CGSC PAM 2%-l 

DEPARTMENT OF THE ARMY 

U.S. ARMY COMMAND AND GENERAL STAFF COLLEGE 

Fort Leavenworth, Kansas 66027-6900 

PAMFHLET 15 March 1985 

NO. 28-l 

Welfare, Recreation, and Morale 

DINING-IN 

Page 

INTRODUCTION . . . , . . . . . . ., . . e e , , . , v , , l , . , . iii 

CHAPTER 1. THE CUSTOMS AND TRADITIONS OF THE 

BRITISH REGIENTAL MESS . . . . . , . . . . c . . . . 1 

2. THE CUSTOMS AND TRADITIONS OF THE UNITED STATES ARMY 

REGI~NTALMESS~......,...,.....,.. 5 

3. PLANNING AND CONDUCTING THE DINING-IN . . . . . . . . . 9 

Rationale Behind the Dining-In . . . . . . . . , , , . 9 

Planning the Dining-In , . , . . . . . e . . . . . . . 10 

Dining Room Arrangements . . . . . . . . . . , . . . . 12 

Mess Arrangements. . . . . , , . ti . . . . . . . . . . 14 

ProgramPlanning.......,. , . . . . . . . , . 16 

Protocol...... , , , . l . . . . . . . . . . . . 20 

Conducting the DinJng-In . . . . . . . . . . . . , W . 22 

4. ETIQIETTE . ..a . . . . . . . . . . . . . . . . . . . 25 

Guests.. , . . . . . . . . . . , ., , . . . . , . . 25 

Invitations. . . . . . . . . . . . . , . e . . . . . . 26 

Place Settings , . . . . , , . . . . . . . . , , . . , 27 

Table Manners. . e , . , . . W . . . . . . . . , . . . 29 

i 
CGSC PAM 28-l 

.; 

Appendix A. 

PI. 

c. 

D. 

E. 

F. 

G. 

H. 

I. 

J. 

K. 

L. 

M. 

BASIC DUTIES CHECKLISTS FGR DINING-IN COMMITTEES ... 

SEATING AND TABLE ARRANGEMENTS ............ 

DIAGRAM OF THE TABLE SETTING ............. 

PUNCH CEREMONY .................... 

MENUS ........................ 

SAMPLE MENU/PROGRAM ................. 

WINECHART ...................... 

SEQUENCE OF EVENTS FORMAT .............. 

VIOLATIONS OF THE MESS ................ 

RECEIVING LINE SKETCH ................ 

SKETCH OF WINE GLASSES ................ 

NOrllES ........ ..'........ ...... 

BIBLIOGRAPHY ..................... 

ii 

Page 

A-l 

B-l 

C-l 

D-l 

E-l 

F-l 

G-1, 

H-l 

I-l 

J-1 

K-l 

L-l 

M-l 
CGSC PAM 28-I 

INTRODUCTION 

The exact origin of the Dining-In is not known, It is believed, however, that the practice dates back to an old Viking tradition of holding 

formal ceremonies to celebrate great battles and feats of heroism. These 

ceremonies usually included a dinner of fine foods, drinks, and fellowship. 

Later this custom spread to the monasteries, universities, and, eventually, 

to the military ,officers' mess.1 

During the early eighteenth century, the British Army incorporated the 

praotice of formal dining into their regimental mess system. Customs and 

rules of the mess were soon institutionalized in the Queen's Regulations 

that governed the actions and conduct of the British Army. The mess was a 

home for the bachelor officers, a club for all officers, and the center of 

social life at the military garrison. 2 An important feature of the mess 

was mess night. Usually held once a week, it was a formal mandatory 

gathering of the officers of the regiment, The purpose of the dinner was to 

bring the officers together in a fraternal atmosphere and to make them aware 

of the luxuries of life.3 The mess night or Dining-In became a tradition in all British regiments. 

The close association between the British and American armies during the 

world wars led the United States Army to adopt the Dining-In as a part of 

its social program.ll The practice flourished during World War II and 

became a regular social function. Unfortunately, it is difficult to create 

a tradition, and the Dining-In lost favor among U.S. Army units in the 

postwar period. Moreover, the rapid turnover of officers in the American 

Army made it difficult, if not impossible, to establish loyal ties ta a unit 

and its traditions. These facts added to the decline of the Dining-In.5 

Today, the Dining-In appears to be making a comeback in many Army units 

and organizations. Senior commanders are again recognizing the value of the 

Dining-In for building professionalism and esprit de corps among the young 

officers. They recognize that the Dining-In is an ideal forum in which to 

strengthen and perpetuate the spirit, professionalism, and soul of the Army. 

The purpose of this reference book is to assist those who would help 

spark a comeback for the Dining-In in the United States Army. It is intended 

as a source document for officers planning a Dining-In or Dining-Out in 

their units. It provides a brief history of the British and American regimental messes, a detailed explanation of the standards and procedures for 

conducting a Dining-In, and a short sketch of service etiquette as it 

applies to formal dining. There are many other books and pamphlets an the 

customs and traditions of the Army and service etiquette available to reinforce the information contained in this booklet. The most important sources 

are in the bibliography at the back of this book. 

iii 
CGSC PAM 28-1 

CHAPTER 1 

THE CUSTOMS AND TRARITIONS OF THE BRITISH ARMY REGIMENTAL MESS 

l-l. To understand the evolution of the Dining-In, one must examine the 

origin and procedures of the %ritish regimental mess system. It developed 

and established several lasting customs and traditions that British and 

American military units still practice today in their formal dining programs. 

T-2. In the early eighteenth century, there were na barracks for the 

British soldiers. Upon entering a town, the officers and men were quartered 

wherever lcdging was, available. They posted the unit colors at the 

officers' billet, which b'ecame the central meeting place for all officers 

awaiting orders from their commanders. The fraternal atmosphere that 

developed from these meetings fostered esprit de corps and camaraderie. The 

billet became known as the officers' mess.1 

l-3* During the latter decades of the eighteenth century, some regiments 

did not have their own mess. Consequently, many British officers turned to 

taverns as their source of communal life. It was not until the nineteenth 

century that the mess proper became an established part of the British 

Army .2 

1-4. The regimental mess served many important functions. It was not only 

a practical method of dining in large units, but it provided an opportunity 

for the officers to become better acquainted, and it developed a sense of 

cohesion among the officers of the command, It was also an educational 

experience for the younger officers. They received training that enabled 

them to serve as hosts of formal gatherings when they became senior officers, 

Besides entertaining guests, the formal mess nights served to impress upon 

the officers the luxuries of life and gentlemanly behavior.3 

1-5. Not all the advice given to the junior officers, however, recommended 

civil, gentlemanly conduct. Francis Grose, an adjutant of the militia, 

provides a recommendation for different behavior in his Advice to Officers 

of the British Army, written in 1782: 

If you belong to a mess, eat with it as seldom as possible, 

ta let folks see you want neither money nor credit. And when 

you da, in order to show that you are used to good living, 

find fault with every dish that is set on the table, damn the 

wine, and thraw the plates at the mess-man's head . . . if 

you have pewter plates, spin them on the point of your fork, 

ar do some other mischief, to punish the fellow for making 

you wait.4 

Subsequent events occurring in the regimental messes indicated that many 

British officers heeded Grose's advice. 
d 

, 

CGSC PAM 28-1 

1-6. Despite its official purposes, the mess was a constant source of 

satire and upheaval among the officers of the regiment. Jealousy and 

bickering often animated the mess,5 This volatile environment led to 

practical jokes, horseplay, and, on occasions, duels.6 

1-7. An incident that occurred in the 85th Light Infantry mess in the 

early nineteenth century demonstrates just how turbulent affairs could be 

among the British officers, The atmosphere among the officers of the 

regiment became so charged with jealousy and bickering that bitter quarrels, 

challenges, and fights erupted. Court-martials became the order of the 

day. To alleviate what soon became an uncontrollable situation, all the 

regiment's officers were reassigned to other units. The new officers 

assigned to the 85th Light Infantry became known as the "elegant extracts," 

a title that later became the regiment's nickname-7 

l-%. Duellfng, the ultimate arbitration among gentlemen, was perpetuated by 

the mess. There were several instances whereby otherwise mild-mannered 

officers were impelled inta a duel by their fellow officers of the mess. 

Although the regimental commander tried to keep duelling down, he could not 

palice every incident,% Occasionally, even he was forced into this 

gentlemanly code of chivalry. One such incident, involving the 70th 

Hussars, occurred in 1824. The regiment's colonel, the marquis of 

Londonberry, ordered a young officer, Cornet Battier, aut of the mess for 

behavior unbecoming an officer. A heated altercatisn ensued, and the 

colonel met Battier with pistols. Battier's pistol misfired, and his 

opponent offered him another chance. Battier declined and left the field of 

hOt?Ol-. 

second .fJ 

He was later horsewhipped by Sir Henry Hardinge, the marquis's 

l-9, With the repression of duelling in the 185Os, a period of practical 

joking and horseplay evolved in the British Army. This new form of 

entertainment soon became an integral part of the regimental mess system. 

Because cohesion and brotherhood were eonsiderd virtues in the British 

officers co'rps, the misfit or nonconformist was quickly identified and 

became the target of practical jokes, Officers felt duty bound to torment 

this unfortunate soul with every kind of practical joke imaginable. Common 

practices included forcing open the door to the victim's quarters, breaking 

his windows, damaging his furniture, and placing all kinds of strange 

objects in his bed. In the field, his tent cords were loosened in stormy 

weather. The poor chap was either driven into conformity or out af the 

regiment.lQ 

l-10. At Sandhurst similar practices were believed to be an educational 

prooess necessary for developing an iron will in the timorous officer. The 

f'currioulum,V1 administered by noble classmates, included shovelling, a 

process highlighted by placing the student on a table and striking him with 

shovels; "ventilating," a prooedure whereby the vfetim was tied to a 

ventilator and struck with forks; and blanket-tossing: Another 

instructional technique included kidnapping the student, stripping him 

naked, and leaving him on the parade field. It was believed that the 

2 
cost PAM 28-1 

educational value of this latter practice would reap great benefits in later 

life, The theory was that anyone who could walk naked into a guardhouse was 

certainly unlikely to be embarrassed by any future social mishap.ll 

1-11. The Sandhurst graduates carried their levity and buffoonery with them 

into the British Army. Of course, it found its way into the regimental mess. 

To maintain a certain degree of propriety, yet still allow for some fun, 

most regiments set aside certain nights for joking, horseplay, and general 

mayhem. The activities included cookfighting, where two officers were tied 

together and had to overthrow eaeh other; high oookalorum, where one set of 

players leaped astride the arched backs of another set in an attempt to 

overthrow them; wrestling; wall-scaling; and roof-climbing.12 Other 

notable events an the mess night agenda included such feats of derring-do as 

drinking a glass of water while standing on one's head and a version of 

YXmon Says" where the penalty for failing to follou instructions was the 

immediate consumption of a glass of liquor.13 As a matter of honor, the 

senior officers present felt compelled to join in the revelry. 

1-12. Although the behavior of the officers in the British regimental mess 

seems wild enough, it was exceedingly tame when compared with the acts 

practiced by the ezar"s officers in St. Petersburg. There, two officers 

with loaded pistols were locked away in a dark room. As the officers roamed 

cautiously about the room, they taok turns crying out "Coo Coo,"' while the 

other fired in the direction of the sound.14 It is not known how many 

Russian pigeons were bagged playing this dangerous game. 

