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Formal - 14164_220
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Setting for Special Events
85.19 Figure 9-9.-Table set for a formal dinner. heated dinner plate replaces the service plate for the  main  course.  The  food  is  brought  in  on  a platter or in serving dishes. The food is presented to the guest who is seated to the right of the host. The    service    then    proceeds    counterclockwise around the table. Upon   completion   of   the   main   course,   the dinner  plate  and  used  silverware  are  removed. The salad plate is then put in its place. To provide faster  service,  the  salad  is  usually  arranged  on the salad plate before it is brought in. When all have finished their salads, the salad plate  and  silverware  are  removed.  At  this  point, the   only   items   remaining   from   the   original setting are the water and wine glasses. Before the dessert  is  served,  the  crumbs,  if  any,  should  be brushed  off  the  table  with  a  folded  napkin  and tray.    The    dessert    course    with    appropriate silverware is then placed before the diners. Coffee  is  served  with  the  dessert  course  or following  it.  If  cups  are  placed  on  the  table  and coffee offered to those who want it, service is from the right. It   is   customary   not   to   smoke   at   formal dinners  until  after  the  coffee  or  demitasse  has been  served.  When  allowed,  at  the  proper  time cigarettes  and/or  cigars  are  passed  and  ashtrays are placed before those persons desiring them. SERVING BEVERAGES The   serving   of   beverages   was   discussed earlier;   however,   four   general   guidelines   and several  specific  procedures  for  serving  beverages will now be explained. Formal Beverage Service Since   the   formal   style   of   service   is   quite elaborate,   different   beverages   may   accompany each course, and considerable guidance is needed for this to be done correctly. Guidance should be obtained from the wardroom supervisor and from other references. Informal Beverage Service The first guideline is that beverages are to be served    from    the    diner’s    right    if    possible. Otherwise,  check  with  the  wardroom  supervisor about  how  to  serve  the  beverages  in  a  way  that disturbs the least number of diners. The  second  guideline  is    that    the  server should  never    lift    the  diners’    glasses    or    cups from the  dining table  to  refill  them. Rather, he or    she    should    pour    the  beverage  into  them while they are on the table. If the cup or glass is not    conveniently    placed    for  service,  carefully move  it  to    a  better  location.  If  it  cannot  be reached, politely ask the diner to move it. 9-17

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