temperature of 180°F to 200°F when food is placed on the  table. This temperature should be maintained always while food is on the serving line. Temperatures below this range will not keep food hot enough. Higher temperatures will cause overcooking and ultimately ruin both the taste and the appearance of the food. Replenishment As the petty officer in charge of the serving line, you have the responsibility for keeping food on the serving line for the entire meal. You should make sure food is replenished in a timely manner and not allow the line to be held up. Replenish by removing the inserts or containers and replacing them with fresh filled ones. Never dump food into inserts already on the serving line. Empty inserts should be kept off the decks and serving lines. They should be sent to the deep sink for cleaning and sanitizing after each use. They should not be allowed to build up until the completion of the meal. Customer Service During the Meal Customer service does not end with the serving line. Other important customer service considerations are clean  tables  and  chairs  with  adequate  supplies  of napkins,  salt  and  pepper  shakers,  and  condiments. Patrons  also  like  peace  and  quiet  with  courteous foodservice  attendants  and  messdeck  masters-at-arms (MDMAAs). Maintaining  the  Messing  Area Sanitary practices that should be followed in the preparation and in the serving of the food have been discussed. It is equally important to maintain the mess area in an orderly and sanitary manner during the meal and to clean it thoroughly after the meal. The  tabletops  should  always  be  kept  scrupulously clean. They should be scrubbed and sanitized after each meal. This should be done with hot soapy water and rinsed  with  clear  water  to  which  a  germicide  solution has been added. Germicide and fungicide solutions are standard stock items and may be ordered through supply charnels. The sanitizing  Solution should be changed as frequently  as  necessary  to  ensure  a  clean  solution. Securing After each meal the salt, pepper, and condiment containers  should  be  thoroughly  wiped  with  a  mild detergent solution and then refilled. Once each week the  salt  and  pepper  shakers  should  be  emptied, prewashed, and put through the dishwashing machine. These containers should be arranged in the same order on all tables. The method recommended is to place the taller  containers  in  the  center  and  arrange  the  others around them in graduated order of height. Foodservice  personnel  assigned  to  the  messing  area should   be   instructed   to   check   the   messing   area continuously during the serving period. Spilled food on the deck is a safety hazard and should be cleaned up immediately. Dinnerware should be washed after each meal and made ready for the next meal. Before storing the clean utensils, the cabinet should be inspected for cleanliness. Trays and bowls should be at the head of the serving line; silverware may be placed at the head of the line but it is recommended that it be placed at the end of the line. Cups  and  glasses  should  be  located  near  the  beverage dispensers.  All  items  of  dinnerware  should  be  inspected to  make  sure  they  are  spotlessly  clean  and  not  chipped, cracked, or bent. An inventory should be taken once a week to be sure there is enough dinnerware to last the entire  serving  period. WARDROOM MESS Thus far, our discussions have centered primarily on the various aspects of preparing and serving the food in the GM. While this is an important part of your job, it is only one part. You have other duties. They include maintaining  a  clean,  sanitary  messing  area,  setting  the tables for regular and formal meals for officers, and estimating the proper seating arrangements for the officers  and  their  guests. The wardroom is usually a multipurpose area. It is the officers’ dining area and lounge. It is an area where officers gather for social functions, entertainment, to conduct business, and to hold conferences. Usually family-style foodservice will be provided in  a  wardroom.  However,  other  factors  determine  the type  of  service  used  in  a  wardroom.  These  factors  are specific wardroom design, the number of foodservice personnel assigned, and the desires of the mess president and  commanding  officer.  Regardless  of  the  type  used, the service should be carried out properly. The success of a meal often depends on how it is served.  Good  foodservice  is  not  easy  to  give  and requires knowledge, training, and planning. All of this 9-7