If napkin rings are to be used, napkins should be folded, rolled, and placed in the rings. SETTING THE TABLE Setting  the  dining  table  involves  two  basic  tasks: setting individual place settings and setting the dining table center items. Steps for selecting and placing individual place settings and dining table center items are dependent on specific menus and styles of meal service. Variations in the procedures may recur. These variations are based on the way a specific mess maybe equipped and on the desires of the mess president and/or the wardroom supervisor. For instance, if there is a lack of a certain type of needed tableware, the wardroom supervisor should be asked to decide what item should be used as a substitute. Setting Individual Place Settings The dishes, silver, glasses, and napkin placed in front of one person are called a cover. The number of dishes and pieces of silver necessary for a cover depends on the occasion and the menu. Everyday meals require fewer  dishes  and  silver  than  formal  meals.  Always check the menu before setting the table. Figures 9-3, Figure  9-3.—Basic  breakfast  or  brunch  cover. 9-11

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