Mess Functions
See here for information on the arrival procedure.
Seating Plan. Normally a seating plan is drawn up and placed outside the dining hall to indicate where the hosts and the guests are to sit at dinner. Hosts should ascertain their seat prior to moving into the area where the cocktails are to be held. If the occupants of the adjacent seats are not known to you, ascertain their particulars. The details will help start and maintain a conversation. If in the adjacent seat a lady or a guest is to sit it is considered gentlemanly to meet her / him during the cocktails, introduce yourself, and escort her/him inside for dinner. A variation to this procedure would be when a greater number of mess members are invited for the cocktails and the guest list for dinner is restricted. In this case mess members attending cocktails are to remain in the mess till all the invited / nominated hosts and guests have moved in for dinner.
Procedure For Mess Night. On the dinner being reported, the senior officer allows a few minutes to lapse before entering the dining hall in order that glasses may be drained and other mess members can get to their seats. Hosts and guests who wish to go around the corner should do so much before entering the dining hall and not wait till just prior to entering the dining hall. It is to well worth remembering that there is bound to be a rush of guests with a similar requirement. Guests and ladies, if present, are escorted inside by the hosts. On entering the dining hall, all mess members, and guests if present, stand formally behind their chairs till the senior officer present enters and seats himself. The PMC sits at the head of the table. Normally a young officer or sergeant is nominated as the Vice President and is addressed as Mr Vice. Mr Vice would at all times be seated facing PMC. Mess members commence eating only after everyone has been served. Water, wine and other drinks for toasts are passed clockwise. Only the PMC or the VPMC may pass instructions to waiters while at dinner.
Everyday Table Manners
Table manners have been drawn up so that due consideration is shown to the others who are dining at the table. They are often a recognised and unwritten convention but accepted and followed almost universally throughout the civilised world. There may be small variations depending on local conventions and cultures which one would have to learn by adopting a wait and watch attitude. Good manners complement good food. Students of gastronomics have proved that little touches here and there in table layout and service help digestion. Table manners ensure that one does nothing at a dining table, which disgusts, embarrasses or causes inconvenience to other people sitting at the table.
General Guidelines. A few guidelines on table etiquette are listed below for information: -
(a) One is to take his seat at the table with as little clatter as possible. Getting into the chair from either side is permitted. If ladies are present one allows them to take their seats first.
(b) Napkins belong to the laps and are never to be tucked in the waist or fixed around the neck. Napkins are never used to wipe one's soiled hands, face or lips or to polish crockery or cutlery. Napkins should be gently touched to one's lips to remove anything from the lips. At the end of a guest night or a dinner night napkins are left unfolded on the table, the purpose being to indicate that the napkin has been used. However on normal occasions these should be neatly folded and put inside the napkin rack in the allotted slot. Never wipe anything, which can leave permanent marks on the napkins unless the napkins are of disposable type.
(c) One should sit straight but not necessarily stiff at the table. Elbows are never kept resting on the table; they are also not to jab one's neighbour in the ribs. When not eating keep your hands on your lap. Do not use your hands to gesticulate or to beckon others.
(d) The outside cutlery is used first - the one farthest from the plate on either side or top is started with and is worked inward towards the plate. Do remember that a crossed spoon and fork placed at the top of the plate is meant for use in the dessert course.
(e) Food is brought to the mouth and not vice versa. Nothing is eaten off a knife. A knife is used only for cutting, spreading or as a support to fork food against.
(f) Forks are used only for forking and taking food to the mouth and not for cutting food in the plate. A fork is used in such a manner that the food is supported on its outer side and then taken to the mouth. Do not use the fork as you would use a shovel.
(g) A used piece of cutlery is never put into any food that is meant for everyone. Butter is not taken from the butter dish using ones used knife, or sugar with ones wet coffee/tea spoon. Fingers are not used to touch any food article - not even to remove salt from salt cellar.
(h) Used cutlery is never kept on the tablecloth but always on a plate. Spoons are never to be left in cups, bowls or egg cups but are to be put in the plate or saucer underneath.
(j) A gentleman never eats with his mouth open, as nothing is more disgusting. He does not talk with his mouth full and does not shift too much food into his mouth. One does not make obscene noises while eating and one is supposed to chew quietly. One does not take large helpings and takes only so much as will ensure that the available food is sufficient for all others on the table. One should not have to go hungry because someone else has taken too much.
(k) One does not ever reach out at the table, as it is bad manners. He only reaches for things that he can get at easily and without stretching himself. It is also not advisable to request the neighbour continuously to pass things. If need be, ask the steward.
(l) One should always be careful that liquid is not spilled into the saucer when passing a cup to someone else. Liquid is never drunk straight out of a saucer or a plate; one uses either a spoon or a cup. Tea and other beverages are not drunk from a spoon but from a cup.
(m) When soup is served in a plate the spoon is slipped away from the diner and the soup drunk from the side of the spoon. To get the last bit of soup from the plate it can be gently tilted away. Soup, served in cups with handle, is drunk straight from the cup.