I-13. Not all events surrounding the regimental mess were lighthearted or 

dangerous. There were occasions of solemn formality when all officers were 

expected to act in a highly mature and dignified manner. A breach of such 

behavior could result in rebuke, challenge, and even eourt-martial. hn 

example of the severe consequences of inappropriate behavior is an incident 

that occurred in the regimental mess of the 17th Light Dragoons, later 

Hussars, in 1840, The inspector-general of cavalry visited the regiment and 

was invited, along with other foreign guests, to dine in the mess. Although 

the occasion called for champagne, Capt. John Reynolds, at the request of a 

guest, ordered a bottle of Moselle and placed it corked on the table. The 

regimental commander, believing the bottle contained ale, was outraged. To 

him, such an act was an unpardonable sin. Captain Reynolds was reminded by 

the regimental commander that "the mess should be conducted like a 

gentleman's table and not like a tavern or pothouse." Eventually, 

Reynolds was ordered out of the regiment. His banishment, however, did not 

terminate the issue; The officers of the regiment received an official 

reprimand from the commander in chief of the British Army which stated in 

part 'that "the rules and reguiations of the service require strictly from 

all officers that they should conduct themselves as ought gentlemen in every 

situation in which they may be plaeed."lb 

3 
ccsc PAM 28-9 

l-14. Although the preceding incidents and events are amusing, the real 

legacy of the British regimental mess was its perpetuation of customs and 

traditions. Many of them are still very much a part of the formal mess 

procedures in the British and American Armies. Several incidents involving 

the proposing and drinking of toasts are worthy of.a short explanation. 

l-15. Some British regiments do not drink a toast to the king. This custom 

arose because 'they so distinguished themselves in battle that the king 

excused them from the symbolic proof of loyalty represented by drinking to 

his health."17 In short, they are "above suspieion,"l8 

I-1 6. The Royal Wavy is allowed to remain seated while toasting the king. 

This unorthodox procedure resulted from the excruciating pain experienced by 

the prince of Wales when he struck his head on the low beam of a ship while 

standing for a toast. Repor ted&, he remarked, "When I'm king, there'll be 

no sueh fooPishness,t* When he became king, he made good his promise.79 

l-17. Another interesting British tradition stems from the exploits of the 

14th Light Dragoons, later the 14th Hussars. After defeating the French at 

Vittoria in the Peninsular War, the regiment captured Joseph Bonaparte$s 

pers,onal coach. The most prized treasure taken from the vehicle was the 

emperor's siluer ohamberpat, which is still in the regimentts mess. On 

special oeeasions, the "unholy grail" 

around the dinner table.20 

is filled with champagne and passed 

l-18. In conclusion, the rich tradition of the regimental mess is still 

alive in the British Army. All regiments hald a mess night regularly; it is 

comparable to our Dining-In. The Queen's Regulations require all bachelor 

and unaccompanied officers to attend, unless duly authorized to be absent. 

Although the regimental commander may specify the dress for the occasion, it 

is usually the formal dress uniform. The president of the mess committee 

presides over the mess with the colors, standards, and guidons displayed 

behind him. Regimental trophies, relics, and souvenirs are displayed on a 

table nearby. Although events are somewhat more civil than those in the 

past, the evening is still a combination of solemn formality and 

light-hearted camaraderie. 

l-19. It is recognized that some of the hazing and games may have been 

counter productive in the installation of good leadership principles and 

respect for individual dignity and thus have been mitigated. The gathering 

of the officers for exchange of banter, professional discussion with quest 

speakers, and a bonding of the unit leadership should be retained. 

4 
L ., 

CGSC PAM 28-I 

CHARTER 2 

THE GUSTO&S AND TRADITIONS CF THE UNITED STATES ARMY REGIMENTAL MESS 

2-f. The United States Army regimental mess was not an established 

institution as were those of the European armies. Consequently, our mess 

procedures lacked uniformity. Today, there are only a few customs and 

tPaditiC%IS associated with our early regimental messes.1 This scarcity is 

attributed to the divergent customs and sociological paradoxes prevalent in 

this vast land of ours. For example, in the eastern United States, formal 

dinners were popular among the more social regular and militia units 

stationed around Boston, New York, Philadelphia, and Washington. Along the 

isolated posts of the western frontier, however, formal dining was not 

stylish among Army officers. Dining-In seemed ineongruous in a primitive 

land of buffaloes and Indians.2 

2-2. It was not until the beginning of the twentieth century that the 

officers" mess began to flourish. Even then, they were officers@ clubs and 

not permanent messes comparable to those of the British Army.3 It was 

during this period, however, that the United States Army began to establish 

rigid rules for formal dining. Special attention was given to proper dress, 

etiquette, and other social customs. For example, if an officer arrived 

late, he was expected to submit a fcrmal apology to the mess members before 

taking his seat, Moreover, the formal dinner was strictly a male affair. 

If women were present, they were accommodated only in an emergency and 

served in a room away from the formal dining area,4 

r-3. Following World War I, the custom of formal dinners in the United 

States Army declined in popularity. Fortunately, some units continued the 

practice on special occasions. Their source of inspiration and guidance was 

Lieutenant Calonel James A. Mass's Officer's Manual, published in 1947. 

Recognizing the need for instructions on for&al dining procedures in the 

Army, Moss produced an Fnformatlve guide based primarily on European rules 

taken from a consensus of American officers who attended regimental messes 

at hame and abroad.5 His book outlined the proper procedures for the 

conduct of the mess. 

2-4. The primary purpose of the regimental mess was "to promote cordiality, 

comradeship, and esprit de corps."6 It was not only a place where the 

bachelor officers dined, but also the regimental hearthstone where, at 

certain intervals, all the regiment*s officers were required to dine 

together.7 Capt. Charles Miller, addressing the 2d Provisional Officers' 

5 
CGSC FAM 28-1 

Battalian of the Army Service Schools at Fort Leavenworth in April 1917, 

deseribed the mess as follows: 

It should be the place where the colonel and lieutenant meet 

in the social equality of gentlemen in that camaraderie and 

good-fellowship which teaches the youngster respect and 

affection for his seniors, and the elders, kindness and 

consideration for the juniors; it should be the place where 

are forged the links that bind the regimental front unbroken 

to the outside world . . .; it should be the place where 

dwells the spirit and the soul of the principles that have 

made the regiment and that have preserved intact its prestige, 

its honor, and its tradi tion,8 

In short, the regimental mess became the single, most important means of 

building esprit de corps and professianalism among the officers. 

2-5. Although the mess was prfmarily social, the meals, especially dinner, 

were semiofficial. The co1 on&, or senior officer, presided over the 

dinner. The officers of the mess assembled and I upon his arrival, followed 

him into the mess and took their seats after he had taken his. He was 

seated at the head of the table with the lieutenant colonel, or next ranking 

officer, to his right and the adjutant to his left, The other officers were 

seated aeeording to rank on both sides of the table. Dinner was a formal 

affair with everyone wearing the dress uniform.9 

2-6. To pravide the proper atmosphere for the occasion, it was the custom 

to display the regiment’s souvenirs in the mess. 10 This tradition, of 

course, came from the British Army. For example, the 8th Horse I later 7th 

Dragoon Guards, of the British Army displayed a set of French kettledrums in 

its mess. These trophies were captured by the regiment at the battle of 

Dettingen in 1743.11 

2-7. Regimental dinners were usually conducted in two parts; the formal 

dinner and We informal, after-dinner smoker, The formal part terminated 

with a procedure known as “removing the cloth,” also a British custom, The 

“cloth’” was officially r,emoved when the senior officer received his cup of 

coffee. No officer could leave the table before the changeover without 

being excused by the presiding officer. Moreover) at important dinner 

functions no officer was allawed to leave before the departure of the 

presiding officer. 12 

2-8. If the regimental chaplain or some other “man of the cloth” was 

present at the dinner, he was invited to say grace before dinner. This was 

done by a mere inclination of the presiding officer’s head. Addi ti onal ly , 

guests were introduced to the presiding officer before the meal began.13 

2-g. The regimental mess was the appropriate setting to teach the new 

officers the importance of proper dress, saeial grace, and genteel living. 

The newly commissioned officer was encouraged to use his pay and allowances 

6 
.( 

CGSC PAM 28-1 

to “live with the quiet dignity becoming his station.1t14 Also, he was 

instructed that he owed it to the service to ‘“dress and live, though simply, 

yet always like a gentleman,“15 

2-10. In conclusion, the practice of Dining-In was never a eonsistent part 

of the social life of the Amerioan army officer; at best, it was an 

i ntemi ttent aff ai r, This important tradition, however, was kept alive in 

the Army by a few dedicated and farsighted commanders who understood its 

value in building esprit de corps among the officers. Although the United 

States Army was influenced by the British, many of the customs and 

traditions of its Dining-Ins are uniquely American. 
CGSC PAM 28-1 

CBAPTER 3 

PLANNING AND C~DUGTING THE DINING-IN 

3-1. This chapter is a guide for officers who plan, conduct, or participate 

in a military Dining-In. For clarity I it is divided into three primary 

sections that explain the rationale behind the Dining-In, procedures for 

planning the agenda, and methods for conducting the program, Subparagraphs 

in these sections further explain in detail the important considerations, 

tasks, and procedures for accomplishing each activity. 

3-2. Although this chapter is intended as a comprehensive guide, local 

resources, unit traditions ) and command desires may require additions) 

deletions ) or changes to the procedures listed herein. 

Rationale Behind the Dining-In 

3-3. The Dining-In is a formal dinner held by a military unit or 

organization. 

The rationale prampting the event may vary, The dinner may be held to 

welcome new arrivals or to say farewell to departing personnel; to recognize 

the achievements of an officer, a dignitary f or a unit; to build and 

maintain esprit de corps among the officers of the command; or to take 

advantage of the availability af a distinquished guest to speak.1 

3-4. With the addition of female officers, the Dining-In has changed from 

being a stag affair. Moreover, some uni ts oecasi anally invi te spouses. 

This is an excellent opportunity to introduce the spouses to the Army’s 

history, customs, and tradi ti ons , and their attendance of ten stimulates 

greater interest and participation in the event. When spouses are included, 

the dinner is referred to as a Dining-Gut or Wtepping Out.Tt 

3-5. The motivation for attending the Dining-In should be a sincere desire 

on the part of the unit”s officers for camaraderie and perpetuation of a 

tradition; nat the coercion of a command perforaanee.2 The real benefit 

of the dinner comes from wanting to attend I not having to attend, When 

invited, however, each officer of the command should consider his attendance 

as obligatory e Absence should occur only for valid reasons and with the 

approval of the commanding officer. 

3-6. Dining-Ins are often held on special occasions such as the birthday or 

some other significant event in a branch of the Army or a unit, Regardless 

of the accasion, the Dining-In should be held frequently if it is to 

accomplish its intended purpose of improving morale within the command, 

Anything more frequent than two or three times a year, however, tends to 

lessen the desire for celebration and imposes a finaneial burden on the 

junior officers. 

9 
f 

CGSC PAM 28-1 

Planning the Dining-In 

3-7. The reason for the Dining-In and the kinds of guests invited will 

influence the overall planning process and the conduct of the affair, For 

example, if a foreign dignitary is to be welcomed at the dinner, special 

attention must be given to specific points of protocol: a flag of the 

dignitary's country must be acquired for display; and an appropriate toast 

must be planned for the head of state of the guest's country. If spouses 

are invited, their attendance must be considered in the formation of the 

receiving line, the arrangement of tables and chairs, and the selection of 

entertainment and games. 

3-a. Regardless of the reason for the Dining-In, the key to a successful 

execution of.the program is proper organization and meticulous planning, 

which ban only be accomplished by organizing committees and assigning tasks 

earlyin the planning process. 

3-9. Organization and Responsibilities of the Dining-In Officials and 

Committees. Two officers are responsible for the successful execution of 

the Dining-In. They are the President of the Mess and Mr. Vice. The 

President is normally the commanding officer of the unit or organization 

holding the Dining-fn. He presides over the dinner or appoints his second 

in command as the ex officio presiding officer. The President of the Mess 

or his presiding officer appoints Mr. Vice. In the selection process, the 

appointing authority should seek a junior officer with keen wit and a fine 

sense of repartee who can stimulate table conversation.3 

3-10. Duties of the President of,the Mess or his Presiding Officer, The 

President of the Mess or his 'presiding officer oversees the entire 

organization and operation of the Dining-In. Far the purpose of continuity 

and clarity, the term "President" will be used throughout the remainder of 

this‘ chapter to denote the person responsible for planning and presiding 

over the Dining-In. 

a. In addition to appointing Mr. Vice, the President sets the date and 

place of the Dining-In, obtains the speaker, designates a host, and appoints 

persons or committees to handle the arrangements, food, and protocol for the 

event. 

b. During the Dining-In, the President greets all guests before dinner, 

opens and c!loses the mess, presides over the mess throughout the evening, 

introduces the guest speaker and honored guests to the mess, and calls upon 

Mr. Vice to perform any duty deemed appropriate for the conduct of the 

affair. 

3-11. Duties of 94r. ,Vice. Mr. Viee plays a key role in planning the event 

and assists the President of the Mess in ensuring the sueeess of the 

Dining-In. 

