Organization
who is responsible for the efficient management of the officers’ staterooms, including maintenance and repair of Government-owned equipment and stateroom facilities
Mess Caterer
For this style of service, food is arranged in serving dishes, along with the serving utensils. The dishes are then placed on the dining table and diners serve themselves and then pass the dishes around the table until all diners have been served
Family Style
What is the largest meal knife and is always set for lunch and dinner meals.
Main Course Knife
what is the ideal spacing of plates for family style or formal occasions? (plate center to plate center)
24 inches
what type of item has a pouring spout, partially enclosed by a metal lip and is set only for breakfast and brunch
Syrup pitcher
who is responsible to the mess caterer for both the supervision of food service and stateroom service personnel and also oversees the details of the daily wardroom mess operation.
Leading Petty Officer
This type of service is used in most restaurants. Individual plates are prepared in the pantry or galley and placed before the seated diners.
American Style
what is used only at lunch and dinner when oysters or shrimp cocktails are to be served. It is slightly smaller than the salad fork and has only three tines.
Oyster Fork
Silverware should be placed about how many inches for the edge of the table?
the officer next in rank after the mess president should sit on what side to the mess president
to the right
who is responsible to the leading petty officer for supervising the personnel assigned to stateroom service.
Stateroom Supervisor
This type of service is usually provided at breakfast. The diner is given a menu or breakfast order form. After the diner has decided what food he or she wants and how it is to be prepared the order is delivered to the pantry or galley and the food is prepared as requested
A La Carte (Breakfast) Style
what is set for lunch and dinner when the bouillon cup is to be used. It has a round bowl and is the smallest of the eating spoons.
Bouillon Spoon
on what side and above what type of utensil should the beverage cups be placed
right hand side, above the knives
the mess caterer sits to what side of the mess president
the opposite end of the mess president
who is responsible to the mess president for the service, care, and maintenance of quarters afloat also keep accounts of and transact all receipts and expenditures of cash and provisions.
Mess Treasurer or Wardroom Officer
what type of service is categorized with family, American, a la carte, cafeteria, and buffet styles.
Informal Service
what is set when lunch and dinner is to be served in either semiformal or family style. It is not set for American, a la carte, cafeteria, or buffet style meals. The dinner plate is the largest meal plate.
Main Course Plate
where is the Bread and butter plate placed at
to the left above the forks
when the CO or other senior officer is invited for an occasional meal, this officer is considered the guest of honor and should sit where
to the right of the mess president
what tittle is given to the CO of a smaller ship and the same tittle to the XO on a bigger ship?
Mess President
what type of service includes the semiformal style and the formal style of
“French” service.
Formal Meal Service
The juice glass is normally used only at breakfast. It is not set but is used to serve juice when ordered by the diner. It is the smallest glass and can be filled up to how many Ounces?
6 ounces.
what is used for such functions as formal or informal dinner parties when the persons attending may not know one another and it is laid flat on the napkin.
Setting Place Cards
a set of salt and pepper shakers is provided for how many dinners
every 4