(n) Pieces of bread or roll may be broken off and buttered one piece at a time as one eats them. Butter is spread with a butter knife while holding the bread on the edge of one's side plate, not in the flat of the hand to spread butter. One does not crumble bread or fidget with cutlery, crockery or glassware when not eating - one keeps his hands still.
(p) Food is not to be over seasoned with salt and pepper as this is uncomplimentary to the cook. Salt is not sprinkled on the food. A little is placed on side of one's plate.
(q) Liquids are sipped, not gulped and chewing is finished before drinking. It may be necessary to touch one's lips with the napkin before drinking so that the rim of the glass is not smeared with food.
(r) Should one discover any foreign object in one's food, he must ensure that he does not do anything to spoil the food for other people. If it is not too bad, it is taken out discreetly and put aside, preferably hidden from the view of others by a piece of bread. If it is something too bad, the food is left without making a big fuss.
(s) It is no longer considered a mark of delicacy to leave food on ones plate. It is a gross wastage and hence should always be avoided.
(t) Use of toothpicks on the table is best avoided. If one has to, then one cups ones hand in front of the mouth while using the pick.
(u) Finger bowls are used at the end of the meal by dipping only the tip of fingers lightly, one hand at a time into the water and then drying them on the napkin. Finger bowls are not to be used to clean both hands after meals nor for wiping the lips after meals.
(v) There is never any reason, particularly at someone's house, to comment on the food one does not like. On the other hand genuine appreciation of the food or some particular dish will give a lot of satisfaction to one's host/hostess.
(w) One does not talk across the table except in a general conversation.
(x) A slice of bread or toast is never eaten whole. The slice is to be neatly cut lengthwise into two and then eaten. If it is desired to apply butter and jam on the slice, it is done before cutting it into two. The bread slice is eaten off the side dish. It is not to be slid under the serving on the main plate. If it is desired to have an egg omelette sandwich, it is so ordered and not that the omelette on being served is sandwiched between two slices and then eaten.
(y) The butter knife and the jam spoon are not to be used to spread the butter and jam respectively. Their use is to be limited to helping oneself from the butter dish and the jam jar. The crockery provided at each seat is to be used for the purpose of spreading on the slice. While it is preferable to help oneself to butter and jam at the rate of one slice at a time, it is acceptable to take the desired quantity of both and put it on the edge of the side plate.
(z) The knife is to be used only for cutting the food. It is therefore never to be taken near the mouth. The knife is also not to be licked clean after the main dish is eaten and starting on the butter and jam.
Seating Plan. Normally a seating plan is drawn up and placed outside the dining hall to indicate where the hosts and the guests are to sit at dinner. Hosts should ascertain their seat prior to moving into the area where the cocktails are to be held. If the occupants of the adjacent seats are not known to you, ascertain their particulars. The details will help start and maintain a conversation. If in the adjacent seat a lady or a guest is to sit it is considered gentlemanly to meet her / him during the cocktails, introduce yourself, and escort her/him inside for dinner. A variation to this procedure would be when a greater number of mess members are invited for the cocktails and the guest list for dinner is restricted. In this case mess members attending cocktails are to remain in the mess till all the invited / nominated hosts and guests have moved in for dinner.
Procedure For Mess Night. On the dinner being reported, the senior officer allows a few minutes to lapse before entering the dining hall in order that glasses may be drained and other mess members can get to their seats. Hosts and guests who wish to go around the corner should do so much before entering the dining hall and not wait till just prior to entering the dining hall. It is to well worth remembering that there is bound to be a rush of guests with a similar requirement. Guests and ladies, if present, are escorted inside by the hosts. On entering the dining hall, all mess members, and guests if present, stand formally behind their chairs till the senior officer present enters and seats himself. The PMC sits at the head of the table. Normally a young officer or sergeant is nominated as the Vice President and is addressed as Mr Vice. Mr Vice would at all times be seated facing PMC. Mess members commence eating only after everyone has been served. Water, wine and other drinks for toasts are passed clockwise. Only the PMC or the VPMC may pass instructions to waiters while at dinner.
Everyday Table Manners
Table manners have been drawn up so that due consideration is shown to the others who are dining at the table. They are often a recognised and unwritten convention but accepted and followed almost universally throughout the civilised world. There may be small variations depending on local conventions and cultures which one would have to learn by adopting a wait and watch attitude. Good manners complement good food. Students of gastronomics have proved that little touches here and there in table layout and service help digestion. Table manners ensure that one does nothing at a dining table, which disgusts, embarrasses or causes inconvenience to other people sitting at the table.
General Guidelines. A few guidelines on table etiquette are listed below for information: -
(a) One is to take his seat at the table with as little clatter as possible. Getting into the chair from either side is permitted. If ladies are present one allows them to take their seats first.