10 
CGSC PAM 28-I 

a. Before the event, he monitors the activities of the planning 

Committees to keep himself abreast of the progress of the preparations 

phase l Moreover t he performs specific duties as assigned to him by the 

President, Me may be called upon to handle reservations, plan the 

entertainment t select the menu, and supervise the cleaning of the unit 

silver e Me al so ensures that the unit trophies and souvenirs are ready for 

display and that all colors and standards are available and in good order.4 

b, During the Dining-In, Mr. Vice assembles the members of the mess at 

the specified time by sounding the dinner chimes. He makes the appropriate 

toasts and provides poems, witticisms I and limericks relating to personalities present at the dinner. These recitations will be done in good taste so 

as not to embarrass the persons to whom they are directed. Mr. Vice tests 

the meat course before it is served to the other members of the mess and 

announces whether or not it is fit for human consumpti an.5 Moreover, he 

is the only member of the mess who may address items of interest to the mess 

members without the President’s permission.6 He is the first to arrive 

and the last to leave the mess.7 Mr. Vice is seated at the end of the 

banquet hall facing the President of the Mess. If possible, he should be 

provided his own table. 

J-12. Appointment of Planning Committees and Hosts. As required, 

committees are appointed by the President to assist in the planning and 

execution of the Dining-In. 

a. The most important committees are those for dining room 

arrangements, mess arrangements, program, and protocol. The duties of each 

of these committees are explained in the appropriate subheadings below. 

Also, a checklist for eaeh committee is at appendix A. The President 

designates a chairman for each committee and assigns the number of affieers 

to each committee to perform the tasks. The committee chairmen report to 

the President periodically on the progress of their eammi ttees. 

b. The President assigns hosts or escorts to eontaet the invited guests 

before the Dini rg-In to inform them of the mess customs, dress, agenda, and 

other requirements as appropriate. If required, they arrange for 

transportation and quarters for the guests.8 

3-13. Seleoting a Date and Location for the Dining-In. Before the planning 

gets under way, a suitable date and location must be selected for the 

DiEbg-In. The best time for a formal dinner is Friday or Saturday night) 

and the best place at a military post is the local officers’ open mess. 

Military mess personnel are more experienced with Dining-In proeedures and 

familiar with military customs and traditions, Also, care must be taken to 

ensure that the Dining-In does not conflict with some other social event 

scheduled at the club at the same time. A second event might detract from 

the ability of mess personnel to support the Dining-In effectively.9 

11 
. 

i 

CGSC PAM 28-l 

Dining Room Arrangements 

3-14. Table Arrangement and Seating. The table arrangement for the 

Dining-In depends upon the facilities available and on the number of 

att endeea. The tables may be round, square, or oblong and poaf tioned in one 

of several configurations depending upon the layout of the dining area. The 

head table, however ) should be a long single table, and no one should be 

seated across from the persons at the head table. So that all members of 

the mess have sufficient elbow room, tables should not be crowded. 70 

Moreover, sufficient space should be left between tables to allow waiters to 

carry out their duties. Several basic table arrangements are shown at 

appendix B. 

a. Regardless of the table arrangement, special attention must be given 

to the layout and seating of the head table to preclude embarrassment to the 

command. The President sits in the center with the most distinguished guest 

at his right. The next most distinguished guest is at his left and so on 

alternately aorosa the head table until all are accounted for in order of 

relative rank or importance. 11 If the President is not the cammanding 

officer of the unit , he still sits in the center with the most distinguished 

guest at his right and the commander to his left. The other guests are 

alternated to the President’s left and right in arder of rank. It is 

customary for all guests to sit at one table. Appropriate seating 

arrangements for the head table are also shown at appendix B. 

b. Protocol for seating civilian or foreign guests dictates 

governmental, ecclesiastical, and diplomatic precedence. Sane key points to 

consider are as follows: 

( 11 A younger official takes precedence over an older one when the 

younger occupies a higher echelon. 

(2) Military officers and nonoammissioned officers are positioned 

by grade or rank. 

(31 The guest of honor might not be seated in the ranking position 

unless his rank justifies it or unless the highest ranking guest coneedea 

his position. 

(4) When guests with no official rank are present, their places are 

determined by age, pr ominencle + linguistic ability (when foreign persona are 

present]) and congeniality. Nanranking guests may be placed between those 

of official rank in the most congenial way for all concerned. 

c. Special attention must also be given to seating members of the other 

military services who are in attendance. If the officers all belong to the 

same service) they are seated by rank. If they are from different services, 

they are seated by rank in order of precedence of the service. For example I 

a colonel of the Army takes precedent over a colonel of the Air Force. If 

12 
CGSC PAM 28-l 

there are guests of honor from the services of Allied nations, they are 

seated in the guest positions by rank; they are not considered in the 

overall seating by rank,12 

d. Although military protocol recommends that the other members of the 

meas be seated according to aeniority;3r it is a good practice to seat by 

organization. Each unit should be assigned its own table with the unit 

commander responsible for deciding the seating arrangements for his table. 

Using a modified “E” configuration with the tables perpendicular to the head 

table, all units will have skme members adjacent to the head table. This 

procedure al so allows the subordinate commanders to sit with their units, 

and their presence enhances control during the event. 

e, Mr. Vice should be seated at the foot of the other tables of the 

mesa, preferably at his own table.13 

f. When spouses are present at the Dining-In, the guest of honor’s 

spouse is seated to the right of the President; the second ranking spouse is 

to his left. The President’s spouse is seated to the right of the guest of 

honor.14 The spouses of the members of the mess ape seated to their right;, 

64. To prevent confusion and wandering about in the dining area, a 

diagram depicting the location of tables and names of persons seated at each 

table should be promptly displayed near the entrance to the dining room. 

The seating chart should be neatly prepared and easily understood. 

Moreover, place cards should be prepared and poai tioned at each table 

setting. 

3-15. Table Settings. The formal table is set with sterling silver, a 

damask cloth, fine china, and crystal glassware, There should be a 

centerpiece of flowers flanked by silver candlesticks or candelabra. A 

diagram depicting the appropriate table place setting is at appendix C. 

3-16. Flag D iaplays. At the Dining-In, all flags are initially displayed 

to the rear of the receiving line. The flag line is arranged in order of 

precedence with the flag of the United States at the right of the receiving 

line, the observer”s left f regardless of the order or location of persons in 

the line. 15 

a. In the dining room, the national colors and distinguishing flags are 

displayed in the flag line arranged in a centered position behind the head 

table. 16 

b; The colors and flags are normally displayed in a row, arranged in 

order of precedence, with the colors of the United States at the left of the 

line (as seen by observers). If the colors and flags are grouped and 

displayed from a radial stand, the calors of the United States will be in 

the center and at the highest point of the group. The colors of the United 

13 
,. . . 

CGSC PAM 28-1 

States will always be displayed when foreign national flags, state flags, 

the United States Army flag, and other organizational colors are 

displayed. 17 

e. The order of precedence of national colors and distinguishing flags 

are as follows: 

( 71 The colors af the U”ni ted States. 

(2) Foreign national colors (displayed in English alphabetical 

order) s 

(32 The flag of the President of the United States. 

(4) State flags displayed in the order that the state was admitted 

to the. Union. 

(5) Military organization colors in order of precedence or 

echelon ti When more than one service color is represented, the order of 

service creation is used. The order is Army, Marine Corps, Navy, and Air 

Force. 

(6) Personal flags in order of rank. Only one general officer star 

flag per .grade is displayed regardless of the number of general officers 

present in that grade, When more than one service is represented, star 

flags from each service are displayed with the flag of the senior officer(s) 

precedf ng the others. 18 

Mess Arrangements 

3-17. Cocktails, A predinner cocktail period provides an excellent forum 

for fellowship and allows the President the opportunity to circulate among 

the guests. The period is far lighthearted conversation and entertainment. 

Conducted in an area separate from the dining room, it should not exceed 

30 minutes. 19 

a. During the co’cktail period ) it is customary for each member of the 

mess to greet the President, Although it is the specific responsibility of 

the President to greet each official guest as he arrives, it is also the 

duty of all members to introduce themselves and extend their amenities to 

each of the guests.20 

b. During the cocktail period, conversation should be short and light. 

Each mess member should attempt to talk with as many comrades and gueStS as 

possible.21 

c. Some organizations serve a special punch or alcoholic beverage 

during the cocktail period. For example, field artillery units often 

incorporate additional ceremony into the Dining-In by concocting their 

14 
CGSC PAM 28-l 

, 

15 

elaborate Artillery Punch and serving it to the assembled members of the 

mess * It must be remembered, however, that the beverage should be of 

apprapriate alcoholic strength to allow moderate consumption while 

maintaining the solemnity of the occasion throughout the formal dinner. 

Also, an alternative, nonalcoholic drink should be available for those who 

desire it. The description of a Punch Ceremony is at appendix D. 

d. At the conclusion of the cocktail period, Mr. Vice signals for the 

commencement uf the dinner. The mess members, except those seated at the 

head table I retire immediately to the mess and stand behind their chairs. 

Drinks, cigarettes I cigars, and pipes will not be earried into the dining 

room. 

e. When the mabers of the mess are assembled, the President, with the 

honored guest on his right) leads the other members of the head table into 

the mess. When they are in position, Mr. Vice reports to the President that 

the members of the mess are assembled. The President then orders the 

appropriate customs such as posting of the calors, toasts, and other 

formalities that initiate the program.22 

3.48. Menu. Although the Dining-In is a formal occasion, it is not a cold 

and f or=ble affair. The food served at the function should be of the 

best quality) be expertly prepared, and be served in an efficient and timely 

manner. 

a. The dinner may consist of from three to seven courses depending on 

the facilities available and the expenses deemed appropriate. Customarily, 

four or five courses are served .23 Examples of three-, four-, five-, and 

seven-course menus with appropriate wines are shown at appendix E. 

b. A written menu should be prepared and placed at each table setting. 

The menu should cantain the name of the organization giving the Dining-In; 

the date time,, and location of the Dining-In; and the food to be 

served c 24 A suggested format for the Dining-In menu is at appendix F. 

3-I 9. Wines. Light wines are served with light dishes and heavy wines with 

heavy dishes. For example, a white Rhine is appropriate for hors d’ oeuvres, 

fish, and white meats; a red Burgundy should be served with dark meats, 

game, and cheeses.25 

a. There are several generally aeeepted customs for serving wines, Dry 

wines should be served before sweet wines; white wines served before red 

ones; and light wines served before heavi er ones. With few exceptions, 

wf nes are served at 45 to 60 degrees.26 

b, Champagne or a medium dry sherry is appropriate to serve with all 

foods throughout the dinner, Champagne is always served cold at 35 to 40 

degrees. It should be cooled gradually in a refrigerator and placed in ice 

shortly before being used .27 
e. Wine should be served in clear, uncolored glasses of thin, plain 

design. The glass should never be poured more than two-thirds full. If a 

person does not want wine, he should express his desires in that regard or 

position his place card over the glass. He shauld not turn his wine glass 

upside down.28 

d. Cordials and liqueurs provide a perfect ending to a delicious 

dinner, They are served with after-dinner coffee in tiny glasses, for thsy 

are strong and stimulating. Normally, a choice of two liqueurs is offered. 

Scme people often prefer brandy or cognac.29 

e. A wine chart showing the proper wine for each course of the meal and 

its recommended serving temperature is at appendix G. 

