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Page Title: Boarding a Ship in Civilian Attire
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When leaving your ship, reverse the order of saluting: 1. 2. Salute the OOD first and say, “I have per- mission  to  leave  the  ship,  sir/ma’am.” When  leaving  a  ship  you  have  visited, salute  the  OOD  and  say,  ‘‘I  request  per- mission  to  leave  the  ship  sir/ma’am.” After receiving permission, face and salute the  ensign  (if  it  is  flying)  and  depart. Boarding a Ship in Civilian Attire When  in  civilian  attire  and  boarding  a  ship flying the national ensign, halt at the gangway, at  attention,  and  face  aft.  Then,  remaining  at attention, turn to the OOD. If you are returning to  your  own  ship,  say,  “I  report  my  return aboard,    sir/ma’am.”    The   OOD   salutes   and responds   with   “Very   well,”   or   a   similar expression.  When  boarding  a  ship  other  than  your own, say,  ‘‘I request permission to come aboard, sir/ma’am  .  .  .”   and  then  add  the  purpose  of your  visit.  The  OOD  will  then  say,  “Permission granted”   or   “Permission   not   granted.” When leaving a ship in civilian attire, reverse the procedure. First stand at attention in front of the  OOD  and  say,  “I  have  permission  to  leave the ship, sir/ma’ am.”  After  receiving  permission, stand  at  attention  facing  the  ensign  (if  it  is flying)  and  depart. Boarding and Departing Ships in a Nest Sometimes destroyers, submarines, and other ships must tie up in nests alongside a repair ship, tender,  or  pier.  At  such  times  you  may  have  to cross several ships to go ashore or return to your own  ship.  Upon  boarding  a  ship  that  you  must cross,   salute   the   colors   (if   flying);   then   turn toward   and   salute   the   OOD,   and   request permission  to  cross.  After  receiving  permission, proceed to cross without delay. When departing that  ship,  you  are  not  required  to  salute  the colors   or   OOD   again.   Repeat   this   crossing procedure  until  you  reach  your  destination. Boarding Ships With Petty Officers Standing OOD Watch On  many  ships,  particularly  those  of  destroyer size and smaller, a first class or chief petty officer instead of an officer may be on the quarterdeck. Although   you   do   not   usually   salute   enlisted personnel,  you  must  salute  an  enlisted  person serving as OOD. You are saluting the position and authority  represented—not  the  individual. Small  Boats  Approaching the Ship at Anchor The  OOD  should  know  who  is  approaching the   ship   at   all   times.   At   night   the   sentry, gangway  watch,  or  quartermaster  hails  small boats   nearing   a   vessel   at   anchor   with   “Boat ahoy!”  The boat coxswain returns the hail with a  response  such  as  the  following,  depending  on the  personnel  aboard: “United   States’’—if   the   President   of   the United States is aboard “Navy”—if   the   Secretary   of   the   Navy   is aboard “Fleet” —if  the  commander  in  chief  of  the fleet  is  aboard “Name  of  ship’’—if  the  commanding  officer is  aboard “Aye,   aye”—if   a   commissioned   officer   is aboard “No,   no” —if  a  midshipman  is  aboard “Hello” —if  an  enlisted  person  is  aboard “Passing’’—if   the   boat   does   not   intend   to come  alongside,  regardless  of  passenger  status WARDROOM   ETIQUETTE The officers’ mess is organized on a business- like basis. All officers must contribute to a mess fund  upon  joining  the  mess.  Officers  receive  a subsistence allowance from the Navy with which to  pay  the  mess  fund.  As  a  courteous  gesture officers should ask the mess treasurer, within the first 24 hours aboard, for their mess bill and mess entrance fee and pay them at once. The monthly mess assessments defray the cost of food as well as  conveniences  such  as  periodicals. The  mess  treasurer,  who  is  elected  by  the members, administers the mess fund. In messes where the treasurer does not also act as caterer, the commanding officer appoints a mess caterer. The treasurer then accounts for all receipts and expenditures, while the caterer takes responsibility for  the  purchase  of  food,  preparation  of  menus, 7-8

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