(b) Napkins belong to the laps and are never to be tucked in the waist or fixed around the neck. Napkins are never used to wipe one's soiled hands, face or lips or to polish crockery or cutlery. Napkins should be gently touched to one's lips to remove anything from the lips. At the end of a guest night or a dinner night napkins are left unfolded on the table, the purpose being to indicate that the napkin has been used. However on normal occasions these should be neatly folded and put inside the napkin rack in the allotted slot. Never wipe anything, which can leave permanent marks on the napkins unless the napkins are of disposable type.
(c) One should sit straight but not necessarily stiff at the table. Elbows are never kept resting on the table; they are also not to jab one's neighbour in the ribs. When not eating keep your hands on your lap. Do not use your hands to gesticulate or to beckon others.
(d) The outside cutlery is used first - the one farthest from the plate on either side or top is started with and is worked inward towards the plate. Do remember that a crossed spoon and fork placed at the top of the plate is meant for use in the dessert course.
(e) Food is brought to the mouth and not vice versa. Nothing is eaten off a knife. A knife is used only for cutting, spreading or as a support to fork food against.
(f) Forks are used only for forking and taking food to the mouth and not for cutting food in the plate. A fork is used in such a manner that the food is supported on its outer side and then taken to the mouth. Do not use the fork as you would use a shovel.
(g) A used piece of cutlery is never put into any food that is meant for everyone. Butter is not taken from the butter dish using ones used knife, or sugar with ones wet coffee/tea spoon. Fingers are not used to touch any food article - not even to remove salt from salt cellar.
(h) Used cutlery is never kept on the tablecloth but always on a plate. Spoons are never to be left in cups, bowls or egg cups but are to be put in the plate or saucer underneath.
(j) A gentleman never eats with his mouth open, as nothing is more disgusting. He does not talk with his mouth full and does not shift too much food into his mouth. One does not make obscene noises while eating and one is supposed to chew quietly. One does not take large helpings and takes only so much as will ensure that the available food is sufficient for all others on the table. One should not have to go hungry because someone else has taken too much.
(k) One does not ever reach out at the table, as it is bad manners. He only reaches for things that he can get at easily and without stretching himself. It is also not advisable to request the neighbour continuously to pass things. If need be, ask the steward.
(l) One should always be careful that liquid is not spilled into the saucer when passing a cup to someone else. Liquid is never drunk straight out of a saucer or a plate; one uses either a spoon or a cup. Tea and other beverages are not drunk from a spoon but from a cup.
(m) When soup is served in a plate the spoon is slipped away from the diner and the soup drunk from the side of the spoon. To get the last bit of soup from the plate it can be gently tilted away. Soup, served in cups with handle, is drunk straight from the cup.
(n) Pieces of bread or roll may be broken off and buttered one piece at a time as one eats them. Butter is spread with a butter knife while holding the bread on the edge of one's side plate, not in the flat of the hand to spread butter. One does not crumble bread or fidget with cutlery, crockery or glassware when not eating - one keeps his hands still.
(p) Food is not to be over seasoned with salt and pepper as this is uncomplimentary to the cook. Salt is not sprinkled on the food. A little is placed on side of one's plate.
(q) Liquids are sipped, not gulped and chewing is finished before drinking. It may be necessary to touch one's lips with the napkin before drinking so that the rim of the glass is not smeared with food.
(r) Should one discover any foreign object in one's food, he must ensure that he does not do anything to spoil the food for other people. If it is not too bad, it is taken out discreetly and put aside, preferably hidden from the view of others by a piece of bread. If it is something too bad, the food is left without making a big fuss.
(s) It is no longer considered a mark of delicacy to leave food on ones plate. It is a gross wastage and hence should always be avoided.
(t) Use of toothpicks on the table is best avoided. If one has to, then one cups ones hand in front of the mouth while using the pick.
(u) Finger bowls are used at the end of the meal by dipping only the tip of fingers lightly, one hand at a time into the water and then drying them on the napkin. Finger bowls are not to be used to clean both hands after meals nor for wiping the lips after meals.
(v) There is never any reason, particularly at someone's house, to comment on the food one does not like. On the other hand genuine appreciation of the food or some particular dish will give a lot of satisfaction to one's host/hostess.
(w) One does not talk across the table except in a general conversation.
(x) A slice of bread or toast is never eaten whole. The slice is to be neatly cut lengthwise into two and then eaten. If it is desired to apply butter and jam on the slice, it is done before cutting it into two. The bread slice is eaten off the side dish. It is not to be slid under the serving on the main plate. If it is desired to have an egg omelette sandwich, it is so ordered and not that the omelette on being served is sandwiched between two slices and then eaten.
(y) The butter knife and the jam spoon are not to be used to spread the butter and jam respectively. Their use is to be limited to helping oneself from the butter dish and the jam jar. The crockery provided at each seat is to be used for the purpose of spreading on the slice. While it is preferable to help oneself to butter and jam at the rate of one slice at a time, it is acceptable to take the desired quantity of both and put it on the edge of the side plate.
(z) The knife is to be used only for cutting the food. It is therefore never to be taken near the mouth. The knife is also not to be licked clean after the main dish is eaten and starting on the butter and jam.