Program Planning 

T-20, Sequence of Events. Although there is no strict format for 

conducting the Dining-In, the evening's activities are usually divided into 

three distinct parts: assembly, dinner, and social activities.30 

a. During the assembly part, cocktails should be served, the reeeiving 

line formed, and any traditional unit ceremonies carried out. The 

ceremonies may include the mixing of a special punch or the installation of 

a unit trophy, insignia, or emblem in a special place of honor.31 

b. The dinner part includes, serving the meal, toasts, after dinner 

remarks, and any scheduled ar impromptu events initiated by Mr. Vice or the 

members of the mess, The beginning and end of the dinner portion of the 

Dining-In are marked by the invocation and benediction as well as the 

posting and retiring of the colors.32 

e. The social activities part includes serving liqueurs, playing games, 

or any other scheduled activities, It may continue as long as interest, 

participation, and good sense warrant.33 

d* If the Dining-In is to be a matter of tradition, careful 

consideration must be given to planning the sequenoe of events. As little 

ehange as possible should be introduced into future Dining-In programs in 

order that tradition may be maintained and perpetusted. An outline of an 

accepted sequence of events for Dining-In in the United States Army is at 

appendix H, 

3-21. Ceremonial Toasts. While no longer spontaneous, the offering of 

eeremsnial toasts is a traditional Army custom at the Dining-In. Although 

unit traditions and the desires of the commander dictate the procedures 

used, there are three general guidelines to be followed. First, the order 

and subject of each toast should be decided upon in advance and the 

President and guests should be advised of actions required of them. Second, 

tsasts are usually offered at the conclusion of the meal, but they may be 

given before sitting down for the meal. When preliminary toasts are 

16 
CGSC PAM 28-1 

offered, they are made with the wine appropriate for the first course.34 

Third, a toast is only offered to an office or institution, never to an 

individual. 

a. The most frequent toasts offered at the Dining-In are to the 

President of the United States, United States Army, division, regiment, and 

unit, and to the spouses and sweethearts, regardless of whether they are 

present. These toasts are given in descending order of rank or importance. 

It is customary for the junior officer present to offer the traditional 

toast to the United States Army. 

b e If a foreign guest is present, his head of state is toasted after 

the President of the United States. When more than one country is 

represented, the President of the Mess proposes a collective toast to the 

heads of their several states, naming them in order of' the seniority of the 

representatives present. To this collective toast, the highest ranking 

foreign officer present will respond on behalf of all guests by proposing a 

toast to the health of the host's head of state. Toasts ape an important 

and often ambassadorial part of the Dining-In. Consequently, they must be 

meticulously planned before the event to preclude error.35 

cr During the toast, each officer stands with raised glass. Because 

several toasts are offered in succession, the member should not empty his, 

glass when toasting. There are two exceptions to this policy. The final 

traditional toast to the Army and the toast to national sovereigns such as 

the President of the United States are drained in one drink.36 

d. Traditionally, the practice of using lTgunnerstt is followed in some 

messes to ensure the wine flasks are kept full and all the mess members' 

glasses are continually charged, for it is improper to toast with an 

uncharged glass. Usually, this duty is assigned to the junior person at 

each table. This practice however, is not used during the formal passing 

of the port for toasting. 33 .' 

3-22. Entertainment. Entertainment may be included in the formal and 

informal portions of the Dining-In. 

a. Entertainment for the formal part of the Dining-In usually includes 

a speech by the guest of honor, background music, and a few limericks and 

ditties by members of the mess. Policing violations of the mess during the 

dinner and assessing penalties for those violations may also serve as a 

source of entertainment. 

b. If entertainment is to be a part of the informal portion, there 

should be a distinct break between the formal and informal parts of the 

program. Following the formal part, the mess should be adjourned to the 

lounge or bar to allow the dining room to be cleared and prepared for the 

informal ceremonies. Each time the mess is adjourned and reassembled, the 

members allow the persons at the head table to'depart and return before 

them.38 

17 
CGSC PAM 28-1 

: ’ 

3-23. MUSIC. Background music during the dinner is encouraged because it 

tends to make the meal more enjoyable. Regimental airs, traditional 

military tunes, and dinner music are considered appropriate. Music may also 

serve as entertairanent during the informal part of the program.39 

3-24. Limericks and Ditties. Certain messes include the tradition of 

chiding or poking good-natured fun at fellow members of the mess through 

limericks and ditties. This is a form of self-generated entertainment 

during the dinner hour and serves to enhance camaraderie and unit esprit 

while remembering the formality of the oeeasion. If they are used, 

limericks and ditties should be written in advance. 

a. The procedure normally followed fs for the member who wishes to 

propose a limerick to first secure permission from Mr. Vice and then present 

his limerick, If the humor in the limerick or ditty is not readily apparent 

to all members and guests of the mess, a brief explanation, but not to 

divulge the humor, should be offered so all present can share in the wit. 

Upon receiving a limerick, a group or a person is bound by honor to refute 

the remark before the close of the dinner hour, lest all present believe the 

remark to be true.40 

b. An example of a ditty to a person on orders to Ranger School and 

slightly overweight might be: "Rangers have to dart, so why have you made 

eating an art?" Another possibility for an information officer who has been 

unable to get his unit's news published in the local paper is: 

It has been told 

By a man of old 

That your efforts at news 

Have been void 

In the Post Tabloid. 

e. Limericks or ditties can be posed by a member of the mess to another 

regardless of rank. Items of personal or unit sensitivity, those which 

might cause embarrassment, and, of course, those detrimental to the 

officer's career are never proposed. It is imperative that all members of 

the mess remember the formality of the evening and the purpose behind 

limericks. Personal vendettas and attacks upon notable or sacred 

institutions, politics, and women are never in good taste. Remember, a 

limerick should be witty to all, elicit a response from the person being 

attacked, be in good fun and taste and not cause the person making it or 

the recipient undue embarrassment. 41 

3-25. Games, Games are an important part of the Dining-In tradition, If 

well planned and properly conducted, they tend to develop camaraderie and 

teamwork among tshe officers. Certain games require the units to select 

teams and conduct rehearsals before the Dining-In. ,This stimulates 

additional interest in the event and encourages officers to attend. 

18 
CGSC PAN 28-1 

i 

I 

a. Imagination, common sense, and good Judgment should govern the 

planning of games. Games that show irresponsibility and lack of 

self-discipline should be avoided. Also, when planning games, it should be 

kept in mind that some activities that are normally safe may be dangerous 

after the participants have indulged in alchoholic beverages. Remember, it 

is not necessary to be destructive or to have fun at the expense of others 

for the affair to be a success.42 

b. If games are a part of the Dining-In, awards should be given to the 

winners. It is important that the awards be tangible objects such as 

plaques or certificates. Many recipients will cherish these mementos and 

display them proudly for years to come. They will serve as a reminder of 

the esprit de corps of the unit and help perpetuate the tradition of the 

Dining-In. 

3-26. Rules of the Mess and Their Enforcement, During the dinner, the 

members of the mess are expected to conduct themselves with proper decorum 

ati good taste. Any violations of the rules of the mess, breaches of 

etiquette, or anything else for that matter observed by other mess members 

will be subject to challenge. Any member- of the mess wishing to challenge 

any other member for a violation of the rules or any other impropriety must 

first be recognized by Mr. Vice. Upon being recognized, the challenger 

stands, faces the President, and states his challenge. A typical exchange 

between a member of the mess and Mr. Vice might be: 

Member of the Mess: "Mr. Vice, I request permission to address the 

President of the Mess.” 

Mr. Vice: rrGranted, Sir" or "Denied, Sir.'" (If permission is granted, 

Mr. Vice says, '"What Is the nature of your inquiry?") 

Member: ?I wish to challenge Major 

be levied against him for toasting with 

Jones and ask that a .penalty or fine 

an uncharged glass." 

Mr. Vice: '"Granted'" or Y3o noted l t1 

"Major Jones may rebut." 

After the officer has presented his rebuttal, the President will rule an the 

validity of the transgression and, if appropriate, assess a penalty or fine, 

a. Although many units levy fines for mess violations, it is 

recommended that some other form of penalty be used. Collecting money may 

lead to criticism of the person directing it and does not really punish the 

violator. Instead of imposing a fine, it is recommended that the violator. 

be required to perform some feat of physical prowess or demonstrate his 

knowledge of some military, topic .within a very stringent time limitation.% A 

penalty of this sort will deter further violations of the mess ary2 serve as 

an added source of entertainment. 

T9 
CGSC PAM 28-1 

b. A list of common mess violations is shown at appendix I. 

3-27 w Color Guard Support. The posting of the colors is an important 

traditional ceremony associated with the Dining-In. Great care should be 

taken in seleeting and training the Color Guard personnel. 

a. The Color Guard should be recommended by the unit's command sergeant 

major. It should comprise a noncommissioned officer in charge, a bugler, a 

drummer, a flutist, three color bearers, and two color guards. To present 

the most favorable impression, all members of the Color Guard should be 

approximately the same height.43 

b. The organization of the Color Guard from right to left is as 

follows: 1st guard, colors of the United States, flag of the United St'ates 

Army, organizational oolors, and the 26 guard, The drummer and flutist play 

"To the Colorsff as the colors are being presented. 

used to sound "Mess Call."44 

The bugler should be 

e. The formality of the Dining-In should be maintained for the support 

personnel. The noncommissioned officer-in-charge should wear the Army blue 

or green Uniform with white shirt ard black bow tie. Members of the Color 

Guard should wear the green uniforms with helmet liners appropriate for 

ceremony, branch scarves, and stripped pistol belts.'l5 

d. The key to a successful performance by the Color Guard is critical 

selection of the guard personnel, dedicated training, and many rehearsals. 

Protooal 

3-28. Guests and Invitatians. Because the Dining-In is closed to all 

persons except the members of the command, the attendance of guests merits 

special attention. There are two types of guests. 

a. Official aml personal guests. Official guests are those guests who 

are invited by the President and hosted by the command. An example of an 

official guest is the guest of honor, who may be a distinguished civilian, a 

prominent foreign national, a senior official of the United States 

Government, ar any other person whom the President wishes to honor, 

Officers of other armed services and the armed services of foreign nations 

are often invited as official guests. The expenses of the official guest(s) 

are shared by all the members of the mess.46 

b. Personal guests are invited only with the permission of the 

President of the Mess. Examples of personal guests are key noncommissioned 

officers and Department of the Army civilians, of the command. If personal 

guests are permitted, their expenses are paid by the persons who invited 

them.47 

: 

20 
c1 It is important 

command sergeant major, 

occasionally invited to 

‘ 

CGSC PAM 28-l 

that the senior noncommissioned officers, the 

the staff sergeant majors, and first sergeant are 

the Dining-In. As the link between the officer and 

enlisted ranks, these noncommissioned officers help forge the bond that 

binds the unit together toward a common goal. The feeling of camaraderie 

and esprit de carps that these noncommissioned officers gain from 

participating in the Dining-In will find its way to the soldiers of the 

command. 

d, If the comma& does not have an assigned chaplain, the post chaplain 

should be invited by the President. If a foreign dignitary is invited as 

the guest of honor, his interpreter or a person who speaks his language 

should also be invited. 

e. Invitations should be formally extended to the members of the 

command about two weeks before the event. This will allow them sufficient 

time to plan for the event on their social calendars, but not so far in 

advance as ta preclude their knowing whether they oan attend. The R.S.V.P. 

date of the invitation should be at least one week before the Dining-In. 

Guests should respond to the invitation within 72 hours of its receipt.48 

3-29. Uniform and Dress. Because the Dining-In is a formal occasion, black 

tie is the appropriate dress. It is the designation used on invitations. 

Military personnel wear the black bow tie with one of four appropriate 

unifarmsr Army blue, Army blue mess, Army white, or Army white mess, The 

"black tier' designation also implies the wearing of miniature medals on the 

Army blue mess or Army white mess uniforms and the wearing of ribbons and 

miniature or regular medals on the Army blue or white uniforms.49 

Civilian men wear a tuxedo or dark civilian suit; civilian women wear an 

evening dress or a dinner dress. 

3-30 * The Receiving Line. The Dining-In may be embellished by a receiving 

line immediately before the cocktail period. If a large organization is 

conducting a Dining-In, its members may be directed to proceed through the 

receiving line at staggered intervals. In a smaller unit, the members may 

proceed through the line upon arrival.50 

a. Although a receiving line may be formed from the right or lefts the 

preferred method is from right to left. It is farmed in order of rank with 

the President of the Mess at the right of the line with the guest or guests' 

of honor immediately to his left. The adjutant is positioned to the right 

of the President.51 A sketch of a receiving line is at appendix J. 

b? As the mess members proceed through the receiving line, they 

announce their names to the adjutant, but do not shake hatis with him, The 

mess members should never assume that the adjutant will automatically 

remember their names, even though they may consider themselves to be 

friends. The adjutant will in turn introduce each mess member to the 

President; ha&shakes and greetings are exchanged. The President then 

21 
i 

CGSC PAM 28-l 

introduces the mess member to the person on his left ati the procedure is 

repeated throughout the receiving line, If the mess member’s name is 

forgotten during the process, he should repeat it to the person being 

greeted. As they proceed through the line, mess members should always face 

the person being greeted and move pr&ptly to the next person. Conversation 

with the members of the receiving line should only be engaged in when 

progress through the line is delayed.52 

Conducting the Dining-In 

3-31. After meticulous planning for the Dining-In is completed, the final 

key to a successful event is rigid adherence to the agenda. The sequence of 

events format at appendix H basically explains how the formal program should 

be conducted. This section provides further explanation of the main events 

of the Dining-In program. 

