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Meal Style Procedures
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Serving Beverages
Figure 9-8.—Wardroom table setup for an informal meal. FORMAL plate. Although bread and butter plates were never used The  service  required  for  formal  meals  is  more elaborate than for informal meals. However, the table setting is basically the same as for informal meals. Usually four or five courses are served, but as few as three or as many as seven maybe served. All food from each course is served to all diners in prompt succession. For a formal dinner everything is served; nothing is set on  the  table  except  the  salt  and  pepper  shakers. Condiments and other seasonings are served at the proper time. A table setting for a formal dinner is shown in figure 9-9. Service plates are normally used at formal dinners. These are large plates that are placed on the table at the time it is set for the meal. They are not removed until replaced by the heated dinner plate for the first hot course after the soup. They are used only because it is considered  bad  form  for  the  diners  not  to  have  plates before them throughout the meal. No food is placed directly  on  the  service  plate.  Instead,  dishes  containing the first courses of the meal are set upon the service for formal dinners in the past, they are frequently used today. All foods are served from the left, and beverages are served from the right. Dishes are removed from the right.  An  exception  to  this  rule  is  the  replacing  of silverware.  These  pieces  of  silverware  that  are  placed to the right of the place plate are replaced from the right. In this way it is not necessary to reach in front of the diner. When the meal being served uses the table setting pictured in figure 9-9, the following order of service would  be  observed. As soon as the members and their guests are seated, the  first  course,  shrimp  cocktail,  is  served. When  all  have  finished  the  course,  the  shrimp cocktail glass is removed with the used silverware. The soup  course  is  served  next. When  all  have  finished  the  soup  course,  the  soup plate, service plate, and soup spoon are removed. The 9-16

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