3-32. Forming the Mess. Mr. Vice sounds the chimes to begin the formal 

portion of the Dining-In. The members of the mess move immediately into the 

dining room and stati behi& their chairs. The President leads the guests 

to their respective table assignments. The President then calls the mess to 

order, raps the gavel once, and announces, "Post the colors." 

3-33. Posting the Colors. Before the President's command, the 

noncommissioned officer in charge (NCOIC) places the Color Guard in a rank 

formation, the colors at the carry Cslings), and the guards at right 

shoulder arms. Upon the signal of the President of the Mess to post the 

colors and with the role of the drum and sound of the flute, the column 

advances at half step to the front of the head table. The NCOIC then 

commands 'Wark time," "Halt!!'" when the Color Guard is, aligned. He then 

reports to the President, '"Sir, the colors are formed."" The President 

acknowledges his salute and replies. "Post the colors! rt The NCOIC salutes, 

and the President acknowledges the salute, The NCGIC then marches the Color 

Guard to the stands, halts them, and faces them toimrd the flag stands. He 

then commatis "Present arms !tr and orders the color bearers to "Post the 

colors!" The colors are posted by the Color Guard in the following order: 

United States colors, United States Army flag, atzd organizational colors. 

After the colors are posted, the NCGIC commands, "Port arms!rl then "Left 

face!"' He then commands "Right shoulder arms!" and marches the Color Guard 

to the nearest exit-53 Note: All oommat?ds by the NCOIC should be at a 

low tone and directly to- members of the Color Guard. If there is 

limited overhead space in the dining area, the colors and weapons should be 

carried at port arms. 

3-34 l Invocation. After the colors are posted, the President calls on the 

chaplain or other appropriate person to give the invocation. The invodation 

is optional and may be omitted ar tailored so as hot to prove offensive to 

persons of other sects or religions.54 

22 

- 
CGSC PAM 28-I 

3-35. Toasts. Toasts are offered in accordance with the instructions 

stated earlier in this chapter. As a reminder, all toasts should have been 

decided on in advance of the program. 

3-36 * Welcoming Remarks by the President and Introduction of Distinguished 

Guests. After the initial toasts, the President seats the mess, remains 

standing, and proceeds with his welcoming remarks. His remarks should set 

the tone for the formal part of the ceremony. He then introduces the 

distinguished guests at the head table. The guests rise when they are 

introduced and then take their seats. If there is a group of foreign 

dignitaries at the head table, the ranking official rises alld intraduees the 

other foreign guests, who stand when announced and then take their seats.55 

a, After the guests have been introduced, Mr. Vice rises and proposes a 

toast: "To ax- guests! It All members of the mess rise, hold up their 

glasses, respond, '?Hear, Hear!"* and drink the toast. 

b. The President then announces, ""Please be seated for dinner! n All 

members of the mess take their seats. 

3-37. Actions During Dinner. At a large Dining-In, it is eustomary for the 

members of the mess to begin eating immediately after being served. This 

procedure results in part of the mess finishing its main course while the 

remainder is still eating. Often, this leads to exeessive conversation 

among the mess members and other activities that may cause the dinner to 

degenerate into a loud, confusing affair. To prevent this from happening 

and to maintain better control over the tempo of the dinner, the President 

should announce that no one will start eating until he starts. Efficient 

mess personnel can accomplish this technique without letting the food of 

those being served first to become cold. Regardless of the procedure used 

to control the dinner, the key concern is to ensure,that the food is still 

warm when the mess members eat it. 

a. During the dinner, a member of the mess may wish to be recognized 

for some appropriate reason. If SO, the member will stand and ask to be 

recognized by saying, "Mr. Vice, I have a point of order." Mr. Vice 

responds by calling the person's rank and name, at which time the member 

states his point of order in a polite an3 forthright manner. Mr. Vice may 

then solicit the recommendation or action of the President or take 

appropriate action on his own.56 

b. Smoking is not permitted during the dinner. After dinner, it is 

authorized only after the President orders the smoking lamp to be lit. The 

smoking lamp is a single candelabra with new white candles or a dlear glass 

kerosene lamp. It should be placed on a lone table .visible to’tke entire 

mess. If Mr. Vice is seated at a separate table in 'view of'the entire mess, 

the smoking lamp is positioned on his table. He lights and extinguishes the 

smoking lamp as directed by the President. 

23 
CGSC PAM 28-1 

3-38. Introduction of the Guest Speaker aml the Speech. The President 

introduces the guest speaker. The guest of honor's speech should be a short 

presentation on a subject entertaining or of professional interest to the 

members of the mess. It is delivered as the last item on the formal agenda 

of the mess and is normally the highlight of the evening.57 

3-39. Toast to the Guest Speaker. Formality dictates that Mr. Vice propose 

a toast flTo our distinguished speaker !'I at the end af the speech. Upon his 

proposal, all members of the mess rise, hold up their glasses, respond 

"Hear! Hear!"" drink the toast, and sit don. , 

j-40. Retiring the Colors. Upon command of the President of the Mess, the 

NCGIC moves the Color Guard in reverse order to the front of the head 

table. The President commands, '"Retire the c01orsf~~ Salutes are exchanged, 

and the NCOIC moves the Color Guard to secure the colors. He halts the 

detail and commands "Present arms!" The appropriate color guards secure the 

colors. The NCGIC commands "Port arms!" then "Right shoulder arms!" and 

marches the Color Guard at the half step to the nearest exit with the 1st 

colsr guard leading, followed by the colors of the United States. After the 

color guard clears the dining area, the colors are cased.58 

33-41. Adjourning and Departing the Mess. After the colors are retired, 

the President provides the appropriate closing remarks and adjourns the mess 

with two raps of the gavel. After the mess is adjourned) members should 

remafn until the guest of honor and the President have departed. If there 

is to be an extensive delay in their departure, the President may allow 

members to leave at their discretion. Mr. Vice should be the last member to 

leave. 

3-42. Informal Entertainment. A period of entertainment may be scheduled 

following the formal dinner. If so, the games and events should have been 

planned by an entertainment committee in accordance with the information 

provided earlier in this chapter. 

24 
CGSC PAM 28-1 

CHAPTER 4 

ETIQUETTE 

4-1. What is etiquette? Webster's dictionary defines etiquette as "the 

forms required by good breeding, social conventions, or prescribed by 

authority, to be observed in social or officzial life; the rules of decorum.'" 

a, Etiquette is important in the official and social functions of the 

armed services. As representatives of the United States Government, Army 

officers are judged not only by their professional abilities but also by 

their manners in social and official life.1 

b. Although several tools of etiquette were discussed in the previous 

chapter of this reference book, there are some other important rules to be 

considered by persons participating in the formal Dining-In. These include 

the preparation of the guest list; the selection of the proper place setting 

for the table, glasses ) and other eating utensils; and the use of socially 

approved table manners. This chapter highlights the most important of these 

rules as they pertain to the Dining-In. 

Guests 

4-2. The selection of the guest list is an important function in the 

planning process for the Dining-In, It is prepared in accordance with the 

desires of the commander of the unit hosting the function. If the list 

includes dignitaries, coordination should be made with the appropriate 

protocol office to insure that the proper rules of etiquette and protocol 

are adhered to.2 Some of these are as follows:3 

a. If the guest of honor is staying in a private home during his visit, 

it is courteous to include his host in the guest list. 

b. If a foreign guest is invited to the Dining-In, it is appropriate to 

invite persons who have visited or have a special interest in the guest's 

country. 

c. Language must be considered, If a foreign guest does not speak 

fluent English, it is important to have someone who speaks his language 

seated nearby to act as an interpreter or table companion. 

d. The personality and interests of the guests should be considered in 

the seating arrangements. A person or persons with similar interests should 

be seated next to the guests. 

e. Protocol requires that guests at the Dining-In be seated according 

to rank. 

25 
cmc PAN 28-1 

Invitations 

4.3. Invitations .to the formal Dining-In may be fully engraved, partially 

engraved, thermographed, or handwritten on the first page of folded white or 

cream-colored note paper. The paper should be six by seven or five by eight 

inches in size. Popular letterings are script and shaded antique.Roman. 

The unit crest or insignia may be engraved on the paper.4 The invitations 

should be written in the third person and issued two or three weeks before 

the social occasion.? 

4-4. Wording of Formal Invitations. 

the wording of formal invitations:6 

The following general rules apply to 

a. Abbreviations aslrl initials are to be avoided in the preparation of 

formal invitations. Exceptions are: "'Mr., 11 "'Mrs.," "Ms. $lt and v'R.S.V.P.fr 

In those cases where an initial is always used in place of a first middle 

name, that initial may be used. For example, Lieutenant H. Perry Jones. 

b. The date and hour should always be spelled out, but only the day and 

month are capitalized: Saturday, sixth of August. The year designation is 

never used in an invitation, The time on an invitation shauld be shown 

using standard time, not the 24"hour clack system, (that is, seven 

o'clock--not nineteen hundred hours). 

c. Ranks, titles, and names are written in full: "Major General,'" 

"Lieutenant Colonel," etc. The exception to this rule is that "Second" and 

‘First Lieutenant? are designated lieutenant." 

d. The person or persons issuing or acknowledging invitations should 

refer to themselves by their full names: "Captain and Mrs. Paul Smith, 

Junior." (When the name is very long, "Jr.U is correct). Guests or hosts, 

however, are designated by their last names only: "Major and Mr. Brow+ or 

"Major an3 Captain Glin.'+ 

e. '"Black Tie U engraved in the lower right-hand corner of the 

invitation, means ihe dinner dress uniform or tuxedo. 

f. R.S,V.P. means a reply is mandatory. 

63. "Regrets only"' means that only those who cannot attend the function 

need reply, When many guests are invited, this keeps correspondence to a 

minimum. When a telephone number appears on the invitation, you may answer 

by phone. 

26 
CCSC PAM 28-1 

4-5. Replies to Formal Invitations. Follow these general rules when 

replying to a formal invitation:7 

a. Replies should be written within 48 hours, preferably 24 hours after 

receipt of the dinner invitation. 

b. Replies are handwritten in the third person on the first page of 

folded white ar cream-colored note paper. 

12. An acceptance should include your own full title and name; the title 

and surname of the host; and the date, time, and place of the social event, 

d. A regret should include the same information as listed in 

subparagraph 3 above, except it should make no reference to the time or 

place of the event. 

e. After accepting a formal invitation, you are committed to the event 

over all other invitations. 

Place Settings 

4-6. The formal place setting for the Dining-In is shown at appendix C. 

Remember, however, that this sketch is but one type of formal table 

setting . You may find fewer pieces before you, depending on the number of 

courses and the wines to be served. Some important tips related to the 

table setting and the use af the utensils found there are as follows:8 

a. It is customary for the waiters to remove each set of knives and 

forks ( used or unused 9 and each glass as the course for which they were set 

is finished. 

b. A service plate will be part of the table setting, but it 

intended for use. 

is not 

c. The table setting for a formal dinner has no butter plate, If bread 

is served p it should be placed on the table near the upper left edge of the 

plate. 

d. A finger bowl is usually served before the last course on the plate 

intended for that course. Often a lace doily is under the finger bowl. The 

finger bowl and doily should be removed, and the bowl should be placed upon 

the doily to the upper left of the plate. The fork and spoon should be 

removed from the plate and placed to the left and right of the plate, 

respectively. Finger bowls will normally be served after any course that 

requires the use of the hands. 

4 -7. Forks. No more than three forks, not counting the oyster fork, an3 

three knives are placed on the table when it is set. Butter knives and 

plates are never a part of the formal table setting.9 

27 

6s 
CGSC PAM 28-l 

4.8. Wine Glasses. The types of wine glasses used depend upon the menu. 

Arrangement will always be according to size so that small ones are not 

hidden behind larger ones. 

a. The water goblet is directly above the knives or to the right of the 

plate; at a slight distance to the right is the champagne glass; in front of 

and between these two glasses is the red wine glass or white wine glass; 

then further to the right is the sherry glass. Instead of grouping the 

glasses on the table, some mess personnel place them in a straight row 

slanting downward from the goblet at the upper left to the sherry glass at 

the lower right. 10 

b. The shape of the wine glass should be considered in the plaee 

setting e Gene rally, champagne is served in a wide-brimmed glass such as 

that shown in figure 1 below. Some connoisseurs, however, prefer the glass 

shown in figure 2. It is believed that this shape of glass tends to prolong 

the life af the bubbles and thus contributes much to the enjoyment of the 

wine. Wine glasses should be picked up by the stem rather than the bowl. 

This helps to keep chilled wines cool and enables one to appreciate the 

colors of the wine.11 

Other types of wine glasses are shown at appendix K. 

28 
CGSC PAM 28-1 

4-9. S'erving. The waiter will always serve the dishes from the diner's 

left and the beverages from the right. After the table is completely 

cleared, dessert will be served. At the end of the dinner, coffee and 

liqueurs may be served.12 

Table Manners 

4-10, Mastery of correct table manners is eaeh person's responsibility, 

Some important tips are outlined below, but they are certainly not all 

inelusive. If in doubt as to a certain aspect of table etiquette, eonsult 

one of the many excellent etiquette sources, two of which are Emily Post's 

Etiquette and Oretha D. Swartz"s Service Etiquette. 

4-11. When to Start Eating. To ensure better,control of the dinner, the 

President of the. Mess should announce when he desires for the members to 

start eating. If this procedure is not in effect, it is appropriate to 

begin eating when those around you have been served.13 

Y-12. Selection of Silver. Silver is arranged to allow for the use of 

utensils farthest from F$e plate first, so take the next item in order with 

each succeeding course. 

4-13. Use of the Knife. The knife is always held in the right hand, with 

the handle in the palm and the index finger along the back of the blade. 

After the knife is used, it should never be placed on the table. Instead, 

the knife should be placed across the upper half of the plate or on the 

right side of the plate, with the blade facing in.?5 

4-14, Use of the Fork. The fork is held in the left hand while being used 

with the knife to out food. The handle of the fork will rest in the palm, 

with the index finger extending alang the back. At all other times, the 

fork is preferably held in the right hand, tines up, with the handle 

controlled by the thumb and first two fingers. The end of the handle should 

extend out between the thumb and index finger.16 After the fork is used, 

it should be placed on the plate below the knife or at the left and parallel 

to the knife with the handle at the right and the tines up.17 

4-15. Use of the Spoon. When used to eat soup, the spoon should be dipped 

away from the diner , and then the side of the spoon placed to the diner's 

lip. When finished with the soup course, the diner should place the spoon 

in the saup plate with the bowl up, handle resting on the right rim of the 

plate, The spoon should not be placed on the under plate unless a light 

soup or consomme has been served in a eup or bowl at which time the spoon 

bowl is placed up on the right side of the under plate. When a spoon is 

used with coffee or tea, it should be placed with the bowl up on the right 

side of the saucer.18 

4-16. Napkins. Napkins are placed on the plaee plate at formal dinners, 

After the invocation has been said, the diner should place the napkin, half 

unfolded, in his lap. To place the napkin smoothly, it should be picked up 

29 
CGljC PAM 28-l 

by the right top corners and spread in one motion across the lap. At the 

end of the meal, the diner should place the napkin unfolded at the right of 

the plate l 

4-17. How to Eat Chicken ami Other Fowl. Broiled or fried chicken should 

be held with the fork in the plate while the meat is stripped off the bones 

with the knife. If the chicken is not greasy, the diner may hold it in his 

left hand against the plate while he strips the meat off with the fork.20 

4,183. Salad. Salad is cut and eaten with a fork. When iceberg lettuoe is 

served s it may be cut with a knife and fork, then eaten with the fork.2? 

4-l 9. Ice Cream. Ice cream is served with a fork and/or spoon. The fork 

is for the solid part, the spoon for the softer part. It is always eaten 

with a spoon when served in a sherbet glass.22 

4-20. Finger Bowl. Finger bowls are frequently offered at formal meals 

after the serving of any food that is greasy or that must be handled. It is 

filled three quarters full with warm water. Only the fingertips, one hand 

at a time, are dipped into the bowl. The hands may be dried on the 

napkin.23 

4-21. Handling Wine Glasses. Long-stemmed water goblets or wine glasses 

should be held with the thumb and first two fingers at the base of the 

bowl. Small-stemmed glasses are held by the stems, ati tumblers are held 

near the base. 

the liquor.z4 

A brandy snifter is held in the palms of both hands to warm 

Figure 1 Figure 2 

Other types of wine glasses are shown at appendix 11. 

30 
APPENDIX A 

CGSC PAM 28-1 

Basic Duties Checklist for Dining-In Committees 

A-l. Program Committee 

a. Plan the se$enoe of events. 

b. Prepare and publish a detailed agenda for conduct of the Dining-In. 

e. In coordination with the Protocol Committee, prepare the appropriate 

toasts for the Dining-In. 

d. Plan the entertainment. This includes games, music, or any other 

activities decided upon. 

e. Obtain awards to be presented to the winners of the games. 

f. Arrange for public affairs coverage. This includes a photographer. 

Q= Prepare a script for the President, 

h. Prepare reminder cards for the President and other key personnel who 

are scheduled to propose a toast. 

A-2. Dining Room Cammittee 

a. Coordinate with the club for the appropriate table and seating 

arrangements. 

b. Prepare place cards. The cards should be prepared so that the 

lettering is readable from the standing position. Only the person's grade 

and last name are printed on the card. 

C. Prepare centerpieces for the tables. 

d. When appropriate, check and clean the unit's silver, crystal, and 

china. 

e. -Request a podium with lights and microphones. The microphones 

should be conveniently located for the President, Mr. Vice, and the guest 

speaker. 

f. Arrange far two red carpets for the receiving line. They are to be 

arranged in the shape of an "L." 

65. Arrange for the appropriate flags and colors with stands. 

A-l 
CGSC PAM 28-1 c 

h. Ensure that the unit trophies, relics, and souvenirs are present at-d 

in good order. 

*i 

1. Obtain a gavel and board to be positioned at the President’s table. 

5. Obtain a set of dinner chimes for fir. vice’s table. 

k. Obtain a candelabrum or kerosene lamp to serve as -a smoking lamp. 

+ .:+ 

A-3. Mess Committee $$> 

1,. ‘3‘ 

a. Reserve the dining facility for the appropriate date- and time. 

6. Coordinate with the club on the selection of the menu and wines. 

c, Arrange for the cocktail lounge with bartenders, 

d. Coordinate with the club manager for the time and method of serving 

the food courses. 

e. In caordination with the Program Committee, prepare the menu card 

and program, 

f. If a Punch Ceremony is part of the predknner activities, order the 

required liquors and other beverages through the club. 

Q* Order cigars for the after-dinner period N They should be quality 

cigars and can be ordered through the club. 

h. Establish a system for collecting funds from the attendees and 

payment of the mess charges. 

A-4. Protocol Commi t tee 

a. Coordinate with the commanding officer or President of the Mess in 

preparation of the guest list. 

b. Prepare and mail invitations to the guests at least sixty days 

before th e Dining-In. These invitations will be signed by the commander or, 

when appropriate, the President. ,.- 

aL Distribute invitations to the members of the command at least 

fourteen days before the Dining-In. 

d. Advise the Dining Room Committee on the seating arrangements. 

e. Prepare the seating ohart and post it in the lobby of the mess on 

the afternoon of the Dining-In. 

f. Prepare a biographical sketch of the guest speaker and other guests 

as requi red. 

R-2 
g* Brief the President on protocol matters as required, 

CGSC PAM 28-l 

h. Plan for and establish the receiving line. 

. 1. Prepare "thank-you" letters for the commander's signature and mail 

them to the guests following the Dining-In, 

3. Coordinate with and assist the Program Committee in the preparation 

of toasts. 

k. Coordinate with ard assist the Dining Room Committee in the 

establishment of the flag line. 

i A-3 
CGSC PAM 28-7 

APPENDIX B 

Seating and Table A.rrangements 

Example 1: Modified "'Et' 

Flag Stand 

& President of the Mess 

Legend 

I. Guest of Honor 

2. Commander 

Head Table 

1 Trophy Table 

3.--7. Guests in order of Ran 

* 

8 Chaplain 

(r Mr. Vice 

C’J Members of the 

NOTE: Far large units, arrange the tables in a vertical fashion so that ail units have 

some members near the headtable and no unit is totally at the back of the 

room. 

B-l 
CGSC PAM 28-1 

Example 2: Long Head Table, any style membership tables 

Flag Stand 

Head Table 

1 

Legend 

& = President 

1 = Guest of Honor 

2 = ComSmander 

3 = Interpreter, if necessary 

4 = Chaplain 

(r = Mr. Vice 

g= Mess Members 
i 

CGSC PAM 28-1 

Example 3: tfUtf op ftHwseshoef' Table 

0 

0 

Q 

0 

0 

0 

0 

0 

0 

Flag Stand 

3 

0 

0 

0 

0 

0 

0 

0 

0 

0 

Legend 

& = President (Cammander) 

1 = Guest of Honor 

2 = Guest (Order of Rank) 

3 = Guest (Order of 

4 = Chaplain 

01= Mr. Vice 

0 = Mess Members 
CGSC PAM 28-l 

1. The Menu Card 

2. Fish Fork 

3. Meat Fork 

4. Salad Fork 

5. Pl’ate 

6. Napkin and Place Card 

T. Salad Knife 

8. Meat Knife 

9. Fish Knife 

101. soup Spoon 

11. Oyster Fork 

12,. Champagne Glass 

13. White Wine Glass 

14. Sherry Glass 

15. Red Wine Glass 

16. Water Gahlet 

0 1 

r-7 

Note: Each glass is removed with the course it accompanies. The dessert wine fi 

glass, however, stays throughout the serving of the demitasse. The salad and 

fish knives may nat be needed, and only two wines, sherry and champagne, 

may be served. 

C-I 
” 

_.. -, _.__ _ _ 

CGSC PAM 28-1 

APPENDIX D 

Punch Ceremony 

D-l. GENERAL 

The Punch Ceremony is held before the dinner in an area adjacent to the 

dining room. The purpose is to provide a proper forum for reading the unit 

lineage and concocting a mixture that embodies the experienees of the unit’s 

past. The proeedure requires a Master of Ceremonies, a Master of Punch, a 

mixer(s), and assistants. The basic duties of each are as follows: 

a. The Master of Ceremonies serves as the narrator during the ceremony. 

He reads the lineage, explains the puneh-mixing procedures, and oversees the 

functioning of the ceremony. 

b. The Master of Punch oversees the mixing process to ensure that the 

proper ingredients are added in the required amounts at the appropriate 

times. He presents each bottle of spirits, or suitable substitute, to the 

presiding officer for approval before mixing, and he presents the first cup 

of the punch to the presiding officer after the punch is fully mixed. Some 

units prefer to have the junior officer, Mr. Vice, determine the fitness of 

the punch before offering it to the presiding officer, 

C. The mixer pours the con tents in to the punch bowl in accordance with 

the directions given by the Master of Punch. If auxiliary punch bowls are 

used at a large gathering , additional mixers must be assigned. They mix the 

punch in accordance with the Master of Punch’s instruction and follow the 

lead of the mixer at the main punch bowl. 

d. A sufficient number of assistants should be detailed to serve a 

glass of punch to each VIP and official guest. They should also assist in 

serving the mess members as they file past the punch bowls. 

D-l 
CGSC PAM 28-1 

_ - ,‘. __ 

_I 

VIPs and Guests 

I I 

l-l 

Main Punch Bowl U 

Master of Cerem&ies 

---+-a 

-4-l 

------ Mess rl- 4-l Mass 

Mess Mess 

Members Members 

,J[l-.l-- 

0 

Mixer 

000000 

Assistants 

‘-c,- 

Figure D-l, Punch Ceremony Formatio'n for a Large Dining-In. 

D-2. Ceremony Procedures (Example of a Field Artillery punch ceremony): 

a. The Master of Ceremonies normally reads a witty narrative describing 

the ingredients of the punch and their significance to the officers of the 

field artillery branch. This narrative varies from unit to unit an-3 may 

include a short history of the artillery or a sketch of the life af Saint 

Barbara, the partron saint of field artillerymen. Some units hold a more 

serious ceremony by reading the lineage of the unit. Regardless of the 

narrative, the Master of Ceremonies must call out each ingredient of the 

punch sometime during his reading. As each beverage is named, the Master of 

Punch takes the bottle to the presiding officer for approval. After 

approval is obtained, the Master of Punch returns to the main punch bowl and 

pours the contents into the bowl. When auxiliary punch bowls are used, the 

other mixers follow suit. As soon as the puneh is prepared and deemed 

acceptable, the Master of Punch presents the first cup to the presiding 

officer for his approval. Upon approval, the assistants give each member of 

the official party a cup of the punch. The other members of the mess file 

past the punch bowls in equal lines and each fills his cup half full of 

punch. The arrangement of the mess members into equal groups or sections 

and the designation as to which punch bowls they are to use should be 

D-2 
CGSC PAM 28-1 

i 

planned in advance by the Mess Committee. After all members have filled 

their cups and returned to their places in farmation, the presiding officer 

proposes: nA toast to our heritage and comrades who have gone before us: 

May we serve our country and our unit in honor." Response by the mess 

members is: Vo (unit designation)!" 

b. Script for the Mixing of Artillery Punch: 

Master of Ceremonies: '"It is time for the Master of the Punch to 

come forward to prepare the punch in the 

centuries old tradition begun by stone 

hurlers and fusiliers." 

Master of Ceremonies: "Artillery Punch has a long and glorious 

tradition and has been enjoyed by 

artillerymen wherever they gather: At 

socials such as this, during the heat of 

battle as a source of courage, or at any time 

a true artilleryman feels the need." 

"Artillery Punch is a substantive brew of 

proven medical value. It will cure what ails 

YOU I or it will ensure that you don't care. 

We wean our children on it and carry it in 

our thermos jugs to ward off the winter's 

chill, In a pinch, it is an effective bore 

cleaner for the cannon, lubricant for the 

breech, or propellant for the missile."' 

Master of Ceremonies: "True artillerymen maintain a base for the 

punch in their homes at all times and enjoy 

it at their leisure. In preparation for our 

gathering, I took a quantity of my private 

stock, sealed it in a flippy, and buried it 

beneath a pig sty. There it has been aging 

and as tradition requires, on a moonless 

night last week, we dug it up and will now 

lay it down as a base for our punch."" 

(Master of Punch takes the flippy, brushes 

off the mud, and pours its content into the 

container in the punch bowl.) . 

Master of Ceremonies: "'The base, ladies and gentlemen, traces its 

heritage to the Mecca of all field artillery 

men--Block Hause, Signal Mountain--and 

ensures that the base charge for our punch is 

i correct and proper.'" 

D-2 
CGSC PAM 28-1 

"Charge 2 is champagne, which signifies the 

quality of the artillery, the king of 

battle. As is well known, we artillerymen 

lend dignity by our mere presen~e.'~ 

"Charge 3 is good corn squeezins. These 

squeezins remind us of our earliest American 

heritage, our heritage of citizen soldiers 

who served honorably and well at a moment's 

notice and are in tribute to our 

canternpararies in the reserve eamponents." 

"Charge 4, a quality scc8tch, represents our 

British heritage, our noble allies with wham 

we have fought many rounds and with whom we, 

with our other allies, guard freedom today.M 

Master of Ceremonies: "Charge 5, a cctgnac, represents the French, 

who contributed so much to the winning of our 

national freedom and who have provided many 

fine artillery pieces for our Army," 

"Charge 6 is a b'lended bourbon to serve as 

the catalyst ta tie our punch together. It 

represents all the services of all men of 

arms of all nations and serves to remind us 

cd cur camrnon bond and that no one arm can do 

it all: We must have a combined arms team on 

the field of battle."" 

"'The final Charge is couth: Red, 

representing the calar of artillery and 

reminding us of the blood shed by s'a many in 

pursuit of freedom.rP 

Master of Ceremonies: (Takes a large spoon and stirs the punch, 

takes a small sip). "This punch is not quite 

right--something is missing. k&at have you 

forgotten, gentlemen?" 

Designated Mess 

Member: (Holds up a sock} E'This sack represents the 

basic soldier without whom we could da 

nothing, an3 these (waves women's hose) 

represent the ladies who make all things 

worth doing." 

D-4 
Designated Mess 

Member: 

Master of Ceremonies: 

Master of Ceremonies: 

Presiding Officer or 

Distinguished Guest: 

CGSC PAM 28-t 

(Holds up oil and primer). “This oil 

represents those iron monsters, the artillery 

pieces we have learned to love, and this 

primer is the needed item to get all things 

started--including our punch ,tr (Mess member 

places items in the center bowl) 

“‘I believe that did it. NOW, I will have the 

most expendable member of the mess provide us 

an expert opinion as to the suitability of 

the punch. Mr. Vice, would you please come 

forward and taste the punch.” (Master of 

Punch pours a cup of the punch and hands it 

to Mr. Vice, who drinks it an3 pronounces it 

fit to drink.) 

(After the punch has been pronounced fit to 

drink by Mr. Vice). “(Name of the presiding 

officer or distinguished guest)) would you 

please do the honor of tasting our punch?” 

(Master of Punch pours a cup of the punch and 

hands it to the (presiding officer or 

distinguished guest 1. 

(Drinks the punch and announces) “This is a 

fine fettle of a punch--suitable for all 

present. 1t 

The assistants then serve punch to the 

official party, and the other mess members 

file past the punch bowls, get a cup of 

punch f and return to their designated 

positions. Once everyone is in position, the 

presiding officer proposes the appropriate 

toasts. This concludes the Punch Ceremony. 

G. Shortly after the conclusion of the Punch Ceremony, Mr. Vice signals 

for the mess to assemble. All mess members leave their punch glasses in the 

cooktail roam, enter the dining room, and stani behind their chairs awaiting 

the en trance of the offical party. 

D-5 
APPENDIX E 

Menus 

CGSC PAM 28-1 

Course 

Number Course 

-- _IE-l. Seven-Course Menu 

1 Shrimp cocktail, oysters, clams on 

the halfshell 

2 Soup (usually clear) 

3 Fish (hot or cold) 

4 Main eaurse of meat (usually beef) 

and vegetables 

or 

Main course of game and vegetables 

5 Salad 

6 Dessert (ice cream, sherbet) 

7 Fruit (pears, grapes) 

E-2, Five-Course Menu 

1 Shrimp Cocktail 

2 Soup (usually clear1 

4 

5 

3 Main course of meat (beef) 

and vegetables 

or 

Main course of game and vegetables 

Salad 

Dessert (ice cream, sherbet) 

E-l 

Wine 

Chablis 

Sherry 

Rhine 

Claret 

Burgundy 

Claret/Burgundy 

Champagne 

Champagne 

Chablis 

Sherry 

Claret 

Burgundy 

Claret/Burgundy 

Champagne 
CGSC PAM 28-l 

Course 

Number Course 

E-2. Four-Course Menu 

1 Soup (clear) 

2 Main eaurse of meat (beef) and 

vegetables 

or 

Wine 

Sherry 

Claret 

Main course of game and 

vegetables 

Burgundy 

3 Salad Claret/Burgundy 

4 Dessert (ice cream, sherbet) Champagne 

E-4, Three-Course Menu 

1 

2 

Notes: 

Soup (clear) 

Main course of meat (beef) 

and vegetables 

Sherry 

Burgundy 

or 

Dessert (ice cream, sherbet) Champagne 

1. Rolls, condiments, and after-dinner coffee are always served. 

Cigars are frequently served with the coffee, as is a port wine. 

2. These sample menus are reproduced fram appendix A (Menu) to club 

management director booklet titled Guide to Military Dining. 

E-2 
CCiSC PAM 28-I 

APPENDIX F 

Sample Menu/Program 

Cower 

lJ nit H istory Name of the Unit 

1 nside Cower 

Menu 

Inside Back. 

Notes appropriate to the 

program or evening 

Signature c3f 

the President 

or Comrnandttr 

F-l 

-- 
CGSC PAM 28-l 

APPENDIX G 

Wine Chart 

Fish 

Roasts 

Red Meats 

Roasts 

White Meats 

Fowl or Game 

Cheese 

Dessert 

Coffee 

COURSE 

Shellfish or 

Hors d"oeuvre 

WINE 

Chablis 

Graves 

Rhine 

Moselle 

HOW TO SERVE 

Cold-4G ta 45 degrees 

tt 

1t 

tt 

soup Sauterne 

Dry Sherry 

Madeira 

Cold-40 to 45 degrees 

Room Temperature 

Cool-50 degrees 

White Bordeaux 

White Burgundy 

Rhine 

Moselle 

Cool-50 degrees 

Cool-50 degrees 

Coal-50 degrees 

Fine Claret Room Temperature 

Red Burgundy Room Temperature 

Sparkling Burgundy Cold-40 ta 45 degrees 

White Bordeaux 

White Burgundy 

Champagne 

Cold-40 ta 45 degrees 

Cool-50 degrees 

Fine Claret 

Red Burgundy 

Rhone 

Roam Temperature 

tc 

tf 

Fine Claret 

Red Burgundy 

Port 

Old Sherry 

Full-bodied Madeira 

Madeira 

Rich Old Sherry 

Cognac 

Part 

Old Sherry 

Madeira 

Liqueur 

11 

11 

II 

II 

0 

,I 

11 

rt 

fl 

If 

rt 

If 

e-1 
CGSC PAM 28-5 

APPENDIX H 

Sequence of Events Format 

Times 

1900 

Events 

Members and guests arrive. 

1900 Cocktails. 

rg4o Announcement by Mr. Vice The members take their places 

for the personnel to take behind their chairs. The 

their places in the mess. smoking lamp is out. 

1945 The President calls the 

mess to order. 

One rap of the gavel. 

1946 The President orders the 

posting of the oolors. 

Color Guard posts 

the colors. 

7951 Invocation by the chaplain. 

1952 Toasts. 

1955 The President. announces: 

"lake your seats!" 

1956 Welcoming remarks by the 

President. 

795% The President introduces 

the guests at the head 

table, 

2000 The President seats the 

mess and dinner is served. 

Remarks 

Upon arrival, the members 

proceed through the receiving 

line. 

After the members go through 

the receiving line, they 

proceed to the cocktail area, 

At this time, toasts are 

usually presented to the 

United States, the President, 

the Army, ard the unit. 

Applause is held as an 

appropriate toast will be 

proposed by Mr. Vice. 

The members start eating 

only when authorized by the 

President and after Mr. Vice 

has announced that the food 

is fit for human consumption. 

H-l 
CGSC PAM 28-1 

Times Events 

The President calls 

for a break with two 

raps of the gavel. 

Members return to the mess 

and remain standing until. 

seated by the President 

with one rap of the gavel, 

Remarks 

2045 Members adjourn to the 

lounge or bar. 

a00 Dessert is served. 

Upon direction of 

the President. 

2115 Smoking lamp is lit by 

Mr. Vice. 

2116 The President introduces 

the distinguished speaker. 

2117 Speeeh. 

2140 Everyone rises and responds: 

Wear! Hear! tr 

After conclusion of the 

speech, Mr. Vice proposes 

a toast to the distinguished 

speaker: "'To our distinguished speaker." 

Benediction by the chaplain, 

The President calls for the 

retiring of the colors. 

The President gives the 

closing remarks. 

274 1 

2142 Color Guard retires the 

colors. 

2246 

2147 The President adjourns the 

mess with two raps of the 

gavel. 

Members of the mess remain 

standing behind their chairs 

until the guests have left. 

2200 After-dinner entertainment 

commences. 

As planned. 

Note: These times merely illustrate the approximate duration of each of the 

events. 

H-2 
CGSC PAM 28-1 

APPENDIX I 

Violations of the Mess 

I-l. 

I-2. 

I-3. 

I-4. 

I-5. 

1-6. 

I-7. 

I-%. 

I-9. 

I-IQ. 

r-1 1. 

I-12. 

I-13. 

Untimely arrival at proceedings. 

Smoking at the table before the lighting of the smoking lamp. 

Haggling over date of rank. 

Inverted cummerbund. 

Loud and obtrusive remarks in a foreign lawW%e, 

Improper toasting procedure, 

Leaving the dining room without permission from the President of the 

Mess. 

Carrying cocktails into the dining area before the conclusion of 

dinner. 

Foul language. 

Toasting with an uncharged glass. 

Wearing a clip-on bow tie at an obvious list. 

Rising to applaud particularly witty, succinct, sarcastic, or 

relevant toasts, unless following the example of the President. 

Haggling over penalties or fines imposed. 

r-1 
APPENDIX J 

Receiving Line Sketch 

CGSC PAM 28-1 

ABCDE 

Entrance 

Dining Area 

A = Adjutant 

B = Presiding Officer 

C = Honored Guest 

D = Honored Guest 

E = Commander 

NOTES: 

1. After all the VIPs have arrived, the announcement to take positions for the receiving line should be made after coordination with the Presiding Officer. 

2. There should be no more than five persons in the receiving line. It should include the guests, the Presiding Officer, the Commander, and others as determined 

by the Presiding Officer. 

3. Drinks will not be carried through the receiving line. 

4. There will be no smoking in the receiving fine. 

5. Guests escorts should link-up with their guests immediately following the receiving line. 

J-l 
CGSC PAM 28-l 

APPENDIX K 

Sketch of Wine Glasses 

Flute Sherry German Alsace 

White Wine 

Bordeaux Burgundy 

Red Wine 

K-l 
CGSC PAM 28-l 

APPENDIX L 

L-1, INTRODUCTION 

1. Oretha D. Swartz, Service Etiquette (Annapolis: Naval Institute 

Press, t9771, p* 497,. 

2. Mark M. Boatner, Military Custams and Traditions (New York: David 

McKay Co,, 19561, p. 150. 

3. United States Army John F. Kennedy Center for Military Assistance, 

Dining-In Guide (Fort Bragg, NC, n.d.1, p. 8 (hereafter cited as Dining-In 

Guide1 . 

4, United States Army Club Management Directorate, This One Is for the 

Manager: Guide to Military Dining-In (Washington, DC: The Adjutant General 

Center, n.d.1, p. 1 (hereafter cited as Guide to Military Dining-In), 

5. Dining-In Guide, p. 3. 

L-2. CHAPTER 1 

1. Dining-In Guide, p. 8. 

2. E. S. Turner, Gallant Gentlemen: A Portrait of the British Officer, 

1660-1956 (London: Michael Joseph, 19561, p. 84. 

3. Dining-In Guide, p. 8. 

4. Turner, Gallant Gentlemen, pp. 82-83. 

5. U.S. Army Training Center, 3d Brigade, Dining-Out Guide 

(Fort Leonard Wood, MO, n.d.1, p. 3. 

6. U.S. Army, Sergeants Major Academy, Formal Dining-In Handbook 

(Fort Bliss, TX, n.d.1, pp. 2-3 (hereafter cited as Formal Dining-In 

Handbook). 

7. Turner, Gallant Gentlemen, p. 165. 

8, Ibid., pp. 176-77. 

9. Ibid., pp. 168-70. 

to. Ibid.) pp. 213-14. 

L-l 
CGSC PAM 28-1 

11. Ibid., p* 215. 

12. Ibid., pp. 240-41. 

13. Ibid., pe 241. 

14. Ibid., pp. 241-42. 

15. Ibid., p. 172. 

16. Ibid*, p. 173. 

17 f Boatner, Military Customs and Traditions, p. 737. 

18, Ibid. 

20. R. Phoney Barnes, A History of the Regiments and Uniforms of the 

British Army (London: Seeley Service and Co., 19501, pp. 93-94. 

L-3. CHAPTER 2 

1. Charles Miller, The Customs of the Service, A1so Some Suggestions 

and Adviee (Fort Leavenworth, KS: Army Service Schools Press, 1917~, p. 16. 

2. Dining-In Guide, p. 4. 

, 

3. Boatner;'Military Customs and Traditions, p. 150. 

4. Dining-In Guide, p, 4. 

5. Ibid., p- 5. 

6, MiXPer, The Customs of the Service, p. 16. 

7. Ibid. 

8. Ibid., pp. 16-17. 

9. James A. Moss,,Officers' Manual (Menasha, WI: George Banta 

Publishin& CO., 19291,. pp. 108-9. .' 

_ 

IO. Ibid., p* 108. 

1 

11. Barnes, A History of the Regiments and Uniforms of the British 

Army, p. 35. . 

72. MOSS, Officers' Manual, pp. 108-9. 

i ‘L-2 
CGSC PAM 28-1 

13. Ibid. 

14. Ibid., p. 9. 

15.. Ibid, 

L-4. CHAPTER 3 

7. 

2. 

3. 

4. 

5. 

6. 

7. 

8. 

9. 

Swartz, Service Etiquette, pa 497. 

Guide to Military Dining-In, p. 1. 

Dining-In Guide, p. 10. 

Swartz, Service Etiquette, p. 498. 

Formal Dining-In Handbook, p. 9. 

Dining-In Guide, p. 10. 

Swartz, Service Etiquette, p. 498. 

Ibid. 

Guide to Military Dining-In, p. 1. 

IO. Swartz, Service Etiquette, p. 499. 

11. The Officer's Guide: A Ready Reference on Customs and Correct 

Procedures Which Pertain to Commissioned Officers of the United States Army 

(Harrisburg, PA: The Stackpole Company, Military Service Division, 19611, 

p. 222, 

i 

12. Dining-In Guide, p. 20. 

13. Swartz, Service Etiquette, p* 499. 

14. Ibid. 

15. Formal Dining-In Handbook, p. 13. 

16. U.S. Department of the Army, Army Protocol and Social Usage: A 

Department of the Army Pamphlet Prepared to Assist Personnel in the Flaming 

and Conduct of Official Entertainment Washington, DC, 19681, p. 26. 

17. Ibid., ppe 26-27. 

18. Ibid. 

L-3 
CGSC ‘PAM 28-1 

?9. Guide to MilitarJa Dining-In, p. 3. 

20. Dining-In Guide, p. 11. 

21. U.S. Army, Infantry School, Etiquette (Fort Benning, GA, 19691, 

p. 3 (hereafter cited as Etiquette). 

22. Dining-In Guide, pa 11. 

23. Guide to Military Dining-In, pw 2. 

24. Dining-In Guide, p. 14. 

25. Ibid., p. 21. 

26. Ibid, 

27. Ibid. 

28, Ibid. 

29. Ibid., pp 21-22. 

3Q. U.S. Amy, Infantry School, School Brigade, 1st Battalion, Formal 

Dining-In [Fort Benning, GA, 1974), p. 1-2 (hereafter cited as Formal 

Dining-In>. 

31. Ibid. 

35. Formal Dining-In Handbook, p. 17. 

34, U.S. Army, Infantry School, The Officers' Code, Customs, and 

Caur%esies (Fort Benning, GA, 19691, pp* 12, 73 (hereafter cited as The 

Of'ficersT Cade). 

36. Swartz, Service Etiquette, p. 501. 

37 * Fmmab Dining-In Handbook, p. 18. 

38.. Ibid. 

39 * Dining-In Guide, p. 15. 

j 40. Formal Dining-In Handbook, pp. 15-16. 

s 41. Ibid., p. 16. 

L-4 
CGSC PAM 28-1 

i L-5. CHAPTER 4 

42. 

43. 

44. 

45. 

46. 

4.7. 

48. 

49. 

50. 

51, 

52. 

53. 

54. 

55. 

56. 

57. 

58. 

Ibid., p. 12. 

Ibid. 

Ibid. 

Ibid. 

Dining-In Guide, p. 10. 

Ibid. 

Guide to Military Dining In, p. 2. 

The Officers' Code, p. 34. 

Etiquette, p. 17. 

Ibid. 

Ibid., p. 18. 

Formal Dining-In, p. l-5. 

Guide to Military Dining In, p. 3. 

Ibid., p* 4. 

Formal Dining-In Handbook, p. 15. 

Ibid., p. 18. 

Formal Dining-In, p. l-5, 

1. Swartz, Service Etiquette, pp. xiii-xiv. 

2. Formal Dining-In Handbook, p. 20. 

3. Mary Jane McCaffree and Pauline Innis, Protocol: The Complete 

Handbook of Diplomatic, Official, and Social Usage (Englewood Cliffs, NJ: 

Prentice-Hall, 19771, p. 214, 

4. Swartz, Service Etiquette, p. 175. 

5. Ibid. 

6. Ibid., p. 176. 

L-5 
CGSC PAM 28-I 

7. Ibid., pp* 1'76-77. 

8. Etiquette, pp. 22-23. 

9* Elizabeth L. Post, Emily Post’s Etiquette 

Wagnasls, 19691, pp. 174-75. 

IO. Ibid., p. 175. 

11. Ibid., pp. 180-81. 

12. Etiquette, p. 23. 

C New York: Funk and 

13. Ibid., p. 2%. 

5. Swa”rtz, Service Etiquette, p. 263. 

6. Ibid. 

17. Ibid. 

18. Etiquette, p. 29. 

19,, Swartz, Service Etiquette, p, 266. 

20. Ibid., p. 267. 

21. Ibid., p. 268. 

22. Ibid. 

23. Etiquette, p. 30. 

24. Swartz, Sertice Etiquette, p. 266. 

L-6 
APPENDIX M 

Bibliography 

CGSC PAM 28-I 

Barnes, R. Maney. A History of the Regiments and Uniforms of the British 

Army. London: Seeley Servfce and C-o., 1950. 

Baatner, Mark M. Military Customs and Traditions. New Pork: David McKay 

co., 1956. 

McCaffree, Mary Jane, and Innis, Pauline. Protocol: The Complete Handbook 

of Diplomatic, Official, and Social Usage. Engkewoad Cliffs, NJ: 

Prentice-Hall, 1977. 

Miller, Charles. The Customs of the Service, Also Some Suggestions and 

Advice. Fort Leavenworth, KS: Army Service Schools Press, 1917. 

Moss, James A. Officers' Manual. Menaska, WI: George Banta Publishing 

co. ) 1929. 

Fast, Elizabeth L. Emily Post's Etiquette. New York: Funk and Wagnalls, 

1969. 

Stradling, A. H. Customs of the Services. Aldershot, NH: Gale and Polden, 

1962. 

Swartz, Qretha D. Service Etiquette. Annapolis, MD: Naval Institute Press, 

1977 * 

The Officer's Guide: A Ready Reference on Custams and Correct Procedures 

Which Pertain to Commissioned Officers of the United States Army. 

Harrisburg, ?A: The Stackpole Company, Military Service Division, 1961. 

Turner, E. S. Gallant Gentlemen: A Portrait of the British Officer, 

16OCr-1956. London: Michael Joseph, 1956. 

M-2. OTHER SOURCES 

U.S. Army. Infantry School. School Brigade. 1st Battalion. Formal 

Dining-In. Fort Benning, GA, 1974. 

U.S. Army. Club Management Directorate. This One Is for the Manager: 

Guide to Military Dining-In. Washington, DC: The Adjutant Center, n.d. 

U.S. Army. Infantry School. Etiquette, Fort Beaning, GA, 1969. 

M-l 
CGSC PAM 28-l 

U.S. Army. Infantry School. The Officers' Code, Customs, and Caurtesies. 

Fort Benning, GR, 1969. 

U.S. Army. John F. Kennedy Center for Military Assistance. Dining-In 

Guide. Fart Bragg, NC, n.d. 

U.S. Army. Sergeants Major. Academy. Formal Dining-In Handboak. 

Fart Bliss, TX, n.d. 

U.S* Army Training Center. 3d Brigade. Dining-Gut Guide. Fort Leonard 

Wood, MO, n.d. 

U.S* Department of the Army, Army Prcrtocol and Social Usage: A Department 

of the Army Pamphlet Prepared to Assist Personnel in the Planning and 

Conduct of Official Entertainment. Washington, DC, 7968. 

The prapanent agency af this pamplet is the Cambat Studies 

Institute. Users are invited to send comments and suggested 

improvements to the Director, Combat Studies Institute, U.S. Army 

Command and General Staff College, ATTN: ATZL-SWI-A, Fort 

Leavenworth, KS 66OZ-6900. 

FOR THE CGMMANDANT: 

OFFICIAL, 

Deputy Cammandant 

STEWART R. HIDD 

Calonel, Armor 

Secretary 

DISTRIBUTION: 

Special 

<r U.S. GOWERNMENT PRtMTlWG OFFICE, IS@-554-001182049 

M-2